Langham Hospitality Group (LHG) has strengthened its focus on resource efficiency and circularity across its hotel portfolio, with each property implementing creative solutions to minimise food waste. Driven by its ongoing sustainability mission, this initiative invites culinary and bar teams to develop unique food and drink items that directly address location-specific excess. It is designed to support more responsible kitchen practices by maximising the use of ingredients, while preserving the quality and sense of enjoyment that define LHG's dining experiences.
For much of the last decade, a green building certificate has been treated as the finish line for sustainable development in the UAE. A project reached its target Pearl rating, or hit its LEED tier, and the story largely ended there, filed away as a marketing point at handover. That story is changing. As buyers, regulators, insurers and environmental groups ask harder questions about long-term performance, UAE developers are increasingly moving past the one-time badge and building systems that track environmental impact continuously, long after the ribbon has been cut.
Environment Agency – Abu Dhabi (EAD) has completed a landmark multi-year oyster bed mapping survey, delivering the most comprehensive scientific understanding to date of oyster bed distribution across the emirate’s marine waters.
With survey [...]