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Sustainability

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Pathway to impact

Verification and certification on hotel sustainability are a key element the success of a property's pathway to net zero and net positive impact. Hotels under the brand umbrella of Radisson Hotel Group are required to complete the online verification process of Hotel Sustainability Basics and / or be certified by a leading hotel eco-label. Quality is defined by the transparency of the program, regular audits conducted by well-trained auditors and third-party verification. It is also a great differentiator.

Sven Wiltink
View by Sven Wiltink, Global Senior Director Sustainability, Radisson Hotel Group
Willy Legrand
By Willy Legrand
Expert Views (11)
Anke Winchenbach
Anke Winchenbach, Senior Lecturer, Researcher & Consultant, University of Surrey

With new ESG regulations coming into force (e.g. the EU's Corporate Sustainability Reporting Directive (CSRD) and the Corporate Sustainability Due Diligence Directive (CSDDD), there will be an even greater need and demand of environmental and social auditing.

Randy Durband
Randy Durband, CEO, Global Sustainable Tourism Council (GSTC)

At GSTC, we're pleased to see more hotels pursuing certification, demonstrating the industry's commitment to sustainability. While demand for certification grows, we emphasize the critical role of auditing in ensuring rigorous implementation.

Natasha Montesalvo
Natasha Montesalvo, Director of Research and Policy and Principal Consultant – Destinations, Strategy and Insights, EarthCheck

Could there be a bottle neck of skilled auditors - absolutely, but we know that legislation will require skilled auditors to assess certified properties so the question shouldn't be will there be a bottle neck, it's how are we training a new wave of auditors.

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AI used for Food Waste monitoring

My experience with the usage of AI is related to "Intelligent Scales" used to monitor food waste in the kitchens. This technology is combining scales and a camera that can analyse the content of the bin and help to make a choice when it comes to categorize the type of food waste, for example: trimmings, french fries, ...

Nicolas Dubrocard
View by Nicolas Dubrocard, Founder & Director, Audit Diagnostic Solutions Tourism
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AI for sustainability: an oxymoron?

AI is ushering in a new era of innovation and efficiency within the hospitality industry by enhancing utility consumption and waste management, ensuring regulatory compliance, and promoting eco-friendly behaviors among guests[1]. These benefits appeal to managers for their cost-effectiveness and competitiveness[2], while environmental advantages, like reducing food waste[3], are clear. Yet even the most adamant proponent of AI recognizes the challenges of data privacy, ethics, and the risk of over-reliance on technology [4]. Often overlooked are the energy demands of AI, such as AI-powered chatbots consuming the energy equivalent of 33,000 homes. Additionally, demand for new data centers to support AI is rising, with their own significant environmental and social issues[5]. 

Malu Boerwinkel
View by Malu Boerwinkel, MSc, Lecturer- Researcher Sustainability, Hotel Management School Maastricht
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AI in sustainable hospitality: Complementing human efforts for optimal results

While AI and technology are often heralded as transformative tools in the push for sustainability, especially in sectors like hospitality, it is crucial to recognise their limitations. AI can optimise energy usage, streamline operations, and provide valuable insights, but it does not physically insulate walls or address the skills gap necessary to design, develop, and construct hotels and buildings sustainably. Implementing sustainability measures, such as installing energy-efficient insulation and reducing embodied carbon, relies heavily on skilled labour and new construction practices. These physical and human elements are indispensable and cannot be replaced by AI.

Lucienne Mosquera
View by Lucienne Mosquera, Co-founder of SustainUK and currently developing services to accelerate and simplify decarbonization and optimization of building and retrofit projects, Hospitality Business Development
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Willy Legrand
By Willy Legrand
Expert Views (18)
Jerome Pagnier
Jerome Pagnier, Co-Founder, WiseFins

Hospitality largely relies on legacy technology to operate and remains very slow in adopting more useful, more user friendly and faster replacement/ enhancement solutions. AI is moving forward very rapidly and Hospitality must get on board quickly before finding itself behind.

Glenn Mandziuk
Glenn Mandziuk, President & CEO, Sustainable Hospitality Alliance

The Role of AI in Net Positive Hospitality The World Sustainable Hospitality Alliance champions Net Positive Hospitality, where AI emerges not as a panacea but as a potent catalyst for sustainable transformation. The synergy of AI, traditional technologies, and human-centric strategies is paramount.

Ioannis S. Pantelidis
Ioannis S. Pantelidis, PhD, FIH, CMBE, SFHEA, Head of Department of Hospitality and Tourism Management, Ulster University

AI is just a tool just like any tool it's up to how people use it. It has potential usage in Energy Efficiency and Management. For example, optimising the distribution of electricity and managing demand. In climate predictions where it can help determine weather patterns.

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Opinion Article

Embedding Sustainability into a Hotel Starts with Leadership

Organizational structures and job titles grow and evolve the same as every other facet of running a business and adapting to the times. Two decades ago, we may have written about the dawn of online room sales and how hotels would be wise to carve out a ‘social media manager’ role which was quite novel at the time. Today it’s all but anathema to not have a team member solely devoted to this area or specific responsibilities assigned to the marketing director, depending on the size of the company.

Larry MogelonskyAdam Mogelonsky
By Larry Mogelonsky and Adam Mogelonsky
Las Vegas, Nevada, United States
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When it comes to reducing or eliminating food being wasted and transforming diets, what holds us back?

Our global food systems need an overhaul. We are wasting food at every stage of the food cycle and a large proportion of the food we are growing is arguably not good for us or the planet – the waste of resources is magnified if the food we do produce minimal nutritional value in the first place.

Adam Maclennan
View by Adam Maclennan, Senior Managing Director, Head of UK & Ireland, PKF hospitality group