In recent years, the hospitality sector has navigated significant changes and hurdles, responding to challenges like a global health crisis, inflation, labour shortages, and digital migration.
In an era where environmental consciousness is more than just a trend, the hospitality industry finds itself at a crossroads. Balancing the demands of a growing global tourism sector with the imperative to minimize its ecological footprint is no small feat. Fortunately, the marriage of digital solutions and sustainability practices is proving to be a game-changer for the hospitality sector.
Universally, hotels are adopting sustainability practices. It was claimed that the execution of sustainability can lead to increased guest satisfaction, improved company image and even financial gain.
In April 2023, Kelly Ching and Eileen Lim, final year students at EHL Hospitality Business School, embarked on a transformative journey by enrolling in the Sustainability Hospitality Challenge. Their dedication and hard work, along with coaching sessions from Romane Petit (EHL Research Assistant), propelled them to secure a spot in the competition’s top 10 during the semi-finals held in Amsterdam. This is a remarkable achievement considering the stiff competition from over 40 student groups coming from universities across the world. Here, Kelly and Eileen recount their unique experience from classroom to competition finalists, spurred on by wanting to put ‘regenerative hospitality’ on the map.
Juggling maintenance and sustainability in a property is a balancing act between deciding what level of maintenance we want to achieve and can afford and ensuring that the property runs as efficiently as possible without compromising on service or standards.
Tourism sector generates US$2.5trn in direct revenues globally, helping to provide economic opportunities to people and destinations, build intercultural understanding, and foster appreciation of the natural world. For most people who love to travel or work in the industry, these assertions match the intuition. And the time has now come to seek empirical evidence.
In the heart of EHL Lausanne Campus resides a culinary gem – the 1893, a pedagogical, retro-modern bistronomic restaurant that captures the perfect fusion of fine dining and sustainable practices. This establishment is not just a pedagogical restaurant for exquisite gastronomy; it's a living vision in progress, an educational lab for sustainability, where innovative green practices are experienced and implemented, serving as a beacon illuminating the path to a sustainable future and issuing a continuous call to action to its community. It is where exquisite, affordable, and environmentally friendly dining experiences are crafted, and where a commitment to a greener world isn’t just a philosophy, it’s a lived reality.
In Dubai, the glittering heart of the United Arab Emirates (UAE), women who have been trafficked from around the world are manipulated and forced into sex work. Many of these women must seek clients in the city’s lavish hotels where staff and management turn a blind eye. The anonymity provided by five-star hotels, often operated by some of the biggest names in global hospitality, coupled with a lack of accountability and apathy within the sector, has helped to ensure Dubai remains a global hub for human trafficking.
In the face of growing climate change challenges, the sustainability paradigm is rapidly reshaping business strategies worldwide. With hotel operations accounting for about 1% of global carbon emissions and embedded carbon in hotel construction adding another estimated 2%, the shift towards sustainability becomes an essential path for the hospitality sector. Particularly in Asia, the hospitality sector finds itself at a unique crossroads, as Asia is both a hotspot for tourism and a region acutely vulnerable to the effects of global warming. As hotel real estate investments flourish in Asia, there's a significant opportunity for investors, developers, and other stakeholders lead the green transition by tapping into the potential of green financing.
Did you know restaurants are now on track to save 7.5 million trees annually thanks to tablet-based Point of Sale (POS) systems? Thanks to technology, the dining experience is more efficient and environmentally friendly than ever before.
Understanding ESG landscape
In the wake of the 2015 Paris accord and a global push for net-zero carbon emissions by 2050, service organizations are at a crossroads. Countries and industries across the globe, including the EU, the US, Japan, and Korea, have committed to significant reductions in CO2 emissions by 2030. Corporate giants like Microsoft, Moderna, Amazon, Royal Caribbean Cruises, McDonald's, and United Airlines have made bold commitments towards sustainability.
Insights from EHL’s first Sustainable Investing Forum where new sustainable finance initiatives were discussed. The event brought together leading academic researchers and practitioners to create a platform to foster fruitful exchanges and reflect on robust approaches to pursue applicable sustainable investment strategies.
CSR, ESG, and Sustainability are different terms to essentially get to the same realization this new generation of travelers are considering more than price when making their choices of where to stay and who to travel with. Whether environmental impact, social responsibility, or community engagement be their driving factor, travelers are now not only expecting stellar onsite service, but ensuring that their meal was sustainably sourced, property employees receive fair treatment, and the property is supporting the local economy.
In the dynamic world of the hospitality industry, the key to sustainable success lies in effective financial management. One powerful approach that has been gaining momentum is “Zero-Based Budgeting” (ZBB). For years, this method has revolutionized how hotels allocate resources, promoting efficiency, agility, and smart decision-making. It has gained even more popularity due to the unforeseen circumstances caused by the COVID-19 pandemic. In this blog, we’ll dive into the concept of Zero-Based Budgeting and how it can reshape the financial landscape of hotels.
In an era marked by accelerated change and unpredictability, staying ahead in any industry calls for adaptability and foresight. The recent BLLA conference on the investment advantages of small-scale operational adaptability spotlighted the criticality of these traits, particularly in sectors beyond the realms of technology. Independent brands, characterized by their operational flexibility, stand in a unique position to lead the way in sustainability, a commitment increasingly interlinked with profitability and long-term survival.
Nowadays, we see sustainability touted across trade publication headlines and social media. But beyond the buzzword, what does sustainability actually mean, in practical terms, for your hotel? Why does sustainability in travel matter so much now – more than ever – to consumers? Most importantly, how can hotels ensure that they are upholding sustainability standards and effectively communicating them to stakeholders and customers?
Restaurant curbside pickup evolved from the old-fashioned takeout service and has gained momentum since COVID. Restaurateurs embrace the concept, and consumers want it. Curbside pickup will remain an essential restaurant distribution method even after the pandemic.
Food and beverage are a key sector in the hospitality arena, and lodging operators must identify what guests expect with regard to food and beverage, innovation, high quality, efficiency and great product choices.
The hospitality industry is experiencing a tech-driven transformation, bringing Environmental, Social, and Governance (ESG) practices to the forefront. This article delves into how technology is not only shaping sustainable initiatives but also presenting operational efficiencies, competitive advantages, and improved guest experiences. The emphasis is on integrated platforms that present a unified sustainability narrative, capturing ESG metrics across the entire value chain.