Home Hospitality Where Are We and Where to Next?

Where Are We and Where to Next?

The hospitality industry is responsible for approximately 1% of all global carbon emissions – and customers are taking note. 68% of consumers view climate change as an emergency and, as a result, the demand for sustainable travel has grown.

Hotels that adopt eco-friendly practices and reduce their carbon footprint are deemed more attractive to 73% of tourists, who are prepared to spend 75% more per night in return.

But how do you balance the expectations of guests – and what they’re willing to pay – with effective sustainability practices that work towards real change?

Strategies that dominate the conversation

Mostcurrent sustainability efforts focus on reducing water and energy consumption, minimizing food waste, avoiding single-use items, and opting for locally sourced, organic products with recyclable or biodegradable packaging.

What they all have in common is that they can either be used to justify a rate increase, or represent a saving in cost.

Here are a few examples:

  • Use of green technology, such as solar panels, energy-efficient LED lights, and smart thermostats, to increase efficiency and minimize carbon emissions.
  • Sustainable guest transportation, like hybrid or electric vehicles, as it’s supposed to be kinder to the environment and save on long-term fuel and maintenance costs.
  • Water consumption control through water-efficient products like water-saving filters or shower heads.
  • A shift from single-use plastic to reusable alternatives to offset the 200 gallons of plastic waste per room each month contributing to the 8 million pieces of plastic that enter our oceans daily.
  • Use of organic and locally sourced products made with natural ingredients and no harmful chemicals. These eco-friendly products – from cleaning products to fragrances – are safer for guests and have a lower carbon footprint.
  • Implementation of recycling programs that help manage waste properly and limit pollution.
  • Food waste reduction initiatives,like sourcing food locally and food donation programs, can help minimize the 8% of greenhouse gas emissions caused by wasted food.

The million-dollar question is, how effective are these sustainability practices?

NB: This is an article from Strategic Solution Partners, one of our Expert Partners

*This article was originally published by Revenuehub.com to continue reading please click here.

About Strategic Solution Partners

Strategic Solution Partners (SSP) is the market leader for Interim Human Capital and operational problem-solving in the hospitality industry. From strategic planning to revenue enhancement to taskforce solutions, we work with portfolios of all sizes to deliver against the unique requirements of each client and their properties.

Victoria Ehrman
Strategic Solution Partners

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