Nature and its ecosystem services are at the center of the hospitality business proposition: from food and beverage offers to guests' enjoyment of natural landscape at a destination. Nature is not only a 'capital' component available to businesses, but a source of solutions to mitigate and adapt to climate change and protect biodiversity while ensuring the well-being of staff and guests alike. Nature is a prerequisite for a successful business, however, a 40% drop in natural capital per person has been recoded over the past two decades (Dasgupta, 2021). 'Burning' though this inventory of natural capital without a regeneration plan should result in alarm bells ringing. As the Science-Based Target Networks summarizes: "Nature is the backbone of human well-being and the foundation for all economic activity" (SBTN, 2020, p.2). Considering the value of nature to the hospitality industry and the threat of biodiversity collapse, recording and accounting for natural capital and integrating the outcome into the decision-making processes while setting regeneration targets is crucial. Ahead of the official launch of the Decade on Ecosystem Restoration (on World Environment Day, June 5th) by the United Nations, here are a three questions to tackle ((choose one or answer all, sharing of best practices is welcomed):

  1. Hotels located in urban settings: which nature-based solutions result in value added to guests, staff, owners and community?
  2. Hotels located in natural settings (e.g. forest, coastline): what actions can be undertaken to maintain or restore the ecosystems?
  3. Cooperation/Support for greater impact: where can hoteliers obtain help, support or join forces to achieve results

References

  • Dasgupta, P. (2021), The Economics of Biodiversity: The Dasgupta Review, London: HM Treasury.
  • SBTN (2020). Science-Based Targets for Nature: Initiatil Guidance for Business. Science Based Tageets Network.
  • Tew, N.E., Memmott, J., Vaughan, I.P., Bird, S., Stone, G.N., Potts, S.G., and Baldock, K.C.R. (2021). Quantifying nectar production by flowering plants in urban and rural landscapes. Journal of Ecology, 109(2). https://doi.org/10.1111/1365-2745.13598
Bill Bensley
Bill Bensley
Founder of BENSLEY
Christopher Warren
Christopher Warren
Founder of My Green Butler
Holly Tuppen
Holly Tuppen
Sustainable Travel Consultant and Writer and Communications Manager for The Long Run
Margaret Steiner
Margaret Steiner
Head of Business Development & Communications at Mandaworks
Xenia zu Hohenlohe
Xenia zu Hohenlohe
Partner/Director at the Considerate Group
Dr. Anne-Kathrin Zschiegner
Dr. Anne-Kathrin Zschiegner
Technical Assistance Advisor at The Long Run
Marloes Knippenberg
Marloes Knippenberg
CEO of Kerten Hospitality
Dan Ruben
Dan Ruben
Director, How to Green Your Hotel
Elena  Cavagnaro
Elena Cavagnaro
Professor of Sustainability in Hospitality and Tourism at Stenden University of Applied Sciences
Julia Massey
Julia Massey
Sustainability Manager and Advisor
Jonathon Day
Jonathon Day
Associate Professor and Graduate Program Director School of Hospitality and Tourism Management
Marina Laurent
Marina Laurent
Founder at REGEN – Regenerative Hospitality Solutions
Maribel Esparcia Pérez
Maribel Esparcia Pérez
University Professor at the University of Lleida - Faculty of Law, Economics and Tourism and Founding Partner at the ESHC
Kathryn Murphy
Kathryn Murphy
Owner, The Murphy Gallery & Hotel Dublin
Franziska Altenrath
Franziska Altenrath
Co-Founder at TUTAKA
Peter Varga
Peter Varga
Assistant Professor at Ecole Hôtelière de Lausanne (EHL)
Sarah Habsburg-Lothringen
Sarah Habsburg-Lothringen
BA Hons, PGCE & MSc, Tourism Training Specialist & Business Mentor for Small, Independent Hotels
Frauke  Fischer
Frauke Fischer
Founder, Agentur Auf!
Henri  Kuokkanen
Henri Kuokkanen
Associate Professor at Institut Paul Bocuse
Willy Legrand
Willy Legrand
Professor of Hospitality Management at the IU International University of Applied Sciences, Germany
Celine Vadam
Celine Vadam
Founder & CEO of WE(i) Think

Gardens, producing fruits, vegetables and herbs, are implemented successfully in both urban hotels (with popular rooftop options) and hotels located in natural settings. Selecting the right products to plants, mindful of the seasons and using permaculture elements, is an effective way to restore the ecosystems, provide a garden to table offer to guests, and even food and/or work for the local community if the garden is large enough. It also offer guests a great opportunity to connect and learn more about the earth and its cycles. 

Lucienne Mosquera
Lucienne Mosquera
Co-founder of SustainUK and currently developing services to accelerate and simplify decarbonization and optimization of building and retrofit projects.