Critical Questions in Sustainability and Hospitality

List of figures

List of tables

List of contributors

Preface

Organisation of the book

Acknowledgements

Introduction

How to Use This Book

Editors’ Take

1. Climate Change

Gabriel C. M. Laeis and Willy Legrand

2. Biodiversity Loss

Frauke Fischer

3. Water Scarcity

Natasha Montesalvo and Melinda Watt

4. Human Rights Risks along the Supply Chain

Sustainable Hospitaility Alliance

5. Risk Management

Trevor Girard and Bijan Khazai

6. Food Waste and Net Zero Ambitions

Rebecca Hawkins et al.

7. Food and Beverage Sustainability Criteria

Ernst Jonker and Elena Cavagnaro

8. Future of Food and Menu Design

Malu Boerwinkel et al.

9. From Wellness to Wellbeing

Celine Vadam et al.

10. Balancing Health and Safety with Sustainability

Christine Young

11. Incentivising Guests to Save Resources

Christopher Warren and Maxwell Warren

12. Charging Guests for Carbon Emissions

Sonu Shivdasani and Arnfinn Oines

13. Sustainable Procurement and Product Certification

Johanna Wagner and Carina Hopper

14. Zero Plastic in Hotels

Rachel McCaffrey, Jo Hendrickx and Nicolas Dubrocard

15. Rewarding Employees for Sustainability Commitment

Georges El Hajal

16. Attracting Talent through Sustainability

Ralf Burbach, Julia Lenz and Stefan Jooss

17. Green Teams and Unlocking Collective Intelligence

Bastienne Bernasco and Franziska Altenrath

18. Supplier Relationship and Sustainability Standards

Cassia Patel

19. Return on Sustainability Investments

Celine Vadam et al.

20. Key Metrics and Reporting Sustainability

Xenia zu Hohenlohe and Joshua Papachristidis

21. Marketing Sustainability

Sarah Habsburg-Lothringen

22. Communicating Sustainability to Guests

Nancy Loman Scanlon

23. Engaging Guests in the Sustainability Experience

Adela Balderas-Cejudo and Belén López

24. Stakeholder Engagement and Regenerative Hospitality

Marina Laurent and Carlos Martin-Rios

25. Hotels and e-Mobility

Jonathon Day and Roya Sadat Alayinpour

26. Incorporating Nature in Sustainable Hotel Design

Willy Legrand, Clare Hindley and Akupe Matthew-Bolofinde

27. The Greater Purpose of Hospitality

Henri Kuokkanen and Jeffrey Catrett

Conclusion

Biography

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.

'Sustainability is an undeniably critical factor in the future and prosperity of all businesses – particularly hospitality – and we have a duty to protect the ecosystems and communities in which we serve. This book asks the challenging questions that we must all reflect on, while also providing practical advice and informed guidance from over 60 specialists from the sustainability and hospitality worlds. This is crucial reading for hospitality students, practitioners and leaders alike as we all seek to achieve net positive hospitality.'

Glenn Mandziuk, Chief Executive Officer, Sustainable Hospitality Alliance

'Although the pandemic presented a harsh reset for the world, it was also a positive catalyst in encouraging people to view sustainability as an essential consideration in their everyday lives and lifestyle choices. What we are witnessing is an evolution of travel, and it has never been so important for the hospitality industry to work together collectively and learn from each other. This latest book by Dr Legrand, Dr Kuokkanen and Dr Day provides us with a valuable and well-researched resource from the top experts in the field to help guide us to make better choices and prioritise a more holistic commitment to protecting the planet.'

Brenda Collin, Executive Vice President Europe, Preferred Hotel Group

'The hospitality industry faces numerous challenges in meeting society's environmental and social sustainability demands. This book offers extensive literature on sustainability and hospitality to meet those challenges. It is highly recommended, as it elaborates on critical topics related to those challenges. The book's format is user-friendly: asking questions, developing answers to them, and providing practical examples and possible solutions. The included chapters encourage discussion and exchange of ideas, enriching students' learning and the future leaders of hospitality.'

H. G. Parsa, Barron Hilton Chair & Professor, Daniels College of Business, University of Denver, Colorado, USA