In any hospitality business, the areas with the greatest environmental impact are water, waste, and energy use. Here are three sustainable practices making an impact on the hospitality industry.
In the third segment of this series on Malta’s food systems, Director Sonya Sammut reflects on what sustainability actually means for food businesses and how we can help make it real.
In this second part of a deep dive into sustainability, Joseph Galea delves into how hotels can embark on a greener approach without the need to fork out large investments.
Sustainability has been a buzz word in the hospitality industry for some time, and stakeholders are realising that adopting such practices is necessary to improve business prospects.
In efforts to keep the ever-growing success of our tourism efforts going, the Malta Tourism Authority prepares to participate in various tourism fairs at this time of year.
The Maltese tourism industry, a cornerstone of the country’s economy, has been grappling with significant challenges, as highlighted by recent surveys from the Association of Catering Establishments (ACE) and The Malta Chamber.
HIDE, nestled in the heart of London, is renowned not only for its exceptional cuisine but also for its innovative dining experiences. At the helm of this culinary voyage is Martin Carabott, Group Head Chef at HIDE.
The term ‘local food’ has multiple and sometimes conflicting definitions. In most cases it means that the food was grown in close physical proximity to the consumer for example a few kilometres from the point of sale.
More than 25 years ago, Carlo Micallef embarked on a remarkable journey at the Malta Tourism Authority (MTA), which marked the beginning of a fruitful and enduring chapter in his career.