CONTEXT AND OBJECTIVE Villages Nature Paris is the first in a new generation of resort destinations, close to major metropolitan areas, easy to get by train or car, and firmly
YellowSquare redefines what a hostel is
CONTEXT AND OBJECTIVE The YellowSquare hostel in Rome redefines the meaning of a hostel as it aims at offering not only a place to sleep but also a unique experience
Instock rescues food surplus to turn it into meals
CONTEXT AND OBJECTIVE A Dutch consumer throws away around 47 kilos of food on an annual basis, which translates into financial loss but also into spoiling all related activities such
Green mobility at Val d’Hérens
CONTEXT AND OBJECTIVE The Maya Boutique Hotel opened in 2012 in the Swiss Alps. It is a pioneer hotel with a unique ecological concept, combining luxury, innovation and sustainability; the
Ton hotel: Reducing Food waste with food app
CONTEXT AND OBJECTIVE Thon Hotels is actively working to reduce its food waste by 20% by 2020.The hotel has signed an agreement with the Ministry of Climate and the Environment
Giving hotel a second life atfurniture Ibis Sisteron
CONTEXT AND OBJECTIVE The idea for this project came from the hotel wish to reduce its environmental impact, try to reach zero waste and assert their commitment towards society.Instead of
Greet rethinks its design with upcycled furniture
CONTEXT AND OBJECTIVE The definition of Greet is “to welcome, meet, receive” and marks a return to the essentials of the hotel industry, embodying the philosophy of sharing, with the