Editorial Board   

Mr. Motavalli

Jim Motavalli

Editor, E Magazine

Jim Motavalli is the Editor of the Norwalk, Connecticut-based E Magazine, the only independent national environmental bi-monthly. The magazine has consistently won national design and editorial awards (including the 2003 Utne award for best science and environmental reporting). He is the author of Breaking Gridlock: Moving Toward Transportation That Works (2002) and Forward Drive: The Race to Build "Clean" Cars for the Future (2000), both published by Sierra Club Books/Random House. Feeling the Heat: Dispatches From the Frontlines of Climate Change, edited by Motavalli and based on reporting in E Magazine, was published by Routledge in 2004. Green Living: The E Magazine Handbook for Living Lightly on the Earth (published by the Plume division of Penguin) was released for Earth Day 2005. He has also spoken to many environmental groups and professional associations, including the Society of Environmental Journalists, the International Motor Press Association, the federal Clean Cities conference, the Center for Environmental Health, EarthSave, the Sierra Club, the Natural Resources Defense Council, the Appalachian Mountain Club and the Vegetarian Society of Hawaii.

Mr. Motavalli can be contacted at jimm@emagazine.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.