I think that most of the hospitality industry is evolving in silos, and that certainly has negative consequences on issues realted to biodiversity and use of natural resources.
I believe that we'd be further on the road of climate and biodiversity actions if we were effectively using cooperation in our sectors. Initiatives of small and wider scales are growing though, which is necessary as trailblazing new ways of doing business and new ways of designing desirable travel experiences requires exploring as many new paths as possible.
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 5th episode of the 'Our Planet, Our Commitment' series zooms in on the initiatives to reduce single-use plastic for guests and make operations more sustainable at the Adagio, ibis & ibis budget São Bernardo do Campo in southeast Brazil.
The Yucatán Tourism Observatory was established in 2018 to generate and manage information around tourism development. This work has identified key challenges and opportunities and so led to the design of relevant policies aimed at supporting the destination’s overall sustainable development, thereby increasing its competitiveness. Joining the INSTO Network will help Yucatán manage tourism development in a responsible and sustainable manner, taking a holistic view in developing adequate and innovative strategies for “rethinking” tourism.
Today more than ever, the hospitality industry is facing a tough call: How to grow sustainably and thrive amidst volatile times influenced by internal and external factors?
Risks affecting the hospitality industry are not only related to inflation, war, and geopolitics. Science has proven that climate-related risks and biodiversity loss are a threat to the fabric of society. The convergence of global systemic risks has a name: 'global polycrisis'[1]. The hospitality industry operates in a volatile, uncertain, complex, and ambiguous environment. Thus, it is challenging for hotel owners, operators, and leadership teams to adapt to the constantly changing circumstances.
In times of uncertainty, many businesses focus on their internal operations to survive. However, the climate and biodiversity crisis as well as the 'perfect storm' cannot be tackled in isolation, ignoring neighbours, other stakeholders, and the environment we are part of. “Everything that we achieve collectively at The Long Run is about protecting ecosystems, restoring, and regenerating landscapes, and connecting habitats. This is more important than ever in the current climate — there are increasing pressures on resources and so land use and management is critical to protect wildlife, ecosystems, and communities.” (Michael Dyer, the MD of Borana Conservancy, Kenya).
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.
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 busienss 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.
Bogotá´s Tourism Observatory has longstanding and extensive monitoring experience and has been further strengthened by the City Council as an instrument of public management and mechanism to consolidate, systematize, analyze and research information of the tourism sector. Becoming a member of INSTO will help Bogotá in managing tourism development in a responsible and sustainable manner and allow it to better deal with post-pandemic recovery.
For greater context, the Convention on Biological Diversity (CBD) was originally signed by 150 government leaders at the 1992 Rio Earth Summit, committing a dedication to promoting sustainable development and recognizing humanity's reliance on biological diversity. The UN Biodiversity Conference serves to address the CBD and the main objective of the conference now is to adopt the post-2020 global biodiversity framework. The first session of the 2020 UN Biodiversity Conference took place in October 2021 and the second session will resume at the end of this month (April 2022). There is increasing global momentum organizing around a rallying cry to protect 30% of land and sea by 2030, a rapidly approaching deadline.
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.
When thinking of the Galapagos Islands the first images that we may conjure up are of giant tortoises, marine iguanas, sharks, beautiful tropical beaches, and a laid-back lifestyle where troubles of the outside world are non-existent and one’s daily ‘responsibility’ is to swim with the dolphins. This could have been the case in the past, but not in 2020!
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.
Although the number of hotels and inns claiming to be sustainable keeps increasing, in reality how many of them are good examples of sustainable hospitality? The Black Sheep Inn in the Ecuadorian highlands is surely one of them. Recognized by various sustainability agencies, ‘La Posada de la Oveja Negra’, as it is called in Spanish, continues to attract travelers from around the world who seek profoundly sustainable lodging. The TripAdvisor’s Ecolíders Platino (2016), the Certificate of Excellence (2013), the SKÅL International Ecotourism Award (2006), and the First Choice Responsible Tourism Awards (2005) are only a few of the numerous international accolades the Black Sheep Inn has received during its 25 years of existence.