Responsible Hospitality

Rebecca Hawkins, Paulina Bohdanowicz

• Publisher: Goodfellow Publishers
• Year: 2011
• Print ISBN: 9781906884192, 9781906884420
• eBook ISBN: 9781906884703
• Topic: Business
• Subtopic: Hospitality, Travel & Tourism Industry
• Index: Business

The first book to bring together environmental theory and the responsible hospitality debate to define how far the industry has gone and what is left to achieve.

Table of contents

• 1 Introduction
• Part 1: The Theory of Responsible Business
• 2 The reasons for doing good
• 3 Defining good – the principles of responsible business
• 4 Good in the context of hospitality
• Part 2: The Environment
• Principle 1: Avoid wasteful use of resources and protect and, where possible, improve the environment
• Principle 2: Prepare for the (un)expected
• Principle 3: Develop products that are responsible and can be operated responsibly
• Part 3: People and communities
• Principle 4: Develop mechanisms to take full account of the views of people and communities
• Principle 5: Embed responsible business practices throughout the supply chain
• Principle 6: Engage employees and customers in actions that support environmental, economic and social wellbeing
• Principle 7: Contribute to the development of public policy that promotes environmental, social and economic wellbeing
• Part 4: Fairness and transparency
• Principle 8: Define responsible business values and communicate good practice
• Principle 9: Build trust through transparency
• Part 5: Leadership and Future Directions
• Principle 10 : Take responsible business to the heart of the company
• 5 A Faustian bargain?
• Afterword
• Glossary of terms
• List of acronyms
• Index
• Figure 1: We would need five of these to sustain a global population living at US standards
• Figure 2: Food accounts for almost one quarter of the ecological footprint
• Figure 3: The responsible business lingo
• Figure 4: Where tourism and hospitality meet
• Figure 5: The evolution of the responsible business concept
• Figure 6: Doing good – business attitudes towards responsibility. Adapted from Hollins (n.d.)
• Figure 7: The emergence of responsible hospitality
• Figure 8: McDonald’s keep responsible business at the forefront of customers’ minds
• Figure 9: Social and environmental criteria integrated into IFC Investment Decisions
• Figure 10: Growth depends on the burgeoning middle class
• Figure 11: The main inputs and impacts of hospitality businesses
• Figure 12: Average energy consumption in a full service restaurant, USA.
• Figure 13: Number of leading hospitality businesses with a commitment to reducing carbon emissions on website or in published ‘responsible business’ report.
• Figure 14: Using energy monitoring data to manage consumption within Accor (UK and Ireland) hotels
• Figure 15: Carbon emission reductions at apetito
• Figure 16: Water consumption benchmarks developed by SydneyWater for restaurants. This study also produced benchmarks for other hospitality business types.
• Figure 17: In-house benchmarks for water used by Scandic Hotels
• Figure 18: Water – a cause for concern
• Figure 19: Typical waste compositions from different UK profit sector hospitality establishments
• Figure 20: The waste minimisation hierarchy
• Figure 21: Green Start Benchmarking and Reporting System
• Figure 22: Areas under water stress
• Figure 23: Hospitality businesses making explicit reference to climate change adaptation within websites and business literature
• Figure 24: Does the company integrate sustainability issues into design criteria for new build and refurbishment processes
• Figure 25: The pressures that engage businesses in responsible choices at new product design and operational stages.
• Figure 26: TUI Travel’s publish their own guidelines for sustainability in hotels. (www.tuitravelplc.com)
• Figure 27: CERES recommendations for stakeholder dialogue.
• Figure 28: Defining stakeholders – the case of Sodexo
• Figure 29: Green House Gas emissions from food
• Figure 30: The steps in engaging suppliers in responsible business initiatives.
• Figure 31: Hospitality businesses that actively seek to engage suppliers in responsible business initiatives.
• Figure 32: Unilever approach to driving supply chain efficiencies and reducing impacts
• Figure 33: Hospitality businesses with a code of ethics for suppliers vis-à-vis employment conditions
• Figure 34: Engaging employees in doing good. Adapted from UNEP Finance Initiative, p5
• Figure 35: A typical structure for delivering responsible business programmes in the hospitality sector
• Figure 36: Businesses claiming to train staff in responsible business issues
• Figure 37: Customers would prefer to buy from companies with a commitment to environmental responsibility. Source: WBCSD
• Figure 38: Actions speak louder than words. Global retail consumers segmented by willingness to pay for products with environmental and social benefits. Source: McKinsey Quarterly, March 2008, in WBCSD (2008)
• Figure 39: Policy Instruments for sustainable consumption
• Figure 40: Responsible business ambitions need to link to tangible actions with reach across the company
• Figure 41: The prevalence of reporting among hospitality companies
• Figure 42: The range of issues covered in responsible business reports published by 14 hospitality businesses
• Figure 43: Sample board structure for dealing with responsible business issues