The Radisson Hotel group in Madagascar demonstrates a sustained commitment to environmental protection and sustainability, as demonstrated by its recent successes. The obtaining of the prestigious Green Key certification by the Radisson Blu Antananarivo Waterfront as well as the renewal of the certifications of the Radisson Serviced Apartments and Radisson Tamboho clearly illustrate this commitment to strict environmental standards.
Green Key certification, widely recognized as a global benchmark for sustainability, reflects the group’s conscientious efforts to integrate environmentally friendly practices into its hotel operations. This certification is based on a comprehensive assessment of more than one hundred and fifty environmental and social criteria, encompassing various aspects of hotel management, such as resource management, guest awareness of ecological practices and waste reduction.
These achievements demonstrate the group’s firm commitment to environmental protection and its sincere desire to actively contribute to the United Nations Sustainable Development Goals. Additionally, this certification builds customer confidence by providing assurance that they are staying in environmentally friendly establishments.
Alongside these certifications, the Radisson Hotel group is also involved in community initiatives aimed at raising public awareness and taking action in favor of the environment. Through partnerships with associations and NGOs, it demonstrates its commitment to fundamental values such as protecting the planet and community well-being.
By launching innovative programs such as Green Housekeeping in collaboration with Bôndy, the Radisson Hotel group is setting an example in environmental and social responsibility. This program allows guests to actively contribute to the preservation of Madagascar’s environment by choosing not to have their rooms cleaned daily, while offering a concrete contribution to reforestation through the planting of trees.
In conclusion, obtaining Green Key certification by the Radisson Hotel group in Madagascar demonstrates its leadership in the hotel industry and its unwavering commitment to environmental sustainability. These initiatives clearly demonstrate that the group strives to play a positive role in preserving the environment and improving the quality of life of local communities.
Nestlé destroys several batches of Perrier sparkling water due to suspected contamination – Executive Digest
#Nestlé #destroys #batches #Perrier #sparkling #water #due #suspected #contamination #Executive #Digest
Nestlé Waters, a subsidiary of the agri-food giant Nestlé, announced this Wednesday that it destroyed several batches of Perrier bottled water after an alleged deterioration in the quality of the water coming from one of its wells in the Gard region, in the south of France, was detected. Production from the well at Vergèze, historically used for the Perrier brand since 1903, has been suspended until further notice.
According to Nestlé Waters, “several batches of bottles”, corresponding to “several hundred pallets” that would normally be delivered to companies, were destroyed “as a precaution”. The decision was taken after the detection of a “unique microbiological deviation” caused by “heavy rains associated with the recent Mediterranean-type event in Gard”, referring to Storm Monica that hit southeastern France in mid-March, according to AFP .
Although it did not specify the exact nature of the contamination, the company assured that “all bottles on the market can be consumed safely”.
Nestlé Waters did not disclose the exact volume of bottles destroyed, limiting itself to informing that “some references” of the Perrier brand will be available “in smaller quantities”. The well in Vergèze is currently under “reinforced surveillance” at the request of the authorities and its exploration “will resume at the appropriate time, under the control of the authorities”.
Regulatory Pressure and Enhanced Surveillance
This situation occurs in a context in which the company was already facing pressure due to previous practices. At the end of January, Nestlé admitted to having used prohibited treatments in some of its bottled waters to maintain their quality. In response to concerns, the company told AFP in April that it had “intensified surveillance” of its French wells, subjecting them to “strict control by the authorities”. Additionally, some wells had already been suspended since last year in the Vosges region.
The current situation of the well in Gard and the subsequent destruction of batches of Perrier highlight the ongoing challenges faced by Nestlé Waters with regards to quality control and safety of its products.
Distributor in Portugal assures that the problem is already old and is “completely outdated”.
Viborel, distributor of Perrier sparkling water in Portugal, explains to Executive Digest that the issue was raised last year, after suspicions were raised “by a French party”, so “Nestlé carried out examinations to clarify, and it was confirmed that this was not the case.”
“These are still the effects of the suspicions at the time”, highlights Pedro Pereira, Director of Product, Sales and Marketing at Viborel, noting that “it was the information that Nestlé passed on”.
If there had been a problem, the affected bottles would have been removed from the market and other measures taken. We are talking about a product that is in more than 150 countries, it is one of the most distributed sparkling waters in the world”, highlights the person in charge, ensuring that the distributor is in continuous contact with Nestlé.
Coffee resistant to pests and chemicals: how to produce it with technology and sustainable cultivation
– 2024-04-18 04:19:36
Agroindustry
VIDEO | Coffee resistant to pests and chemicals: how to produce it with technology and sustainable cultivation
In this new Guatemala No Se Detiene program, we investigate how national coffee should be produced through sustainable agricultural practices and high-level technologies, to increase its exports and avoid the migration of producers.
Businessmen and coffee producers spoke about the importance of using technology in the cultivation of this grain
Why should you, who enjoy a cup of coffee, be interested in how it was grown in order to reach your palate? In this new broadcast, in addition to knowing other surprising details about this grain, we will go in-depth about the sustainable practices at the time of its cultivation, which seek to reduce the use of harmful chemicals and its exposure to pests.
In summary, we will see the importance of producing our coffee so that it is more resistant and with this export more and better cared for beans, through the voice of experts, authorities and businessmen from the Guatemalan coffee sector.
Join us in Guatemala No Se Detiene every Monday at 10:15 p.m. on Guatevisión and its repetition on Tuesdays at 3 p.m. and Saturday at 10 p.m.
In addition, you can enjoy each program via the internet by clicking on this linkand read special notes in our Guatemala No Se Detiene website section, in Free Press.
Find more from Guatemala No Se Detiene on our Prensa Libre and Guatevisión video channels, a partnership content focused on solutions journalism.
#Coffee #resistant #pests #chemicals #produce #technology #sustainable #cultivation
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