Informed by the scholarly and practical viewpoints of a myriad of internationally-recognised experts, this engaging and timely volume poses a set of pertinent questions that cover critical and contemporary sustainability issues in hospitality and tourism and proposes actionable solutions.
Informed by the scholarly and practical viewpoints of a myriad of internationally-recognised experts, this engaging and timely volume poses a set of pertinent questions that cover critical and contemporary sustainability issues in hospitality and tourism and proposes actionable solutions.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Willy Legrand, Department of Tourism, Hospitality and Event Management, IU International University of Applied Sciences, Bonn, Germany. Henri Kuokkanen, Postgraduate Studies, Institut Paul Bocuse, Écully, France. Jonathon Day, White Lodging - J.W. Marriott, Jr. School of Hospitality and Tourism Management, Purdue University, West Lafayette, Indiana, USA.
Inhaltsangabe
Introduction. Part 1: Global Sustainability Challenges Facing the Hospitality Industry. 1. Climate Change. 2. Biodiversity Loss. 3. Water Scarcity. 4. Human Rights Risks along the Supply Chain. 5. Risk Management. Part 2: Operational Sustainability in Hospitality. 6. Food Waste and Net Zero Ambitions. 7. Food and Beverage Sustainability Criteria. 8. Future of Food and Menu Design. 9. From Wellness to Wellbeing. 10. Balancing Health and Safety with Sustainbility. 11. Incentivizing Guests to Save Resources. 12. Charging Guests for Carbon Emissions. 13. Sustainable Procurement and Product Certification. 14. Zero Plastic in Hotels. 15. Rewarding Employees for Sustainability Commitment. 16. Attracting Talent through Sustainability. Part 3: Hospitality Strategies, Metrics and Stakeholder Participation. 17. Green Teams and Unlocking Collective Intelligence. 18. Supplier Relationship and Sustainability Standards. 19. Return on Sustainability Investments. 20. Key Metrics and Reporting Sustainability. 21. Marketing Sustainability. 22. Communicating Sustainability to Guests. 23. Engaging Guests in the Sustainability Experience. 24. Stakeholder Engagement and Regenerative Hospitality. 25. Hotels and e-Mobility. 26. Incorporating Nature in Sustainable Hotel Design. 27. The Greater Purpose of Hospitality. Conclusion.
Introduction. Part 1: Global Sustainability Challenges Facing the Hospitality Industry. 1. Climate Change. 2. Biodiversity Loss. 3. Water Scarcity. 4. Human Rights Risks along the Supply Chain. 5. Risk Management. Part 2: Operational Sustainability in Hospitality. 6. Food Waste and Net Zero Ambitions. 7. Food and Beverage Sustainability Criteria. 8. Future of Food and Menu Design. 9. From Wellness to Wellbeing. 10. Balancing Health and Safety with Sustainbility. 11. Incentivizing Guests to Save Resources. 12. Charging Guests for Carbon Emissions. 13. Sustainable Procurement and Product Certification. 14. Zero Plastic in Hotels. 15. Rewarding Employees for Sustainability Commitment. 16. Attracting Talent through Sustainability. Part 3: Hospitality Strategies, Metrics and Stakeholder Participation. 17. Green Teams and Unlocking Collective Intelligence. 18. Supplier Relationship and Sustainability Standards. 19. Return on Sustainability Investments. 20. Key Metrics and Reporting Sustainability. 21. Marketing Sustainability. 22. Communicating Sustainability to Guests. 23. Engaging Guests in the Sustainability Experience. 24. Stakeholder Engagement and Regenerative Hospitality. 25. Hotels and e-Mobility. 26. Incorporating Nature in Sustainable Hotel Design. 27. The Greater Purpose of Hospitality. Conclusion.
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