HoteliersGuild | LookBook Spring/Summer 2020 by Selected Hotels Promotion L.C. | CHC CoutureHospitalityConcept

LookBook Springsummer 2020 Hoteliersguild

a CoutureHospitalityConcept Compilation

Deeper Luxury With a Passion for

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Welcome to Slovenia, the first green country of the world certified according to the Green D e s t i n a t i o n s t a n d a rd s . T h e country which was granted the prestigious National Geographic World Legacy Award for the efforts in tourism development. And the country, where our glamorous nature has given us the possibility to create boutique sustainable five-star experiences. M.Sc. Maja Pak Director of the Slovenian Tourist Board

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JUNE 18-20, 2020 WWW.ECORESORT.NETWORK

"ECO RESORT NETWORK IS AN EXCLUSIVE EVENT FOR JUST 70 DELEGATES, WHO WILL CONTRIBUTE OPINIONS AND EXPERIENCES IN ORDER TO CREATE LASTING RELATIONSHIPS, AS WELL AS ESTABLISHING A CLEAR VISION OF WHERE THE INDUSTRY IS HEADED, WHAT BEST PRACTICE LOOKS LIKE AND WHAT THE GUESTS OF TODAY AND TOMORROW WILL EXPECT,” STEPH CURTIS-RALEIGH - ORGANISER

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Editorial

Responsible Sustainability Matters

he COP25 as well as Davos WEF have indeed been major moral failures! It was disappointing to see that talks simply focused on the rules, missing the forest for the trees. The biggest emitters blocked progress, whilst all the scientists, protestors, and the rest of the world’s calls for greater, and more significant action turned out to be a vain boast.

At HoteliersGuild, we have always been vigorously skeptical about both, fellow hoteliers and travel companies that propagate sustainability without providing traceable evidence. In theory, sustainability is great, but the term is now increasingly used as lip service and to dazzle their marketing, while little progress is made. The simple truth is that many hotels - and yes, sadly many their guests who adore collecting those beautiful Bvlgari/ HERMÈS etc. bathroom amenities…! - airlines and the travel industry in general still seem to love plastics.

The scenario, not only in Bali and in other acclaimed resort destinations where beaches are piled high with plastics washed ashore from all over the globe, is truly terrifying. Just remember the videos of wildlife dying horrible deaths from ingesting them, and it’s definitely high time to hold everyone accountable, and I again urge you to at least devote some quality time to familiarise yourselves with the itMustBeNOW initiative which HoteliersGuild supports in a strategic partnership! Founded by our esteemed ambassador Onno Poortier, this noble cause is right along the line with our own philosophy and our various engagements for sustainability and eco luxury in our hospitality industry. We are very concerned regarding ‘green-wash’, the misuse and manipulation of ‘sustainability’. I believe that our collaboration is a potentially significant and important persuasive tool vis-a-vis fellow hoteliers and travel companies who are either not well informed or quite simply still sitting on the fence!

Frank M. Pfaller Publisher | President

So, our industry needs to be doing more, and doing it faster. However, whilst it’s well noted that it just loves to HoteliersGuild talk about going green, when it comes to reduce or, let alone to avoid the use of one-use-plastic altogether or even recycling, it’s often only talking the talk instead of walking the walk. Many of our guests and travellers in general claim the same desire for sustainable luxury, but what actually happens when you try to convince hoteliers to join, for example, the WHOLEWORLDWATER initiative, sell filtered tab water at the price of Evian and donate a healthy chunk of the revenue to the charities we support?

Are we actually ready for the much required behavioural shift? Don’t miss the essay from our member hotelier Sonu Shivdasani, CEO & Founder of SONEVA and Bill Bensley’s white paper - very inspiring calls-for-action!

And stay tuned for some amazing articles and insights from our newest contributor, Jaclyn Yost, Founder & CEO of Ecomadic and enjoy her sample article already in this issue!

CONTRIBUTORS Nitesh Pandey,

Vice President of SALT, who take sustainable development at heart. He and his group continue to benefit from consultancy from external sustainability auditors since 2015, with 10 properties now signed up for the Earthcheck rating.

Paul Bruce-Brand, GM of Ellerman House, Cape Town, HoteliersGuild member and dedicated supporter of our sustainable luxury principles. His hotel was voted by Condé Nast Traveler as the Number 13 best Hotel in the World and the Top Hotel in Africa and the Middle East.

Sonu Shivdasani,

CEO & Founder of SONEVA, who made a mark on the industry with his couture approach and relentless commitment to high-end green and sustainable spas and retreats.

Luke Dale Roberts, Chef of The Test Kitchen, who put South Africa on the culinary map when he opened this deceptively casual-looking eatery in Cape Town's trendy Woodstock neighbourhood in 2009, serving varying tasting menus of truly mind-blowing inspiration.

Karena Albers

together with our member hotelier Sonu Shivdasani, founder ot the WHOLEWORLDWater initiative, with the aim to raise billions of $ for people without access to clean water

Onno Poortier,

founder of NOW is a long time Honorary Ambassador with HoteliersGuild, a legendary colleague and former President of the Peninsula Group & Leela Palaces & Resorts, together with his wife fighting to combat climate change through responsible travel.

Content

14 ESSAY

24 | 49

50 | 67

LUX*&SALT WITH A VISION

ELLERMANHOUSE CAPE TOWN

Travel-loving hoteliers who believe in local, doing everything they can to protect and support it.

Sonu Shivdasani SONEVA Maldives

78 | 93

94 | 99

CHABLÉRESORT&SPA YUKATÁN’S HIDDEN GEM

KEEMALAPHUKET NEW MEMBER

A setting-the-bar retreat, inside a renovated 19th century hacienda

Jessica Minh-Anh wears Vungoc SONEVA

Showcasing everything great about South Africa: magnificent scenery, a vibrant culture, and changing people’s lives through education.

SONEVA

A preview - how the story of four clans has inspired the architecture and overall philosophy of this gem retreat of our newest member hotelier.

The Test Kitchen | Cape Town

100 | 113

116 | 137

LASPORTUGUESAS A PrivateClubConcept

THETESTKITCHEN CAPE TOWN

Uruguay’s and South America’s ultimate retreat in José Ignacio

South Africa’s finest and one of the World’s 50 Best restaurants.

150 | 153

SUSTAINABLECOOKING AN EXPERT’S ANSWERS

WUNDERKINDER GERMAN START UPS

An insight from David Tamarkin, Chief Editor of Epicurious

It’s encouraging to see that these young German entrepreneurs are walking the walk instead of just only talking the talk.

158 | 177

178 | 180

NOBLECAUSES GIVING BACK HoteliersGuild in support of member initiatives

Alexa Poortier of NOW

138 | 139

BILLBENSLEY SENSIBLE SOLUTIONS A call to the industry to incorporate solutions into their design standards to help fight climate change.

MASHPILODGE

HoteliersGuild, we are excited to announce our forthcoming collaboration with At

Jaclyn Yost. She is the Founder & CEO of Ecomadic â&#x20AC;&#x201D; a

sustainable travel

bookings

& r e v i e w s p l a t f o r m . A d d i t i o n a l l y, s h e i s a

Green is

the New Black, a sustainable tourism expert for the LiveMore App, and completing her Master of Tourism Administration

focusing on Sustainable Tourism with the George Washington University. Be on the look out in our

LookBook

Autumn/Winter Issue! PASSION FOR RESPONSIBLE TRAVEL

HoteliersGuild Series | Experts Contributors

contributing travel writer for

READ HERE: SAMPLE ARTICLE

CoutureHospitalityConcept | Concept Design & Management

PASSION FOR SUSTAINABLE LUXURY MALAGA | SPAIN

Enquiries for Private Club Concept & Opportunitiesselectedhotles@maccom | LA HACIENDA EL RETIRO

HG SERIES

Essay Sonu Shivdasani CEO & Founder

SONEVA

HoteliersGuild

Can Travel and Tourism have a positive Contribution to Conservation, the Environment, and the Community? Travel and flying are often highlighted as

plays in conservation. Vast tracts of

Today, twenty-five years later we’d like

prime examples of human behaviours

south and east Africa would now be

to think that our guiding principle of

that contribute to global warming, and

f a r m l a n d i f i t w e re n o t f o r t h e

creating the innovative and enlightening

that need to change with immediate effect if we are to handover to the next

conservation efforts of the many lodges and camps whose tourists indirectly fund

SLOW LIFE (Sustainable, Local, Organic, Wellness, Learning, Inspiring, Fun,

generation a world similar to what we

these efforts. Five years ago, President

Experiences) for our guests. SLOW LIFE

have been able to experience and love

Bongo of Gabon transferred 11 million

is an integral part of our morals as well

in our own lifetimes.

hectares of land from timber

as our operating compass, and it

Whilst air travel accounts for the bulk of

concessions and mining concessions to a National Park with a view to attracting

provides a blueprint for the future of the hospitality industry.

an individual’s own ecological footprint,

tourists to visit.

today it accounts for about 2% of

Our vehicle for delivering the SLOW

greenhouse gases. The damage it

Closer to home, the Government of the

L I F E i s o u r c o re p h i l o s o p h y o f

causes pales when one considers the contribution to global warming of

Maldives banned the fishing of both sharks and turtles. Part of the Maldives –

“Intelligent Luxury”.

agriculture, especially the meat industry,

the Baa Atoll, where one of our resorts is

Which is about combining the traditional

where the numbers are 10 to 20 times

located - has become a UNESCO

opposites of sustainability and wellness

that of air travel.

Biosphere. The catalyst for these actions

with luxury. We believe that these things

There are some examples of tourism

was the calculation that a shark or turtle swimming happily in the ocean was

actually complement each other. At the heart of the matter is what true luxury

over-development, such as along the

considerably more valuable alive than

means for our guests today.The

coast of Spain where developers have

dead.

definition of luxury is something that is a

constructed sprawling concrete jungles

rarity, but the wealthy of today come

that remain ghost towns for most of the year. The local community lost out big

Let me share with you our own experiences at Soneva, which I hope will

from a different context to the wealthy of the past, when some of the more

time, and their overall quality of life

reinforce the case for travel and tourism

traditional luxuries were established. In

deteriorated. The developers were often

as an overall source of good.

today’s society, luxury translates into

foreign, and they mostly engaged

peace, time and space. It is about the

foreigners and tourists who tended to consume packaged products brought in

When my wife Eva and I opened our first resort in 1995, we held a firm belief that

sand between your toes and dinner under a canopy of a billion stars, it is

from outside. Wherever local ingredients

a company must have a clear purpose

about reconnecting with oneself and the

or resources were consumed, it was at

beyond just making money. We were

natural environment. For guests who live

the expense of the local community. In

convinced that a successful business is

in cramped and polluted concrete

general, the profits of the operations were repatriated, salaries were spent

the one that combines apparent contrasts and makes these ‘opposites’

jungles, true luxury is to eat a freshly picked salad, grown in our organic

back home, and the local community

compatible. When this has been

garden while breathing clean air and

r a re l y b e n e f i t t e d f ro m t h i s n e w

achieved and it works, it creates an

enjoying a beautiful view.

commerce. In turn, they suffered from

experience that is unique and accepted,

the inflationary pressures on certain qualities of life that they had taken for

and immediately develops very strong guest loyalty.

granted such as cheap seaside living or fish, which they could no longer afford.

This SLOW LIFE focus has led to levels of guest loyalty and repeat business that far surpass industry norms, and this tells

While we wanted to create a hideaway

us unequivocally that the values of a

that would satisfy our desires for a

company matter to those who consume

PWC have established a measurement index, called T.I.M.M. (Total Impact

destination for those who liked to travel in luxurious style, we also had this

its products. This is rare in the modern world, but Soneva distinguishes itself

Monitoring & Measurement), that they

overwhelming drive to protect the

because combined with the space,

are encouraging governments to use in

environment.

The end result was born

privacy and comfort of our villas and

order to drive behavioural changes to

out of the philosophy of simple

rooms, and the intuitive service provided

avoid such examples in the future.

sophistication and returning luxuriously to nature, whilst also shouldering the

by our Hosts, we have also demonstrated how sustainable materials

In spite of this, I remain a strong

responsibility of being custodians of the

can have a great aesthetic. Being able to

advocate of the overall positive impact

beautiful places we operate in.

bring out the beauty of nature has set us

of travel and tourism and the key role it

apart from the competition.

Being sustainable is also part of our

power generators in South India, and

established the “Learn to Swim”

DNA, and we are always striving to limit

even a commitment to 150,000 low

programme with our neighbouring

the negative environmental impact of our activities – something which is both

carbon cooking stoves in Myanmar and Darfur.

island Eydhafushi. By teaching children to swim, we hope that they will learn to

difficult as well as critical for a company

love the ocean, and when they love it,

which operates resorts in remote places

The Soneva Foundation hosts the bi-

they will protect it. We are now looking

of pristine natural beauty.

annual SLOWLIFE Symposium, which

to scale this programme to offer

We may sometimes fall short of our own

convenes some of the world’s greatest m i n d s a c ro s s s c i e n c e , b u s i n e s s ,

intensive swimming programmes across the Atoll, partnering with other resorts,

high standards, but we are very clear

philanthropy and policy. Described by

local and national NGOs, environmental

about our responsibilities as custodians

one of our participants as a ‘laboratory

awareness groups and government

of the communities we operate in. This

of intent’, the event, now in its fifth year,

ministries. Supported by filmmaker and

responsibility to one's community is somewhat complicated for a company

provides these leaders with the time, space and facility to address the worst

National Geographic adventurer Jon Bowermaster, who made a documentary

such as ours, whose guests jet in from all

challenges threatening our natural

film of the swimming programme, we

over the globe. As a result our social

environment, and to create tangible,

aim to develop a model of

and environmental responsibilities are as

collaborative solutions.

environmental inspiration and education

much global as they are local. We set up the Soneva Foundation to focus on

The SLOWLIFE Symposium has

change at a level far beyond the direct

delivered real results. For example, in

At the 2013 SLOW LIFE Symposium, we

communities in which our resorts

2012 the WHOLE WORLD Water

were inspired by Jochen Zeitz’s

operate and to recognise our

(WWW) initiative was conceived and co-

introduction of an environmental profit

obligations to society in general.

founded by Symposium attendees, Karena Albers and Jenifer Willig, in

and loss account at the sports brand Puma. We have committed to adopt

Years ago, I noticed the huge number of

partnership with the Soneva Foundation.

this at Soneva and we will use the

plastic water bottles that washed up on

The premise was simple: how can we

methodology we develop to support

our beaches at Soneva Fushi in the

scale the Soneva model of filtering and

other businesses that are preparing to

Maldives. We decided not to point fingers at those who were allowing their

bottling water locally instead of importing bottled water and using part

take this step. We already undertake a granular analysis of our environmental

water bottles to spoil our oceans, while

of the revenues to fund clean water

performance, but the EP&L will take this

we served bottled water in our resort

initiatives? The model devised not only

to another level.

and were therefore still part of the

eliminates plastic waste but also cuts out

cannot manage what you do not

problem. In 2008 we decided to stop offering branded bottled water, and

unnecessary transportation miles.

measure. Much of this management is necessarily via our supply chains.

instead served water that was filtered,

Today, WWW extends this concept out

mineralised, alkalised, and bottled on-

to the travel and tourism industry, with

These examples of Symposium

site in reusable glass bottles. Half the

10% of sales revenues invested in clean

initiatives give an insight into what we

revenues from our water sales go to the Soneva Foundation to fund the work of

and safe drinking water initiatives around the world. The scale of ambition

can achieve when we collaborate. There is no question that if a change is to be

charities such as Water Charity and

for WWW is dizzying – we estimate that

made, it is partnerships, collaborations,

Thirst Aid.

if the entire travel and tourism industry

and brilliant innovations that will bring

that can be applied around the world.

As Jochen says, you

united around this single issue, we could

the greatest efficacy. The private sector

In 2008 we also added a mandatory 2% Carbon Levy to our guests’ bills, to off-

raise $1bn annually. While this target is still some way off, last year WWW made

has a huge role to play in the solutions agenda and we assume this

set our guests’ travel emissions. It was a

its first investments in clean water

responsibility as totally central to our

small change, and a relatively small

projects in Cambodia, Uganda and

core purpose. Corporations should look

charge, which we found our guests more

India.

back through history and remember that

than happy to accept. The direct rewards have been great. In just four

It is remarkable that many children in the

having a purpose should be central to their mandate - and that this

years, we raised about US$5m which the

island nation of the Maldives do not

contribution should be measured and

Soneva Foundation used to fund a

swim.

valued as robustly as any financial

reforestation programme in northern

compounded by a nationwide waste

Thailand. Through this, we planted around half a million trees, mitigating

problem that sees local island beaches u s e d a s a d u m p i n g g ro u n d f o r

around 400,000 tons of CO2.

household waste.

Additionally, funds have financed wind

SLOW LIFE Symposium, Soneva Fushi

A fear of the water is

Following the 2013

returns.

Deeper Luxury

Luxury was once a domain detached from sustainability. Now, a shift in our behaviour is imperative.

Letâ&#x20AC;&#x2122;s use our joint power to increase global environmental and social standards, and to play a key role in promoting a cultural shift!

1 SALt of palmar Mauritius

A COLOUR SAFARI

BY CAMILLE WALALA & JEAN-FRANÇOIS ADAM

Newly launched hotel brand, SALT, has opened the doors to its first resort, 59key SALT of Palmar located on the east coast of Mauritius. It is a restful base conceived to champion sustainability, connect with the local community and introduce culturally curious, style savvy, modern travellers to the real, unvarnished Mauritius. Its distinctive look is born out of collaboration between local Mauritian architect Jean-François Adam of JFA Architects, an award-winning visionary behind notable contemporary spaces in Mauritius and abroad; and French artist, Camille Walala, whose vivid murals adorn buildings across the globe. Camille’s first foray into the hotel world brings a stunning new addition to Mauritius’ design landscape that reflects the progressive spirit of SALT. The beach retreat has positioned itself as a practising advocate of sustainability. Its partnership with Positive Luxury means that it proudly carries the butterfly mark awarded to brands that balance luxury with mindful, responsible actions. The team behind SALT ensure guests have truly luxurious stays in destinations they take real strides to protect.

Tre’ Chic !

New and Crisp Mauritius Hospitality

A Force for Good, For People and For Planet Detailing throughout the hotel is authentic, artisanal and unique. Local ceramicist Janine designed and crafted the hotel’s tableware – a beautiful set of 950 individual pieces for SALT of Palmar; each one made entirely by hand. Janine shared, “I wanted to deliver something really special, so we worked with a specially formulated charcoal clay combined with a grey glaze base to create an effect that showcases the Mauritian savoir-faire.” With the support of Jean-François’ and his team, Camille met an array of local characters, such as 74-year-old basket weaver Reotee Buleeram who has crafted the beautiful beach bags at SALT of Palmar. And father and son duo, Mawlabaccus and Said Moosbally, who are the masterminds behind the rattan ware chairs throughout the resort. The result is a showcase of local talent and an authentic expression of island style. Jean-François recalls, “visiting artisan workshops with Camille to collaborate on the intricate details was very special. These experiences were the most rewarding moments of the project.” The culmination is a hotel that looks unlike any other on the island. Where most resorts take their own design template and transplant it into their setting, SALT has done the reverse, channelling the character of its surroundings to shape its look and feel.

flksadjflks

SALT of Palmar connects modern explorers with communities and their way of life, which makes for meaningful travel experiences. SALT guests have the opportunity to

bond with locals via the Skill Swap programme, exchanging their time and talent with local producers, designers and artisans such as fisherman, potters, basket weavers and more. The food philosophy at the restaurant is fresh, local, homemade, home-grown, seasonal and zero-waste, with the majority of the produce coming from the SALT Farm that cultivates hydroponic fruit and vegetables (opening end of first quarter 2019) and local bio-farms. Recognising the strong connections between people, plate and planet, and the fact that food choices have a major impact on the environment and on the health of its guests, SALT is committed towards Good, Clean and Fair food. Whilst the resortâ&#x20AC;&#x2122;s chefs are committed members of Slow Food International and part of Slow Food Chefs Alliance, SALT of Palmar is working closely with Earth Markets Mauritius, its local official representative. SALT adheres to Slow Food Travel promoting ecotourism and providing all our guests a culinary journey, full of stories, traditions, flavours and craftsmanship. Guests can also be confident that sustainability and environmental consciousness is at the core of the hotel. Simply by staying, they contribute to empowering local communities as the hotel sources everything it can locally, creates employment, and preserves the environment by going single-use plastic free, supporting biofarming and causing zero-waste.

Type to enter text

PaulJones | CEO TheLux*Collective “Camille Walala’s relationship with colour is precisely the same as most Mauritians’ – for both, colour is a vehicle for joy and a

means of expressing positivity. She is the ideal artist for SALT of Palmar; I must have been in the hotel 100 times as it developed over the last few months but, whenever I see them, her designs still make me feel happy.”

Weâ&#x20AC;&#x2122;re travel-loving hoteliers who believe in local. That means we do everything we can to protect and support it. And everything we can to help you experience it.

Our purpose and philosophy are simple — we are here to inspire explorers by connecting them with local people and places. It’s good for guests. It’s great for everyone.

Culinary Highlights

A little slice of Paris with a Mauritian twist

SAL brings out the French side of Mauritius’s character at their bakery. Superstar pâtissier Christophe Vasseur, founder of go-to Parisian boulangerie Du Pain et des Idées, came to the island, stayed here, and trained the resorts bakers to create moreish sourdough bread, golden, buttery, light-as-a-feather croissants, and indulgent pastries just like his.

Acay Bowl

Flower Garnishes

Chr i s t Vass ophe eur’ s Barley Smoked Fish

…bake it slow, and you bake it better. And only bake at all if you’re using the very best ingredients. 48 hr fermentation breaks the gluten down so that it digests beautifully. And premium traditional French flour mixed with a little rye makes it tastes heavenly. And decidedly French. But then, there’s how we make it local. We introduce whatever fruits are ripe from the island’s trees. It could be jackfruit, papaya, banana, lychee or pineapple that flavours the breads and pastries. The best local sugar, spices and chocolate are in the mix too. And our homemade butter and jams top it all off.

ulge

Brioche

Chocolate Banana Bread

Dreams

Freshly baked Croissants

Freshly baked Escargots

Creatively Creole, African. Indian,

Food is a huge part of Mauritian culture

Smoked Beetroot

Bye-bye Buffet! It’s down to earth and high in flavour. It’s all those influences with their famous flavours and formats coming together in one harmonious, fresh fusion feast. At SALT of Palmar, it’s no different. Chefs start with the ingredients. They know their farmers, fishermen, and growers by name. They only use local, seasonal and sustainable. They receive what the suppliers deliver and go from there for specials. And everything is cooked from scratch. They don’t do waste, and they do raw, healthy, vegan and vegetarian. There’s something so right about eating food at its freshest in front of the ocean.

flav

cal

The Sweet Potato Barley Smoked Fish The Roots

Dreams

ours

‘Putting People First’ with a simple philosophy: To inspire explorers by connecting them with local people and places. It’s good for guests.

Plastic & pesticide free! Using hydroponics and permaculture practices to grow their own vegetables, fruit and herbs. In the greenhouses, you’ll find Mauritius’ only farm-to-table, shootto-root, vegan-friendly restaurant.

Sourcing locally & carefully! Provenance is not just about where the food comes from — it relates to the origin of everything you see, touch and hear at SALT. They even curate playlists that celebrate the local music scene…

Sustainability The

SALT brand is built around a

culture

synonymous with

authenticity ,

respect

for nature, discovery and interaction. We find this same approach in the SALT brand. This new distinction underlines the commitment of our group to

always work in a responsible m a n n e r , both towards the

SALT resorts operate according to very strict standards. Indeed, the SALT hotels do not have buffets and the organic waste generated is always composted or used as animal feed. "The Lux Collective has chosen to operate while fully respecting the

environment and society.

“It also shows our ongoing quest to seek innovative solutions to the challenges facing the travel and tourism industry," says Paul Jones, CEO of The Lux Collective. "Our approach addresses our sources of supply but also our services, the objective

being to preserve our planet and its inhabitants.”

“Our principles shape how we act and inspire what we create, grow and organize. We are pleased that shortly after its launch, SALT of Palmar is already recognized for its commitment. Having a positive impact is not easy, but it is worth it. At SALT of Palmar, that means being responsible, creating jobs, giving back and appreciating what we're being given, being honest and fair. Thus, we sow seeds and we weave links. We support the local population and respect their environment. We do not pollute and we do not degrade. We are part of local life," adds

Nitesh

Pandey, Nitesh PandeySr. Vice President SALT, TAMASSA, SOCIO

HG SERIES

Essay from Nitesh Pandey Sr. Vice President

SALT, TAMASSA, SOCIO

HoteliersGuild

LUX is a measure of Light. 8 years ago, as the owner and the manager of the LUX* Resorts and Hotels brand, we turned the company Naiade around, from near-bankruptcy to making profit within a year. It is our collective effort to deliver on the companyâ&#x20AC;&#x2122;s mission Helping People Celebrate Life that brought us to where we stand today. LUX* Belle Mare, Mauritius Having a triple bottom line strategy is not only beneficial to all stakeholders but it makes absolute financial sense, and we proved it. A responsible company is one that is able to bring its values to life. The Lux Collective was born of more than 8 years of experience, in 2019. As a Hospitality Management company, we have four hotel brands with LUX* Resorts & Hotels, Tamassa, SOCIO and SALT, each with their own set of values. The common denominator? A desire to care about what matters. We take sustainable development at heart, and continue to benefit from consultancy from external sustainability auditors since 2015, with 10 properties now signed up for the Earthcheck rating. Our head office based in Singapore since 2019, has been acquiring new management contracts and our Regional HQ located in Mauritius hosts our core management personnel. Operating in different destinations is an opportunity to look at the full spectrum of possibilities when it comes to sustainability. We are ambitious, so we decided to map the 17 UN Sustainable Development Goals

and we have been reporting publicly on our actions in our GRI Standards Integrated Annual Reports. We have even brought our sister company LUX Island Resorts on board and been inspiring all our competitors to do the same. The group has, since its inception, integrated sustainability in its strategy to ensure transparency and accountability, and has established the relevant policies to guide decisions at all levels of the business. With our new purpose, We Care About What Matters, we are aiming even higher. The Lux Collective is hyper-aware of the reality of climate change. Our mission is to encourage systemic change so that we can continue to be a wellness haven for our guests, an empowering support for the local community and a sustaining force for the betterment of the lives of our People. The UNGC, the SBTi, We Mean Business and CDP recognise us as committed to the 1.5C Business Ambition Campaign. Our progress will be diligently measured and we are advocates for national, regional and global change. Two umbrella projects, Tread Lightly and Ray of Light, provide a solid platform to instigate environmental and social support. Tread Lightly offsets GHG emissions annually for the Group, via a portfolio of 9 UNFCCC registered projects located in 6 developing countries. We continue to measure and report on our footprint, aiming for our assigned science-based targets and contributing to Ray of Light has, for years now, been the umbrella for social causes through empowerment. It covers all our brands. We support more than 10 NGOs each year.

SALT of Palmar is The Lux Collective’s newest property in Mauritius and brings with it a renewed sense of commitment to people and the environment. This coastal property of 59 keys has embedded sustainability in its business model, going beyond adherence to the UN’s Sustainable Development Goals. Through everything SALT of Palmar delivers to its guests, it creates positive social, cultural and economic opportunities for Mauritius, an island we love dearly. SALT OF PALMAR - FIRST MAURITIAN HOTEL TO RECEIVE POSITIVE LUXURY’S BUTTERFLY MARK SALT targets ethical travellers and creates positive value across its supply chain. SALT is riding the wave of ethical lifestyle trends, which is rapidly gaining momentum around the world. The hotel sources sustainably and supports the local community. SALT of Palmar is the first Mauritian hotel to receive the Positive Luxury accreditation, joining the ranks of high-end brands that care for the empowerment of the supply chain. The company commits to sensitising suppliers and delivering product and services with traceable origins. Positive Luxury recognises brands that meet at least 80% of the assessment criteria in Governance, Social Framework, Innovation, Environmental Framework and Philanthropy. All information provided is further verified by the Sustainability Council of Positive Luxury to confirm the veracity of these statements. Customers know they can trust Positive Luxury-certified brands. Since the architects were working with a preexisting hotel when creating our property (rather than developing something using a virgin piece of land), they were keen to preserve as much as they could of the construction. They reconfigured 20% with a lighter, more eco-friendly touch and used paints low in volatile organic compounds (VOCs) for the interior design. What was

originally styled as a Moorish riad when built at the start of the millennium has been opened up to invite more light in as well as sea breeze to enable natural crossventilation. It also connects guests more closely with nature. Triple-filtered tap water creates our still, sparkling and alkaline water, which is stored in refillable bottles. Two water distribution points at the Pool Bar and Beach Bar allow guests to refill their reusable ‘We are SALT’ water bottles and flavour their water with a selection of local fruits and fresh herbs found next to the dispensers. Our soaps, hair masks and scrubs are handmade using locally sourced essential oils. These sweet-smelling cleansing bars contain plant extracts that are nourishing for your skin. Bathroom Amenities Refillable pump dispensers made locally are used for our all natural, parabens-free, locally-made shampoos, conditioners, body washes, hair masks and salt scrubs. When it comes to all the grooming and cosmetic bits that are usually guilt-inducing landfill fodder, take heart that our loofahs and cotton pads are 100% organic. Our earbuds, combs and toothbrushes are fashioned from sustainablyfarmed bamboo. And they are packaged in a paper alternative made from crushed limestone, with labels printed using soy ink. Super-hygienic, super-sustainable - the perfect combination. And, instead of disposable sewing kits, everything guests need to do a quick repair is available at our shop for them to use free of charge. "We pride ourselves on being a homegrown hotel with a huge heart, which translates to caring about what matters: the good of our people, our communities, our planet. It’s been our mission since day one. We are committed to transforming SALT into a force for good, whether that is inspiring our guests, empowering our youth or giving back."

HoteliersGuild | featuring SALT

ellerman house Cape Town

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A world of its own between Mountain and Sea. “Ellerman House is not a Hotel it’s a home where you will experience everything great about South Africa.” Paul Harris | Owner

n first appearances, Ellerman House looks more like a private residence than a hotel. Its original Cape Edwardian-style mansion and two ultra-contemporary villas share one-and-a-half landscaped acres of prime real estate in Bantry Bay, a small, upscale neighbourhood sheltered from the prevailing Southeaster that blows in the summer months. The property’s proximity to the sights and sounds of the ocean and its magnificent

coastal views are not fully evident until one has entered through the security controlled front door of the main house and descended the art-lined wooden staircase to the lower floor. From here, a series of elegant lounges decorated in an understated style lead outdoors onto deep, shaded verandas. It is only from the vantage point of the generously proportioned, terraced lawns, edged with indigenous foliage and overlooking the ocean, that one begins to form an appreciation of Ellerman Houseâ&#x20AC;&#x2122;s unique location. This is the quintessential urban retreat for discerning

travellers wanting complete exclusivity in Cape Town while having easy access to the cityâ&#x20AC;&#x2122;s natural assets, sophisticated dining scene, vibrant nightlife, and melting pot culture. Cliftonâ&#x20AC;&#x2122;s four sheltered beaches, each with its own loyal following of sun worshippers, are within walking distance. Local attractions, such as the Table Mountain Aerial Cableway and world-class shopping are just 10 minutes by car, with Constantia valleys historic wine estates 30 and Stellenbosch 60 minutes.

The Ellerman Art Gallery

takes guests on a journey that explores the huge social and cultural shift that South African art has made form the mid-nineteens century to the present. A Contemporary Gallery with an eclectic, outspoken and energetic generation of current artistsâ&#x20AC;Ś

”The Ellerman Villas - Gravity defying, ultra-modern architecture and breathtaking Atlantic Ocean views - the latest addition to Ellerman House’s luxury accommodation.”

ith three bedrooms, spacious entertainment areas and an infinity pool, Bay the new villa epitomises the glamorous beach lifestyle for which Cape Town has become world famous. It is the quintessential ocean-view retreat â&#x20AC;&#x201C; set apart, high up and away from the crowds. Its Bantry Bay location, one of the most sought-after residential neighbourhoods in Cape Town, offers shelter from the prevailing Southeaster wind in summer and spectacular views of the Atlantic Ocean.

Cape Townâ&#x20AC;&#x2122;s Most Exclusive Address

series of elegant lounges decorated in an understated style lead outdoors onto deep, shaded verandas. It is only from the vantage point of the generously proportioned, terraced lawns, edged with indigenous foliage and overlooking the ocean, that one begins to form an appreciation of Ellerman Houseâ&#x20AC;&#x2122;s unique location. This is the quintessential urban retreat for discerning travellers wanting complete exclusivity in Cape Town while having easy access to the cityâ&#x20AC;&#x2122;s natural assets, sophisticated dining scene, vibrant nightlife, and melting pot culture.

HG SERIES

Letter from

Paul Bruce-Brand General Manager

ELLERMAN HOUSE | CAPE TOWN

HoteliersGuild

Dear Fellow Hoteliers , Patrons & Friends , Ellerman House showcases everything great about South Africa: magnificent scenery, a vibrant culture, beautiful art collection, superb wines, delicious cuisine, the best music, and changing people’s lives through education. Our owner, Paul Harris lives by the philosophy of the Scottish writer, Alexander Chalmers, that “the three grand essentials to happiness are “something to do”,” someone to love”, and “something to hope for”. It’s a philosophy which we, consciously or unconsciously, follow here at Ellerman House. “Something to do” challenges us to be the very best we can. We continuously strive to ensure that the high expectations of our discerning guests are always satisfied, and that they want to return time and again because they regard Ellerman House as home from home. “Something to love” is reflected in the passion that drives us: a love for the work we do, and a love for our country. Ellerman House showcases all that is good and positive about South Africa: its magnificent scenery laid bare for all to see from our enviable vantage point; a vibrant and varied culture which we have enraptured in our impressive art collection; superb wines, quietly mellowing and maturing in our state of the art wine cellar; delicious cuisine lovingly prepared by our Relais and Chateaux chefs; great music delivered by top South African musicians who regularly entertain us. “Something to hope for” is our on-going conviction that positive energy has the power to change the world. Our education programme, through which we strive to uplift disadvantaged children, is just one example of our focus towards making this a better world. The Click Foundation is part of our DNA at Ellerman House and the passion and love that Nicola Harris and her team have for transforming the lives of over 78,000 students through their tireless work on the ground, in rolling out literacy programmes across the country in under-privileged primary schools, is infectious and heart-warming. Help us reach our target of 1 million active learners by the year 2024, by adopting a future from as little as R500 per child. What makes Ellerman House a place we are all passionate about is an element of love that exists within its walls and within the people who work here and guests who stay with us. The Harris’ love for everything South African lives and breathes through our artwork. Last year some beautiful new art breathed fresh life into the house. Sam Nhlengethwashares our passion for music and his pieces ‘Keith Jarrett’ and ‘Miriam Makeba’ ooze love for Jazz and World Music. Angus Taylor’s ‘Layered’ sculpture, depicting an entangled head, is a celebration of our collective love for this continent, symbolising how Africa shapes us and how we shape Africa. Something to do, someone to love, something to hope for. I’m taking Paul Harris’ wise words to heart in steering the course of my own life and in managing Ellerman House. I wish these things for all of you in 2020 as well!

With warm Greetings from Cape Town! Paul Bruce-Brand

Ellerman House - Cape Town | featured in HoteliersGuildâ&#x20AC;&#x2122;s LookBook

PASSION FOR SUSTAINABLE LUXURY AFFILIATION BY INVITATION ONLY

3 chablÉ resort & spa Yucatán

AWARMWELCOME HoteliersGuild’s

a v o B o c c o R NEW AMBASSADOR THE SOUTH AMERICAS

Dear Frank, Thank you once again and I am humbled. I will be honoured to be your ambassador and also promote Luxury Sustainability in this part of the world. Having spent the past 25 years roaming the world and working in 11 countries, it is now time to share the beauty of Latin America. As an Ambassador of HoteliersGuild I will ensure to honour my duties and contribute to share its values particularly by promoting Sustainable Luxury and Responsible Travel & Tourism.

Rocco

a luxury restoration experience immersed in the Mayan jungle.

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Chablé Resort & Spa has 36 casitas and 4 family villas of exquisite contemporary design, with extensive living areas, terrace and private pool.

DREAMY PRIVATE A setting-the-bar retreat, with 38 perfectly appointed suites inside a renovated 19th century hacienda in the he middle of Chocholá’s jungle.

Built within a 750 acres property in the municipality of Chocholรก, Yucatรกn, in the heart of the Maya world. Just 25 minutes from Merida International Airport, it is 35 minutes away from this beautiful and emblematic city. Above: The Ixim Deck

36 casitas and 4 family villas of exquisite contemporary design, with extensive living areas, terrace and private pool. Each one is completely surrounded by vegetation and is an intimate, spacious, loving and meticulously prepared universe for those who inhabit it.

Every detail in the creation of ChablĂŠ has been meticulously elaborated, honoring and respecting the identity of the place. During its construction local artisans and artists were hired, thus supporting different communities.

Finding harmony among body, spirit and emotions. The spa redefines wellness by proposing journeys of self-encounter and beauty through body, facial and energetic treatments that combine wisdom, herbal tradition and ancestral techniques. A Medicine Woman resides in ChablĂŠ, a Mayan Grandmother heir of ancestral wisdom, dedicated to maintaining the sacred space, the energetic balance and to accompany our guests in their journeys of selfdiscovery and healing.

The energy axis of ChablĂŠ Spa is the cenote, which makes this Spa unique in the world. This source of sacred water is the focal point of each of the cabins, which seem suspended in the jungle and the yoga terrace is on its banks.

King Villa Bedroom

Double Room

Presidential Villa Bathroom

King Villa Bathroom King Villa exterior

Ixi’im: “Corn” in Maya. A refined atmosphere, with a sophisticated menu that is an innovative mix of Mexican and local influences. The restaurant also has one of the largest collections of tequila bottles in the world. Our mixologist offers innovative cocktails and a customised wine list.

Chablé’s gastronomic offer was designed by the renowned Chef Jorge Vallejo, recently awarded as the best Chef in Mexico, whose restaurant Quintonil occupies the 11th place in the list “The 50 Best Restaurants in the World” by S. Pellegrino. Under his leadership, Luis Ronzón, our Executive Chef, offers a unique dining experience in the three restaurants.

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Ki’ol: “Healthy”. Breakfast, lunch and dinner al fresco. Ki’ol surprises diners with a wide variety of dishes ranging from local and traditional to international and exuberant.

CHABLÉ RESORT & SPA Yucatán | featured in HoteliersGuild’s LookBook

4 KEEMALA PHUKET

AWARMWELCOME HoteliersGuildâ&#x20AC;&#x2122;s

o n i r a l l i V n Jaso NEW MEMBER

Dear Frank, I am excited and honoured to be a part of this exceptional network of industry leaders change-makers. The work here is truly inspirational and I hope to be a positive contributor in the future to come. Warmest Regards

Jason

The story of four clans has inspired the architecture and overall philosophy of this amazing luxury retreat | Phuket

A Pre-view only | full story appears in our next issue

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This very special retreat draws inspirations from Thai mythology. Set in the abundant woodlands not far from the village and beach of Kamala, its 38 villas have created a fantasy land of unearthly and wonderful structures. Built into the forested hills just up from Kamala Beach, it is a welcome alternative to the districtâ&#x20AC;&#x2122;s more traditional offerings. Grouped into cottages, tents, tree houses and birdâ&#x20AC;&#x2122;s nests draw upon tribal designs paired with posh perks, like private plunge pools, outdoor showers, and deep soaking tubs with sea views.

Keemala takes holistic travel to new heights. Sun, sand and sea are no longer the only features that Phuket has to offers it takes its stimulus from the ancient settlers of the island, and transports it into the modern understanding of responsible and deeper luxury hospitality. It is a sanctuary for those who wish to rebalance, rejuvenate and relax. Keemala embraces traditional Thai culture and customs in the service, and overall guest experiences are designed to be enriching.

Photos by Keemala | Alex Teuscher

Exclusive INVESTMENT OPPORTUNITY b u l C l a i t n e d i s e R e t a v i Pr

Privacy Found Now ‘Exclusivity’ has a Name

Hacienda Las Portuguesas | José Ignacio | Uruguay, with all the components to become South America’s most exclusive Private Residential Club! With a living space of above 4.000 m2, this magnificent estancia has become too large for its single owner. Thus a notion was designed to offer it to a discerning investor based upon the concept of an exclusive Country & Beach Estate, operated as a Fully Serviced Exclusive Private Club. This segment is especially appealing to affluent HNWI’S who are seeking a luxurious pied-à-terre at AAA locations such as José Ignacio. It is aimed towards individual buyers of Las Portuguesas’ perfectly appointed suites who do not wish to add to their already existing portfolio of wholly owned properties. Worry free, fully staffed and with excellent 5star hotel services, a modern lifestyle ownership that comes without all the hassles and liabilities of a wholly owned property.

Construction of this truly splendorous estancia Las Portuguesas which overlooks the ocean from a deep and peaceful countryside, was completed in 2009. Built on a 13,5 ha lot in a privileged location with an outstanding panoramic view, it has unique characteristics of good design and top quality construction. 4.000 sqm built in a contemporary architectural style with the predominance of pure lines. Hi-tech installations provide the villa with an optimum comfort level in every room.

The approach

To professionally design a final innovative marketing & operating concept with our lead partners who are globally renowned experts in their own fields. To source financial backing and to sell the property as ‘Fractional Ownership’ to a selective group of discerning individuals, and to operate the estate as the ultimate private club in the South Americas!

José Ignacio, a sleepy fishing village in Uruguay’s hip Punta del Este area, is a beachside playground where the world’s wealthy go to get away from it all. Founded by the Spanish settler from whom it gets its name, the quaint village, which has been likened to New York’s Hamptons, was developed in 1917. It remained largely undiscovered outside of Uruguay until the turn of the 21st century, when international jetsetters, celebrities and socialites claimed it as their own private pristine paradise.

“

The village’s unspoiled atmosphere that sets it apart from other sections of Punta del Este, which has earned a reputation as the St. Tropez of South America. It has the feel of a beach town in California in the 1950s.This is true even when the social season that starts after Christmas is in full swing. There’s no pollution, no crime and plenty of space on the vast beaches. It’s a very friendly spot—the rich and famous mingle with the locals in a low-key fashion.

“

And it’s attractive because it offers not only paparazzi-free anonymity but also "a beach lifestyle mixed with exclusive privately hosted dinners and parties.

A PRIVATE ART GALLERY IN THE HEART OF THE VILLA

This is surely the heart of Las Portuguesas. Itâ&#x20AC;&#x2122;s the central point for all activity in the villa. A grand fireplace focuses the attention on the center of the room over which the large screen of the multimedia home theatre system is conveniently placed. The garden is virtually part of the living room itself by integrating its charming ocean and country vistas to the ambience at any time of the day. Floors are all made of clear Travertino marble so that the light color reinforces the freshness and luminosity of that space. This concept is repeated in most of the areas of the villa, combining the natural marble and granite stones with fine carpets in the suites and hardwood flooring in the Barbecue area and closets. Formal dining room, separate breakfast salon and a variety of al-fresco dining areas. Plus, of course, the impressive BBQ easily accommodates larger parties. A professional kitchen with all the appliances of a luxury hotel and the vast pool area with a full gymnasium & spa. The lot has 13.5 ha and other facilities include a wine cellar, a separate staff villa, heli-pad, dairy farm & vegetable gardens,

9 Perfectly Appointed Suites & Ample Grounds to add Villas or Cottages! José Ignacio craves a private club concept like this. What makes this village so unique is its atmosphere that sets it apart from other sections of Punta del Este, which has earned a reputation as the St. Tropez of South America. Unlike a lot of other places that are being discovered, José Ignacio is likely to retain its tranquil charm for generations. The homeowners are strongly opposed to any major developments, and they strive to maintain the shabby-chic character of their properties. It has the feel of a beach town in California in the 1950s.This is true even when the social season that starts after Christmas is in full swing. There’s no pollution, no crime and plenty of space on the vast beaches. It’s a very friendly spot—the rich and famous mingle with the locals in a low-key fashion. And it’s attractive because it offers not only paparazzi-free anonymity but also "a beach lifestyle mixed with exclusive privately hosted dinners and parties. According to Engel & Völkers Punta del Este, 500-square-meter parcels start at US$500,0000 while beachfront plots up to 1,000 square meters can sell for up to US$3 million. The great estates, are listed from US$2 million to US$15 million. Condos in gated communities, which are recent additions to the village, sell for about US$200,000 to US$400,000 per unit.

CoutureHospitalityConcept | Concept Design & Coordination

PASSION FOR RESPONSIBLE EXCLUSIVITY JOSÃ&#x2030; IGNACIO | URUGUAY

Enquiries for Private Club Concept & Opportunities | selectedhotels@mac.com | LAS PORTUGUESAS

THIS WAS ONLY A PREVIEW! FOR MORE INFORMATION CONTACT: selectedhotels@mac.com

U FEATURING

THE TEST

KITCHEN

CAPE TOWN

I E

Chef Luke dale roberts

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Star Luke Dale Roberts put South Africa on the culinary map when he opened this deceptively casual-looking eatery in Cape Town's trendy Woodstock neighbourhood in 2009. Serving varying tasting menus of truly mind-blowing inspiration, Roberts is working some serious foodie magic here, and you'll be lucky if you can get a table (it's typically booked four months in advance). The wonders begin with dishes like pickled fish served with carrots prepared three ways and honeycomb, a meal that brilliantly showcases Roberts' genius for texture and working sweet against savoury. The journey continues with creations like a "Southern-style foie gras" of bourbon, molasses, and oak-smoked duck. Expect the unexpected (both in taste sensation and the arrival of little yummies you didn't order), and don't neglect the cocktails, which are also brilliant. The relaxed ambience created by exposed brick, funky lamps, friendly staff, and a totally open service area acts as a great foil to the cuisine coming out of this kitchen. Fodors Review

The Best Restaurant in South Africa 2019

â&#x20AC;&#x153;

Billionaire shortbread

The Test Kitchen has all the credentials of a top 50restaurant: hipster interiors; open kitchen; excellent wine list and multicultural influences. Dishes are exquisitely plated, and Luke is lauded for his unusual combinations â&#x20AC;&#x201C; smoked b o n e m a r r o w, t h e ubiquitous XO sauce, y u z u , d a s h i , m i s o, a proliferation of foie grasâ&#x20AC;Ś

What makes

it unique

The first fine dining restaurant to open in Cape To w n ’ s g e n t r i f y i n g Wo o d s t o c k , T h e Te s t K i t ch e n k i cke d o f f a n artistic boom. With food based on popular global dishes with South African ingredients and twists, Chef L u k e D a l e - R o b e r t s ’s restaurant has two intimate dining areas – one “dark”, one “light”.

DesignHighlights

Assiette of Goat and Spring Lamb

Mason farm baby vegetables with Ssamjang dip

nicoise salad Quince, Jerusalem Artichoke, Bourbon Oak, Pine

Sweet - Belvedere flower

Assiette of Goat and Spring Lamb

Pap and Vleis

Smoked Scallop Sashimi, Mushroom Ponzu

Pan seared duck breast, orange emulsion & BBQ turnip

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The Test Kitchen - Cape Town | featured by CoutureHospitalityConcept

The Official Meal Plan of COOK90 2019 This month-long meal plan is full of fast dinners and plenty of nextovers, both of which ensure your COOK90 will be cool, collected, and calm.

READ HERE

The fir third of

Questions About Sustainable Cooking answered by a Climate Change Expert

BY DAVID TAMARKIN January 15, 2020

READ HERE

David joined Epicurious as its chief editor in 2015. His words and recipes have appeared in publications such as Bon Appetit, Healthyish, Gourmet, Cooking Light, Every Day with Rachael Ray, Food Network Magazine, The Guardian, Wine & Spirits, Time Out New York, and Time Out Chicago, where for many years he was the food editor. David is the creator of COOK90 and the author of COOK90: The 30-Day Plan for Faster, Healthier, Happier Meals, which the New York Times called "excellent." He's also the co-author of More Mexican Every Day and the publisher of the short-lived, experimental cooking magazine Middlewest.

rst thing is just minimizing food waste. And that â&#x20AC;&#x2122;s a big deal because a all food grown in the world is lost or wasted between the farm and the fork.

Wunderkinder Made in Germany

Young professionals in the pursuit of sustainable F&B Meet some of Germany’s young founder entrepreneurs & their impressive Start Ups

Strolling through the supermarket aisles, we’re usually looking for our favourite products and culinary inspiration. Food sustainability isn’t often a topic of our minds. Convenience, taste and price rule our shopping preference. The trouble is, sustainability has become a bit of a buzzword lately. One that is used (and often abused) in many different contexts. It’s encoring to see that three young German entrepreneurs are walking the walk instead of just only talking the talk.

https://swarmprotein.com/pages/uber-uns

https://www.my-cups.de/de/mission

“In summer 2015 we decided to enter the insect business. We had just returned from our insect expedition in South East Asia. A few months later there was quite a jolt in the German media landscape. The FAO report "Edible Insects" had encouraged many papers to give insects a stage. This topic is of course provocative and therefore quite promising in the media. Basically, three major topics were addressed during this time: Firstly, insects are sustainable, secondly they are rich in nutrients and thirdly they are not very well established as food in our latitudes. Sustainability and the high nutrient content could be treated almost conclusively by the authors. With regard to tradition, however, many questions remained open in the articles. There would undoubtedly be a large insect culture in Asia, Central America and Africa, but the chances of insects on the plates of the western world could only be speculated about. How do you convince people in our latitudes? What could be the appropriate product formats?”

There are now many alternatives to Nespresso capsules, not all of which are better. Compostable coffee capsules promise to be particularly environmentally friendly. But can they really solve the waste problem? What’s the difference? “All of MyCUPS products are organic quality and we have the best sustainable capsule on the market, without aluminium and plastic, fully compostable. Coffee and tea expertise from a single source: In addition to our excellent coffee compositions, we offer you a wide range of tea capsules, best organic coffee and organic teas in organic capsules, no other manufacturer can offer you this. Our bio-capsules are completely biodegraded within a short time and metabolised by animals, plants and microorganisms. Conventional petroleum-based plastic capsules decompose into smaller and smaller parts, the so-called microplastics, which still pollute the environment even after hundreds of years. Our organic coffees are cultivated on sustainably managed plantations in Central America, South America and Africa - including Brazil, Colombia, Peru, Guatemala, Honduras, Mexico, Ethiopia and Uganda.”

OUR MISSION At the heart of MyCups' commitment is the idea of combining modern enjoyment with sustainable and responsible action. We want to inspire as many people as possible worldwide to buy highquality, environmentally friendly organic products in order to make our contribution to health, happiness and prosperity. We therefore use all our strength and expertise to bring ever better, resourcesaving and more socially responsible products to the market. The SWARMTeam

Producing food from insects may sound unusual for some people. However, in large parts of the word insect based food is absolutely normal - and for good reason: Many insect kinds are tasty, extremely rich in nutrients and, moreover, can be bred resource-saving and appropriate to the species. A fascinating documentation from ARTE summarises the history of the Bugfoundation and the backgrounds of eatable insects.As the first German company Bugfoundation GmbH creates tasty, healthy and sustainable food - made of insects. The idea evolved during the world trip of two friends and an adventurous dinner in South East Asia and is now an award- winning and EU-funded company. Bugfoundation aims to revolutionise Western eating habits and make insects popular everyday products. For a lot of cultures insects are a delicacy. Furthermore, for about two billion people insects are a part of their daily diet. In April 2018 Bugfoundation GmbH celebrated a premiere: For the first time in German history a burger made of buffalo-worms is available in supermarkets. In addition, it conquers the hotel-, restaurant and catering-sector and is available in a lot of German restaurants. For Baris Özel, who founded the company with his friend Max Krämer, insects are a sustainable source of protein:"To maintain the same amount of protein from insects (compared to beef), we use ten times less feeding stuff, we need significantly less space and 100 times less greenhouse gas

is emitted. Furthermore, breeding insects uses a lot less water." With their innovative products Bugfoundation created a whole new segment in supermarkets and the gastronomy. At Anuga 2019 Bugfoundation presents their new product: Germany's first bratwurst made of insects.The insect-based bratwurst contains 16% buffalo-worms, is rich in unsaturated fatty acids and is high in protein. Furthermore, it is an ideal fibre source.

“

HONESTLY, HOW OFTEN HAVE YOU EXPERIENCED THE FOLLOWING SITUATION? Sleeping happens to be one of your favorite hobbies and you have to skip breakfast again because you are late for work... Then at work, another one of those incredibly stressful days! All day long between meetings, the snack machine gives you seductive looks… Finally, it's quitting time, you look at your watch and realize that it's much too late again. Everything is closed and only the drive-in of a certain fast food restaurant remains... Ring a bell? Nothing to be ashamed of: WE FEEL FOR YOU. We all do. At some point we stopped counting the times and developed YFood instead: YFood is a complete, balanced meal in drink form, which contains everything your body needs and satiates you for 3-5 hours without the midday sleep. THE STORY BEHIND YFOOD It all began with poor nutrition… In order to develop a prototype with a perfect nutritional profile according to the latest scientific findings, we hired renowned food technologies. The development work was intensive and lasted almost half a year. Through the network of our food technologists we were also able to find a competent manufacturer in Austria who was able to transfer YFood from prototype to serial production. On August 1, 2017 the time had finally come: our first batch went into production. The feeling of holding our first own bottles in our hands after all the energy we had put into the project and the setbacks we had to face along the way was overwhelming. YFood was born. WHAT IS YFOOD? YFood is a full, balanced meal in beverage form, containing everything the body needs: Rich in protein, 26 vitamins & minerals, essential omega fatty acids and essential fibre. YFood satisfies your hunger (3-5 hours) and gives you constant energy for a successful day. In short: YFood is food of the new generation that has understood the importance of fast / mobile, healthy and cheap nutrition. A full meal from the bottle? Yes, we know that this may sound strange at first. You will wonder how this is even possible and think that we are trying to sell you some kind of chemical cocktail. But sorry, you're dead wrong. YFood consists of the best that nature has to offer and is the result of intensive development work by renowned food technologists, combined with complex high-tech manufacturing processes. This leads to an unchilled shelf life of 9 months without the use of preservatives. But enough with the facts, how does ́s taste? Well, we don't want to brag here, but that's the best part: It simply tastes damn good! Currently YFood is available in 4 delicious flavours: Smooth Vanilla, Alpine Chocolate, Fresh Berry and Cold Brew Coffee.

This Munich-based start-up company Yfood has rece Five Seasons Ventures and the US-VC New Ground Thelen, who joined the astronaut food start-up last y

The former investment bankers Noel Bollmann and food. However, the target group changed the longe response to a request from the start-up scene and N

eived around 4.2 million euros in its latest round of financing. The capital comes from the Paris-based food investor d Ventures, which already holds a stake in Constantin Bisanz' vitamin pill start-up Aloha. Former shareholder Frank year as part of the TV show "The Lion's Den", also provided money.

d Benjamin Kremer founded Yfood in May 2017 and wanted to address Generation Y in particular with their liquid er the product was on the market. Today, half of the customers are older than 35 years, says the start-up company in NGIN Food. And hereâ&#x20AC;&#x2122;s what they say: YFOOD TODAY Meanwhile YFood has been in existence for almost a year and our team, with headquarters in Munich, now counts 20 food-tech enthusiasts. While our team in Germany focuses on strategy, marketing and sales, our team in Austria is responsible for research and development (R&D) as well as quality management. Via our online shop (www.yfood.eu) we currently supply satisfied customers in over 25 European countries. From the stressed out sales representative, to the operating theatre doctor, to the investment banker - all united by the desire for a healthy, affordable diet on hectic days. While we started with 500ml bottles (500kcal), since summer 2018 we have also been offering smaller bottles (330ml 330kcal). These are especially for breakfast, the small hunger in between or people with a lower calorie requirement (women) designed. We currently offer both bottle sizes in 4 delicious flavours: Smooth Vanilla, Alpine Chocolate, Fresh Berry and Cold Brew Coffee. In order to make YFood accessible to as many people as possible, we are now also available in stationary retail stores. In Germany, Austria and Switzerland we decorate the shelves of Rewe, Kaufland, Tegut, Globus, Hit, MĂźller, Rossmann (from March-19), SPAR (AT),

OUTLOOK AND VISION But all this is only the beginning - we still have big plans! In the future, we want to further expand our product range and thus fundamentally change the food industry. Our vision is to finally put an end to unhealthy fast food and to offer people a balanced, uncomplicated alternative - in short: SMART FOOD STATT FAST FOOD! It is not our aim to replace every meal. To be honest we enjoy ...but good food just too much. Rather, we want to replace the kind of meals we can't enjoy anyway and which are usually very unhealthy. We are talking about the kind of food that you "shove" in between your door and your rod just to have eaten something. At the moment we offer YFood in 4 flavours. In the future we will expand our range with many more exciting flavours. We are also planning to adapt our products to different life situations (weight loss, muscle building, low carb etc.) and expand our portfolio with a cheaper powder version for self-mixing and bars. This will also appeal to customers with less purchasing power (such as students) and customers who do not want to give up chewing. Having established ourselves as the leading supplier of Ready-todrink Meals in the German-speaking countries last year, we are venturing into the USA in 2019. Supported by the German Accelerator Program of the German federal government, we will open an office in New York in January 2019.

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Report, we had a 67% chance of limiting the global temperature rise to reach this by 2030. Our chances are lower today since countries did not do enough to lessen their carbon emissions. In late 2019, the IPCC revealed that we are now projected to reach 1.5Â°C by around 2028, but if

that will severely destabilise our climate and worsen the climate extremes we are experiencing today. If tourism is a country, it would be the 4th largest emitter of carbon in the world. Growing at 3-5% annually, it contributes 8% to global carbon emissions with 20% from the hospitality industry. By 2025, tourism is

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The Whole World’s Water, in Her Hands Author: Nicki Grihault

As a kid, American environmental entrepreneur Karena Albers felt connected to nature, playing in the forest reserve behind her home near Chicago and swimming in the creek. The feeling stayed with her through a career in commercial advertising, and while hiking in the mountains of Hawaii on a work trip, she got her ‘aha’ moment. ‘It was mind-numbingly beautiful,’ she explains, ‘I turned to the local cameraman leading the hike, and said ‘What are we doing telling stories about deodorant?’. We made the decision to create documentaries about ‘guardians of the earth’ – those caring for the planet we have been gifted.’

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The NOW Guide to Mock Meat Author: By Team NOW

A recent report by the global consultancy AT Kearney predicts that by 2040, 60% of the meat we eat will be grown in vats or replaced by plant-based products that look and taste like meat rather than slaughtered animals. But is imitation meat a real solution for our environment? Why canâ&#x20AC;&#x2122;t we just eat far

The world is searching for alternatives to meat because the conventional meat industry has been proven animal welfare issues and the destruction and pollution...