Critical Questions in Sustainability and Hospitality

1. Auflage 2023
ISBN: 978-1-032-11102-5
Verlag: Routledge

Buch, Englisch, 380 Seiten, Format (B × H): 174 mm x 246 mm, Gewicht: 679 g

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.

Embellished with informative tables, diagrams and photographs, key questions and debates are discussed from a variety of angles with proposed solutions by industry practitioners, academics and consultants belonging to the Hospitality Net World Panel on Sustainability in Hospitality. Designed to facilitate contemporary discussion and debate, this book presents constructive dialogues which are designed to lead to action within the hospitality industry and education.

Key questions cover the following topics:

• Major contemporary sustainability challenges – e.g. climate change, biodiversity loss, impacts of pandemics, water scarcity, human right risks.

• Specific hospitality functions or departments – e.g. food and beverage, engineering, health and safety, guest relationship, finance, purchasing, human resources.

• Strategic issues related to marketing and stakeholder relationships – e.g. sustainability working groups, return on sustainability investment, marketing and reporting sustainability, certification, supplier relationship, engaging guests.

This book is an essential reading for students and academics in the field of hospitality and tourism management, as well as industry professionals searching for answers to the challenges they face in enacting sustainability in their business.

Zielgruppe

Postgraduate and Undergraduate Core

Autoren/Hrsg.

Legrand, Willy

Kuokkanen, Henri

Day, Jonathon

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

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.

Über Autor(innen)

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.