Less Saves The Planet is a book that proposes to save the planet from going through the hotel and catering industry.
These places of life style where we live fun experiences can also allow us to change lifestyle and consumption mode. How? By empowering “culinary artists” to become actors in environmental change.
In the face of rising levels of greenhouse gases, plummeting biodiversity and global warming, can we still stop the inevitable?
Yes we can, even at the individual level, if we commit to changing our consumption patterns and behaviour.
Hotels and restaurants too can play a crucial role by leading by example and educating and informing their customers, guests and suppliers about this common goal which is easily achievable and which will have an obvious impact.
Is this still possible?
A resounding yes. The solution is within our reach.
The book Less Saves The Planet – Now let’s learn how to eat well saving the environment is the result of two enthusiasts of the hotel and catering industry who have long been placing the preservation of the environment at the heart of their professional commitments.
With this book, they want to show that a change in consumption and behavior in the sense of greater respect for the planet is possible for hoteliers, restaurant owners and their suppliers and customers.
Fadi Joseph Abou,
a third-generation restaurant owner and distributor of organic produce, has been active from a very young age in advocating for healthy and delicious nutrition, a well-preserved environment and a planet on which people and animals can live happily.
an innovator and leader in the hotel industry with over 20 years of experience in management, sales and marketing, has always been passionate about sustainable development. He has worked for one of the world’s largest hotel groups where he was responsible for a programme of energy savings and reduced water consumption for all of the group’s hotels in Europe, the Middle East and Africa.