Sustainability

Let customers review how sustainable a hotel is by having up to 5 green stars (on top of the existing star rating). Booking.com and TripAdvisor and other such platforms could adopt such a feature not just for hotels but other hospitality businesses too (If they do feature other types).

The perception of sustainable business practice is intrinsically linked to the way it is communicated. Acceptable actions and solutions are framed through language choice and messaging approach. The unexpressed concern that “green” is interpreted as cost-cutting and reduced quality must be eliminated.

Presently travelers have a hard time identifying which hotel goes well in line which what the “green guest” is actually looking for. Two problems arise: First, most tourism operators know too little about their impact on the environment and tools for how to measure and reduce it.

The temptation to type the word People 5 times was too great. But I think People X 5 is still not good enough. So I shall say People in the power of 5! Prior to COVID-19, we were talking about the great need for more hospitality people and how we entice more young people and talent in the industry.

Sustainability is often - and unconsciously - translated as dispense of things we'd like to do or goods we'd like to have. Abandon flying, stop eating meat… But what if we changed not only the narrative but also our attitude? What if we'd rather focused on everything we gained from changing the way we do business, we consume, and we travel?

All stakeholders are becoming more environmentally aware and looking for quantifiable actions, carbon reduction strategies, and clear messages from the businesses they interact with – no more so than the hospitality sector which has a substantial environmental footprint.

The problem is far wider than some may estimate. Hospitality is not just any business. It's the type of business that provides an escape from day to day troubles, it's essential to wellbeing and a vital medicine to society's ills.

Part of the mental balance brought by our professional activities is based on our feelings of contribution and progression, which seem to be two axes that companies can continue to foster. A time of low (no) activity can be an opportunity to organize special theme committees to contribute to the company's improvement and resilience.

The COVID-19 winding road: Personal experience & Importance of CommunityRunning out of energy is exactly where I find myself. I went from an active interpersonal schedule with 200-300 people a day to forced isolation, alone, in Miami, Florida.

Whether hoteliers will do what they can to use the current crisis as an opportunity to be (better) prepared and (more) resilient when the next crisis hits - and the climate emergency for many destinations will be a question of survival - probably depends on their own values and purpose of doing business.

We continue to have a culture and structure problem that blocks a "green recovery". I frequently hear students who work for chains say they read about sustainability initiatives on the corporate website (not a job requirement; it's a class assignment), but then do not see evidence of those commitments at their property.

Readiness and willingness are only two aspects to a “build back better” turnaround to sound eco-friendly and sustainable hospitality industry. Even if both exist, we'll often see a lack of expertise on how to deal with biodiversity and ecosystem services in a manner that makes the difference between greenwashing and responsible business development.

Micro-certification - while certainly useful for hospitality businesses in that they could pick what they need and thus experience a lower entrance barrier to sustainability assessment - would complicate things as customers have no idea what kind of factors contribute to a specific badge or label.

We can learn from how other sectors are grappling with this. After I read the question, I went to my pantry for a selection of items with various certifications - an average of 4 per product. Some labels I always look for (Certified Organic or Humane), others I try to find (B Corp), and others aren't necessary but serve as a trust-building bonus (labels related to allergens or a hodgepodge of ingredient specific ones).

Yes, there is a role for micro-certifications companies who can prove to properly apply international protocols covering specific issues, which are at the top list of the hospitality industry and the international demand. Beyond that particular role, there is also an open space to be full-filled by these organizations adding value through close collaboration and advisory services, helping companies improve their performance in different aspects such as climate neutrality.Micro-certifications are growing in number and outreach and so far, experience shows that there are here to stay.

Whilst we are seeing an increase in some types of SUP due to COVID-19 (hopefully temporarily), we are also suggesting to accommodation providers that this is a great time to break some old habits, particularly around hotel room amenities.

Our devastating dealing with nature and natural ecosystems led to the COVID-19 pandemic. We have scientific proof that the destruction of tropical ecosystems will increase the frequency at which such pandemics will occur, speed up climate change, and exacerbate the global refugee crisis.

I believe our industry over-uses the terms: hospitality and hygiene without focusing on the proper expertise and knowledge and by trying to answer the question of how they work in sync, I want to start by introducing their common meanings: Noun: hygiene is conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.andSustainability is the ability to exist constantly.