Sustainability, social responsibility, and innovations in by H. G. Parsa

By H. G. Parsa

A reference on sustainability, social accountability, and eco-friendly practices in hospitality and tourism, this booklet provides leading edge learn tools in sustainability, state of the art examine by way of major the world over well-known students in this subject, supplying a very good resource of caliber learn. Readers can anticipate finding a number of new how you can pursue learn in sustainability.The booklet covers sustainability within the context of public coverage and ethics, a favored subject with common attract many disciplines past hospitality. It contains case stories and addresses sustainability concerns from resorts, eating places, tourism, trip, conferences, and others, with authors from all 5 continents.

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Its focus on waste reduction and the adoption of cleaner alternatives—from energy consumption to water use—saved the business money, improved its environmental footprint, and boosted profits. Organic sanitizers and biological controls were purchased in lieu of more risky toxic chemicals. Reputation/Legitimacy—By integrating value chain stakeholders into business processes, Knape was able to develop strong relationships with the extended families of staff and surrounding communities. These relationships, in turn, provided Damaí with unique resources that further enhanced guest experiences.

Innovation/Repositioning—Damaí’s organic onsite farming and its development of a new organic spa botanical line were innovations that departed significantly from widely accepted industry routines and knowledge. They repositioned the hotel for future business opportunities, especially those related to increasing consumer preferences for organic and healthful products and services. 4. Vision/Opportunity Framing—Knape was guided by his strategic vision in which the hotel was a catalyst for local economic development that ex- 28 Sustainability, Social Responsibility, and Innovations in Tourism and Hospitality tended beyond the hotel property and typical industry practices.

Knape learned that in response, many hotels were putting forward claims that they were environmentally friendly. However, the lack of verifiable information was creating opportunities for businesses to disclose misleading information about their environmental status or display superficial or insincere concern for the environment. This deception prompted the US Federal Trade Commission (FTC) in 2006 to consider fast-tracking review of its 1998 regulations on green marketing. The FTC saw the largely unregulated area of “green advertising” as being riddled with misinformation [4].

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