A practical guide to 10 sustainability innovations for hotels and restaurants, covering AI food waste tracking, renewable energy, IoT automation, greywater systems, and low-carbon menus.
Two case studies, a preserved village hostel in Bishan, China and a biodynamic farm estate in Andalusia, Spain, illustrate a shift from consumption-led tourism toward place-based, regenerative hospitality models.
The article argues that luxury hotels can meet ESG goals without sacrificing service quality by embedding sustainability into the guest journey through personalization, digital tools, and transparent communication.
The author questions whether the Caribbean Tourism Organization genuinely prioritizes resort and stay-over tourism, citing cruise industry sponsorship of its sustainability awards and structural tax advantages favoring cruise lines over hotels.
Owner Angie Clavijo details how Sumaq Machu Picchu Hotel integrates regenerative farming, agrobiodiversity, and Andean cultural heritage into a luxury guest experience, with B Corp certification in final stages.
AC Hotel Asheville Downtown shares how it moved sustainability from good intentions to measurable daily operations through data tracking, workflow integration, and leadership accountability.
The piece argues hotels must move beyond "extractive hospitality" by integrating local vendors and communities as economic partners rather than excluding them from tourism spaces.
Singita's conservation efforts across African lodges demonstrate how environmental stewardship drives luxury brand differentiation and premium RevPAR performance.
Cornell CHR report from a 2025 Climate Week NYC roundtable finds the beverage industry is treating sustainability as operational survival, with packaging and transport often exceeding farming emissions.
The author argues hotels should move from "theatrical abundance" to "intelligent abundance" in buffet design to reduce waste without compromising guest satisfaction.
Hotels can differentiate through agrobiodiversity programs featuring rare, local crops to create exclusive culinary experiences that command premium pricing.
The author argues that hospitality has mastered sustainability measurement but now faces the greater challenge of leading sustainable decision-making that shapes entire destinations.
How restaurants are turning their wine lists into a powerful storytelling tool for regenerative farming and sustainable viticulture.
The article outlines practical sustainability strategies for hotels including energy efficiency, waste reduction, and local sourcing while addressing implementation challenges and costs.
Sustainability is a vital initiative for the entire travel industry. Right now, as the two of us are editing this article in late August 2025 and going through the example properties at the end, it’s been perhaps the hottest and driest summer to date in Toronto. Anomalous weather patterns like this are becoming increasingly common across the globe, and as such hotels will be increasingly pressed to do their part.
The rise and rapid expansion of Revo HospitalityThese days, we can witness the downfall of Europe’s largest white‑label hotel operator, entering insolvency under self‑administration in January 2026. Revo Hospitality (previously known as HR Group) is a major European hotel operator founded in 2008 in Germany. It became the continent’s largest white-label/third-party operator, managing properties under both its own brands and major international chains (e.g., Hilton, Marriott, Accor, Wyndham, IHG). Its own labels cover Vagabond Club, Hyperion, Aedenlife.‑label / third‑party operator, managing properties under both its own brands and Revo Hospitality expanded from around 50 hotels in 2020 to approximately 250 hotels by 2025, operating across 12 European countries and 135 cities under a mix of its own brands and major franchise partnerships. Such growth is rapid, perhaps undeniably too rapid.
EHL's white paper identifies six priority areas for tourism's sustainable transition, emphasizing systemic change over isolated solutions.
Despite widespread certifications and policies, hotels struggle to embed sustainability into daily employee behavior and guest experiences.
Hilton Anaheim's multimillion-dollar renovation integrated LED lighting, smart controls, and bulk amenities, achieving emissions reductions equivalent to removing 1,700 cars from the road.
The article profiles 13 hotels worldwide implementing regenerative agriculture programs, arguing these initiatives drive guest interest, ADR growth, and brand differentiation beyond basic sustainability.