Over the last few years, hotel companies have made a determined effort to deal with the impact their business activities have on the environment and communities. Both, international hospitality chains and small hotel businesses, recognise the tangible benefits in being proactive in mitigating environmental and societal impacts including real efficiency gains and an enhanced corporate reputation. And in the hospitality industry, as in all industries, a good reputation cannot be bought, it must be earned.
Is your hotel sourcing from local vendors? Chances are that you are already riding this wave, at least to some degree. But while offering your guests food that is locally grown will win you praise from guests and local partners alike, this is only an “entry-level” activity compared to higher-impact measures you can take, vaulting you into the role of a true local economic driver.
Tourism brings economic development, provides jobs, and protects cultural and natural heritage. But.
Over the last years, the hotel industry has massively reaped the low hanging fruit of eco-efficiency. Several sustainability champions have surely gone further, but the majority of hotels still approach sustainability as a cost reduction opportunity.
In 2013, Hotel Verde, a 145-room airport hotel in Cape Town, South Africa, opened its doors with the bold statement of being the greenest hotel in Africa. The hotel garnered a vast amount of local and international press exposure, having executed sustainable measures to an extent that had not been achieved before.
We are moving into an age where an eco or sustainability certification will no longer be an option, writes Bradley Cox of Green Globe, but something all businesses will want, as it allows them to enhance their bond with their customers.
It is not only large hotel groups operating in dozens of countries that are introducing sustainability programs of note. Small hotels can make a difference, too. Maria Leifer of the Boutiquehotel Sta.
While hotels in the developed world are beginning to make strides in sustainability, Africa remains a continent where hotels face water scarcity, energy security issues, and infrastructure challenges – all of which make measures to improve sustainability even more important.
Accessibility isn’t just about expensive technical solutions and practical fixes, writes Magnus Berglund, Accessibility Director at the Scandic Hotels Group. “It’s about providing excellent service a.
Efficiency gains – and the cost savings that go with them – have given some hoteliers sufficient reason to embrace sustainability measures. But what has to happen for sustainability to truly “go global”? It obviously hasn’t – yet.
Although technology undoubtedly forms the backbone of successful sustainability programs, getting the most out of technology can sometimes be a challenge, as Jean Lupinacci describes here. Her work a.
In the world of hospitality, digitalization opens up many more opportunities than having robots manning the reception and the myriad similar visions rooted, at least a little bit, in science fiction.
Travelers are increasingly looking for greener options when they travel. As Peter Hvidberg from SGS.
Certification of hotels for sustainability has been around for a quarter of a century. Thousands of hotels have become certified, but they represent a small percentage of hotels throughout the world.
When it comes to stewardship of our planet’s natural resources, companies must become “solutions” rather than “problems”, writes Sonu Shivdasani, Founder, Chairman and CEO of Soneva. He is convinced that all the businesses in his group can make small changes to their business models, which have no negative impacts on either profitability nor guests’ perception of the company’s products.
Since natural resources are capital goods, conservation shouldn’t be considered as an expense but an investment, write José Koechlin and Gabriel Meseth, who run Inkaterra in Peru, one of the world’s great ecotourism success stories.
If we want hotels to operate sustainably, then it is the hotel owners, rather than the companies who manage them, who will must be convinced. That is because it is the owners who decide whether the sometimes substantial investments in sustainability infrastructure or other measures will be made – and there are many reasons why they may not agree.
According to precepts set out in the Paris Agreement, the global hotel industry will have a tough pill to swallow in the years ahead. Current practices in energy efficiency alone will not suffice, writes Eric Eduardo Ricaurte Greene.
Have you ever thought about how much paper is still in use – mostly needlessly – in your hotel? Terence Ronson has. For The Hotel Yearbook, he makes the rounds and tallies up all the forms, reports, work orders, requests, lists, folios, CVs, POs, menus, forecasts….
Food waste in restaurants is a growing problem, as several authors in this edition of the Hotel Yearbook point out. But Dr. Christine Demen Meier, Stéphanie Buri, and Clémence Cornuz of Switzerland’s Ecole hôtelière de Lausanne observe that restaurateurs must deal with the fact that much of their carbon footprint stems from factors they cannot control, such as overpackaging by suppliers, customer behavior, the organization of waste collection in their area, and the recycling technologies available to them.
The vast majority of hotel guests are experiencing the pleasures of travel, the relaxation of a well-earned vacation, the joy of being pampered… However, for a small number of hotel visitors, the experience is as far from these pleasures as imaginable: victims of child sex trafficking, who are brought to a hotel against their will and essentially living a life of slavery.
The majority of energy related activities in hospitality fall under the remit of engineering and facility management teams, whose approach is no longer limited to mechanical and physical activities, but needs to be driven by technology, connectivity and data.
In the hotel business, Corporate Social Responsibility (CSR) has often been managed with one eye on the PR impact it might generate for the property. However, as Gabriel C. M. Laeis explains, it is f.
Food waste has reached epic proportions. It is not just costly but also represents a dramatic environmental impact, too. Astonishingly, Benjamin Lephilibert cites a UN study that calculated that if food waste was measured as we measure entire countries’ footprints, it would be the 3rd largest emitter of carbon dioxide in the world.
After roughly a decade of successfully reducing water use in operations, the main hospitality companies are now looking at water beyond the borders of the hotel room, writes Inge Huijbrechts. Minimizing the water footprint of products across our supply chains is the industry’s next big challenge.
The hospitality industry has finally embraced the challenge of tackling sustainability, with most hotel groups believing that operating a sustainable company is not just “a nice thing to do” but the new way of doing business, say Rutgers University’s Matthew Walsman and Cornell’s Rohit Verma.
In a hotel, how do you get moving on identifying and implementing practical sustainability ideas and activities? Many properties have a “green team” tasked with doing just these things. Cornell’s Jea.
The hospitality industry has myriad touchpoints where it could reduce its environmental footprint. Stefan Gössling, Professor at Sweden’s Linnaeus and Lund Universities, believes that the way to start is to identify incremental, easy-to-implement changes, which can have a substantial cumulative impact.
Arnaud Herrmann, VP Sustainable Development at AccorHotels Group, asks, and answers, four critical questions that hotel groups face when designing and implementing sustainability programs. These cent.