Why is caviar still on the menu?
The demand for its eggs almost made the beluga sturgeon extinct. Even now, when most caviar comes from farms, eating it is controversial. So why do so many restaurants refuse to give it up?
Environment
Prince Albert II of Monaco Foundation x Saudi Arabia’s ultra-luxury Amaala to safeguard the biodiversity of the Red Sea
Monaco has long-been committed to the environment. The Prince Albert II of Monaco Foundation‘s mission to raise awareness of the impact of human activities on the natural environment, encourage more environmentally-friendly behaviour, and promote innovative solutions. Amaala, the ultra-luxury development situated along Saudi Arabia’s Red Sea coast, which is focused on integrated wellness … Read more
Stella McCartney’s climate credentials bang on trend in Paris
Fashion industry cottoning on to sustainability agenda as designer shows collection
Sali Hughes’s 40 best sustainable beauty brands
From packaging to ingredients, the Guardian’s beauty editor picks the top brands doing their bit for the planet
No more LVMH luxury products incineration: LVMH partners with waste collection specialist CEDRE
Fifteen years ago obsolete products from LVMH luxury Maisons were incinerated with recovery of the energy generated. To limit this practice and engage the biggest luxury group in a circular economy approach, LVMH announced new waste recycling commitments in 2006. These commitments led to cooperation between LVMH and waste collection specialist CEDRE. Since 2010, CEDRE has … Read more
Dark crystals: the brutal reality behind a booming wellness craze
Demand for ‘healing’ crystals is soaring – but many are mined in deadly conditions in one of the world’s poorest countries. And there is little evidence that this billion-dollar industry is cleaning up its act.
By Tess McClure