Improving Sustainability in the Hospitality Industry (Hospitality Essentials Series)

Over the past few years the hospitality industry has become a lot more sustainable than it used to be. However, the industry’s contribution to the sustainable development of our societies is still significantly smaller than it could be. This book specifically addresses the links between operations, tactics and strategy from a sustainable development perspective and moves beyond describing what is to reflect on what could be or even what should be , thus providing students with a concise guide for improving sustainability concepts and businesses in the hospitality industry. Each chapter uses specific cases and examples to reflect on different ways in which sustainability principles can be used for revisiting the host–guest relationship and improving the industry’s business processes and models. In doing so, the book provides current and future professionals with guidelines, inspiration and a call for action to take sustainability within the hospitality industry to the next level, based on inclusiveness, equality and a sustainable relationship with our natural environment. Cover Half Title Series Page Title Page Copyright Page Dedication Table of Contents List of figures List of case studies Acknowledgements Introduction The rationale for this book Set-up and style An overview of the remainder of this book 1. Hospitality and sustainability Introduction Sustainability and sustainable development Sustainable development and the hospitality industry The negative impact of the hospitality industry Reducing this negative impact Corporate Social Responsibility, reporting and transparency The status quo and reasons for not accepting it Summary Food for thought References 2. Technology versus behaviour Introduction The ‘Big Five’ of sustainable hospitality operations Energy and greenhouse gas emissions Waste and pollution Water Food and drinks Building (materials and furnishing) That status quo again and how to challenge it Summary Food for thought References 3. People and sustainability Introduction Human behaviour and unsustainability The complexities of human behaviour Our tragedy of the commons and our social dilemmas Bring in the Flintstones Promoting sustainable behaviour Focus on what we do know Mind the different values Combine approaches Tap into our Stone Age brain Shaping hospitality contexts that favour sustainability Summary Food for thought References 4. Identity and sustainability Introduction Hospitality experiences, identity and values Consumption and identity Values Your (sustainability) identity as a company Understand your brand prism Create a coherent sustainability brand/identity A coherent and transparent message Do not forget your own people! Sending the right message Create the message together with staff Summary Food for thought References 5. Your role in the community Introduction Reasons for a local orientation Concerted action is not happening Hospitality as a natural stakeholder The local is your and your customers’ context The only way is (bottom-)up! Communities and networks Local orientation: a practical perspective The reasons revisited Practical examples Summary Food for thought References 6. Your business model and competencies Introduction Business models for sustainability Sustainable business models Sustainable hospitality business models Competencies for sustainability Your role as a hospitality professional Sustainable hospitality competencies Summary Food for thought References Index