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Therme Group partners with Russell Partnership Collection to offer wellbeing food experiences
By Megan Whitby 15 Dec 2020
Therme Manchester is a £250m (US$333m, €274.3m) waterpark and spa project scheduled to be completed in 2023
Therme Group and strategic food, hospitality and tech consultancy, Russell Partnership Collection (RPC), have announced a new joint venture called Therme RPC.

Therme RPC will deliver food and nutrition strategies across all Therme Group wellbeing resorts worldwide, including the £250m (US$333m, €274.3m) Therme Manchester wellbeing resort, on track to open in 2023.

The new organisation’s team of registered nutritionists will develop a set of bespoke food guidelines for resorts, focused on evidence-based nutrition and bio-individuality.

RPC chair, professor David Russell, will lead the new venture as CEO supported by a team of food specialists, operational experts, registered nutritionists and psychologists.

Russell commented: “Our joint venture has been two years in the making and delivers the optimum platform to establish Therme RPC as a unique global cornerstone in wellbeing and nutrition.”

The business vision will also encourage sustainable behaviour changes to benefit mental, physical and social health.

Sustainable innovations planned for Therme Group resorts include vertical farms, roof-top beehives, artisan bakeries and partnerships with chalk stream fish farms and local producers.

The vertical farms will grow produce both for Therme Group’s on-site restaurants and for local communities – using 95 per cent less water than traditional agriculture, the farms will use advanced systems for energy-efficient environmental control.

Dr Robert Hanea, Therme Group chair and CEO, added: “The creation of Therme RPC is driven by the opportunity to transform people’s relationship with food, nutrition and health.

“Through this unique partnership we’ll help to reconnect humans with nature and put sustainable food at the centre of human wellbeing.”


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NEWS
Therme Group partners with Russell Partnership Collection to offer wellbeing food experiences
POSTED 15 Dec 2020 . BY Megan Whitby
Therme Manchester is a £250m (US$333m, €274.3m) waterpark and spa project scheduled to be completed in 2023 Credit: Therme Group
The creation of Therme RPC is driven by the opportunity to transform people’s relationship with food, nutrition and health
– Robert Hanea
Therme Group and strategic food, hospitality and tech consultancy, Russell Partnership Collection (RPC), have announced a new joint venture called Therme RPC.

Therme RPC will deliver food and nutrition strategies across all Therme Group wellbeing resorts worldwide, including the £250m (US$333m, €274.3m) Therme Manchester wellbeing resort, on track to open in 2023.

The new organisation’s team of registered nutritionists will develop a set of bespoke food guidelines for resorts, focused on evidence-based nutrition and bio-individuality.

RPC chair, professor David Russell, will lead the new venture as CEO supported by a team of food specialists, operational experts, registered nutritionists and psychologists.

Russell commented: “Our joint venture has been two years in the making and delivers the optimum platform to establish Therme RPC as a unique global cornerstone in wellbeing and nutrition.”

The business vision will also encourage sustainable behaviour changes to benefit mental, physical and social health.

Sustainable innovations planned for Therme Group resorts include vertical farms, roof-top beehives, artisan bakeries and partnerships with chalk stream fish farms and local producers.

The vertical farms will grow produce both for Therme Group’s on-site restaurants and for local communities – using 95 per cent less water than traditional agriculture, the farms will use advanced systems for energy-efficient environmental control.

Dr Robert Hanea, Therme Group chair and CEO, added: “The creation of Therme RPC is driven by the opportunity to transform people’s relationship with food, nutrition and health.

“Through this unique partnership we’ll help to reconnect humans with nature and put sustainable food at the centre of human wellbeing.”
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