Editorial Board   Guest Author

Ms. Meledo

Caroline Meledo

Director Corporate Responsibility & Human Rights, Hilton

Caroline Meledo drives Hilton's 2030 Travel with Purpose Goals to redefine sustainable travel. She is responsible for strategy and partnerships across destination stewardship, local sourcing, cool food and inclusive growth across Hilton's portfolio of 5,700 hotels in 113 countries.

Ms. Meledo established Hilton's corporate responsibility function for Hilton's Europe, Middle East and Africa region when she joined the company in 2013 at their London offices. She developed the regional strategy, established the governance and led team member and leadership engagement across the region's 57 countries. She had a particular focus on innovative partnerships for refugee engagement, soap recycling, and sustainable food.

Ms. Meledo is also Hilton's global lead on human rights including strategy development, embedding human rights due diligence across operations, supply chain and communities, leading industry collaboration and establishing cross- sector partnerships.

Previously, Ms. Meledo was part of the Corporate Responsibility team at Sodexo UK & Ireland, driving the sustainable food agenda and innovative partnerships across public and private client segments covering over 35,000 employees. In 2009, Ms. Meledo was part of the team of the UN Special Representative for Business and Human Rights, providing gender expertise to the development of the UN Guiding Principles on Business and Human Rights.

Ms. Meledo earned her Masters of Arts degree in International Relations, International Economics and International Law from the School of Advanced International Studies (SAIS), Johns Hopkins University. She also has a double Diploma in Political Science from the Institut d'Etudes Politique in Lille, France (Sciences Po), and the Westfaelische Universitaet Muenster, Germany.

Please visit http://www.hilton.com for more information.

Ms. Meledo can be contacted at +1 703-847-5000 or caroline.meledo@hilton.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.