With rising concerns over climate change and commitment from travel companies to become carbon neutral, cleaner aviation is needed.
The “new normal” cannot be implemented without sustainability as a core value that underpins the entire business structure. From interior design to food waste, it’s now time to reconcile long-term vision with momentary short-term gains for the sake of the bigger picture.
Tourism’s many benefits must be felt outside of urban areas for the sector to fulfil its potential to provide opportunities for all: That was the key message of World Tourism Day 2020 as UNWTO united the global community around the theme of “Tourism and Rural Development”.
The green image of Krabi came alive on the Sky Garden of ANANA Ecological Resort Krabi at a TAT carbon neutral tourism event courtesy of the Anana Seagrass Carbon Compensation scheme.
In celebration of the UN Sustainable Gastronomy Day on June 18th, EHL’s Carlos-Martin Rios (Professor of Management & Sustainability) shares some practical guidelines on the meaning and implementation of recent initiatives in our food chain. Not only can our future be greener, but also optimistic, workable, collective and rewarding. What’s not to like?
A new set of Recommendations published today outline how the global tourism sector can continue in its fight against plastic pollution while effectively facing the public health and hygiene challenges of the COVID-19 pandemic.
With hospitality facing an existential crisis due to such an industry-changing external shock, hoteliers could do worse than look to startups for lessons in adaptation.
The landscape continues to change rapidly and while no one can say with any degree of certainty where everything will land, we are starting to see the shape of things to come. Here are changes that the new normal is likely to bring forward in the hotel industry for owners and operators.