Sustainability is hugely important to tourism due to the negative environmental, social and economic impacts the industry creates on a global scale.  RALPH HOLLISTER, Travel and Tourism Analyst at data and analytics company GlobalData, shares eco-trends that will shape travel this year. 

Eradication of single-use plastics

Thanks to campaigns from environmentalists and consumers against single-use plastics, the tourism industry is working on removing it from day-to-day operations. The startling amount of plastic in the world’s oceans has pushed this initiative to the forefront of many corporate sustainability strategies.

Major players in the hotel and airline sectors are now vying to become leaders in the reduction of plastic waste. The Akaryn Hotel Group aims to become the first single-use, plastic free hotel company in Asia by 2020. 

 Eco-friendly aircraft fuel 

The pollutants emitted by aircraft engines is why tourism is currently unsustainable. Airlines operating in Norway will have to use a minimum amount of lower-carbon fuels mixed with biofuel from 2020, and hopefuly more countries will follow suit in order to meet emission targets.  Schiphol airport and KLM are currently taking part in  studies and pilot projects around developing biofuels market. 

Scepticism of offsetting

Many airlines are focusing on creating impactful offsetting initiatives instead of investing in biofuel due to the perceived costs. However rarely do such initiatives actually neutralise the damage caused by air travel in the first place.

Scepticism around these carbon offsetting schemes may grow in 2020, especially in the millennial segment where transparency is highly important.

Closures of natural attractions 

Popular destinations affected by overtourism, such as Maya Bay and Boracay,  have recently enforced shut downs to try and give the eco systems some time to recover.   Other locations famed for their natural beauty who experience visitors numbers that exceed carrying capacity may find they need to do the same.

Caño Cristales in Colombia is an example that may become under threat due to the country’s growing reputation as a tourist destination. Visitor numbers have been restricted, but human presence can harm the  plants’ reproduction processes at the natural attraction, which could force at least temporary closure in the near future.

Sourcing locally 

Tourism-related companies are beginning to source locally in a number of different aspects. Tourism leakage creates socially and economically unsustainable impacts as the money does not stay in the destination’s economy, instead it goes back to the economy in which the recipient company is based.

Corporations are now realizing the unsustainable nature of economic leakage and are attempting to help retain some of the money in the destination economy, especially in less developed locations. UK based Tucan Travel is a prime example. The tour operator ensures customers that all destinations benefit from its business by using locally owned accommodation, local tour guides and food sources from nearby locations.

Taking sustainability to the next level, Fairmont Singapore and Swissôtel The Stamford has launched the Industry’s first urban aquaponics garden to supply produce that’ll meet an estimated 30 percent of vegetable and 10 percent of fresh fish needs across the hotels every month.

The garden will not only cater to a providing guests fresh quality produce, but also actively supports Singapore’s goal of “30 by 30”. Announced in March this year, the “30 by 30” goal calls for one-third of the food that Singapore needs to be home-grown by 2030.

“Over 90% of food consumed in Singapore is imported. As a leading hotel group and a purpose-driven organisation, we have a stake in building a more sustainable Asia for future generations. We want to do our part, not only in aligning with the Singapore government’s 30 by 30 vision, but also enhancing our guests’ dining experience by serving them only the freshest, healthiest produce, obtained in the most sustainable way possible,” said Marcus Hanna, General Manager of Fairmont Singapore and Swissôtel The Stamford.

 The 450m2 aquaponics garden will combine aquaculture – the growing of fish and other aquatic life – with hydroponics, which is growing plants without soil. The benefits of such a garden means it is a sustainable, pesticide-free solution to traditional methods with substantially higher yields while requiring less water, space and labour.

Guests will be able to enjoy a full meal from just one system, as fish and vegetables grow together in an integrated system – fish waste is converted to nitrates, which the vegetables use as fertilizers; while the latter filter and clean the water for the fish, lowering the consumption of water as compared to soil gardening.

Fairmont Singapore and Swissôtel The Stamford have been very pro-active with their sustainability projects with the Aquaponics just the most recent. They also deploy an AI system to analyse and minimise food waste, have an Eco-Wiz food digester system that converts leftover food into water and compost, and a food waste reduction programme with waste management firm Good For Food helps reduce the amount of food sent to landfills.

Eliminating the need for single-use plastic bottled water, some rooms are installed with Swisspro fresh water taps installed and at Raffles City Convention Centre, plastic water bottles that used to be provided in the meeting rooms have since been replaced by water dispensers that are conveniently available within easy access of event spaces; and each function room is furnished with re-fillable glass carafes.

Both properties source sustainable produce where possible, do not use endangered fish, and Fairmont Singapore was the first hotel in Singapore to stop serving sharks fin. The Hotels work with local oyster farmers for SKAI’s brunch concept; and unconsumed bread from breakfast service is given daily to local charity, Food from the Heart, which supports families in need.

Original article here

Below are some simple additions you can make to your luggage (or to your everyday bag) that will help you be more environmentally friendly away from home.

REUSABLE STRAWS 
Carry a few of these in your bag because some drinks need straws. A mixture of bamboo or stainless steel ones along with a cleaning brush is a good idea.

 BAMBOO CUTLERY SET
This includes a spoon, fork, knife and chopsticks. A bamboo set is light and can be put in your carry on without fear of being confiscated by airport security.

Some places may provide plastic alternatives such as compostable cutlery, but it’s still a good idea to have your own, just in case.

REUSABLE SANDWICH BAG
Clear silicone pouches good for just about anything you can think of and don’t take up too much space or weight

REUSABLE WATER BOTTLE
Saves money as well as saving the planet, just make sure the water quality is drinkable first. 

SOLID TOILETRIES
Bars of soap, solid shampoo and conditioner, solid laundry bars so you can do some in-sink laundry if you need.

 BIODEGRADABLE TOOTHBRUSHES
Most likely this will just mean packing your normal toothbrush.

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