Wednesday, 2 October 2013

How hotels can go organic : Let's Talk Possibility Episode 104

Two like minded people share a passion and vision for sustainable business. 

We speak with Knud Bundgaard, Hilton Worldwide Director of Culinary for Middle East & Africa, about the initiatives and challenges experienced as they make their business sustainable, using the Hilton Sandton as a case study.  Joining him is one of his suppliers, Douglas Pullen, the Managing Director of the Badgerleur Bush Lodge.  The lodge is a totally natural farm which provides the Hilton with organic and ethically, grass raised beef, lamb and venison.

The result - an organic lunch experience every Sunday at the Sandton Hilton.

Audio:

Video:


In this show

Guests


Mixer

Sizankosi Mahlasela


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