News & Stories

The Energy & Environment Alliance (EEA) announced the launch of a global consultation led by its newly established Taskforce on Hotels & Lodging Sustainability Standards.

The business travel market is becoming greener. According to a recent report, companies that prioritise sustainability in their programme were able to reduce their CO2 emissions from hotel bookings by 27% in the first half of 2024.

Water, energy and food waste. This trio is the trigger that Accor uses to enter each country, save money and motivate local employees. Chief Sustainability Officer Brune Poirson is exploring pilot projects, including across the brands. She talks to us about breakfast buffets, business risks, data sharing and investors.

Up to 80% of a hotel's CO2 footprint is attributable to the supply chain. Besides concrete, steel and glass, the CO2 impact of interior design is massive. The US company MindClick analyses interior furnishings, translates data into information and helps owners, operators, architects, designers and suppliers to meet sustainability reporting requirements. Founder & CEO JoAnna Abrams explains the concept she plans to enroll in Europe soon.

The "Golden Vulture" has once again singled out Nestlé as an example of greenwashing. The EU initiative aims to put a complete stop to this by 2026. Environmental organisation Deutsche Umwelthilfe has once again denounced brazen environmental lies. 

The capital city of Denmark launches "CopenPay" - for locals and tourists. The original initiative rewards climate-friendly actions in everyday life and on holiday, e.g. travelling by train or grass skiing. 

How can greenwashing and greenlushing be avoided? How serious are holidaymakers about green tourism? At any rate, flying on holiday remains a sustainable challenge. Searching for the truth at a new Sustainable Tourism Summit. 

Biodiversity is everyone's business. The EU has now adopted the long-controversial renaturation law. Scientists show how biodiversity can be assessed on this basis.

Implementing an ESG strategy is both a puzzle and a marathon at once. What sustainable measures can be implemented? Premier Inn/Whitbread, Pandox, Arabella Hospitality and Place Value - four very different companies - open up about their challenges. This primarily includes the stakeholders. A snapshot.

Saving the world on the fly? Difficult. But with a smart culinary identity design and plant-based cuisine, something could be achieved already. This is the belief of Antje de Vries and Friederike Bothe, who spread green thoughts throughout the world with their newly founded Culinary Identity Agency (CIA), showing creativity and an infectious sense of mission.