A rustic long wooden table stands outside and is festively laid, with all kinds of colourful vegetables on it for decoration.

The sustainable way of hospitality.

Travelling, yes with pleasure. Enjoying yourself, definitely – but not at the expense of the planet. More and more guests are prioritising sustainability in their leisure time. Hospitality businesses with “green” concepts increase their competitiveness, positive acceptance at the location and attractiveness as an employer.


For a long time now, the pursuit of sustainability in the hospitality industry has no longer been a “nice to have”. Issues such as a low carbon footprint, environmental protection and the use of regional and seasonal products must be actively addressed by companies if they are to remain successful in the future. This starts with using natural and recycled materials and repairing products instead of buying new ones. In the kitchen, the fight against food waste is a top priority, with the declared aim of working according to the zero waste principle wherever possible. The following three examples, where the principle of sustainability is already inextricably linked to the company philosophy, show that this can work.

HOTEL: Six Senses Ibiza

The Six Senses resorts and hotels can be found in the most beautiful places in the world and in close proximity to nature. The luxurious accommodation is always individually tailored to its surroundings. And yet they all have one thing in common: their commitment to nature and environmental protection. For example, the drinking water is obtained locally and bottled in glass bottles, which saves an enormous quantity of plastic bottles every year.

Six Senses Ibiza blends harmoniously into the landscape. © Six Senses Ibiza
Natural materials and open-plan design: "Farmacy Bar" © Six Senses Ibiza.

The architecture and design of Six Senses Ibiza, which opened in 2021, are already setting new standards. The interiors mix a sophisticated palette of local materials, featuring light-coloured woods, leather and stone in neutral tones. To source the best produce for the kitchens of the five hotel restaurants, Six Senses Ibiza works with an organic farm in the neighbourhood and local fishermen. Mediterranean delicacies can be enjoyed under old olive trees in the North Restaurant – served on the “Inku” plates by Serax (header image).


Frankfurt is the home of Seven Swans, a purely vegan fine-dining restaurant. This is where Ricky Saward, the world’s first vegan star chef, works. He took over the restaurant in 2018 and since then he has been proving how varied and extraordinary the dishes can be. Regionality and seasonality are just as important to him as protecting resources. He grows many ingredients himself on a permaculture farm in the Taunus region or collects them in the forest and on the banks of the Main river. You will look in vain for exotic spices, citrus fruits or cocoa in the creative chef’s creations. At most, a pinch of salt is added, as only regional products are used at Seven Swans.

Ricky Saward focuses on the joy of good flavour. © Katharina Dubno
The ingredients come together in ever new combinations to create exciting dishes. © Ricky Saward

CATERING: accente  

As Germany’s largest trade fair catering company, accente – a subsidiary of Messe Frankfurt – launched the “Green Catering” sustainability initiative back in 2013. Based on the conviction that the protection of natural resources and the climate is one of the most important challenges for the future, a comprehensive package of measures was put together. To minimise CO2 emissions, Accente sources drinks, vegetables, meat and fish from the region wherever possible. The company’s fleet consists mainly of electric vehicles, which transport everything from sandwiches to large items of equipment to the desired location.

Preferably unpacked: the food is freshly prepared and portioned on site. © Tsuguliev / www.shutterstock.com
From canapés to vegan buffets, accente realises a wide range of catering wishes. © accente

The employees’ clothing, which is manufactured in Europe, is cleaned in the in-house laundry on site, which also reduces emissions. In addition, event participants who prefer vegetarian or vegan dishes have a large selection of suitable dishes to choose from. There is also a special range of “brain food” – energy that does not burden the body and still offers full enjoyment.

Whether in a hotel, top gastronomy or catering, our three examples show that ecology and economy can be successfully combined – happy guests included!

(header image: Six Senses Ibiza)