Editorial Board   Guest Author

Mr. Lephilibert

Benjamin Lephilibert

Founder, LightBlue Environmental Consulting

Benjamin Lephilibert is the founder of LightBlue Environmental Consulting, a regional auditing, capacity building and consulting firm supporting organisations willing to improve profitability and minimize their social and environmental footprint. He started his career with Accor corporate in Asia, being responsible for the implementation of the environmental certification Green Globe in 45 Novotel properties across 9 countries in Asia. He then became an independent consultant and worked across the region with various prestigious partners from the private sector (Hilton, ClubMed,..), as well as from International Organizations (UNILO, EU, WWF).

Mr. Lephilibert has been a pioneer on the topic of Food Waste Prevention, designing and testing new solutions to an issue that was almost unheard of back to 2013. With a consortium of academics and experts, he co-developed in 2016 The PLEDGE on Food Waste, one of the most comprehensive standard to date, integrating implementation of a food waste monitoring system, online data tracking, behavioral change and revision of SOPs at critical food waste generation points. The PLEDGE got officially subsidized by the Thailand Convention and Exhibition Bureau (Thai government) in 2017.

Mr. Lephilibert is as well an international guest speaker on green hotels and food waste prevention, a guest lecturer (Thailand, Germany, USA), a judge for International Sustainability Awards and an active member of several sustainable tourism working groups (GSTC).

Mr. Lephilibert holds an MSc in Environment, Development and Tourism from King's College London and an MA in International Relations from the Graduate Institute of International and Development Studies (Geneva).

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

Mr. Lephilibert can be contacted at 66-08-889-30399 or contact@lightblueconsulting.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.