Sustainable tourism in post Covid-19
What is sustainable tourism?
Tourism helps in generating revenues and improving local economies. However, factors like loss of heritage as well as ecological degradation can have a negative impact on the ecosystem and socio environment of the destination. Sustainable tourism ultimately is an industry aiming to generate employment opportunities and ensuring at the same time that negative impacts on environment and local communities are to be minimized. In simple words, sustainable tourism takes into account probable or possible negative consequences of tourism on the social, environmental and economic structure of the destination while taking measures to conserve the biodiversity and cultural heritage of that particular place. It aims to pursue sustainable development goals that have a positive impact on locals, tourists and tourism industry. Here certain goals that can be achieved:
▪︎ Preserve and conserve This involves appreciating the purity of the environment and reducing any kind of pollution including air, water, and sound.
▪︎ Preserve the biodiversity Placing efforts to reduce the impact on the ecological balance of the place minimizing the negative impact on wildlife or natural surroundings.
▪︎ Utilizing the available resources Using renewable and non-renewable resources in an efficient and effective way; encouraging locals and tourists in regards of responsible consumption and waste prevention.
▪︎ Increase employment Generating opportunities for people to get employed.
▪︎ Creating awareness Increasing awareness about the positive impacts on cultural and natural heritage by personally committing with various sustainable tourism practices.
Tourism can get economy improving and at same time, if not properly
managed, can damage social systems and natural resources; for this reason, sustainable tourism education and awareness contribute in maintaining a proper balance between the above factors.
It is well know that today’s consumers wish to know if the food they choose in a restaurant is responsibly sourced and if the particular eatery is placing efforts in reducing the damage the operations do to the environment. Recent surveys have shown that 60 percent of consumers want to seek out sustainable restaurants, and over two-thirds of them are willing to pay more to dine at sustainable eateries. Going green attract new loyal fans and offer chances to increase prices if offsetting the costs of doing so is needed after implementing the new strategies. As a big part of the job is providing guests with what they want, restaurants today are looking for efficient ways to be more sustainable and possibly in the most cost-effective ways possible:
- Sourcing seasonal products is a good strategy to make a restaurant more sustainable, by rotating menu items based on seasons, when they are actually very fresh. Using seasonal produce, cheese, meats and more can actually be a cost-saving effective strategy as these items are in abundance during the harvesting season, which drives costs down.
- Green your supply chain. Many restaurants choose vendors very far from their location. This of course drive up product prices and produces unnecessary carbon emissions, hard on the environment. Choosing vendors who can provide you with products that don’t have to travel long distances would be nice but of course…... it is not always possible.
- Knowing where the seafood comes from helps to fight overfishing and unsustainable fishing practices that represent a danger to the health of the oceans. Sustainable seafood is more expensive, but shopping what’s in season or what’s available locally can help keep costs down.
- Vegetarian and vegan options reduce the negative impact on the planet. By replacing one meat option or two with more vegetarian and vegan dishes is a good way to be more sustainable without affecting too much sales. Meat and dairy aren’t only not sustainable, they’re also expensive. Vegetarian and vegan items can have higher profit margins and can actually contribute to saving.
- Reclaiming the restaurant’s décor. This is a great strategy to be sustainable and trendy at same time. Not everything needs to be brand new. Used linens, dishware, wall decorations from closing businesses is also a great money-saving strategy.
- Buying top-quality appliances. This is good for theenvironment as newer ppliances are more energy efficient and easier to repair if they break down, meaning they won’t need to be replaced any time soon.
- Consuming less water and electricity. It is possible to save on water and energy installing timers on lights and low-flow toilets and sinks in your restrooms. Although there is an upfront cost, savings on future energy and water bills offsets those costs.
- Cutting down on waste. Throwing away expired food can be avoided with better inventories procedures, portion sizes can be reduced, leftover van be used for stocks and sauces.
- Joining a recycling program. Many options exist to support these initiatives. Some recycling programs are free, but some do cost small fees to join.
- Ditching one-use plastics (as much as possible). First step is offering drinks in glasses only, and If they really need a straw then second step is providing recyclable and reusable straw alternatives like biodegradable paper, bamboo, pasta, or even metal.
Lotus & Jasmine is a project in incubation. We aim at providing an integrated hospitality solution to welcome responsible travelers from all over the world to Thailand and Vietnam. We have selected the most promising locations in both countries to open 4 boutique hotels and restaurants, two in Da Nang and two in Pattaya. They will be ideally situated in popular touristic destinations, with easy access and at walking distance to the beach, attractions, shopping centers.
In terms of our product package, we have designed a proven business ecosystem including high-end lodging, organic restaurants with a "farm-to-table concept" which integrates our self-constructed supply chain from sourcing to food production. In addition we shall establish our own food facility for both food production and delivery.
We will provide a one-stop touristic services for responsible travelers and those who would like to create positive impact to both environment and local communities.
Find out more: www.lotusandjasmine.com
The Lotus & Jasmine project was created with a combination of both expertise and enthusiasm in sustainability and green economy. The founder of this project Mr.Massimo Gavina has more than 25 years’ experience in hospitality, Founder's Bio. Together with an experienced highly skilled team and our business partners, we are familiar with “excellence” and “performance” when it comes to hospitality projects.
Lotus and Jasmine will offer a "Vacation with a Meaning" experience. Our boutique eco-friendly hotels & organic restaurants will showcase a range of activities with strong focus on awareness, environment, local communities.
We aim to enhance the guest's experience by creating moments of responsible tourism and generating a positive impact on environment, society and economy.