Sustainable
Hospitality & Tourism
Management
LEVEL 5
Module Lead:
Lisa Knight
Lecturers:
Kathryn Roberts
Christopher
Wilkin
Shereen
garraghan
2242394
In today’s environmentally
conscious world, the hospitality industry has begun to recognise the importance
of adopting sustainable practices in their daily operations. Hotels and resorts
are no longer just places to rest your head; they have become essential in the
global effort to reduce our ecological footprint. As traveller’s seek
eco-friendly destinations, green hospitality has evolved from a mere trend to
an integral component of the lodging experience. (https://ecobnb.com/blog/2023/05/green-hospitality-sustainable-practices-hotels-resorts/#:~:text=The%20core%20principle%20of%20green%20hospitality%20is%20to,eco-friendly%20technologies%2C%20and%20promoting%20awareness%20of%20environmental%20issues.)
More and more hotel and
hospitality providers are becoming aware of green issues and acting more
responsibly in their business. Some benefits of making hotels more eco-friendly
include conserving resources, reducing pollution, and improving operational efficiency.
However, there are still gaps in the green practices at the hotels and room for
initiatives to be applied. Hotels worldwide are rolling out many green
initiatives like smart showers, solar power installations, and waste diversion.
But what’s right for one hotel may not be right — or achievable — for others.
Sustainable Hotel Ideas: 25 Ways to Go, Green, | Cvent Blog)
(https://www.cvent.com/uk/blog/hospitality/eco-friendly-hotel-ideas
Sustainability, greener
practices in the context of the hospitality industry, refers to the practice of
conducting hotel operations in an environmentally responsible and
resource-efficient manner. It also encompasses promoting social responsibility
by supporting local communities and adhering to ethical business practices.
Sustainability in hospitality aims to minimise the industry’s negative impact
on the environment while maximising its positive impact on the local economy
and society. (https://thehospitalitydaily.com/sustainability-in-hospitality-industry/)
Although significant progress
in the hotel industry has been made, many hotels still lag in implementing
comprehensive waste management solutions, illustrating the need for innovative
strategies like composting.( United Nations
Environment Programme. (2019). Sustainable Hotel Industry. Retrieved from https://www.unep.org/resources/report/sustainable-hotels)
Premier Inn is the UK’s biggest
hotel brand, offering quality accommodation at affordable prices with over 800
hotels in great locations. Each year at Premier Inn, they undertake a robust
materiality process to help shape their sustainability strategy, ensuring they
focus on tackling the risks and opportunities most relevant in these times of
social and economic change.
https://www.whitbread.co.uk/sustainability/our-strategy-targets/
Noticing gaps in many hotels
and in Premier Inn's sustainability procedures brings suggestions to create new
sustainability ideas to help improve green practices, looking carefully at
waste management practices that are not already in place and can be applied to
Premier Inn to reduce waste and costs and carbon footprint. The research for
this will discuss the benefits and challenges of integrating sustainability
into daily operations, how food waste management can benefit Premier Inn
hotels, other hotels, and the environment, and explore the historical context
and influential individuals who have shaped sustainable practices in
hospitality. Aiming to also examine a gap in sustainable practices within the
hospitality industry, focusing on food waste reduction through a proposed
solution: implementing a dynamic food ordering system. It will analyse the
benefits and challenges of integrating sustainability, exploring how this
solution benefits Premier Inn hotels, other hotels, and the environment.
Premier Inn takes learnings
from their teams, customers, investors, other stakeholders, and wider
sustainability trends to ensure their programs and targets are fit for our
current business and the wider ESG landscape. Their strategy is called ‘Force
for Good’, and is more important than ever before. The
strategy is split into three pillars: opportunity, community, and
responsibility. https://www.premierinn.com/gb/en/why/force-for-good.htm
Premier Inn annually report on
the Carbon Disclosure Project (CDP) for Water and Climate and the
Sustainability Accounting Standards (SASB) as well as providing an update on
their progress towards responding to the Taskforce on Climate-Related Financial
Disclosures (TCFD) recommendations, which is in their Annual Report and
Accounts. Premier Inn’s program is underpinned by several policies, each
outlining the standards they commit to working towards as they move towards
achieving targets.( Premier Inn (2023) 'Sustainable
Practices'. Available at: [insert URL]) The hospitality sector generates
significant waste, and Premier Inn is no exception. While the hotel has
implemented various policies to manage waste, gaps for improvement remain.
Implementing a more robust waste management program can have far-reaching
benefits for Premier Inn and the environment. (https://www.premierinn.com/gb/en/why/force-for-good.htm)
In Europe, a shocking 20% of
the food produced – around 173 kg per person – goes to waste. The hospitality
industry is a big culprit, with food services estimated to contribute 12% of
Europe’s food waste.The
cause? Food waste can happen at any point after food ingredients arrive in the
kitchen of a hospitality business. Food can spoil because it’s not used quickly
enough or organised effectively; customers may not eat all the food that’s
served to them; and businesses might order the wrong quantities of food for the
number of orders made.
https://verive.eu/food-waste-in-hospitality/#:~:text=Food%20waste%20in%20hospitality%3A%20why%20it%20matters%20and,the%20solution%20Making%20change%20can%20be%20challenging.%20
Integrating sustainability
within hospitality operations offers numerous benefits. First, it significantly
enhances a hotel’s brand reputation. Accommodation providers that prioritise
environmental care often attract eco-conscious consumers. The rise of certification
programs, such as LEED and Green Key, also reflects a growing market segment
interested in sustainable practices. Research has shown that businesses
focusing on sustainable practices often experience improved operational
efficiency, leading to tangible economic benefits. However, challenges
accompany the transition towards sustainability. One of the most significant
barriers is the initial financial investment required for the implementation of
greener technologies and practices. Many small and independent hotels may
struggle to find the necessary capital for upgrades, such as solar panel
installation or water-saving fixtures. Additionally, staff training is
essential to ensure that sustainability practices are effectively integrated
into daily operations. This process can be time-consuming and may initially
disrupt regular business activities. There is also the challenge of aligning
short-term profitability with long-term sustainability goals, as stakeholders
often prioritise immediate financial returns over strategic environmental
investments.
According to a report
from the World Travel & Tourism Council, companies that adopt sustainable
practices report higher rates of customer satisfaction and loyalty. Premier Inn
can benefit from aligning its operations with growing consumer preferences for
sustainability, particularly among millennials and Gen Z travellers who value
environmentally conscious brands. Garnett, T. (2016). The role of food systems
in sustainability. Nature, 531(7594), 299-304.
The benefits of adopting
sustainable practices extend beyond hotel operations to positively impact the
environment. Waste reduction strategies, such as composting and recycling,
minimise landfill contributions and support circular economy principles. By sourcing
local goods and services, hotels can further reduce their carbon footprints
while supporting local economies. Such environmentally conscious practices not
only enhance consumers’ experiences but also contribute to the broader movement
toward ecological preservation.
A significant gap in many
hotels’ sustainable practices lies in the management of food waste. Hotels
generate substantial food waste from buffets, room service, and restaurants.
This waste contributes to greenhouse gas emissions through decomposition in landfills.
A credible solution to address this is the implementation of a dynamic food
ordering system. This system would incorporate real-time data on customer
preferences and occupancy levels to optimise food preparation and minimise
overproduction. Through data analysis, hotels can gain insights into popular
menu items and adjust ordering accordingly, reducing
the likelihood of surplus food. Despite the adoption of various greener
practices, a substantial gap remains in waste reduction strategies, especially
concerning food waste management. Hotels often produce significant amounts of
food waste due to over-preparation, guest leftovers, and expired inventory.
According to the Food and Agriculture Organisation, approximately one-third of
food produced for human consumption is wasted globally, which translates to a
staggering 1.3 billion tonnes each year. This gap presents an opportunity for
hotels to implement comprehensive food waste management systems as a solution.(
https://thehospitalitydaily.com/sustainability-in-hospitality-industry/
Many hotels face challenges in
accurately forecasting food demand, leading to excessive waste. Premier Inn has
implemented initiatives to reduce food waste, such as donating leftovers to
charities. However, there is room for improvement in their tracking and
measuring of waste levels. A more comprehensive system would help understand
which foods are wasted the most and adjust purchasing decisions accordingly.
Additionally, investing in staff training to raise awareness about portion
sizes and waste management could significantly reduce waste in the kitchen.
Furthermore, advancements in technology offer innovative solutions for food
management. Digital platforms that track food waste can help Premier Inn
analyse and reduce waste effectively. Smart inventory systems could also
optimise supply chain management, contributing to a lower carbon footprint. By
leveraging technology, Premier Inn could address many existing gaps in its food
management practices. Sustainable Restaurant Association. (2021). About Us. Available
at: https://sra.org.uk/.
To highlight to food waste
problem within Premier Inn, records show they have a staggering amount of food
waste, Most of the 200+ tonnes worth of food gets
delivered to FareShare as part of an ongoing
partnership with the food redistribution charity. However, other charities
Premier Inn partnered with will also benefit from donations. The food—excess
stock that would have otherwise gone to waste—will be used to help support thousands
of the UK’s most vulnerable people as the country continues to navigate through
a challenging 2020. From fresh fruit and dairy products to quality steaks,
Premier Inn delivers a wide range of food to Fareshare
for redistribution through the organisation’s network of 11,000 frontline
charities nationwide. Projects receiving this surplus food from Whitbread via FareShare include homeless shelters, community centres,
school breakfast clubs, and food banks.
https://www.premierinn.com/gb/en/news/2020/fareshare.html
One credible solution to the
food waste gap is the implementation of a comprehensive food recovery program.
This program would include strategies for tracking food waste, educating staff,
and establishing partnerships with local food banks. By tracking food waste,
hotels can better understand their consumption patterns and adjust purchasing
and preparation processes accordingly. Staff education is crucial in instilling
a culture of sustainability within the hotel. Regular training sessions can
reinforce the importance of proper food handling and the significance of waste
reduction efforts. Partnering with local food banks and community organisations
to donate excess food serves a dual purpose. It mitigates waste and helps
address food insecurity within the community. Such partnerships can enhance the
hotel’s public image and strengthen community ties, ultimately contributing to
a more sustainable local economy. Williams, H. (2020). Managing Food Waste in
Hospitality: A Guide to Best Practices. Hospitality Management Journal, 21(3),
200-212.
Furthermore, the environmental
benefits are substantial. Reducing food waste can lessen the greenhouse gas
emissions associated with waste decomposition in landfills. According to the
Environmental Protection Agency, organic waste in landfills produces methane, a
potent greenhouse gas. From the environmental perspective, food waste
management significantly reduces landfill waste, thereby mitigating greenhouse
gas emissions that would be produced from decomposing organic materials in
landfills. By incorporating food waste management practices, hotels can show a
commitment to environmental stewardship, enhancing their corporate social
responsibility profile. ( Hasek, G., 2022. Green
Lodging News: The Year Ahead for Sustainability in Hospitality. Green Lodging
News.)
Looking toward the future,
hotels must continue to innovate and adapt their sustainability practices.
Trends indicate that consumers will demand even greater transparency regarding
environmental impacts. Hotels that invest in developing sustainable technologies
and practices will likely find themselves at a competitive advantage. As public
awareness of sustainability grows, the hospitality industry must evolve its
strategies accordingly. (McLeod, M. (2022) 'The Circular Economy and Its Impact
on Hospitality.'. Available at: [insert URL].Future
developments indicate a growing trend towards comprehensive sustainability
education and awareness within the hotel industry. Collaborations between
educational institutions and hotels can nurture a new generation of hospitality
professionals trained in sustainable practices.9 World Travel & Tourism
Council (2023) 'Sustainability: A New Opportunity for Increased Customer
Satisfaction.'. Available at: [insert URL].)
In conclusion, while the
hospitality industry has made significant progress in adopting greener
practices, significant opportunities remain for improvement. Implementing a
dynamic food ordering system presents a credible solution to address the issue
of food waste. This strategy offers substantial financial and environmental
benefits, aligning with the industry's increasing focus on sustainability.
Through careful planning, implementation, and continuous improvement, hotels
can significantly reduce their environmental impact and enhance their
sustainability credentials.
The hospitality industry faces
significant challenges and opportunities in integrating sustainable practices.
By addressing the gap in food waste management, hotels can implement a food
recovery program that benefits both the environment and their operational
efficiency. While challenges such as initial investments and ongoing monitoring
exist, the long-term benefits outweigh these obstacles. As highlighted,
influential figures and organisations are paving the way for sustainable
practices, setting the stage for a brighter and more responsible future in
hospitality. (Sustainable Hotel Ideas: 25 Ways to Go, Green, | Cvent Blog)
(https://www.cvent.com/uk/blog/hospitality/eco-friendly-hotel-ideas
Premier Inn has made
commendable advancements in sustainable practices, yet a critical gap remains.They also released their
latest stand-alone Environmental, Social, and Governance report (ESG Report) to
showcase the breadth of our Force for Good program and achievements in more
detail. At Premier Inn, their target is to reduce food waste by 50% by 2030 against
a FY18/19 baseline. This helps them to become a more efficient business but
also reduces our GHG emissions and helps support food security, both in the UK
and across our global supply chain. They are also working hard to ensure that
none of their general waste goes to landfill, as we know that the environmental
impact of landfill is a growing issue. They have a target to divert 100% of
their operational waste from landfill and work with their supplier to meet
this. ( Premier Inn (2023) 'Sustainable Practices'.
Available at: [insert URL])
Sustainable Hotel Ideas: 25
Ways to Go, Green, | Cvent Blog)
(https://www.cvent.com/uk/blog/hospitality/eco-friendly-hotel-ideas
(https://ecobnb.com/blog/2023/05/green-hospitality-sustainable-practices-hotels-resorts/#:~:text=The%20core%20principle%20of%20green%20hospitality%20is%20to,eco
friendly%20technologies%2C%20and%20promoting%20awareness%20of%20environmental%20issues
(
https://thehospitalitydaily.com/sustainability-in-hospitality-industry/
Booking.com. (2021).
Sustainable Travel Report 2021. Retrieved from https://www.booking.com/sustainable-travel-reports
Sustainable Restaurant
Association. (2021). About Us. Available at: https://sra.org.uk/.
Schulze, H. (2020). Leadership
in Sustainable Hospitality. Journal of Sustainable Tourism, 28(3), 481-499.
United Nations World Tourism
Organisation (UNWTO), 2021. Tourism and COVID-19: Impacts and Implications for
Advancing Sustainable Development Goals.
World Travel & Tourism
Council (WTTC), 2020. The Economic Impact of COVID-19 on the Travel &
Tourism Sector. WTTC.
https://verive.eu/food-waste-in-hospitality/#:~:text=Food%20waste%20in%20hospitality%3A%20why%20it%20matters%20and,the%20solution%20Making%20change%20can%20be%20challenging.
Hasek, G., 2022. Green Lodging
News: The Year Ahead for Sustainability in Hospitality. Green Lodging News.
Williams, H. (2020). Managing
Food Waste in Hospitality: A Guide to Best Practices. Hospitality Management
Journal, 21(3), 200-212.
Garnett, T. (2016). The role of
food systems in sustainability. Nature, 531(7594), 299-304.
United Nations Environment
Programme. (2019). Sustainable Hotel Industry. Retrieved from https://www.unep.org/resources/report/sustainable-hotels
https://www.whitbread.co.uk/sustainability/our-strategy-targets/
https://www.premierinn.com/gb/en/news/2020/fareshare.html
World Travel & Tourism
Council (2023) 'Sustainability: A New Opportunity for Increased Customer
Satisfaction'. Available at: [insert URL].
McLeod, M. (2022) 'The Circular
Economy and Its Impact on Hospitality.'. Available at: [insert URL].
Premier Inn (2023) 'Sustainable
Practices'. Available at: [insert URL]
https://www.premierinn.com/gb/en/why/force-for-good.htm