The death of farm to table (the term, not the concept)

Read our blog: www.HOTELSMag.com, 5/25/16, by Yvette Jong, Craft House Consulting "Greenwashing” continues, and the latest culprit is the unverifiable and overuse of “farm to table” concepts. That’s right - wooden counter tops, rustic furniture, baskets of irregular veg, craft paper placemats, and use of the term in your concept brief don’t define the philosophy, and aren’t serving it any justice.

Branding, Concepts, Lifestyle, Sustainability, Wine and Dine, HOTELsMag.comCraft House ConsultingJune 8, 2016Farm to Table, Greenwashing, Hotels, New Concepts, Restaurants

Is it possible to do well (financially) and do good (ethically)?

We've been recycling for a few decades now and it's amazing how passive people still are about reducing waste, resource use and their general impact on the environment. What many hotels and restaurants don't realize is that it takes very little to do well ethically while doing as good, if not better, financially.

Lifestyle, Marketing, Sustainability, TravelCraft House ConsultingAugust 13, 2012CSR, Greenwashing, Triple Bottom Line