Creating a Sustainable Hospitality and Tourism Industry
Environmental sustainability and being conscious of the effects we have on the planet is one of the biggest concerns and challenges of the modern world.
William Angliss Institute believes in educating our students about sustainability to wholly prepare them for the hospitality and tourism industries after their studies.
There is a drive within the younger generations to protect the environment and student can expect to learn to combine this drive with critical thinking skills to take with them into future careers.
William Angliss Institute invited a group of environmental experts to share their knowledge and experiences of sustainability within the Hospitality and Tourism industries to William Angliss Institute staff at the recent Institute Conference.
Dr Susanne Etti, Environmental Impact Specialist of Intrepid Travel, Roger Simons, Associate Director of Sustainability of Marina Bay Sands, Leandro Ravetti, Technical Advisor of Boundary Bend Olives and the Olive Wellness Institute and Nathan Toleman, William Angliss alumni and Director of The Mulberry Group, discussed the responsibility that business owners and individuals have to the planet and how they must be accountable for their actions.
Employing sustainability practices and understanding what is done with food is not only good for the environment, but also creates value for the company. “Individuals are starting to feel personally affected by climate change and want to choose companies that are taking action,” said Dr Etti.
“On social media, posts about sustainability gain more likes and interactions,” Mr Simons said. “This improves customer connections and creates excitement in the local community.”
Mr Ravetti explained how his company’s actions influence other competitors in the oil production industry as it “brings sustainable issues and thinking to consumers, influencing them to think about other oils too and where they come from,” he said. “This creates a larger conscious assessment of those types of oils.”
Mr Toleman noticed there are no regulations for cafés and restaurants regarding how they dispose of food waste. “Consumers care about where their food comes from but aren’t so concerned about where the food waste ends up,” he said. Looking into the amount of food waste going to landfill and its negative effects on the environment, Mr Toleman began a green waste collection program and set up 20 worm farms.
“The most important thing organisations need to do is remain nimble and listen to the environment as it’s always evolving,” Mr Simons said. “Students need critical thinking skills to stay on top of what is currently best for the environment, customers and the business.”
The experts finished by sharing some of their personal favourite sustainability tips. Mr Ravetti and Dr Etti said shopping locally and from people who you know are doing the right thing is important. Mr Toleman said to look at how you can “use food waste as a resource,” and Mr Simons says to not shy away from “out of date products as they can usually still be eaten.”
William Angliss Institute offers sustainable learning with its undergraduate and postgraduate programs across Foods, Tourism, Hospitality and Events.
