hospitality and tourism for destination and water stewardship · 2019-08-27 · •use itp’s...
TRANSCRIPT
Hospitality and Tourism for Destination and Water
Stewardship Monday, 26 August 2019
Stockholm World Water Week
Session Agenda
OPENING REMARKS INSIGHT FROM ORGANIZATIONS
IMPLEMENTING AND FACILITATING
DESTINATION AND WATER STEWARDSHIP
GUIDED PANEL DISCUSSION
SMALL GROUP DISCUSSIONS
REPORT BACK WRAP UP
Getting Started
Destination Stewardship
Water Stewardship
Sustainable Tourism
Commonalities
• Landscape driven
• Stakeholder developed
• Connects sector interests
From a Conservation Perspective
WWF’s mission is to conserve nature and reduce the most pressing threats to the diversity of life on Earth.
To pursue our mission, we need a “New Deal for Nature and People”
HOTEL
Natural Fit
Urgency for Action
Taking Action
Destination Stewardship
Water Stewardship
Sustainable Tourism
Partnership Progression - Beyond management to stewardship
Insight From the Sector
Madhu Rajesh, Director, International Tourism Partnership (ITP)
Kathleen Pessolano, Director Strategic Partnerships, Global Sustainable Tourism Council (GSTC)
Inge Huijbrechts, Global Senior Vice President Responsible Business and Safety & Security, Radisson Hotel Group
Klaudia Schachtschneider, Manager Water Stewardship, WWF-South Africa
26
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World
Wa
ter
We
ek, S
tockh
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International Tourism PartnershipA sector’s approach to destination and water stewardship
30,000 +
Hotels
15% of overall
industry
4 million +
Rooms
25% of overall
industry
THE POWER OF THE COLLECTIVE: A SHARED AGENDA FOR RESPONSIBLE GROWTH
11
A growing and engaged membership!
Images :BBC, Business Insider, WSJ, South China Morning Post
WATER SCARCITY IS A REALITY IN TODAY’S WORLD…
TOURISM AND WATER CONSUMPTION
Source: Tourism and water: Interrelationships and management, Stefan Gossling, Linnaeus University
HOTEL ROOMS
1500 - 3,423 L per bedroom per day
HOTEL GOLF COURSES
1 million m3
of water per year.
HOUSEHOLD
100 - 500L Per household per day
FOOD
2000 - 5000 L
per tourist per day (indirect)
OVERALL
2000 – 7000 Lper Tourist per day
NATIONAL WATER
CONSUMPTION
7.3% of national water consumption in
Barbados, Cyprus, Malta
Image: Getty Images/ Under the Sea
To embed water stewardship programmes to reduce the number of people affected
by water scarcity; improve water-use efficiency and identify ways to address water
scarcity.
ITP GOAL – WATER
WATER EFFICIENCY MAKES COMMERCIAL SENSE
• Water accounts for 10% of utility bills in
many hotels.
• Most hotels pay for the water they consume
twice – first by purchasing fresh water and then by disposing of it as waste water.
• Hotels can reduce the amount of water
consumed per guest per night by up to 50%
Source: Water Management & Responsibility in Hotels, Green Hotelier, March 2013
WATER STEWARDSHIP IN THE HOTEL SECTOR
16
RISK ANALYSIS
Destination Water Risk Index
68 largest
destinations analyzed
STANDARDIZATION AND BENCHMARKING
Hotel Water Measurement Initiative
15,000Hotels
GUIDANCE
6 steps to water stewardship for hotels
DESTINATION WATER RISK INDEX
18
PROJECT AIMS
POTENTIAL COLLABORATIVE PILOT PROJECT IN INDONESIA IN 2020
CONSOLIDATING LEARNINGS IN WATER-SCARCE DESTINATIONS
CROSS-POLLINATING BEST PRACTICES AND REPLICATION
Cape Town
Mumbai
Bali
ITP PROJECT: ACTION IN HIGHEST WATER SCARCITY RISK DESTINATIONS
19
CAPACITY BUILDING MEMBERS TO CREATE A LEVEL PLAYING FIELD
WWF WATER RISK FILTER TOOL
UNDERSTAND BEST PRACTICES IN MANAGING WATER FOOTPRINT OF HIGH-RISK COMMODITIES, FOR E.G. LINEN AND FOOD
BEST PRACTICES
TOOLS AND RESOURCES
BUILDING A MOVEMENT FOR RESPONSIBLE GROWTH
• Use ITP’s Hotel Water Measurement Initiative to track your hotel’s water consumption
• Incorporate water stewardship into your operations
• Factor in water risk in your growth plans
• Consider the water footprint of your supply chain
• Support water projects in your local communities
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“The world can and must harness the power of tourism as we strive to carry out
the 2030 Agenda for Sustainable Development”
António Guterres, UN Secretary General 15
Framework
Water and Destination Stewardship
World Water Week
26 August 2019
Confusion In The Marketplace
• UN-founded standard-setting body for tourism
sustainability
• 3 standards to date:
(1) Hotel (2) Tour operations (3) Destinations
About the GSTC
Social &
Economic
Benefits
Support of
Culture &
Heritage
Natural
Resource
Stewardship
Management
Systems
GSTC Standards
4 Pillars
GSTC Certification Framework
Hotel and Tour Corporate Targets
Nationwide Adoption
EXAMPLE: CHILE
Nationwide Adoption
EXAMPLE: INDONESIA
Partnerships
Destination Assessments to Date
1. Jackson Hole, Wyoming, USA
2. Mt. Huangshan, China
3. St. Kitts & Nevis, West Indies
4. Fjords Norway
5. Lanzarote, Spain
6. Okavango Delta, Botswana
7. Cuzco & Sacred Valley, Peru
8. Lago Llanquihue, Chile
9. Southern Sardinia, Italy
10. Mara Naboisho Conservancy,
Kenya
11. St. Croix, USVI
12. Sierra Gorda, Mexico
13. Samoa, South Pacific
14. Riviera Maya, Mexico
15. Lombok, Indonesia
16. Sieman, Indonesia
17. Pangandaran, Indonesia
18. Wakatobi, Indonesia
19. Cayman Islands, West Indies
20. Sinaloa Sur, Mexico
21. Sedona, Arizona, USA
22. Hwaseong Fortress, Korea
23. CocoCay, Bahamas
24. Chelenko, Chile
25. Labadee, Haiti
26. Cozumel, México
27. San Pedro de Atacama, Chile
28. Roatán, Honduras
29. Belize City, Belize
30. Ras Al Khaimah, UAE
Innovative Public-Private Models
PROTECTING TODAY & TOMORROW
INGE HUIJBRECHTS
GLOBAL SVP Responsible Business and Safety & Security
CORPORATE FACING
94COUNTRIES
95,000+COLLEAGUES
1,150+HOTELS IN
OPERATION
11th (2nd)Largest hotel company
in the world
WATER STEWARDSHIP at RADISSON HOTEL GROUP
GROUP LEVEL
36%of hotels in destinations
with high water risk
+30% operational
reduction achieved
Supply Chain &
Community engagement
DESTINATION LEVEL
Collective & additional
action from hotels
Examples
Cape Town
California
Canary Islands
Malta
HOTEL LEVEL
Extraordinary
Hotel performance
Examples
Batam Indonesia
Fiji
Egypt
Rwanda
CORPORATE FACINGWATER STEWARDSHIPCOMMUNITY ENGAGEMENT
TOWEL REUSE
GREEN HOUSEKEEPING
25,000 people provided with
safe drinking water for life With
JUST A DROP
SOAP4HOPE
UPCYCLING & WASH
71,000 people provided
with soap for a year
and extra income
With DIVERSEY
100% CARBON
NEUTRAL MEETINGS
38,000 tons offset in projects
that provide clean air & water
With FIRST CLIMATE
WATER STEWARDSHIPNEXT STEPS
CORPORATE FACING
1. Water action in GROWTH plans eg. RESORTS
2. INNOVATION
3. COLLECTIVE ACTION
• INDUSTRY with ITP
• SUPPLY CHAIN – Innovation Club, F&B and Brilliant Basics
CORPORATE FACING
South Africa Perspectives
Hospitality and Tourism for Destination and Water
Stewardship Monday, 26 August 2019
Stockholm World Water Week
Small Group Discussion Questions
1. How do you see this sector’s efforts contributing to your goals?
2. How can you work with the sector on destination and water stewardship?
3. What’s one thing you are excited about exploring further, regarding destination and water stewardship with the tourism and hospitality sectors?
15 minutes
Thank You!
Nicole Tanner [email protected]
Madhu Rajesh [email protected]
Kathleen Pessolano [email protected]
Inge Huijbrechts [email protected]
Klaudia Schachtchneider [email protected]
Call to Action
Directed Panel & Breakout Questions• Nicole: Thank you all for joining our panel today! While some might think that destination stewardship and water stewardship are new to this sector, that’s not actually true, is it? We’ve heard you
share just a bit of what your organizations have been doing on sustainability. I’d like to ask each of you a little bit more on some of the trends we expect the sector will need to address in the next 5 to 10 years?
• Kathleen, Standards are an important tool that many sectors have embraced to improve sustainability performance. GSTC’s standard is a little different in its scope and recommended process. How do you see the sector using standards, metrics and measurements over the next few years? What would be the “gold star” of performance in your mind?
• Madhu, We’ve seen a lot of movement and adoption of best practice in the sector, but do you think this will get us to sustainable landscapes? How do you see ITP’s members embracing the collective action approach?
• Daniella, The work that Hilton has been doing on the ground is really supporting local initiatives with this collective action approach in order to address contextual issues. How are you seeing the local initiatives coming together for destination and water stewardship? What kind of innovative financing do you think it will take to bring the local efforts to scale?
• Nicole: As in other sectors, it’s clear that destination and water stewardship in the tourism and hospitality sector will take a lot of partnership to bring ideas to scale. What kinds of partners do you see as integral to your work? Or who might be considered an unexpected partner?
• [To all]• Kathleen, to give examples of within a landscape bringing in multiple sectors in a landscape
• Daniella, to give examples of brands and suppliers working together and support of local initiatives
• Madhu, to give examples of new initiatives in Indonesia (or others) and how you’re seeing stakeholders being brought together. Who else do you think will need to be brought into the projects?
• Nicole: We’ve been thinking big here, these ideas will require a lot of careful collaboration and concerted effort to have real impact on the ground. What would you say are the actions at the other end of the spectrum? What are the actions, at a minimum, that organizations in tourism and hospitality must be doing for destination and water stewardship?
• [To all]• Kathleen, core aspect about working within a landscape and using agreed upon frameworks like standards to achieve goals
• Daniella, core aspect about understanding portfolio water risk, then setting corporate targets that are locally relevant
• Madhu, core aspect about metering internally (investment into efficiency) and communicating progress, looking to future realities and taking action now
• Nicole: thank you all for sharing your insights. Working with WWF, I come at these issues primarily from a conservation angle and work with my partners to understand what role their business and sector have in conservation of our most important natural resources. The sectors that the conservation world has been working with the most are maybe food and beverage, CPG, and textiles, but your sectors touch all of them. And the enthusiasm I’ve seen in tourism and hospitality matches the opportunities that grow on the ground. So, thank you for sharing your thoughts and for highlighting some ideas that may be new to us. Now we’re going to shift into small group discussions. You all come from different backgrounds, sectors, and geographies. We want to hear from you, 1) how do you see this sector’s efforts contributing to your goals? 2) how can you work with the sector on destination and water stewardship? 3) what’s one thing you are excited about exploring further, regarding destination and water stewardship with the tourism and hospitality sectors? We’ll take 15 minutes now, break into groups of 5-7 and assign a note take because we will be doing a round robin of report backs to the larger group. The questions will remain on the screen for your reference!
Content: Discussion Groups
• Goal: • Audience to think about “new” sectors and the potential for this approach to
help overcome local water issues.
• Crowd source ideas for partnership, interventions, scaling, finance, etc.
• Questions1. How do you see this sector’s efforts contributing to your goals?
2. How can you work with the sector on destination and water stewardship?
3. What’s one thing you are excited about exploring further, regarding destination and water stewardship with the tourism and hospitality sectors?
We’ll take 15 minutes now, break into groups of 5-7 and assign a note take because we will be doing a round robin of report backs to the larger group. The questions will remain on the screen for your reference!