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The Africa continent is increasingly becoming a desired destination for millions of world-class travelers, who enjoy the white sandy beaches, wildlife safaris, and cultural tours in every region of Africa.

Some 55.7 million international visitors traveled to Africa in 2013, according to the UN World Tourism Organization. Amini Kajunju Read more.

The sustainable vegetables that thrive on a diet of fish poo

November 10 2015 – Who needs soil when you have a fish tank? “Aquaponics” combines growing plants in water, or hydroponics, with fish cultivation, or aquaculture. It’s a symbiotic process that has its roots in Asian farming practices reaching back thousands of years. Brain Snyder Read more.

Air New Zealand has embarked on significant environmental management programmes that involve all areas of their operations, including airline engineering, marketing, staff, suppliers, customers, tourists and external partners. Over the past eight years, Air New Zealand has achieved a 15% reduction in carbon emissions during a period when their business was growing.


1. Biofuel test flight crew

2. B767 with winglets over Auckland

5. Scott Base Antarctic research team(1)

3. DOC Partnership announcement 20 April 2012


TUI Travel

Categories: Community, Management, Operations, People and Places, Planet, Return, Supply Chain
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Its status as an industry leader in unquestionable, and when it comes to sustainability TUI Travel certainly means business. As a group, it has shown exemplary sustainable tourism practices, and its latest development, the Sustainable Holidays Plan, is no exception. To date, 1200 of its suppliers are working towards sustainability certifications. In partnership with The Travel Foundation, it launched the Taste of Fethiye project, enabling 22 farmers in five villages to supply fresh fruit and vegetables to hotels. And it has launched a new Supplier Code of Conduct highlighting complex issues such as human rights and labour laws, bribery and corruption in destinations. Because TUI is in it for the long haul, not just the short.

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25 Years of Sustainability in India with ITC Hotels

Categories: Accommodations, Asia, Case Study, Management, Operations, Private Sector, Return, South, Supply Chain
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25 Years of Sustainability in India with ITC Hotels

Photo Credits: Green Hotelier

ITC Hotels in India have been practicing sustainability since 1988. Green Hotelier caught up with Niranjan Khatri, General Manager WelcomEnviron Initiatives, ITC Hotels to discover more about their long history of green initiatives.

ITC Hotels in India is a bit of a pioneer when it comes to sustainability. What has influenced this? How has it come about?

ITC hotels took its first step towards becoming a green hotel chain in 1988, a long time before it became ‘popular’ for hotels to promote their eco credentials.

What is the business case for hotel chains to embrace sustainability?

Almost all industries in today’s world consider and implement the use of natural resource in their on-going daily operations. It’s no longer an option, it’s a must. Resources are not endless and we live in an over populated world. We must act now to secure a future for the next generation. ITC Hotels takes this very seriously, water consumption has been reduced by 60%,energy consumption by approximately 20% and five of ITC’s hotels have decarbonised their operations by using wind energy. In addition, ITC Hotels are the first chain to be certified platinum rated by US Green Building Council, a non-profit organisation dedicated to sustainable building design and construction.

Read more at Green Hotelier!


Talking Point: India and the Cotton Supply Chain

Categories: Asia, Case Study, Flora, Land, Planet, Private Sector, Return, South, Supply Chain
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Talking Point India and the cotton supply chain

Photo Credits: Green Hotelier

Stephanie McIntosh had a career in supply chain development before founding Fou Furnishings, a certified Fairtrade and organic hotel linens supplier, and she published a thesis on developing organic cotton supply chains. Here she explains why it’s important for hoteliers to consider the people within their supply chains.

Cotton is a commodity which hotels procure in vast quantities, whether purchasing or renting linens, and the supply of cotton textiles impacts the lives of tens of millions employed in India’s second industry after agriculture.

Supply chain relationships offer a key way for hoteliers to make a difference to the quality, sustainability, delivery and cost of hotel products, as well as the lives of those working in support of their supply chains. Many hoteliers do not have visibility and consequently control of working conditions further down the supply chain.

The cotton textile supply chain has been subject to well publicised and documented social issues, negatively impacting the reputation of international brands. Simultaneously, the environmental impacts of cotton growing and processing also directly link to the human story. The negative coverage has led some global companies to make changes to their supply chain models and management of supplier responsibility. Changes to traditional supply chain metrics include giving equal weighting to sustainability and social measures, to not only prevent problems before they arise but also to extend the supply chain model beyond compliance, to one that builds social, environmental, and economic value.

Read more at Green Hotelier!

Environmental awareness and training

Photo Credits: Green Hotelier

Why is environmental awareness and training important?

Successful businesses need to be efficient, well-managed, customer-focused, offer quality products and services and provide value for money. Within this framework they also have to fulfil the expectations of their stakeholders, which includes demonstrating their commitment to the environment. A company can have the most ambitious environmental policy, but unless staff understand the philosophy behind it, the goals they are aiming for and how to achieve them, it will not be successful. Good intentions are undermined through poor training.

For example, if hotel guests have dutifully followed a request in the bathroom to hang their towels up for reuse to conserve water and energy and to reduce detergent use for the benefit of the environment, they will not be pleased if they find that the towels have been changed. This can cause greater customer disappointment than by not having a towel and linens programme in the first place!

Read more at Green Hotelier!


Hotel Grounds and Gardens

Categories: Accommodations, Case Study, Planet, Private Sector, Return, Supply Chain, Visitors
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Hotel grounds and gardens

Photo Credits: Green Hotelier

Why are hotel grounds and gardens important?

  • The hotel garden is where guests and visitors can relax, take exercise, dine and be entertained, as well as being a potential resource for produce and flowers. It can also provide a habitat for wildlife, shade and cool in hot climates, protection from wind and, in cities, a haven from traffic fumes and dust.
  • The grounds need to accommodate convenient areas for guest parking, for deliveries and collections and the storage of equipment. These need to be incorporated thoughtfully into the landscape.
  • Visitors and guests form their first (and often lasting) impression of the quality of your hotel establishment from the exterior of the building and the grounds in which it is set. An attractive, clean and wellmaintained appearance is a reassuring indicator of commitment to high standards within. Creatively designed, ‘inspirational’ gardens can influence whether a guest returns and/or recommends the hotel to others.
  • Using a sustainable approach for the planning and maintenance of gardens and grounds will benefit wildlife, reduce your costs and show your commitment to operating responsibly to guests and visitors.

Read more at Green Hotelier!


Furniture, Fixtures and Fittings

Categories: Accommodations, Case Study, Management, Planet, Private Sector, Return, Supply Chain
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Furniture, Fixtures and Fittings

Photo Credits: Green Hotelier

Why source sustainable furniture, fixtures and fittings?

The term furniture, fixtures and fittings refers to the thousands of items purchased to fit out hotels – prior to opening, during refurbishment or simply as part of the ongoing operation. It does not include consumable items such as food and drink, newspapers or guest amenities. All furniture, fixtures and fittings have socio-economic and environmental impacts associated with their manufacture, use and disposal. By considering these issues as part of the purchasing process, you can greatly reduce your overall environmental impact and make a positive contribution to sustainability.

What are the issues?

In the past, the most important considerations for purchasing managers were whether what was being purchased was ‘fit for purpose’ and issues such as quality, effectiveness, value for money, design and product lifespan. However today, responsible hotel operators should also factor in other criteria which take into account the impacts involved throughout the product’s life cycle. They may include some or even all of the following, where applicable:

Read more at Green Hotelier!

Food Safety

Photo Credits: Green Hotelier

Why is food safety important?

Food safety and hygiene means taking the necessary precautions in order to ensure that food is fit for human consumption and does not create an environmental health hazard. There are significant legal, ethical and business reasons why food safety should be part of any restaurant or food service establishment’s overall approach to management and meeting quality standards:

  • Food safety is subject to increasingly rigorous legislation around the world, making it an offence to serve food that is injurious to health or does not comply with safety requirements. Many countries have adopted the internationally-recognised system of food safety management called Hazard Analysis Critical Control Point (HACCP)1. This system identifies and monitors critical control points (CCP’s) at all stages of the food production and preparation process to ensure that food is safe for human consumption. Regardless of their size, businesses serving food should implement food safety management procedures based on HACCP principles.
  • Businesses that do not comply with regulations or that cause illness or food-poisoning can be prosecuted and liable for fines or compensation claims2.
  • Food safety is important for managing your insurance risk, retaining your license to operate and ensuring repeat business from customers.
  • Some countries, notably in parts of the USA, the UK and in Denmark, have introduced ‘Scores on the Doors’ schemes whereby premises that serve food must display a scorecard or symbol indicating the level of their hygiene standards to consumers. Establishments that are judged to operate to high standards can gain a competitive advantage. Such schemes are popular with the public and are likely become more commonplace. Not only are restaurants now expected to provide special diets such as vegetarian, vegan, low-fat etc. but they also need to include information on menus about ingredients which could cause an allergic reaction (anaphylaxis). Recipes containing seafood, nuts and wheat gluten are potentially lethal for those who suffer from food allergies.
  • Food wastage is reduced by not accepting produce in unfit condition or spoilage through poor stock management. The provision of food safety training and improvement in staff conditions can improve staff retention and loyalty.

Read more at Green Hotelier!