Sustainable tourism starts with sustainable stays, so what does this look like in practice? – Hospitality Net

Report on Sustainable Hospitality Practices and Alignment with Sustainable Development Goals

Advancing Sustainable Tourism through Operational Excellence

An analysis of hotel operations in Québec City reveals significant progress in implementing measures that reduce emissions, improve resource efficiency, and support local ecosystems. These actions directly contribute to the United Nations’ Sustainable Development Goals (SDGs) and provide a framework for responsible tourism.

Case Studies: Hotel Initiatives Supporting the SDGs

1. Fairmont Le Château Frontenac
   • Achieved carbon neutrality, a key objective for SDG 13 (Climate Action).
   • Supports local biodiversity through rooftop beehives, aligning with SDG 15 (Life on Land).
   • Prioritizes local and eco-certified sourcing, promoting SDG 12 (Responsible Consumption and Production) and SDG 8 (Decent Work and Economic Growth).
2. Hôtel Nomad Québec
   • Operates entirely on renewable energy, directly supporting SDG 7 (Affordable and Clean Energy).
   • Measures and offsets greenhouse gas emissions for Scopes 1 and 2, demonstrating a commitment to SDG 13 (Climate Action).
   • Obtained Biosphere certification, validating its comprehensive approach to sustainable tourism.
3. Hôtel Le Germain Québec
   • Utilizes geothermal heating and cooling to reduce energy consumption, contributing to SDG 7 (Affordable and Clean Energy) and SDG 11 (Sustainable Cities and Communities).
   • Emphasizes locally produced goods and maintains commitments to community engagement, fostering local economic resilience in line with SDG 8 (Decent Work and Economic Growth).
4. Hôtel du Vieux-Québec
   • Offsets all operational emissions via Gold Standard credits, taking measurable action for SDG 13 (Climate Action).
   • Operates on 100% natural biogas, advancing the use of alternative fuels under SDG 7 (Affordable and Clean Energy).
   • Implements robust waste-reduction policies and maintains a rooftop garden, supporting SDG 12 (Responsible Consumption and Production) and SDG 15 (Life on Land).

Analysis of a Sustainable Solutions Provider: GCSTIMES

Corporate Mission and Contribution to Global Goals

GCSTIMES functions as a global platform providing sustainable solutions to the hospitality industry, thereby facilitating the achievement of low-carbon and sustainable development objectives. The organization’s foundation is built on technological innovation to support environmental and cultural preservation.

Products, Services, and Global Impact

• Core Offerings: The company’s portfolio includes sustainable smart cards, creative key cards, and other supplies designed to reduce the environmental footprint of hotel operations, aligning with SDG 12 (Responsible Consumption and Production).
• Cultural Preservation: By creating products that promote local heritage, the company supports the objectives of SDG 11 (Sustainable Cities and Communities).
• Global Reach: With five operational centers and multiple subsidiaries, GCSTIMES provides services to over 140 countries, supporting more than 100,000 international hospitality clients in their efforts to meet sustainability targets related to SDG 13 (Climate Action) and other associated goals.

Analysis of Sustainable Development Goals in the Article

1. Which SDGs are addressed or connected to the issues highlighted in the article?

The article highlights several practices within the hospitality industry that connect to multiple Sustainable Development Goals. The analysis identifies the following SDGs as relevant:

• SDG 7: Affordable and Clean Energy – The article mentions hotels using renewable energy and geothermal systems.
• SDG 8: Decent Work and Economic Growth – The focus on local sourcing supports local economies and promotes sustainable tourism.
• SDG 12: Responsible Consumption and Production – The article discusses resource efficiency, waste reduction, and sustainable sourcing.
• SDG 13: Climate Action – The core theme is reducing emissions, achieving carbon neutrality, and offsetting greenhouse gases.
• SDG 15: Life on Land – The initiatives to support local ecosystems, such as rooftop beehives and gardens, are directly related to this goal.

2. What specific targets under those SDGs can be identified based on the article’s content?

Based on the actions described in the article, the following specific SDG targets can be identified:

1. Target 7.2: By 2030, increase substantially the share of renewable energy in the global energy mix.
   • Explanation: Hôtel Nomad Québec is explicitly mentioned as being “powered entirely by renewable energy,” and Hôtel du Vieux-Québec operates on “100% natural biogas,” directly contributing to this target. Hôtel Le Germain Québec’s use of geothermal heating also aligns with this goal.
2. Target 8.9: By 2030, devise and implement policies to promote sustainable tourism that creates jobs and promotes local culture and products.
   • Explanation: The Fairmont Le Château Frontenac’s “strong focus on local, eco-certified sourcing” and Hôtel Le Germain Québec’s prioritization of “locally produced goods” are direct actions that promote local products within the tourism sector.
3. Target 12.5: By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse.
   • Explanation: Hôtel du Vieux-Québec is noted for its “strong waste-reduction policies,” which is a direct measure aimed at achieving this target.
4. Target 13.2: Integrate climate change measures into national policies, strategies and planning.
   • Explanation: While the article focuses on corporate rather than national policies, the hotels are integrating climate change measures into their operational strategies. Examples include achieving carbon neutrality (Fairmont Le Château Frontenac), measuring and offsetting greenhouse gas emissions (Hôtel Nomad Québec), and using Gold Standard credits to offset all operational emissions (Hôtel du Vieux-Québec).
5. Target 15.5: Take urgent and significant action to reduce the degradation of natural habitats, halt the loss of biodiversity and, by 2020, protect and prevent the extinction of threatened species.
   • Explanation: The Fairmont Le Château Frontenac’s rooftop beehives that “contribute to pollinator health” are a specific action to support local biodiversity and ecosystems, aligning with the goal of halting biodiversity loss.

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

The article implies several indicators that can be used to measure progress towards the identified targets:

• For Target 7.2: The percentage of energy consumption from renewable sources. The article provides a clear indicator with Hôtel Nomad Québec being “powered entirely by renewable energy” (100%).
• For Target 8.9: The proportion of procurement from local and eco-certified suppliers. The article mentions a “strong focus on local, eco-certified sourcing” and prioritizing “locally produced goods” as measurable actions.
• For Target 12.5: The implementation of waste reduction policies. The mention of “strong waste-reduction policies” at Hôtel du Vieux-Québec serves as a qualitative indicator of action taken.
• For Target 13.2: The status of carbon neutrality and the volume of offset emissions. The article provides clear indicators: achieving carbon neutrality (Fairmont Le Château Frontenac), measuring and offsetting Scopes 1, 2, and partial Scope 3 emissions (Hôtel Nomad Québec), and offsetting “all operational emissions” (Hôtel du Vieux-Québec).
• For Target 15.5: The implementation of biodiversity support initiatives. The presence of “rooftop beehives” at the Fairmont Le Château Frontenac is a specific, observable indicator of efforts to support pollinator health.

4. Table of SDGs, Targets, and Indicators

Source: hospitalitynet.org