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🏕 The Green Destinations Conference 2025 will be held in Montpellier, Occitanie, France, from September 28 to 30, 2025. This event aims to foster sustainable tourism by bringing together global thought leaders and innovators to discuss sustainable solutions and share best practices. It offers networking and collaboration opportunities in the heart of the Occitanie region. For further details and registration, interested individuals can visit https://gd2025.greendestinations.org/fr/.

🏠 Trip.com's Trip.Best 2025 ranking introduces a Top 100 Europe list, complementing the Top 100 World and Top 100 Asia. In France, Hôtel de Crillon is voted the best luxury hotel, and restaurants Le Jules Verne and l’Arpège top the European gastronomic scene. France retains its position as the leading European destination for gourmet cuisine and luxury hotels. The rankings are AI and data-driven, showcasing the year's best travel experiences.

🏡 Carlton Cannes, a Regent Hotel, reopened in 2023 after an exceptional renovation and expansion, showcasing environmental strategy success by reducing energy consumption by 13% from 2019 to 2024, despite growing from 30,000 m² to 42,000 m² and doubling its turnover. The luxury hotel employed 750 mostly local artisans, utilized cutting-edge technologies, and prioritized responsible materials, affirming its commitment to sustainable and responsible development.

✈ The airline industry is undergoing a major technological transformation that will make check-ins optional, as detailed in a new report by Amadeus. Travelers will be instantly recognized throughout their journey with a unique identifier, eliminating the need for multiple documents. The "delivery management" technology is being developed by Amadeus engineers in collaboration with airlines, ground providers, and airports to personalize and traveler-centric air transport.

🍴 In June 2025, triple-starred chef Glenn Viel will open Le 1812, a new gastronomic restaurant with 30 seats at Legend Hill Resort & Spa in Tamarin, Mauritius. Le 1812 will offer bold cuisine, combining Mauritian flavors with French tradition. Viel’s team includes Joel Trejo, Executive Chef, and Julie Le Gall, Executive Pastry Chef, who have worked together for over 10 years. The restaurant emphasizes responsible culinary practices with short supply chains, seasonality, and local craftsmanship, aiming to minimize environmental impact and foster social engagement, including local hiring and cooperation with Mauritian hotel schools.