Hotels and restaurants cycle through furniture at an incredible pace. Pieces meant to last a decade often barely make it five years before being tossed. In this episode, we look at how the industry can rethink that pattern and shift toward circular design that keeps materials in use longer.

Our panel digs into the real barriers cost, logistics, changing trends and the pressure to deliver a constant sense of “new.” They draw from hands-on examples, including San Francisco International Airport’s commitment to zero waste, a Grand Hyatt built with circularity in mind, and a Colorado hostel that turned reclaimed materials and custom-built bunk beds into a sustainability win. We also explore innovative materials like recycled plastics, biodegradable textiles, and early-stage alternatives such as mycelium.

If you work in design, purchasing, operations, or simply care about building a more sustainable hospitality ecosystem, this conversation will spark ideas and challenge the way you approach specifications and project planning.