Capella Hotel Group heralds Earth Day with sustainable food and beverage initiatives and expansion of existing programs

Capella Hotel Group has taken significant steps to minimize its environmental footprint. In addition to its strategic partnership with Earth Check, the leading scientific benchmarking certification and advisory group for travel and tourism, Capella Hotel Group has set Science Based Targets, in line with the Paris Climate Agreement, to reduce greenhouse gas emissions. To achieve these targets, Capella and Patina properties have implemented a range of F&B sustainability initiatives that support sustainable food sourcing, waste reduction, and other beneficial measures.

The initiatives outlined below demonstrate Capella Hotel Group's dedication to promoting responsible tourism and creating a more sustainable future for the hospitality industry:

INNOVATIVE PRACTICES

Patina Maldives, Fari Islands is the inaugural flagship property from sophisticated new lifestyle brand Patina Hotels & Resorts , the latest hospitality concept by Capella Hotel Group. As part of Patina’s commitment towards reliance on renewable energy, plans are in place to expand its solar plant to provide 50 percent of the resort’s energy needs for its F&B needs and beyond by 2030.?Future plans also include investing in long-term blue carbon partnerships and adding solar panels onto the beach villas in addition to the water villas.?

Patina also looks to effect lasting change and does so through partnerships and creative guest programming focused on coral propagation. In partnership with their partner for ceramic tableware Kevala Ceramics , who individually handcraft each piece in Bali, Indonesia, the resort has introduced the use of handmade ceramic frames as a natural alternative to other materials that are widely used. The resort's marine biologist, Oshin Christopher, along with the guests, have completed 40 coral frames, 30 ceramic structures, and planted 1,500 fragment corals and counting into the house reef.

WASTE MANAGEMENT?

Capella is committed to brand-wide compost production and partnerships with third-party companies to collect waste. The properties also actively measure waste consumption per production centre and guest wastage per revenue centre in partnership with Lumitics . Properties have come up with creative solutions to manage waste.?Capella Bangkok recycles food waste into feed pellets for freshwater fish in central Thailand’s Pathum Thani Province to reinforce all aspects of the Bio-Circular-Green (BCG). Capella Ubud , Bali, has partnered with Green School Bali to recycle its Used Cooking Oil for a bio-fuelled “magic bus.”

ETHICAL SOURCING

Capella supports local farmers and promotes sustainable agriculture by sourcing locally-grown organic produce for its restaurants. Capella’s newest property, Capella Sydney , uses only free-range eggs and cage-free poultry in all its menus and 99% of its signature restaurant, Brasserie 1930’s?food menu is locally sourced within Australia. Capella Bangkok has partnered with Ori9in , an organic farm in the hills north of Chiang Mai, to source the fruits and vegetables that don't thrive in Bangkok's temperate climate and has built its own Greenhouse to grow organic herbs and vegetables for use in the hotel’s restaurants and bar. Capella Sanya sources from “Happy Eggs,” an egg brand that focuses on laying hens' welfare and antibiotic-free eggs using A50 antibiotic breeding technology. Capella Hanoi has partnered with Marou Faiseurs de Chocolat on six signature Capella Hanoi Chocolates. Marou is one of Asia's first "bean to bar" chocolate businesses and one of the few worldwide that produces pure chocolate locally. Additionally, 70% - 100% of all property wine lists worldwide are organic and ethically sourced.?

“At Capella Hotel Group, we believe that sustainability is a fundamental principle upon which to drive future direction. As part of this commitment to reducing our environmental impact and promoting responsible tourism practices, we are proud to practice these food and beverage sustainability initiatives on Earth Day and throughout the year,” says Cristiano Rinaldi, President of Capella Hotel Group. “By sourcing sustainable ingredients from local suppliers, we can create unique dining experiences while also providing support for the communities in which we operate and protect vulnerable ecosystems.”