FOOD & BEVERAGE
The Naturally Peninsula menu items at The Peninsula Chicago are inspired by the anti-inflammatory , plant-based diets that are found in areas around the world that are often referred to as the “ Blue Zones .”
organization that educates the public and private sectors about preventative health and wellness , the global wellness economy was valued at $ 4.9 trillion in 2019 , before falling to $ 4.4 trillion in 2020 , in the wake of the COVID-19 pandemic . However , GWI now predicts — perhaps in large part due to the pandemic — that the wellness economy will grow here out 9.9 % on average annually , with the wellness economy reaching nearly $ 7 trillion by 2025 .
As a percentage of the entire global wellness economy , healthy eating , nutrition and weight Loss accounts for $ 946 billion , second only to personal care and beauty . The healthy eating , nutrition and weight loss sector grew from $ 912 billion in 2019 to $ 946 billion in 2020 , according to the GWI , one of the only wellness sectors that maintained a positive growth trajectory during the pandemic .
FOOD FOR THOUGHT If food is the way to a man ’ s heart , nutritional food is a way to not clog it up . The hospitality industry is changing the way it approaches healthy F & B and the hotel brands are helping lead the charge . Menu items and programs focus not only on physical wellbeing — weight , energy , heart health and more — but also on mental and spiritual wellbeing . Striking that is a balance and is as much about the goodness of ingredients as the calorie intake .
Mia Kyricos understands the landscape of wellness in hospitality as well as anyone . She is the founder of Kyricos & Associates , an advisory firm that provides brand strategy , business development and operational insight into wellness . Prior to starting her own company , she was SVP and global head of wellbeing at Hyatt .
She sees food as the next true focus for wellness , especially moving forward from the pandemic , when the focus was on cleanliness and hygiene . “ Wellness , in general , has permeated the
four walls of spa , fitness and pool and every brand is trying to figure out its take on it ,” she said . “ If you trickle down on the food and beverage side , there ' s still not a clear map from A to B for a lot of hotels . It ’ s table stakes to cater to different dietary restrictions and so forth and across the board , people are much more aware and sensitive to what they ' re putting in their bodies .”
Healthy , nutritional food isn ’ t just a product , it ’ s a story . As Kyricos pointed out , people are more conscious of where their food comes from and how hotels and restaurants source and deliver it . “ Chefs and F & B managers are closer to their suppliers ... and it doesn ' t necessarily have to be an increase in cost , as long as they have a good handle on their supply chain ,” she said .
One valuable residual effect of the pandemic is that it accelerated conversations about wellness that had historically been siloed , Kyricos said . “ This used to be an HR conversation ; ESG was more of a legal conversation ; and DEI might have been a C-suite conversation . All of these things that are now touching wellness and the wellbeing of people are converging . You ' re seeing a different way of talking about this ,” she said .
BRAND BITE The brands are . “ Wellness and food and beverage often go handin-hand ,” said Amanda Al-Masri , VP of wellness at Hilton . She cited Hilton ’ s 2023 trends report , which found that half of global travelers will seek travel experiences that align with their wellness goals and priorities this year .
“ Travelers have been redefining what wellness means to them ,” she continued , “ with many adopting a more holistic approach and considering areas beyond the traditional gym and spa , such as sleep , recovery , mindfulness and nutrition .”
36 hotelsmag . com Mar / Apr 2023