Editorial Board   Guest Author

Ms. Zaroff

Marci Zaroff

Founder, MetaWear

Founder of MetaWear, Farm to Home, and Under the Canopy, Marci Zaroff coined the term and pioneered the market for ECOfashion®. A graduate from UC Berkeley's Haas Business School and also Co-Founder of Beyond Brands, Good Catch Foods and The Institute for Integrative Nutrition, for nearly three decades, Ms. Zaroff has been an internationally-recognized ecopreneur, expert, visionary, consultant and global public speaker of conscious business, social innovation and an ecolifestyle. 

Ms. Zaroff has produced organic textiles and amenities for major international hotel and spa chains (Ritz Carlton, Hyatt, Wyndham, etc.), and has guided countless properties on launching sustainable lifestyle experiences and strategies and consulted on creating cohesive in-room experiences from organic food to beauty to fiber. Currently a Director/Advisor on numerous Boards, including the Organic Trade Association, Textile Exchange, Fair Trade USA, Cradle to Cradle Fashion Positive, and Fashion Revolution, Ms. Zaroff was also instrumental in developing the Global Organic Textile Standard (GOTS) and the first Fair Trade Textile Certification—driving authenticity, environmental leadership and social justice worldwide.

Ms. Zaroff is featured in the book: "ECO Amazons: 20 Women Who are Transforming the World" and has received countless recognitions, such as the Natural Product Industry's "Socially Responsible Business Award", Retail Touchpoints' "Retail Innovator Award", NY Moves "Power Woman Award", Fashion Group International's "Rising Star Award” and a prestigious Henry Crown Fellowship of The Aspen Institute. 

Ms. Zaroff's first book "ECOrenaissance: Cocreating A Stylish, Sexy & Sustainable World" was recently published by Simon & Schuster and is now available at Amazon, Whole Foods, Barnes & Noble, and beyond.

Please visit http://www.marcizaroff.com for more information.

Ms. Zaroff can be contacted at 561-302-2010 or marcizaroff@gmail.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.