Circularity of tourism services – Page 2 – fuTOURiSME

Plastic waste management practices of Creta Maris

Écrit par Anastasia Sakkoula le août 28, 2024.

The plastic waste management practices of Creta Maris are noteworthy. A unit-wide waste collection system is in place, sorting plastics in special bins at their source point. Once collected, outgoing plastics are weighed for waste production monitoring at the hotel’s warehouse before being sent for recycling. Creta Maris is committed to tackling food waste too. A multi-pronged approach is adopted to reduce wasted food, by closely monitoring food waste mass, serving sizes were adjusted, and better food presentation strategies were implemented. Additionally, the staff was trained on food waste reduction, while guests and employees were informed of these efforts.

Since 2013, Creta Maris Resort has been successfully implementing circular economy methods to become more environmentally sustainable. The unit’s management has developed “a personalised guide to building and implementing Sustainable Governance with a ‘think global ‘- ‘act local ‘mindset and a 2030 horizon”. This model is comprised by 4 sections (Sustainable committee – Strategic Priorities – Sustainable Procurement – Communication of Achievements) which guide individual actions that include policy alignment, practice adoption, responsible sourcing and disseminating the positive impact.

Challenges are related to change management and the ROI of sustainable investment. As there is a specific window of possible implementation for intervention in the premises of the resort (off-season), careful planning is needed. The initial investment needs to be capitalised in the very short term, by transferring the added value of the environmentally sensitive practices first to the brand and then to the actual experience of guests. A wider challenge is the perceived added value of environmentally sustainable practices for all-inclusive resorts by their guests, as virtue-signalling alone cannot drive demand up, but actual positive experiences.

The sustainable development strategy implemented by Creta Maris can be adapted to specificities of other touristic units, allowing them to manage their energy use, waste, food stuffs procurement and overall environmental footprint of their operation in an environmentally responsible manner. Units that adopt similar strategies benefit both their brand, which incorporates environmental responsibility values, and the experience offered to visitors.

Cyprus Recovery and Resilience Plan (RRP)

Écrit par Marios Demosthenous le août 23, 2024.

The promotion of a circular economy in hotel establishments in Cyprus aims to overhaul traditional business models to embrace sustainability and resource efficiency. This investment initiative targets the hospitality sector, focusing on transforming hotels to operate within a circular economy framework. The scheme comprises several key components, including comprehensive business diagnostics to assess current practices, specialized training programs, and tailored coaching sessions to guide hotels through the transition. The first phase of the scheme involves at least 50 hotels, ensuring a broad impact across the sector. Additionally, a minimum of 18 hotels will be certified as circular, showcasing their commitment to sustainable practices.

The terms and conditions governing this scheme were meticulously reviewed by the Technical Committee for the Cyprus Recovery and Resilience Plan (RRP) schemes and the RRP Coordinating Authority, ensuring robust standards and effective implementation. Following the Council of Ministers’ approval on April 20, 2022, the scheme was officially launched on April 28, 2022. This launch marked the beginning of a concerted effort to embed circular economy principles within the hotel industry, promoting practices such as waste reduction, resource reuse, and overall sustainability. This initiative not only aims to enhance the environmental performance of hotels but also to set a precedent for sustainable tourism practices in Cyprus and beyond.

Cyherbia Botanical Park

Écrit par Marios Demosthenous le août 21, 2024.

The theme park has been a trailblazer in sustainability in the restaurant as well as in their herb production facilities. They keep their environmental footprint low by recycle/reuse and use only biodegradable packaging and composting food waste. All waste is separated. Their water use policy from the beginning has been aimed at zero waste of water and careful use of water supply. The park is fully solar-operated for electricity.

Circularity of tourism services in France

Écrit par Sonia Merlo le août 6, 2024.

The tourism sector has undergone significant shifts due to the COVID-19 pandemic, inducing French SMEs to adopt sustainability as a core principle. These businesses have implemented worth-mentioning practices such as attaining eco-label certifications, promoting biodiversity, and engaging in local experiences. These initiatives not only reduce environmental footprints but also enhance guest satisfaction and support local communities economically. By promoting responsible tourism, SMEs have raised awareness among tourists about sustainable travel choices and encouraged eco-friendly behaviors. These practices are highly replicable and scalable across different tourism contexts, demonstrating their adaptability and potential for broader adoption. By integrating sustainability into business models—such as embracing eco-certifications and advocating for slow tourism—SMEs provide blueprints for others seeking sustainable pathways. Lessons learnt emphasize flexibility, adaptability, and community engagement in addressing challenges and driving positive change in the tourism industry.

Among the others, two notable EU-funded projects in France have advanced the circularity of tourism services and sustainability practices (Topic 7 of the Transition Pathway). The TOURISME project aimed to enhance SMEs’ capacities for environmental management and circular economy adoption, benefiting 62 European SMEs. This initiative facilitated transnational cooperation and cross-sectoral support schemes, enabling SMEs to scale up activities and access certification schemes like EMAS and EU Ecolabel. The project developed a compendium of best practices, conducted face-to-face trainings, webinars, and matchmaking events, fostering knowledge transfer and innovation. Similarly, the Ecotours project empowered local communities to embrace circular tourism by engaging tourism SMEs and ecosystems in capacity-building programmes. This initiative led to the development of circular tourism itineraries, sustainable marketing strategies, and tailored support systems, enhancing SMEs’ resilience and sustainability performance.

Both projects highlight the importance of transnational collaboration, capacity-building, and stakeholder engagement in promoting sustainable tourism practices and driving economic regeneration in rural destinations.

The lessons learned from the TOURISME and Ecotours projects underscore the transformative impact of capacity-building activities and transnational collaboration on sustainable tourism practices.

Ecotours emphasizes the essence of tourism as a holistic experience, intertwining culture, environment, and human relationships. The study visit in Agrigento (Italy) showcased the power of transnational dialogue in fostering experiential and relational tourism, enriching participants with insights from environmental education initiatives and urban regeneration projects. This approach highlights tourism’s potential to drive social and cultural change within communities.

Similarly, TOURISME‘s capacity-building activities emphasized the importance of tailored training content and matchmaking events to meet SMEs’ diverse needs and capacities. The projects identified strategies like pre-session materials to level SMEs’ knowledge, baseline assessments for effective grouping, and diversified event formats to enhance engagement and learning outcomes. Moreover, the emphasis on continuous monitoring and support throughout the implementation phase ensured sustained progress and readiness for environmental certifications. A detailed description of TOURISME lessons learnt can be found in the document “The TOURISME project’s approach and lessons learnt”.

These lessons underscore the significance of collaborative learning, adaptive methodologies, and stakeholder engagement in advancing circular tourism practices, promising a paradigm shift towards more sustainable tourism experiences.

Revlys

Écrit par Sonia Merlo le août 5, 2024.

Revlys focuses on offering events exclusively in France, highlighting the country’s diverse and beautiful regions. Their activities aim to raise awareness about Corporate Social Responsibility (CSR), promoting sustainable practices among clients. Prioritizing train travel reduces carbon footprints and supports eco-friendly transportation. The company emphasizes responsible food choices by sourcing organic and locally produced ingredients tailored to each region. Seminar locations are selected based on recognized sustainability certifications, such as eco-hotels and eco-complexes, ensuring alignment with their values. To further mitigate environmental impact, all CO2 emissions from events are offset through the Label Bas-Carbone. Revlys also collaborates with local businesses for souvenirs, food, tours, and activities, which supports regional products, minimizes transportation distances, and showcases the cultural richness of each French region.

La Route des Voyages

Écrit par Sonia Merlo le août 5, 2024.

La Route des Voyages is dedicated to sustainable tourism, integrating eco-friendly practices across its operations. The company implements initiatives that prioritize environmental conservation and create positive social and economic impacts in its destinations. Through meaningful community engagement initiatives, such as partnering with local organizations to support education and healthcare in Rwanda, it ensures travelers make a positive impact. The company promotes sustainable accommodations, reduces plastic waste, and advocates for eco-friendly transportation. This holistic approach reflects the belief that responsible tourism is essential for preserving the planet for future generations.

Écrit par Marianna Gallina le juillet 31, 2024.

SMEs in the tourism sector can learn that adopting locally sourced ingredients with a low environmental footprint not only reduces the environmental impact of food services, but can also lead to better product quality and a more authentic experience for visitors. This practice promotes economic and environmental sustainability by supporting local production and reducing emissions associated with transportation of goods.

SMEs in the hospitality sector can learn that reducing food waste not only reduces operational costs but also the overall environmental impact. Implementing practices such as recycling leftovers and donating uneaten food can help reduce waste and promote more efficient management of food resources.

Implementing waste reduction and separation programs in tourism services can contribute significantly to the circularity of the economy. SMEs can adopt practices such as composting organic waste, recycling recyclables, and reducing the use of single-use materials to reduce the overall environmental impact and promote more sustainable waste management.

Finally, SMEs in the tourism sector can learn that increasing water efficiency and improving sanitation not only reduces water stress and pollution, but also improves the overall visitor experience. Adoption of water-efficient technologies, regular maintenance of water infrastructure, and responsible water use can help conserve water resources and ensure high-quality sanitation services.

Two European projects, inherent to the relevant topic, have been identified:

SAVING – a project under the Erasmus+ program focused on raising young people’s awareness of environmental challenges and climate change, the objective of which is to promote sustainable lifestyle choices, safe food consumption and reduction of food waste. Through this project and following a non-formal learning logic, an online platform with Open Educational Resources (OER) on sustainability, food security and zero waste developed in 5 learning modules was created.
ESPAS – a project under the Italy-Tunisia program on the enhancement of native Sicilian and Tunisian plant species of nutritional and health interest. In particular, studies and in-depth studies were carried out on 4 native species: oregano, wild asparagus, caper and wild rose. The goal of the project is to promote scientific protocols and research activities on the studied species.

Bianko ecochic – ospitalità siciliana

Écrit par Marianna Gallina le juillet 30, 2024.

A green structure was created from a restored 1800s building. This includes restoration of the original furniture and recovery of the cement tiles, integrated with the use of green building mortars.

20kw of solar panels and water collection tanks (about 6000l) were installed.

The fixtures used are wooden and maintain the original design and colors but are all thermal break for energy efficiency.

The project was born in 2019 carried on since then at its own expense.

It has received some external aid over time, including the 110 superbonus and the earthquakebonus.

Officina Agroculturale Cafeci – Outdoor experience

Écrit par Marianna Gallina le juillet 30, 2024.

The company’s best practice is to offer unique and sustainable travel experiences in Sicily, promoting a more environmentally friendly lifestyle and bringing people closer to nature in an authentic and meaningful way. They organize guided hikes and e-bike tours, allowing participants to explore the natural beauty of the island in an eco-sustainable way.

They also offer outdoor workshop activities that allow participants to immerse themselves in local culture and traditions, encouraging a more conscious approach to outdoor living and responsible consumption. They actively promote cyclotourism and beekeeping, encouraging travelers to discover Sicily in innovative and environmentally friendly ways.

A distinctive aspect of their practice is the involvement of the younger generation. They offer educational programs dedicated to children, designed to teach them the importance of environmental conservation and the beauty of nature. They want them to grow up loving and respecting the natural environment, conveying to them a deep connection with the earth and encouraging them to become active keepers of our planet.

Kore Siciliae

Écrit par Marianna Gallina le juillet 30, 2024.

The main project of the Consorzio Together is Kore Siciliae, an example of how different businesses can come together to promote the area and propose a mode of conscious tourism. The project aims to enhance the origins, the Sicily of wheat, sulfur, salt, and chalk, which fully testifies to the multifaceted Mediterranean identity, its countless nuances and the skillful balance between man and nature. In fact, UNESCO Global Geopark sites are geographical areas of special geological value. In this evocative territory rich in history is set the myth of Kore, hence the name of the project: Kore Siciliae. This stems from the desire to make people experience a different journey from the usual mass tourism, to get to know Sicily in its most intimate and authentic part, through what is called experiential tourism. A journey under the banner of the most vivid experience of the territory through the words and gestures of master craftsmen, farmers and breeders, and guides who lead the traveler to discover the origins of myth.

Topic : Circularity of tourism services