Hospitality

WHY CREDIBLE SUSTAINABILITY STILL WINS IN AN INFLATIONARY MARKET

Published

2 months ago

April 17, 2026

Ryan Black, Co-founder & CEO of SAMBAZON – the organic, fair trade and sustainable açaí brand – shares that the future of sustainability belongs to brands that can show measurable metrics, independent audits and full supply chain transparency.

Consumers are willing to pay more for sustainable products, even when inflation continues to shape purchasing decisions. For hospitality businesses, this is an important signal. It underlines that sustainability still carries commercial value, particularly in premium cafés, hotels, restaurants and foodservice settings where quality, provenance and brand trust all influence buying behaviour.

At the same time, consumers are becoming quicker to question the claims behind the products they buy. They may still value sustainability, but they are far less willing to accept broad environmental language without evidence. For hospitality operators, that creates a clear challenge. Sustainability can still support premium pricing, but only when it is credible, specific and properly substantiated.

At SAMBAZON, we continue to see strong demand for certified organic and ethically sourced products, despite inflationary pressure. That is especially true across natural retail, specialty grocery, foodservice and premium café channels.

Middle East consumers now actively seek transparency, clean labels and brands with verified impact. Our retail partners report that shoppers are willing to pay more for products that deliver on both quality and purpose, especially when certifications are clearly displayed and backed by third-party verification.

Sustainability = Quality

In hospitality, this premium positioning is often even more visible. Consumers increasingly associate certified organic and fair trade ingredients with superior quality, and that can strengthen menu pricing power. In other words, sustainability does not sit outside the guest experience. It’s part of how quality is perceived.

But hospitality businesses cannot rely on good intentions or attractive messaging.

Today’s consumer expects evidence, not claims.

The proof points that matter most are those that can be verified and explained clearly. That includes recognized certification standards such as Fair for Life and USDA Certified Organic, as well as traceability from harvest to finished product, third-party audits, transparent impact reporting and measurable environmental protection. Consumers also want to understand the wider effect of their purchase; they want to know how their buying decision supports farmers, protects ecosystems and reinvests in communities.

That shift matters, because many of the old shortcuts in sustainability communication no longer work. Terms such as sustainable, ethical, green and eco-friendly can quickly become meaningless if they are too broad or impossible to prove. In our view, those words should only be used when they can be defined clearly and supported by evidence. Internally, every sustainability claim we make has to meet three tests: it must be backed by third-party verification, terms used must be clearly defined, and we must be able to provide supporting data if asked. Whenever possible, we replace adjectives with numbers.

That discipline is important because misconceptions still persist. Some consumers assume that sustainability simply means a higher price without added value. Others confuse natural with certified ethical sourcing. Many still believe sustainability claims are mostly marketing.

In reality, verified sustainability requires audited standards, compliance costs and structural investment across the supply chain. The price reflects those commitments, but it also reflects quality, transparency and long-term environmental stewardship.

For SAMBAZON, ethical sourcing is not a campaign line. It is built into the structure of the business. One hundred per cent of our açaí is certified organic, and our entire supply chain is Fair for Life certified. We work directly with 827 individual açaí harvesters across 256 communities in the Amazon region.

Since our founding, we have invested more than $1 million in harvester communities through verified fair trade premiums, helping to fund schools, health centers and community improvements. In 2024 alone, our Fair Trade-certified harvest area encompassed 100,204 acres of Amazon rainforest, an area more than four times the size of Paris. According to an independent 60 Decibels survey, 100 per cent of harvesters believe SAMBAZON contributes to the development of their community.

Those figures matter in hospitality because they move the conversation away from abstract values and into operational fact. They also help buyers explain why a product costs what it does.

Inflation has increased costs across logistics, packaging and global freight, but we have not reduced our certification standards or sourcing commitments to offset those pressures. We justify price through certified organic quality, verified fair trade sourcing, functional benefits and transparent, documented impact. Retailers and hospitality buyers understand that cutting corners on sourcing may reduce short-term cost, but it can also compromise brand equity and long-term consumer trust.

This is where the industry still gets it wrong. Too many sustainability claims rely on broad, unverified language with little measurable backing. Greenwashing often happens when brands use undefined terms without certification, highlight one positive initiative while ignoring wider supply chain impacts, or avoid third-party verification altogether. That may once have been enough to support a story, but it’s no longer enough to sustain trust.

For hospitality businesses, the lesson is straightforward. Consumers value sustainable products and will often pay more for them, even in a pressured economy. But the premium depends less on promise than on proof.

The future of sustainability communication will belong to brands that can show measurable metrics, independent audits and full supply chain transparency. In hospitality, where trust and perceived quality matter so much, documented proof is no longer a nice addition. It is the standard consumers increasingly expect.

Hospitality

THE COVE ROTANA RESORT RAS AL KHAIMAH APPOINTS AZMI SHALABY AS GENERAL MANAGER

Published

2 weeks ago

June 5, 2026

Integrator Web-Admin

The Cove Rotana Resort Ras Al Khaimah is proud to announce the appointment of Mr Azmi Shalaby as the new General Manager of the five-star property.

Set along a private stretch of coastline between rolling hills, lagoons, and lush landscaped gardens, the resort continues to strengthen its position as one of the emirate’s leading leisure destinations with the appointment of Shalaby as General Manager. Under his leadership, the property will focus on further elevating the guest journey, refining the resort in line with Rotana brand standards, strengthening commercial growth, and introducing new activations across the destination.

In his new role, Shalaby will oversee all aspects of the resort’s operations, supporting the continued evolution of the property while reinforcing Rotana’s commitment to delivering exceptional hospitality experiences across the region.

Commenting on his appointment, Shalaby said: “I am pleased to join The Cove Rotana Resort Ras Al Khaimah at such an exciting stage in its journey. The resort already holds a distinctive position within the region’s hospitality landscape, and I look forward to working closely with the team to further enhance the guest experience, build on the property’s strong reputation, and continue creating memorable stays shaped by genuine hospitality and operational excellence.”

Bringing with him nearly 30 years of hospitality experience, Shalaby joins the resort following an accomplished career across internationally recognised hospitality brands. Having started his journey in the industry in 1996, he previously held leadership roles with InterContinental Hotels Group before joining Rotana in 2008 at Grand Rotana Resort & Spa.

Over the course of 18 successful years with Grand Rotana Resort & Spa, Shalaby played a key role in driving operational excellence, guest satisfaction, and commercial performance, while contributing to several notable industry achievements and awards. His extensive experience in resort operations, team leadership, and strategic planning positions him strongly to lead the next chapter of the resort’s journey.

Hospitality

GAULT&MILLAU SAUDI ARABIA LAUNCHES FIRST EDITION, HONORING ALMOST 250 RESTAURANTS ACROSS THE KINGDOM

Published

2 weeks ago

June 3, 2026

Integrator Web-Admin

The first edition of the Gault&Millau Saudi Arabia Gala took place on June 2, 2026, at Radisson Manhal – Riyadh, marking a major milestone for the Kingdom’s rapidly evolving culinary and hospitality sectors. In the presence of ambassadors and official representatives, the gala and awards ceremony brought together chefs, restaurants, hospitality professionals, journalists, influencers and partners to highlight culinary excellence and honor the talents shaping the future of Saudi gastronomy.

Held in collaboration with the Saudi Culinary Arts Commission, under the Ministry of Culture, with the support of HSME, the event marks the official launch of Gault&Millau Saudi Arabia and reaffirmed the standing of the prestigious Yellow Guide as a trusted benchmark for culinary quality, creativity and excellence in the Kingdom.

A major highlight of the evening was the unveiling and distribution of the official Gault&Millau Saudi Arabia Guide. Featuring a carefully curated selection of almost 250 restaurants across five of the Kingdom’s major cities — Riyadh, Jeddah, AlUla, Abha and Dammam — the guide sets a new national benchmark for culinary quality and creativity, positioning Saudi Arabia firmly on the global gastronomic stage. Through this national selection, the guide aims to uncover hidden gems, showcase regional diversity and highlight Saudi Arabia’s distinctive flavors, traditions and innovations. The guide also shines a spotlight on the remarkable achievements of women restaurateurs and chefs, whose leadership continues to shape and elevate Saudi Arabia’s dining scene.

Each selected restaurant receives an official Gault&Millau plaque, reflecting its inclusion in the national guide and acknowledging its contribution to the growth and visibility of the Kingdom’s dynamic F&B industry.

The evening also honored exceptional culinary and hospitality talent through five special trophies, three of which were presented to brilliant women in the industry:

Chef of the Year: Wed Saleh
Pastry Chef of the Year: Hachem Taleb
General Manager of the Year: Sara Katanani
Emerging Chef of the Year: Elia Kaadi
Young Talent of the Year: Nihal Felemban

A special Inspiring Leadership Award was presented to Mayada Badr, CEO of the Culinary Arts Commission, for empowering the industry and for her valuable work and vision

Patrick Hayoun, CEO of Gault&Millau France and International, said: “The launch of Gault&Millau Saudi Arabia represents an important step in our international journey and reflects the remarkable momentum of the Kingdom’s culinary scene. Through this first edition, we are proud to highlight almost 250 restaurants and recognize the chefs, teams and talents shaping a distinctive Saudi gastronomic identity. Gault&Millau’s mission has always been to discover, support and promote culinary excellence, and Saudi Arabia offers an extraordinary landscape of creativity, ambition and authenticity.”

Mayada Badr, CEO of the Saudi Culinary Arts Commission, added: “The launch of the first Gault&Millau Saudi Arabia Gala reflects the growing maturity, creativity and diversity of the Kingdom’s culinary sector. At the Culinary Arts Commission, we are committed to preserving Saudi culinary heritage while empowering chefs, restaurants and hospitality professionals to innovate and reach new levels of excellence. This platform contributes to strengthening the visibility of Saudi gastronomy locally and internationally while supporting the Kingdom’s broader cultural transformation.”

Joumana Dammous Salame, managing director of HSME, commented: “We are proud to support the launch of Gault&Millau Saudi Arabia in collaboration with Gault&Millau and the Saudi Culinary Arts Commission. This first edition is an important moment for the Kingdom’s culinary scene, bringing together restaurants, chefs, journalists, influencers and partners around one shared ambition: to celebrate excellence, encourage innovation and give Saudi gastronomy the recognition it deserves on both the regional and international stage.”

Beyond recognition, the gala provided a platform for connection and collaboration, fostering dialogue, visibility and new opportunities for Saudi culinary talent within the region and beyond.

The Gault&Millau Saudi Arabia platform is built around three primary components:

Printed Guide: The Gault&Millau Saudi Arabia Guide will serve as a key resource for exploring the Kingdom’s culinary scene. The edition includes expert reviews of top restaurants, chef profiles and signature recipes. It also features city- and region-based highlights, along with toque ratings from 1 to 5, covering a wide range of price points and making the guide accessible and inclusive for all readers.

Digital Platform: The Gault&Millau Saudi Arabia website, part of the international platform, will offer an engaging digital experience with updated restaurant reviews, practical details and direct links, providing greater visibility for local establishments.

Annual Gala: The Gault&Millau Saudi Arabia Gala is designed as an annual cornerstone gathering, offering networking opportunities for chefs, journalists, influencers and partners while showcasing Saudi culinary excellence to both national and international guests. Honoring the country’s top culinary talents, the event will feature an awards ceremony with Gault&Millau plaques and trophies.Through this collaboration, Gault&Millau and the Saudi Culinary Arts Commission aim to elevate local culinary talent, create new industry standards and promote international connections that will help shape the future of Saudi Arabia’s culinary landscape. Further editions are planned, with new cities set to join the prestigious listing

Editor’ note: Attached list of

restaurants with 3 toques – REMARQABLE RESTAURANTS
restaurants with 2 toques- CHEF’S RESTAURANTS
restaurants with 1 toque- GOURMET RESTAURANTS
Selected restaurants

ABOUT GAULT&MILLAU

Founded in 1969 by journalists Henri Gault and Christian Millau, the Yellow Guide has dedicated over 50 years to identifying and listing the finest restaurants, artisans and specialty shops across various regions. Today, Gault&Millau continues its mission to support chefs and emerging talents worldwide by discovering and promoting local gastronomy on a global scale.

As a recognized authority in gastronomy and hospitality across 20 countries, Gault&Millau has become a benchmark for culinary excellence, building a prestigious network of over 14,000 restaurants and attracting millions of followers. With the expertise of more than 400 professional inspectors, Gault&Millau aims to discover, celebrate and elevate both established and emerging culinary talents. The brand’s mission is to showcase local culinary traditions globally, offering a trusted standard of quality and fostering growth within the industry.

ABOUT THE SAUDI CULINARY ARTS COMMISSION

Founded in 2020, the Saudi Culinary Arts Commission is leading the further development of the Kingdom’s culinary arts sector. By driving investment and building robust regulatory frameworks, the Commission is supporting the next generation of Saudi chefs and hospitality professionals as they aspire to reach their full potential.

Together with the Ministry of Culture, the Commission is working to unlock a thriving cultural sector to preserve and elevate the culinary traditions that make the Kingdom unique.

To learn more about the Saudi Culinary Arts Commission, please visit https://culinary.moc.gov.sa/en and the Commission’s pages on Instagram @mocculinary and X @MOCCulinary.

ABOUT HOSPITALITY SERVICES MIDDLE EAST (HSME)

Founded over 30 years ago, Hospitality Services specializes in organizing hospitality and foodservice exhibitions and events across the region, including HORECA Lebanon, HORECA Jordan, HORECA Kuwait, HORECA Riyadh, HORECA Oman, Salon du Chocolat et de la Pâtisserie Dubai, Salon du Chocolat et de la Pâtisserie Riyadh and Whisky Live Beirut. The firm’s events extend to publications and platforms that serve the hospitality, foodservice and tourism industries, namely Hospitality News Middle East, Lebanon Traveler and Taste & Flavors.

Hospitality

YOUR OFFICE JUST GOT AN UPGRADE: VOCO BONNINGTON DUBAI LAUNCHES ITS WORKATION EXPERIENCE

Published

2 weeks ago

June 3, 2026

Integrator Web-Admin

As Dubai’s professionals redefine what a productive workday looks like, voco Bonnington Dubai is introducing its Workation offer, a 24-hour stay package for those who believe where you work is just as important as how you work

There is something to be said for a change of scenery. Positioned in the heart of Jumeirah Lake Towers and moments from the DMCC Metro, voco Bonnington brings together the comfort of a luxury stay with the infrastructure of a fully equipped workplace. The result is a seamless experience where productivity and indulgence don’t just coexist, they quietly elevate each other.

The Workation package starts from AED 275 and includes a 24-hour stay with a complimentary upgrade to a deluxe room, access to the pool and gym, two hours of meeting room access for up to five guests, complimentary coffee or tea in the meeting room or Author’s Lounge, and a 20% discount across all food and beverage outlets. Terms and conditions apply.

For anyone who has ever wondered what their workday could look like with a little more breathing room, the answer might be closer than expected. Built around the idea that productivity thrives when the environment does too, the Workation moves away from the tired “work from the beach” fantasy and toward something far more useful: a city-based experience shaped around real schedules and real results.

In a city that rarely slows down, this is something quietly radical. An intentional pause that doesn’t require leaving Dubai or clearing your calendar. Just a better version of the workday, right in the middle of it.