Sharing a meal is the best way to make good use of food. The UNEP initiative Think.Eat.Save encouraged us to become more aware of the environmental impact of the food choices we make and empowered us to make informed decisions. It also gave us extra energy to continue the donations to Kumily Sneshashram that have been part of our routine for over a decade.
Sustainable Hospitality
WED 2013: Happy World Environment Day
On June 5, we’ll celebrate World Environment Day. This year UNEP focuses on the theme Food waste/Food Loss. At Raxa Collective we’ll be carrying out actions and sharing experience and ideas. Come and join us with your ideas and tips to preserve foods, preserve resources and preserve our planet.
Here is a video which explains how we save the food we produce at our restaurant All Spice at Cardamom County from wastage. Our process includes a dedicated team, talented suppliers, our farm animals and organic garden and a local pig farm. It also explains how we give back.
WED 2013 : Chef Nitin Padwal offers a case study in food waste reduction
On June 5, we’ll celebrate World Environment Day. This year UNEP focuses on the theme Food waste/Food Loss. At Raxa Collective we’ll be carrying out actions and sharing experience and ideas. Come and join us with your ideas and tips to preserve foods, preserve resources and preserve our planet.
Here in India, food waste reduction is considered as mere common sense and rarely even mentioned, that’s why chef Nitin Padwal taking the time to explain his work for a restaurant kitchen with “0% sent to landfill” is precious and we’ll also deliver a case study on our own work here at AllSpice in Cardamom County. Nitin Padwal used to work at the Taj Hotel in Nashik and the Renaissance Marriot in Mumbai before he became Head Chef at Petrichor at The Cavendish London. Since his arrival there in 2010, Nitin Padwal championed the idea of a sustainable restaurant, and has made substantial improvements in that area. Watch the interview… Continue reading
Food As Good As Possible
Maisie Greenawalt, a graduate of Cornell Hotel School (’93) shares her company’s approach to good food served to corporate clients. For any non-vegetarian, these are important and tough to solve issues. She puts those issues right out there and if she does not hide from them, neither should we. Click here to view on the Cornell website or here to view her TEDx presentation on an external site. According to the Cornell presentation of this talk she is
vice president of strategy for Bon Appetit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states. She’s been instrumental in shaping the company’s many pioneering commitments to social and environmental responsibility. Continue reading
So I’ve arrived at Cardamom County
This week, I arrived in Thekkady, at the frontier between Kerala and Tamil Nadu. My name is Allegra I’m a french professional who decided to take a break from hectic Paris to learn about entrepreneurial conservation and eco-tourism. I’ll spend the next two months at Cardamom County with Raxa Collective. Cardamom County borders the Periyar Tiger Reserve. As it nears the center of a bustling spice-trading town, I sometimes forget we’re in a forest. Nature always finds a way to remind you though. Continue reading
The “What’s Different?” Series: Good Hotel, San Francisco
Good Hotel in San Francisco is a proper city hotel quite deserving of its name. Located in a charmingly seedy area of town, it is linked with the hotel across the street where you can make use of the pool or gym, or dine in its burger restaurant. SoMa, as the neighborhood is called for its location South of Market Street, can be a rough side of town, complete with vagrants and other unique individuals that make people-watching there a veritable adventure. The Good Hotel embraces this inner-city vibe, and is designed with attention to enriching the environment and local community.
The “What’s Different?” Series: Mark Spencer Hotel, Portland
Meeting with the Sales Director at the Mark Spencer Hotel in Portland, Oregon was an eye opener, yet again, to Portland’s general commendability as a city. During our discussion he obliged my interest in the green aspects of the hotel, which are excellent, but he also conveyed a sense that “this is just how things are done here.” Portland’s strong culture of sustainable thinking and environmental awareness are reflected in the mores of the community and business climate. This was an interesting take-away from my visit with the Mark Spencer Hotel: since the hotel’s commitments to operating sustainably are practically the norm in such a progressive city as Portland, they didn’t seem so different. Furthermore, the city, with its wealth of expertise, familiarity and expectations with regards to ‘green living,’ lends itself to a highly integrated approach to sustainable business, proving to be quite comprehensive and genuine in the example of the Mark Spencer Hotel.
Sleeping Sustainably
We are occasionally inclined to pass along commercial information, even advertisements, when the message is aligned with our own. To say the least, sleep matters: Continue reading
Organikos 