Consultants | Designers | F&B Programs

Hotels • Restaurants • Venues

 

Green Building

Pioneering efficient, sustainable solutions promotes harmonious living. By focusing on the built environment, we affect positive change felt over lifetimes on a massive scale.

The dynamic team of consultants and engineers work with buildings of all stages: development and planning, operating, and upgrading. We,

  • Guide and educate clients to improve building design and construction

  • Advocate for intelligent policies and city codes that benefit the world around us

  • Propose strategies to reduce energy consumption

  • Improve waste systems with education and workshops

  • Design on-site edible gardens

As an approved Education Provider for AIA and the USGBC, our consultants regularly speak at local and national green building conferences. Their work aligns to the framework of the UN Sustainable Development Goals (SDGs), UN Global compact and the objectives set in The Paris Agreement at COP21.

 

Plant-based Initiatives

Food innovation is happening everywhere. Amplified by social media sharing, everyone is learning about exciting things coming from chefs across the globe— and customers now expect just that every time they dine.

Plantbased F&B Program

We connect companies with plant-based brands, chefs and trends to create delicious cuisine and experiential events. Key elements include:

  • Menu Development

  • Guest Chef

  • Strategic Food & Beverage Partners

  • Education, Workshops, Panels

  • Biodynamic Wines

  • Local-Food Systems, Urban Farm Design

 

Food Sourcing

Companies who invest in innovative food-and-beverage programs, differentiate from their competitors and drive unique guest experiences.

Farm-to-table has become mainstream as customer interest in ingredients gets stronger. With pressures of eating healthy and environmentally-friendly, we advocate for progressive suppliers.

A Sustainable Food Policy is an ideal way for food-service to audit current practices and discover opportunities of raising standards. A philosophy of food transparency helps guests to make judgements and choices about the quality of a restaurant, while empowering Chefs to work closer with their supply chain. Accountability can be achieved with checklists and frequent re-training.

regenerative Food Systems Program

The true meaning of a successful business is one that improves people, planet and community.

Kanyini Collective is developing a program which guides managers to take leadership in their local food system. We strive to meet demands for food that serves both our tastebuds, culture and positive contribution to local ecosystems. Key elements of this program include:

  • Waste Systems education and implementation of circular economies: recycling, composting, water harvesting

  • Purchasing from food vendors who prioritize organic, fair-trade or equivalent ethics, biodegradable packaging and products

  • Farm Partnerships with local, regenerative, biodynamic practices

  • Custom edible garden design (on-site) and maintenance

  • Experiential F&B events and community workshops

  • Marketing messaging and media production

freehand kitchen the exchange
 

Whole Body & Mind | Wellness

When we realize that we’re all in this together, we can make a significant change. We’re doing our part to educate. Our network of Engineers, Farmers, Environmentalists, Holistic Health Practitioners and Nutritionists, host resourceful workshops that help organizations adopt a more “whole-systems” approach with their team and environment.

yoga+on+beach
 

Ethical Purchasing

With a rise in supply-chain awareness, people today are more educated and have more discerning taste. They expect products and ingredients to be chosen with care, and they want brands to have purpose.

Procurement Policy Development

A guide for buyers to ensure environmental, social and ethical values.

Recommendations:

  • Non-toxic ingredients in restaurants, bars, bathroom toiletries and spa products

  • NON-GMO

  • Prioritize organic, local, in-season fruits and vegetables

  • Biodynamic or Sustainable, Organic Wines free of animal-parts

  • Reduce single-use items and plastic
    — Choose re-fillable or reusable materials such as glass or stainless steel
    — Choose paper and plastic from post-consumer recyclables or which are biodegradable / compostable

  • Fair wages are paid to farmers and manufacturers: Fair-Trade Certification or Direct-Trade that is equivalent or better are sought as the standard for commodities like coffee, tea and chocolate

  • Low-toxic paint

  • Biodegradable cleaning supplies to avoid polluting waterways down drains

  • Natural plant-derived materials over synthetics for furniture and textiles to avoid micro-plastic pollution through washing machines

  • Plant-based leather. No animals are converted to inanimate objects.

  • Staff Training is revisited often. Knowledge and accountability are key to embedding responsible procurement throughout the business

reusable straw
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Curated hotels & resorts

Doing business not as usual.