Sustainability – of our communities, our environment, our economy and our visitors – has been placed firmly at the heart of the New Zealand tourism industry’s updated growth framework, released today at TRENZ 2019.
Eco-consciousness is on the rise in the hospitality industry but making big environmentally friendly changes might be a more difficult task then you might think thanks to guests’ expectations.
Many of the waste reduction principles that have traditionally been an essential part of a venue’s success are no longer taught or even recognised by the new generation of hospitality professionals.
As the world’s restaurant industry evolves and disrupts, we take a look at the role sustainability is playing in its success, ahead of the Global Restaurant Investment Forum 2019 (GRIF)
SALA Hospitality Group hones environmental policies and procedures for waste reduction energy conservation and nature protection. @salahospitality
Nespresso will become the first company to use responsibly-sourced aluminium, supplied by Rio Tinto, to produce its coffee capsules. @Nespresso @RioTinto
IHG® (InterContinental Hotels Group) has announced that they will remove plastic straws from their global estate by the end of 2019, representing more than 5,400 hotels in nearly 100 countries.
Salinda Resort, the only luxury boutique resort on Phu Quoc Island, has launched "Purple by Salinda" - its own sustainability initiative that encourages an eco-friendly way of living for their guests and community. @SalindaResort