When you think of seaweed, you probably think of Nori, a type of seaweed often found in sushi, ramen bowls and now, chips. Thanks to the health benefits and climate action associated with seaweed, there is more hype than ever around using this marine resource.

This week’s blog will dive into the many different culinary uses of seaweed both as a stand-alone food product or as a healthy addition to other dishes.

While sustainable food production and sourcing is not a new concept, this trend in the hospitality industry has cultivated a newfound interest in foodies and managers alike. Sustainable food production and consumption not only benefits hotels to reduce their environmental impact, but also supports local communities and builds consumer loyalty.

In this blog, we’ll look at the three hottest trends in sustainable food experiences from the local sourcing of products to urban farming to zero-waste creations. Together, these three trends are setting the scene for the future of innovative sustainable dining experiences. Read on to see how!