FAIL (the browser should render some flash content, not this).

Archive for the ‘Others’ Category

Organic Vineyard as Best Educational Innovation!

The Worldwide Hospitality Awards will take place to promote the initiatives of the hospitality industry and educational institutes.

We are participating in the category Best Education Innovation with the on-campus organic vineyard:
If you like it, view video and vote here: It It is about putting theory in practice!


Watch the video NOW


Editorial January 2011

January 27, 2011 @ 5:02 pm

Hello readers,

Making 20 2020 happens: the hospitality industry as a leading industry?

In 2007, the European Union (EU) has set itself the ambitious 20 2020 goal which translates into reducing greenhouse gases by 20% by year 2020 compared to the 1990 levels. This can and should be achieved through measures in energy efficiencies (EE) and an increased use of renewable energy (RE) in the EU’s final energy mix to 20% by 2020.

What role does the hospitality industry play in these macro-political decisions?

For one, the tourism industry at large, (which include transport, accommodation, and gastronomy as examples) is estimated to be responsible for 5% of the world’s carbon dioxide (CO2) gas emissions. The hotel sector represents 20% of the tourism industry’s emissions – in other word 1% of all CO2 gas emissions.

Due to its relative low-share of global CO2 emissions, the media spotlight was seldom, until recently, turned towards our industry. The most famous culprits, such as the heavy machinery manufacturing sector or extractive industry are a much more interesting target. Nevertheless, some industry leaders and managers with foresight within the hotel sector understood that it makes business sense to turn around the operations and look at ways to: (1) become more in-sync with the environment in which it operates, (2) understand the value of community involvement and role as important employer of ‘human’ labour and (3) appreciate the economic benefits of sound environmental practice and fair labour relationships.

And this is nothing new. While the critics often label the hospitality industry to be always following other industry, to ‘sit and watch’ while others take risks, it is this very same industry which has made constant progress over the past 20 years. Following the report from the Brundtland commission in 1987, the hospitality industry has never ceased to be active: from the commissioning by the InterContinental group of an environmental manual for the chain’s multiple opportunities in 1990 to the creation of the International Hotels Environment Initiative (IHEI) in 1992 (which was to be rebranded as the International Tourism Partnership (ITP) in 2004); from the subsequent publication of the Green Hotelier magazine in 1995 to the launch of the first set of environmental management benchmarking tools, practical suggestions, checklists and forms and the Hotels’ Environmental charter in the Environmental Action Pack in 1996 (A partnership between the IHEI, the AH&LA, IHA and UNEP); from the publication of the ITP’s Sustainable Hotel Siting and Design Guidelines in 2005 to the launch of the Hotel Energy Solutions eTool kit (a partnership between the UNWTO, UNEP, IH&RA, ADEME and EREC) planned this summer of 2011- this industry is at the forefront in wanting to reduce its 1% share of the global CO2 emissions.

Following visits to Madrid’s FITUR (Feria Internacional de Turismo) and Berlin’ German Hotel Conference (Deutscher Hotelkongress) and multiple discussions with hospitality decision makers, managers and legislators, only one conclusion can be drawn: sustainability matters are high on the daily business agenda and this is a good sign.

Willy Legrand and Philip Sloan

Hello readers, welcome to the first commentary: What is Sustainable Hospitality?

We have all experienced it as consumers: would you prefer a new towel or will you be using this one again?

As managers, should consumers believe that our hotel takes the environment seriously if we broadcast this traditional bathroom routine?

Right now, the hotel bathroom towel routine is spread across the planet and has become a standard operating procedure. Fortunately, the current sustainability debate has exploded. What can be considered sustainable? Should all ‘environmentally-friendly’ activities undertaken by hotels fit under the ‘sustainable label’? Should a hotel heavily involved in social entrepreneurship also fit under the same umbrella? In short how could we define ‘Sustainable Hospitality?’

‘Just a decade ago, the term “green building strategy” evoked visions of fringe environmentalism and a high cost for minimal good. More recently, there’s been a large shift in perception, an awakening of social consciousness, and a realization that a strategy good for the world can also be good for your bottom line. Green Business Strategy is no longer an option; the future depends on it.’ (Harvard Business Review on Green Business Strategy, October 2007, Front Page).

Concerns surrounding social justice, economic stability and environmental protection have been high on the public agenda following substantial press coverage of environmental degradation and the polarization of modern society. The Hospitality Industry along with governments and private organizations are currently launching many initiatives that help hoteliers become more sustainable by working in harmony with society at large. In sustainable development, businesses, public authorities and civil society work in partnership in order to reconcile the three fundamental constituents of development: economy, ecology and social equity. As a result of the rapid expansion of the hospitality sector, traditional and emerging destinations are facing increasing pressure on their natural, cultural and socio-economic environments. There is strong recognition that uncontrolled growth in Hospitality Industry development aimed at short term benefits often results in negative impacts, harming the environment and societies, and destroying the very basis on which hospitality is built on.

So, how do we then define Sustainable Hospitality?

With the Brundtland report as the base, (Access the Brundtland Report from the 1983 World Commission on Environmental and Development at

we define Sustainable Hospitality as:

‘hospitality industry development and management that meets the needs of today’s guests, hoteliers and stakeholders without compromising the ability of future guests, hoteliers and stakeholders to enjoy the benefit from the same services,  products and experiences’.

Willy Legrand and Philip Sloan

Welcome to our new webpage on Sustainability in Hospitality!

Since we are still working on the content and the new features, please be patient and keep visiting our new site to discover the all new possibilities.

Just to name a few:
– You can comment on any posting that will be published
– Become a fan on FaceBook to share our webpage with other interested parties
– Subscribe to our RSS-Feed to be automatically informed about a news posting

Feel free to share your impressions and thoughts with us!