Most people’s memories of last year’s Global Citizen’s Mandela 100 Festival will be about the celebrities and the music, but for selected chefs from around Africa there was a much bigger [...]
The CTICC will be taking its water savings initiatives a step further with the commissioning of its own reverse osmosis plant.
In putting their support and buying power behind local producers, The Peninsula All-Suite Hotel in Sea Point is helping to support local sustainability.
Source and cost will be the two biggest driving forces in food trends, according to Chef James Diack. He shares the top 7 food trends for 2019.
Sustainability has been a buzzword in the hospitality industry for many years but it’s never been more urgent, to make changes to how we do things.
Hotel Verde Cape Town provides a great case study of what goes into the building and running of a sustainable hotel, as well as the financial implications