L
SPECIAL EDITION
The Tui Care Foundation is working with partners to connect local produce suppliers with
The Tui Care Foundation helps local producers in Turkey supply hotels (right)
Holidaymakers value sustainab C
onsumer research for Tui suggests 51% of UK holidaymakers would book more
environmentally sustainable holidays if they were more readily available and 71% are prepared to make changes to their lifestyle to benefit the environment. Tui Group sustainability director
Jane Ashton hailed the results of the YouGov survey, saying: “Tere has been a significant shiſt. I don’t think we would have seen these figures five or 10 years ago, and I’m pleased it goes hand in hand with high customer satisfaction rates and business benefits.” She cites the example of a
Tui excursion in Crete where holidaymakers visit local food suppliers who are involved in a Tui Care Foundation programme. “Ten out of 10 customers who
go on the excursion say they would recommend it to others. It gets an overall 9.7 out of 10 satisfaction
12 12 SEPTEMBER 2019 Sustainability has
become mainstream and goes along with higher customer satisfaction scores
rating. Tat is an incredible rating.” Te Tui Care Foundation is now
working with the Travel Foundation to replicate the Crete project in the Mugla region of Turkey with local producers of olives, olive oil, honey, nuts, pomegranates and other fruits. Ashton said: “We’re looking for
50 hotels – 10 have already started. It’s symptomatic of the fact that the hotels can see people want local food.” Tui Collection excursions
atracted 1.2 million customers last year. Ashton said: “All our excursions have core sustainability credentials, but Tui Collection excursions involve local communities and they are very popular.”
Te excursions are an extension
of Tui’s core hotel certification programme, at the heart of which sits the Abta Travelife certification scheme. Tui set a target of sending
10 million customers a year to sustainability-certified hotels by 2020 and Ashton hopes to hit the target this year. She said: “We sent 9.2 million people to certified hotels in 2018. Tis year the numbers could reach 10 million. “It’s exciting to see the cumulative
impact. Sustainability has started to become mainstream and goes along with higher customer satisfaction scores.” She looks back to a Total Impact
Measurement and Management (Timm) study, which Tui undertook with business consultancy PwC and the Travel Foundation in 2015, as an important stage on the road. Te Timm study across eight
Jane
Ashton, Tui Group
hotels in Cyprus “highlighted that if hotels could buy more local foods, there would be demand [from holidaymakers]”. Ashton said: “Te results were much more positive than we anticipated.” Developing and sourcing local food supplies “has since been one
travelweekly.co.uk
M
R
E
S
P
O
N
S
E I
B
T
O
U
R
I
S
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76
