Sustainability

If you want to go fast, go alone, if you want to go far, go together" - this saying has accompanied our work in Futouris e.V. from the beginning. We are a partnership of tourism industry companies, working together to find and implement solutions to move that sustainability needle".

Collaboration is essential in social and environmental sustainability, and misaligned interests can cause serious setbacks in efforts to become more sustainable. The need for such cooperation is particularly emphasized in tourism destinations that fight with various sustainability challenges, including those created by overtourism.

Since Food Waste represents on average ~50% of a hotel total waste, and knowing how poorly waste in disposed of/managed in most places, targetting this issue with a collaborative lense seems of the most overlooked issue of all.

The more crises we experience the more important it is to be resilient as a business or destination. And the best way to be resilient is to be sustainable ecologically, socially and economically. Ecological sustainability means energy independence and maintenance of the very assets that tourism relies on.

We are in the middle of various interrelated crises that affect tourism, but most people tend to forget that tourism has been intregal in causing these very crises. Tourism is ten percent of greenhouse gas emissions. Oil and gas have been sourced from the worst places, cheap beating responsible.

One of EarthCheck's favourite sayings is you can't manage what you don't measure. Investing in a system that enables understanding of pressure points and consequently overspend, drives performance and value. Data-driven decision-making turns tactical implementations into savings that are good for business and good for the planet.

Personal Carbon Allowances I am fundamentally against these proposals for a number of reasons It keeps making the Climate Crisis an individual problem and lets the 100 companies worldwide who are responsible for 71% of all emissions off the hook – blame the individual, make us all feel guilty.

Whilst on the surface the concept has merits – it assigns personal responsibility to impact and forces individuals to shift behaviour based on their actions – but in reality, who would manage, ensure compliance and cover the costs associated with such a significant program?

It is becoming more and more difficult to reach the goal of the Paris Agreement and keep global warming well below 2 degree C. It is therefore understandable that PAC is back on the table. In my vision of sustainability, developed with George Curiel back in 2012 and entrusted to the 'Three Levels of Sustainability' book recently published in a second edition, we argue that responsibility should be taken not only at the level of societies and organisations, but also at the individual level.

The failure of circularity so far has a lot to do with the perceived bennefits for companies, and the hospitality industry is no different. The purpose of circularity is not clear for managers if it is not connected to key performance indicators at corporate level.

Circularity as a concept faces restraints in hospitality companies. One explanation could be that hospitality managers hardly ever control the entire product or resource cycle from cradle to grave/ cradle. That being said, efforts for 1) improved recycling, 2) waste reduction and 3) utilization of used and recycling materials and resources has become a reality in most companies.

Embedding circular economy principles into hospitality is not a myth, but a necessary ambition. It is crucial that the industry transitions away from a linear and extractive business model to a circular model with regenerative environmental impacts.

Yes, we need hospitality development to both cater to growing demand and to ensure conservation of biodiversity. It is not sustainable to rely exclusively on tax or donor funded conservation. We need the business community to be a part of it, and to make it financially viable.

The central question posed to the panel is: should the hotel industry refrain or not from developing in remote or rich natural areas? Although I may be accused to have imbibed too much of the Dutch directedness, my immediate answer would be that it should!

I believe the answer to these questions lies in the desired reason for a new project build, and the intrinsic ethos of the decision makers. If the anticipated outcome for development is purely economic, then the planned tourist accommodation build should not take place.

In order to grasp a vision for a preferable future, it might be useful to rewind to our past. According to Prof. Em. Conrad Lashley, the origins of tourism and hospitality lie in "hospitableness", or the human faculty to welcome and host strangers.

Of course, the question is a false dichotomy. We must do both - Think and act locally; think and act globally.Global standards, like the GSTC criteria, provide comprehensive frameworks designed to ensure holistic approaches to sustainability.

Certifications that I am familiar with that have the most flexibility are EarthCheck and ISO 14001. As management systems, they are not points-based checklists that many times allow a property to be doing well in one area, without a focus on other areas.

For the technical stuff, a GSTC accredited certification organization. For sustainability leadership insights, stories, advice (e.g. how to get started, how to succeed, pitfalls to avoid,..) the Sustainability Leaders Project, Sustainability-leaders.com.

I was finding it hard to explain the difference between net zero and carbon neutral in an easy way that everyone would understand. Everything I found online was too long, too complicated or just not succinct enough until I found a fantastic blog by Ecologi that puts it into simple and understandable terms.

I don't have go-to websites for sustainability matters but we launched last year the Hospitality of the Future Think Tank, focusing on providing information and actionable tools and ideas around sustainability and following the UN SDGs.

Restoration and regeneration are seen by many as the next frontier of sustainability in general and sustainability in hospitality and tourism in particular. NHL Stenden Hotel Management School (Leeuwarden, the Netherlands) has joined forces with Smart Travel Lab and the Ryerson University Hotel Management School to launch a challenge for hospitality management students: "The Regeneration Collection".

Hospitality businesses should develop detailed plans that enable them to eliminate their carbon emissions in the next one to two decades. The plans should include the achievement of periodic milestones. There are three steps to eliminating carbon emissions, and they don't need to be completed in order.

Tackling climate change and biodiversity loss can seem like a huge challenge and getting started is often the hardest part. I believe concrete action number one starts with you, the business owner. The process of integrating more sustainable practices that help tackle climate change and biodiversity loss into a business does not have a start and a finish.

COP26 is important, because if we ALL don't finally take action against climate change, things will get tight. But what is even more important is the COP15. Am I too late or did I get the numbers mixed up? No, from October 11 - 15 the COP15 of the Convention on Biological Diversity (the CBD) will take place - and there, unlike with climate change, it is not about the question "how will we live in the future?" but about the question "will we live in the future?"

The hospitality industry has tried hard for long to live in its own bubble, feeling that until recently, the pressure (from customers and other stakeholders) to become genuinely sustainable was not high enough. Times have changed dramatically, alongside the realization that changing mindsets, processes and technologies to drastically reduce negative operational impacts was no longer a question of IF, but of WHEN.

The COP26 website defines its importance in one line: “The world's best last chance to get runaway climate change under control.” The hospitality industry cannot afford not to care about what is discussed and decided in Glasgow.