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Professor of Hospitality Management at the IU International University of Applied Sciences, Germany
More from Willy Legrand
Nature and its ecosystem services are at the center of the hospitality business proposition: from food and beverage offers to guests' enjoyment of natural landscape at a destination. Nature is not only a 'capital' component available to businesses, but a source of solutions to mitigate and adapt to climate change and protect biodiversity while ensuring the well-being of staff and guests alike.
Legislation regulates the way we utilize natural resources, avoid pollution and harmful substances, manage waste and protect ecosystems and human rights. Supporting sustainability through the use of proactive legislation is nothing new.
Evidence shows that spending time in nature helps reducing anxiety, improving mental health and well-being, let alone boosting physical health. Nature is good for us; can we be good to nature too? It's no wonder that one recent large-scale survey conducted by Booking.
Recovery, resilience, recalibration, or bouncing back are a few examples of keywords that are at the center of any discussion surrounding the hospitality industry's economic prospects this past year. However uncertain the economic future may be, major crises of earth systems are unabated to date.
We are currently experiencing an energy crisis of a different kind - an industry-wide feeling of exhaustion, anxiety, stress, frustration, and fear. We are running out of energy. There is no doubt that the effects of the pandemic and resulting restrictions will have an adverse effect on people's wellbeing.
COVID-19 has exposed many of the weaknesses in our industry in terms of risk and hazard management, contingency, and resiliency plans but also in the way we blindly deal with our environment. Crises, as damaging as they may be, trigger opportunities in product, service, and systems innovations.
Over the past 20 years, the hospitality industry has experienced a continuous increase in various 'stamps of approval', especially at the sustainable front. A few large certification bodies with extensive criteria catalogues dominate the market but hoteliers and consumers alike are still struggling to differentiate the reputable and credible ones from the home-made seals of approval.
Just when it seemed as if single-use plastics were slowly becoming a thing of the past, COVID-19 hit the industry. The second half of 2019 had seen more and more industry leaders making public pledges to abandon a product group that had become the infamous representative of an old and immoral, linear economy.
"Covid-19 is climate change on warp speed" (Wagner, Mar.10, 2020). The current pandemic has catastrophic consequences on the hospitality sector. The ways the industry currently deals with the crisis (for example, see: COVID-19 - Survival Guide for the Hospitality Industry) offers a glimpse into the crisis management endeavors in building a business case for disaster and climate resiliency.
The hospitality industry has long been suffering from failing to attract and bind talent. The labour turnover rate is shocking: According to the U.S. Bureau of Labor Statistics, hospitality employees quit their job two to three times more often compared to other industries.
Both clichés and greenwashing are amongst the biggest traps to fall into when communicating sustainability. A "let's save the world" claim and tacky towel policy stickers are superficial and unappealing and could be a turn-off to the small group of environmentally and socially-conscious consumers.
There seem to be two schools of thought in regards to achieving greater sustainability. One is based on a behavioural change to tackle societal and environmental challenges. More precisely in managing resources with moderation, restraint, and constraint (e.
What (or who) helps hospitality companies improve faster? Consumer-led campaigns on plastic straws have pushed many hospitality companies to consider alternatives or simply ban single-use plastics. So far, however, the vast majority of guests still choose their hotels mainly by location and price.
The hotel industry must reduce its greenhouse gas (GHG) emissions per room per year by 66% by 2030, and 90% by 2050 (see ITP, 2017). However, looking at 10 of the largest hotel companies, only one sets a goal that is in line with the science-based targets.
Hospitality Net's World Panel is a thought-leadership platform where hospitality-industry opinion leaders share insights, views, ideas and reactions on important issues and events currently affecting the hospitality business. Each panel is made up of a select group of experts, and industry leaders who, by invitation, contribute succinct commentary on viewpoints which are suggested by panel-champs.
