Sustainability in Hospitality - Is it all a Dream?

Sustainability in the hospitality industry refers to practices that minimize the negative impact on the environment and society.

Hospitality is a rapidly growing industry, but its growth has come at a cost to the environment and local communities. With increasing demand for travel and tourism, the industry is facing challenges in meeting the needs of both the customers and the planet.

Sustainability has become a buzzword in the hospitality industry and is being considered as an achievable goal by many.

Sustainability in the hospitality industry refers to practices that minimize the negative impact on the environment and society. It includes reducing waste, conserving energy and water, using environmentally friendly products, and supporting local communities. The goal is to create a long-term balance between economic growth, social responsibility, and environmental protection.

If you like to dive deeper, please have a thorough look at the 17 "Global Goals": https://www.globalgoals.org/

Achievements until now?

The hospitality industry has taken significant steps towards sustainability in recent years. Many hotels have implemented green initiatives such as recycling programs, energy-efficient lighting, and water conservation systems. Additionally, there are a growing number of hotels that are certified as “green” by organizations such as the Green Key or the LEED.

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#1: What actions does a hotel need to take to become sustainable?

Sustainable or green hotels are those that work towards reducing their carbon footprint. They have implemented eco-friendly practices across their products and services, maintenance and supply chains by:

• Reducing energy consumption,

• Minimizing food and plastic waste,

• Applying practices to decrease water consumption,

• Digitalization the customer experience through automation and other software.

You would like to get an example for each of those steps, check out the article of Oaky:

https://oaky.com/en/blog/sustainability-in-the-hospitality-industry

#2: Luxury hotels leading the way?

Staycations have emerged as a result of COVID-19 lockdowns and travel restrictions, for conscious guests that like to see hotels take sustainability actions, while they contribute with shorter travel distances.

Environmentally and socially aware customers less and less mind to pay higher prices for not only farm-to-table dining besides opting-out from daily room cleaning, linen and towel changes. Some hotels now incentivize these guests requests with a drink at the bar or a voucher to be used for hotel services. Thoughts are even going into the direction of charging guests according to their actual electricity and water consumption.

Corporate social responsibility, with goes beyond giving back to the community, plays an equally important part in not only achieving the Global Goals but in developing hotel business models that can inherit a healthy industry and can be led by future generations.

We recommend having a look at this sustainability blogs summary by EHL to get further ideas: https://hospitalityinsights.ehl.edu/blogs-hospitality-sustainability

#3: Sustainable hospitality future?

Despite the progress made in sustainability, the hospitality industry still has a long way to go. The industry is heavily reliant on non-renewable energy sources, produces large amounts of waste, and has a significant carbon footprint. The challenge is to find ways to reduce these impacts while still providing the high-quality services that customers expect.

Sustainability in hospitality is an achievable goal, but it requires a long-term commitment from both the industry and the customers.

The industry must continue to invest in sustainable practices, and customers must be willing to pay for these services.

Ultimately, sustainability is not just a dream, but a necessity for the survival of the hospitality industry and the planet. By working together, the industry can achieve a balance between economic growth, social responsibility, and environmental protection.