SUSTAINABLE TOURISM IN YOUR BUSINESS

1. SUSTAINABLE TOURISM IN YOUR BUSINESS

2. SUSTAINABLE TOURISM IN YOUR BUSINESS TODAY’S AIMS: • Learn about sustainable tourism and how it can benefit customers, destinations and the company • Learn about some specific initiatives around excursions and activities, accommodation, suppliers and engaging customers • Explore how to take these further, improving the way our company contributes to sustainable tourism • Agree what action to take

3. SUSTAINABLE TOURISM THE BUSINESS CASE AND OUR COMPANY’S APPROACH Great holidays that help people and the environment, so there will be great holidays in the future

4. (UN)SUSTAINABLE TOURISMENVIRONMENT • Energy, water, resources • saving or wasting? • renewable or running out? • Pollution and litter • keeping it clean, reducing hazards • Wildlife and wild places • exploiting or preserving? • Climate change • doing our bit

5. (UN)SUSTAINABLE TOURISMCOMMUNITIES • Fair labour standards and safe workplaces • or discrimination, exploitation and unhappiness • Respect and dignity • or arrogance and mockery • Thriving local economies • or poor and marginalised communities

6. (UN)SUSTAINABLE TOURISMOUR BUSINESS • Places people want to visit • beautiful and unspoilt • Communities which welcome our guests • not hostile or hassling • Holiday experiences that meet customers’ needs and desires • authentic, different, in tune with their values • Understanding what the future holds • in a fast-changing world • Cost-effective and efficient • with energy and resources, as well as people and assets

7. WHY BOTHER?THE BUSINESS CASE FOR SUSTAINABLE TOURISM • Customers • Investors • Costs • Opportunities

8. CUSTOMERS • Protecting the product • unspoilt destinations (pollution, water scarcity, extreme weather) • unique character (unsympathetic development, imported goods and culture) • Experiences and adventure • different cultures, foods, ways of life • Being welcome

9. CUSTOMERS – EMERGING TRENDS A significant proportion of holidaymakers are: • - Worried about the impact of their holidays (26%) • - Worried about climate change and holidays (23%) • - Seeking more ‘authentic’ experiences (54%) • - Would choose a hotel with a green award, if available (a 9% preference)

10. SUSTAINABLE TOURISMCUSTOMERS AND DESTINATIONS • Staying desirable • as a place to visit • as a place to work • as a place to live and raise a family • …over the long term

11. INVESTORS • Liabilities and future-proofing • Extreme weather, climate change • Rising fuel costs – tax, regulations, peak oil • Liabilities – greenhouse gas emissions • Customer aspirations, market shift

12. COSTSCLIMATE CHANGE PUTS TOURISM AT RISK • Seaside – beach erosion, sea level rise, sea surges and storms, reduced fresh water supply. Where will the new destinations be? • Mountains – shorter winter sport seasons, demand for higher altitude resorts. Longer summer seasons? • Stormy weather, droughts, heatwaves – cancelled holidays, rescues, rebuilding.

13. COSTSWASTING RESOURCES IS A WASTE OF MONEY • Energy • Water • Raw materials and products • Taxes and fines

14. COSTS SOCIAL • Communities and staff who think they are not being treated fairly and with respect won’t welcome our customers.What might this cost us?

15. OPPORTUNITIES • Good management – cost savings, future proofing • Getting passionate – innovation, excellence • Building a brand

16. SUPPLY CHAIN BEST PRACTICEACCOMODATION • Some practical opportunities • A practical auditing and marketing tool

17. Getting there – and getting around, less CO2 Fuel efficiency, public transport, cycling and walking - excursions and transfers too Using energy, water and other resources efficiently Lighting, heating, natural ventilation, efficient fittings, reuse and recycling Treating local people and employees fairly Sourcing locally, fair wages, promoting local products Celebrating and protecting natural and cultural heritage Forests, beaches, reefs, buildings, sacred places, traditions WHAT ARE THE OPPORTUNITIES?

18. GETTING THERE, AND GETTING AROUND, WITH LOWER EMISSIONS • Fuel efficient aircraft and smarter flying techniques • Ferry and train • Providing and promoting bikes, public transport, walking etc. • Efficient and alternative fuelled cars and transit vehicles • Excursions and transfers

19. USING ENERGY AND RESOURCES EFFICIENTLY HOTEL MAKEOVER PROJECT • 195,240 kWh – electricity = 39 households • Electricity savings from the 3 hotels = 41 passenger flights to Florida • Electricity savings from the 3 hotels = 500 million photocopies • 44,090,000 litres – water = 800 households • Financial savings: £74,000

20. OUR DIRECT IMPACTSAT THE OFFICE • Turn off, turn down • Reduce, reuse, recycle • Smart appliances • Smart behaviour • Walk, cycle, public transport, greener vehicles

21. TREATING PEOPLE FAIRLY • Kenya: Setting up a new excursion with fair payment for villages visited • Mexico: Creating links for the Maya communities to supply and sell jams to hotels

22. CELEBRATING AND PROTECTING CULTURAL AND NATURAL HERITAGE • Turtle awareness training, so holiday-makers know which bits of beach to avoid, and hotels understand how they can protect nesting beaches • Demarcation buoys around coral reefs, to prevent accidental damage • Excursions to inland villages, visiting wine-makers and sampling almond sweets in Cyprus

23. HAPPY ACCIDENT? GOOD PLANNING!

24. WHO BENEFITS? • Our customers • Our business • The people and the places our customers love to visit!

25. SUSTAINABLE SUPPLIERS • Fully interactive supplier-led system to improve sustainability performance • Self-assessment checklists, defect reporting, task management, sustainable solutions • Verification system – third party auditing • Awards scheme – gold, silver, bronze • Appearing in brochures 2008

26. SPECIFICS • Checklists • Supplier audits • Gradings for more sustainable hotels

27. MORE DETAILS ON THE HOTEL MAKEOVER PROJECT • You have the power to make a huge difference by taking some simple steps • Hotels can save up to 25% on water and energy costs • You can also use ‘sustainability’ to appeal to your British customers, as it’s a really hot topic in the UK

28. ENVIRONMENTAL ASSESSMENT RESULTS • Huge wastage of energy and water identified • lack of adequate maintenance • incorrect usage of equipment • procedural inadequacies • lack of awareness/ knowledge

29. ENVIRONMENTAL ASSESSMENT RESULT SHOWERHEADS • IDelivering 16–18 litres/min (max recommended = 9.5 litres/min) • Fit flow restrictors/controllers (cost 1-5€ each)

30. IMPLEMENTATION BENEFITS • Environmental benefits achieved by implementing this recommendation in 80 guest rooms: • reduce water consumption by 2,440m3/year • reduce the volume of wastewater generated by the hotel • reduce LPG consumption by 7,100kg/year • Supplier benefits achieved by implementing this recommendation: • save 9,220€/year in water and LPG • Implementation cost = 400€ • Payback period = 2 weeks

31. ENVIRONMENTAL ASSESSMENT RESULT TOILETS • ILeaking toilets continually allow water to trickle from the refill valve into the cistern affecting 10% of toilets • Regular maintenance

32. IMPLEMENTATION BENEFITS • Environmental benefits achieved by implementing this recommendation: • reduce water consumption by 1,750m3/year • Supplier benefits achieved by implementing this recommendation: • save £2,460 per year in water costs • Implementation cost: • Already incorporated within routine maintenance

33. ENVIRONMENTAL ASSESSMENT RESULT TOASTERS • Conveyor belt toasters are used and run for four hours every day, continuously, but utilised for little more than one hour of that time • Replace with pop up toasters

34. IMPLEMENTATION BENEFITS • Environmental benefits achieved by implementing this recommendation: • reduce electricity consumption by 8,830kWh/year • Supplier benefits achieved by implementing this recommendation: • save £520 per year in electricity costs • Implementation cost: • negligible if routinely replaced

35. ENVIRONMENTAL ASSESSMENT RESULT SWIMMINGPOOLS • Water loss caused by... • water loss through leakage • water loss through inefficiency • incorrect water turnover rate • too frequent backwashing • Routine maintenance and revision of operational parameters

36. IMPLEMENTATION BENEFITS • Environmental benefits achieved by implementing this recommendation: • reduce water consumption by 4,320m3/year • reduce electricity consumption by 11,240kWh/year • Supplier benefits achieved by implementing this recommendation: • save £6,780 per year in water and electricity costs • Implementation cost: • negligible if routinely replaced

37. ENVIRONMENTAL ASSESSMENT SUMMARY Caloura Hotel Resort • Environmental Improvements when implemented amount to energy savings equivalent to £74,000 per annum Louis Imperial Beach Hotel Paloma Perissia Hotel

38. NOT JUST ENVIRONMENT, PEOPLE TOO • Holidays, safety, contracts, pay, training... • Access to resources and amenities, trading opportunities, dignity, respect

39. NOT JUST ENVIRONMENT, PEOPLE TOO • Staff Holidays, safety, contracts, pay, training... • Community Access to resources and amenities, trading opportunities, dignity, respect

40. SUPPLIER AUDITS AND GRADINGS FOR MORE SUSTAINABLE HOTELS • Understand and manage risks and opportunities in your supply chain • Reward those suppliers who are doing well, with a grading • Signal to customers that we care Sliver Award Gold Award

41. WHAT’S IN IT FOR THE SUPPLIERS? • Cost savings • energy, water, waste • Differentiation • Quality • Long-term sector benefit • Staff morale and loyalty

42. IMPROVING EXCURSIONS • What can we do to help improve the impact of existing excursions and activities? • What can we do to help develop new excursions which are more sustainable? • What can we do to sell more sustainable excursions?

43. WHAT’S BEST PRACTICE? • New builds, exclusives, all-inclusives

44. The right site? Local people fully involved and consulted What’s there now? Within the limits The right design? Local traditions Efficient The right construction methods? Considerate construction Environmental materials, transport, efficiency The right working conditions? Safe, fair NEW BUILDS

45. EXCLUSIVES We have more control – are we using it? • Environmental and social considerations • Location and design • Use of materials, energy, water • How rubbish is minimised, reused, recycled • Guest education and guidance • Supply chain

46. ALL-INCLUSIVES Making sure we’re making a contribution • All local businesses • Our own supply chain • Local shopping

47. IMPROVING TRANSPORTOPTIONS • Don’t travel! • Muscle-power • Travel together • Efficient engines • Better fuels • Drive smart

48. CLOSING QUESTIONS • What have you learnt? • What do you now realise about what you can do to help bring about sustainable tourism? • How do you now feel about your company and sustainable tourism?