Knowledge Centre
Browse among the best resources about sustainable consumption and production from around the world. An advanced search engine will help you find the material most relevant to you.
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The reports to the HLPF provide yearly updates on the collective progress made by the members of the six programmes in the...
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This case study showcases how 55 Marriott hotels in the UK and Nordics implemented a comprehensive food waste reduction...
This case study highlights ne’ma, the UAE’s national initiative to reduce food loss and waste, which mobilizes public and...
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This case study shows how Sofitel Dubai The Obelisk achieved a 30% reduction in food waste through a redesigned breakfast...
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This case study outlines Marriott’s “Serve 360” platform in Latin America and the Caribbean, which integrates food waste...
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This case study presents GOALympics, a global employee engagement programme designed to reduce food waste across Sodexo...
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This case study highlights how Hotel de la Coupole Sapa reduced food waste by 34% through a strong focus on ultra-local...
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This case study focuses on RLH Properties’ participation in the “Al Rescate” programme, which redistributes surplus food from...
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This case study demonstrates how Constance Hotels leveraged digital innovation and staff engagement to achieve a 44%...
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This case study presents how targeted training and operational improvements enabled Pullman Suzhou Zhonghui to reduce food...
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This case study illustrates how Fairmont Royal Palm Marrakech integrated food waste reduction into its broader sustainability...
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This case study presents Hilton’s “Green Ramadan” initiative implemented across the UAE, Saudi Arabia, and Qatar, which aimed...