Hotel group to harness 'root-to-shoot' and 'nose-to-tail' ingredients, repurposed leftovers, and pickled produce to combat food waste
Carbon labels now feature in almost 30 hotels, as hospitality giant confirms menus feature over 85 per cent low and medium carbon dishes
FoodMaven argues logistics lie at the core of tackling the food waste challenge
Hotel chain becomes latest global corporate to set science-based emissions targets