UNWTO and UNESCO have collaborated to produce a set of new guidelines focusing on the responsible restart of cultural tourism.
IHG’s ambitious commitments to change the planet
A decade of action announced as new insights reveal that consumers overwhelmingly want to choose hotels that operate in the right way.
Molton Brown reduces waste with a refined design
As part of its ongoing sustainable journey, Molton Brown is proud to introduce a new game-changing dispenser to support their hotel partners.
Global Tourism Plastics Initiative welcomes 26 new signatories
New signatories include businesses and organizations from every part of the global tourism value chain.
Shifting traveler demands provide an opportunity for airlines
With rising concerns over climate change and commitment from travel companies to become carbon neutral, cleaner aviation is needed.
Sustainability: more relevant to the future of tourism than ever?
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 and rural development
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”.
First carbon neutral meeting by Tourism Authority Thailand
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.
Six Senses to be plastic-free by 2022
Six Senses Hotels Resorts Spas announced that it has become one of the first signatories of the Global Tourism Plastics Initiative
Sustainable gastronomy: An opportunity for a green recovery
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?
