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Keep it Green.

Consumer eco-conscience is on the rise and hoteliers and restaurateurs must keep evolving to satisfy the demands and expectations of guests and customers; some savvy operators are doing their bit whilst  others are needing to catch up in order to stay in the game.

 

Arguably 2019 will be remembered as the year where the eco-conscience reigned due to people like Greta Thunberg and other activists, and  2020 and the subsequent years will be no different.

 

In light of the activism, there is a tangible shift in the way that consumers seek to purchase goods, experiences, and everything in between and with this, hospitality is firmly in the spotlight.

 

Consumers are demanding more engagement on sustainability from hospitality operators across the board. In a recent report it was revealed that 83.1% of consumers now expect their hospitality brands to “engage on at least some aspects of sustainability”. That says it all!

 

Sustainability is perhaps the key issue of our time and we must now lead efforts to promote sustainability further.

 

The environmental impact of hotels, bars, restaurants, cafes etc, is under intense scrutiny, and going forward, we all need to exude a genuine commitment to sudstainability as we enter the slope toward the next decade.

 

In 2017, an International Tourism Partnership report concluded that hotels need to reduce their absolute carbon emissions by 66% by 2030 and by 90% by 2050. Is this achievable?? Yes it is.

 

Some of the large brands announced plans to remove all single-use plastic by 2022, while others have pledged to cut carbon emissions in half by 2025.

 

It’s about taking care of the low hanging fruit and the simple stuff like using energy efficient lighting, and asking guests to re-use towels, but be mindful that actions like this are the bare minimum of customer expectations.

 

We all need to look at food miles, eco paints, utility suppliers, types of wall coverings used, carpets, recycled underlay, and more.

 

So – what do we need to do?

 

Educate ourselves. There is so much inconsistent information flying about that it is easy to make a poor decision.

 

Stand back and look at the whole picture – it is not just about a plastic straw.

 

It is about having an integrated environmental strategy that encompasses everything.

HOSPITALITY ASSOCIATES 2020©

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