News & Stories

Frankfurt/M. When you look into eco and sustainability standards for farmers and hoteliers, life seems relatively easy. The standards for eco-farmers seem to be much clearer and simple compared to hoteliers' standards. "Hotel sustainability is no easy solution in such a complicated microcosm," says Klaus Lengefeld, Senior Advisor Sustainable Tourism based in Frankfurt. As a known expert in sustainable tourism, he will start with this comparison in a series of articles that will make clear why it is a complicated challenge to implement sustainability in the hospitality industry.

Dubai. UAE hotels are facing up millions of Dirham in lost revenue as they do not focus on sustainable costs impacting operational costs, said a Facility Management expert at ATM Dubai. He was clear that payroll will also eat into revenue as currently rates soften and RevPAR slides in the Middle East. During Ramadan, food waste even increases by 50 percent.

Hanover. Through the course of a pilot project on the cruise ship "Mein Schiff 4", TUI Cruises developed methods to reduce food waste on board – without guests noticing. Recently, TUI Group's cruise subsidiary has been awarded with the "Eco Trophy" by the German Travel Association in respect of these simple yet effective strategies. Hans-Juergen Klesse took a good look at food waste on the "floating hotel".

Amsterdam. 14 large hotel chains, from AccorHotels to Wyndham, have come together today in the "International Tourism Partnership", in order to push the issue of sustainability. This way, the hotel group members hope that, by coming together, they will able to learn more and do that more rapidly, in particular when it comes to motivating staff and to gaining more attention from politicians. In September, the ITP presented its sustainability targets in New York. ITP Chairman Wolfgang M. Neumann spoke about this at the beginning of October at the Expo Real in Munich and today presents the group's core philosophy.

Munich/Hamburg. Whilst some are still thinking about shiny new sustainability plaques for their hotel propety, others are going much further. They talk of recycling processes and the opportunities afforded by upcycling to avoid the huge costs involved in building and afterwards, when renovating, real estate. Invesco Real Estate invited guests to its second "Sustainability Roundtable"; and as in the previous year, renowned hotel groups and experts were on board. The discussion on the "ecological footprint of hotel real estate" revealed just how broad the issue is – and how far investors as well as operators are away from it all.

Munich. This year, proclaimed as International Year of Sustainable Tourism for Development by UNWTO, many questions are still open. "Where are the limits for sustainability concerning real estate?", asked host Christian Buer at the "Hospitality Industry Dialogue" at Expo Real in Munich in October. The answers revealed: Concerning technical issues, the uncertainty is wide-spread, sincerity is lacking as well as discipline for the implementation, and new ideas.

Malé. Soneva founder Sonu Shivdasani was the first on the Maldives to decide on entering into a partnership with the UN development programme. He wants to defy climate change.

Salzburg. The World Tourism Organisation has declared 2017 the International Year of Sustainable Tourism for Development. To this end, it has brought the discussion to the internet and also challenges the tourism sector to participate in case studies up to the end of June. Academics in German-speaking Europe are also discussing how businesses should approach the issue. Both show: Not even the intellectuals can agree. There are a lot of ideas about how to approach the issue, yet practical implementation in accordance with uniform criteria appears almost utopian. Yet already, every fifth guest indicates sustainability among his or her top 3 holiday issues.

Munich. Even owners have to listen carefully: this was the motivation behind the one-day roundtable on sustainability recently organised by the Invesco Real Estate investment house that invited seven major chains and further nameable partners. The result was a tour d'horizon about the meaning and absurdity of sustainability stipulations and certifications. hospitalityInside.com was allowed to listen in and make some remarks on initial issues that cause headaches in everyday practise.

Bern. The partner of the Swiss Tourism charter for sustainable development, hotelleriesuisse.ch, is taking a step forward in better tackling current issues regarding food waste. The industry seems to be willing to embrace best practices. But it is all progressing very slowly…