Promoting Responsible Sourcing: Transforming Dining Experiences with Local and Organic Practices

At Accor, we remain steadfast in our commitment to nurturing healthier and more responsible food habits across our 10,000+ bars and restaurants. Food & Beverage operations account for 17% of our carbon footprint, 40% of our water usage, and 80% of our biodiversity impact. To address these challenges, we focus on three priorities: responsible sourcing, reducing food waste, and transforming culinary offerings.

Central to this effort is responsible sourcing, which ensures that what we serve aligns with our sustainability goals. By championing locally sourced, seasonal produce and supporting sustainable agricultural practices, we aim to protect biodiversity, to reduce transport emissions, and to offer our guests vibrant, fresh flavors. Whether it's through promoting responsible certified coffee and seafood sourcing or enhancing animal welfare, we are reshaping the way we choose food to make sustainability the number one choice for our guests.

Take a glimpse at the inspiring initiatives from the teams on the field as they innovate and transform their food sourcing practices.

Sofitel Ambassador Seoul, South Korea: Embracing Organic Products for a Greener Future

Sofitel Ambassador Seoul is committed to embedding sustainability into every facet of its operations, particularly through its food sourcing practices. The hotel, that holds also the Green Key label, partners with two local organic farms, located less than 100km away, to supply fresh herbs, vegetables, and microgreens. More specifically, their Modern Japanese Gastronomy ‘MIO’ restaurant, always in line with its farm-to-table approach, collaborates with the local agricultural farm 'Da chae lom (다채롬)', which supplies the restaurant with over 100 kinds of vegetables Additionally, the hotel prioritizes animal welfare by sourcing natural Hanwoo beef and using only cage-free eggs, while also promoting plant-based and vegan menus across the various F&B outlets. This dedication to local, organic, and ethical sourcing not only reduces the hotel’s environmental impact but also supports regional farmers.

Mövenpick Resort El Quseir, Egypt: Closing the Loop with Organic Farming

Mövenpick Resort El Quseir, proudly holding Platinum Green Globe status, has implemented a variety of sustainability initiatives over the years to support the local community, protect biodiversity, and reduce its carbon footprint. Among these efforts is the resort’s organic farm, Geb’s garden, which produces more than 1,000 kg of fresh produce every month. With a farm-to-fork approach, the resort grows tomatoes, eggplants, olives, fresh herbs, and more on-site, reducing food miles and strengthening the local economy. Additional ingredients are sourced from nearby suppliers in El Quseir and Hurghada. Committed to waste reduction, the resort also converts organic waste into fertilizer using a state of the art composting machine, creating a closed-loop system that minimizes its environmental impact.

About Accor, a world-leading hospitality group

Accor is a world leading hospitality group offering experiences across more than 110 countries, over 5,700 properties, 10,000 food & beverage venues, wellness facilities or flexible workspaces. The Group has one of the industry's most diverse hospitality ecosystems, encompassing more than 45 hotel brands from luxury to economy, as well as Lifestyle with Ennismore. Accor is focused on driving positive action through business ethics, responsible tourism, environmental sustainability, community engagement, diversity, and inclusivity. Founded in 1967, Accor SA is headquartered in France and publicly listed on the Euronext Paris Stock Exchange (ISIN code: FR0000120404) and on the OTC Market (Ticker: ACCYY) in the United States. For more information, please visit group.accor.com or follow us on X, Facebook, LinkedIn, Instagram and TikTok.