What does it takes for a hotel to be sustainable? Stenden Hotel Management School has the answer!

Sustainability is by far the most exciting and most pressing challenge that the hospitality and tourism industry face. Consider, for example, that tourists are attracted by beautiful natural destinations such as the Great Barrier Reef in Australia or the Maldives while exactly these locations are at danger of disappearing due to the effect of climate change. If the coral reef of entire islands will vanish, tourists will choose for another place to spend their time and money. Consequently, hotels will suffer. The tourism and hospitality industry are, though, not only victim of climate change but also culprit: their operations are responsible for 5 % of all greenhouse gasses’ emissions worldwide. It is not only the environmental side of sustainability that worries the tourism and hospitality industry, but also its social side. As has been shown in the recent congress held at NHL Stenden on ‘Slavery and Liberation’ neo-slavery and forced labour are unfortunately plaguing the industry.

From here the question: what does it takes for a hotel to be sustainable? The answer can be found in the book ‘Sustainable Value Creation in Hospitality, Guests on Earth’ edited by Elena Cavagnaro, professor of sustainability in hospitality and tourism at Stenden Hotel Management School. The book has been issued by Oxford’s publisher Goodfellow and has been recently presented to Dr Klaas Wybo van der Hoek, member of the executive board of NHL Stenden (see photo).

Dr Elena Cavagnaro, profesor of sustainability in hospitality and tourism, presents Dr Klaas Wybo van der Hoek, member of the executive board of NHL Stenden, with her newest publication

In the words of Professor Dr Jospeh Hegarty, International Consultant in Culinary & Hospitality Education and Member SafeFood Advisory Committee: “Sustainable Value Creation in Hospitality, Guests on Earth, is a detailed analysis of the many issues faced by hotel and tourism operators and management in developing a sustainable future for the industry.  Professor Cavagnaro suggests, in a tightly packed sixteen chapters of invaluable information, that we may achieve this outcome, if only, we can view ourselves as Guests on Earth“.

After a general introduction on the concepts of sustainability and value creation, the book features chapters dedicated to those activities that create value for a hotel such as purchasing; buildings and equipment; food and beverage and rooms divisions. Each chapter presents first the main sustainability challenges connected with each activity and, after having highlighted some best cases, it presents tools to address these challenges.

Back to professor Hegarty: “Elena Cavagnaro's Sustainable Value Creation in Hospitality, Guests on Earth", is a thoughtful, excellent and timely publication which makes a very significant contribution to the field of sustainability in hospitality. It is extremely well informed and insightful; meticulous in its attention to detail; measured in its weighing of different and contested viewpoints; and a real pleasure to read. The case studies included give this book an authenticity not often found in academic treatises”.