Mövenpick launches sustainable menus
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Mövenpick Hotels & Resorts has announced a new range of sustainable menus for its hotels in the Middle East.
The new ‘Go Healthy’ initiative is being rolled out across all 26 of the company’s Middle East properties, and uses locally-sourced organic and seasonal ingredients.
“Sustainability is at the heart of everything we do at Mövenpick Hotels & Resorts and our ‘Go Healthy’ programme underlines this philosophy taking a holistic approach to food choices from every source to every table in every hotel,” said Peter Drescher, Mövenpick’s vice president of food & beverage for Middle East and Asia.
“Supporting quality local suppliers helps the community and using local seasonal produce reduces the need to rely on imports which benefits the environment.”
Examples of the new initiative include the Mövenpick Resort & Spa Tala Bay Aqaba in Jordan, which will source all bread, milk, vegetables, fruit, eggs and spices from nearby markets, and the Mövenpick Resort Petra where chefs have created new homemade vegetarian dishes and use only olive oil produced in the nearby Wadi Mousa.
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