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Hotel Yearbook 2018 - Sustainable Hospitality

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. Along the same lines as previous editions of the Hotel Yearbook, the 2017 Sustainable Hospitality edition gathers the thoughts and research from a wide-ranging group of senior executives, analysts, consultants and opinion leaders from all over the world to ask, "What lies ahead for the global hotel industry in light of the ever-changing and challenging environmental, societal and economic dimensions?". From decentralized energy production alternatives to on-site waste management technologies; from use of passive solar design to impacts of green technology usage; from sustainable food systems to the evolving nature of corporate responsibility strategies; successful hospitality requires an in-depth understanding of the issues facing our industry - an essential read to all involved closely or remotely in the hospitality industry.

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In this edition

The hotel sector, reporting, and the Sustainable Development Goals

By Fran Hughes, Director at International Tourism Partnership

Moving towards sustainability: Future-proofing in the hospitality sector

By Peter Hvidberg, Global Head, Travel & Hospitality Solutions at SGS

Hoteliers are investing in sustainability: Where does it go from here?

By Rohit Verma, Professor at Cornell School of Hotel Administration
and Matthew Walsman, Assistant Professor at Rutgers Business School

The environmental future of accommodation

By Stefan Gössling, Professor at the School of Business and Economics, Linnaeus University

Four years of sick leave created the vision to make the Nordics more accessible

By Magnus Berglund, Director of Accessibility, Scandic Hotels

CSR at the crossroads in developing countries: Position yourself!

By Gabriel C. M. Laeis, PhD Candidate at Massey University

Changing the role of host: From pampering guests to truly engaging with them

By Elena Cavagnaro, Professor of Sustainability in Hospitality and Tourism at Stenden University of Applied Sciences
and Frans Melissen, Professor Sustainable Business Models, NHTV Breda University of Applied Sciences

Why certify your hotel as sustainable?

By Randy Durband, CEO at Global Sustainable Tourism Council (GSTC)

Trust marks: The role of eco-labels in travel and tourism

By Bradley Cox, Digital Communications Professional

Leading the fight against climate change within the hospitality sector

By Sonu Shivdasani, Owner, Soneva Resorts

Sustainability = community

By Alexandre Tsuk, Founder RefillMyBottle.com and Bookgreener.com

Peru’s Inkaterra: Helping save the Amazon through sustainable landscape corridors while pushing the boundaries of eco-friendly luxury hotels

By José Koechlin
and Gabriel Meseth, Communications and Public Relations Specialist

Taking the “Buy Local” movement from version 1.0 to 3.0

By Aurora Dawn Reinke, Founder, Astrapto

On social sustainability: An alarming global trend and how to disrupt it

By Jan Edwards, Founder and CEO at Paving the Way

Sustainability. Really? Not yet.

By Nicolas Dubrocard, Senior advisor in sustainable tourism

Measure building performance: Embrace your staff!

By Jean Lupinacci, Chief, ENERGY STAR Commercial and Industrial Branch the EPA

Saving the environment, one “thing” at a time: The Internet of Things and sustainable hospitality

By Florian Kriechbaumer, VP for Operations & Development for INTEREL

Seven future trends in hotel sustainability in Africa

By André Harms, Sustainability Engineer & Founder
and Sarah Farrell, Creative Director at transparenCI

Hotel Verde, Africa’s greenest hotel

By Sarah Farrell, Creative Director at transparenCI

The future of hotel food waste

By Benjamin Lephilibert, Managing Director LightBlue Environmental Consulting

Water mindfulness and the future of hotel supply chains

By Inge Huijbrechts, Global VP Responsible Business at Carlson Rezidor Hotel Group

Sustainability needs to mean more, not less!

By Arnaud Herrmann, Sustainable Development Director at AccorHotels

How digitalization, the Internet of Things, and New Work are shifting sustainability paradigms

By Verena Vinke, Consultant at Detecon International GmbH
and Martin Pietzonka, Director and Senior Innovation Manager at the Innovation Center Connected Living

Small steps to make restaurants more sustainable

By Christine Demen Meier, Associate Professor of Entrepreneurship at EHL
and Stéphanie Buri, Coordinator for Saviva Food and Beverage Chair at the Ecole hôtelière de Lausanne

Vienna’s Boutiquehotel Stadthalle: “Be the change you want to see in the world”

By Maria Leifer, Heads sales and marketing at Boutiquehotel Stadthalle, Vienna

The implications of Paris’ “science-based targets”

By Eric Ricaurte, Founder at Greenview

Hotel Owners for Tomorrow: The call to action

By Eric Ricaurte, Founder at Greenview
and Grace Kang, Managing Partner at Greenview

The long lost art of the green team

By Jeanne Varney, Lecturer at The Hotel School in the SC Johnson College of Business at Cornell University

Act local, think global

By Nick Bosworth, VP Brand and Marketing at Mövenpick Hotels & Resorts

Creating the paperless hotel

By Terence Ronson, Hospitality Professional, Technology Consultant, Public Speaker and Inventor







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