NEWS the tourism industry and promote food waste guidelines. Ian Taylor reports
A refillable water station at Atlantica Sancta Napa Hotel, Ayia Napa, Cyprus
Plastic waste in Cyprus
SPECIAL REPORT
le hotels
of the focus areas of the Tui Care Foundation and Tui Hotels and Resorts”. Travel Weekly reported in detail on the results of the Timm trial in its issue of July 9, 2015. Ashton said: “It’s gratifying to
see that aſter integrating this into our strategy, it resonates so well with customers and is part of a wider shiſt [in society]. We began this process with a focus on carbon. Now we’re doing the same with plastics and food waste, and we’re starting to scope out work to 2030 to align with the UN Sustainable Development Goals.” Te work will involve asking:
“What could the world look like in 2030 and what does Tui need to do in light of that? Tis is something all businesses should be doing. Te world will be radically different in 2030 with climate change. Te shiſt in people’s understanding is only going one way.” *YouGov polled 2,093 UK adults online, of whom 1,273 had flown on holiday in the past two years, in August 2019. Data is representative of all UK adults.
travelweekly.co.uk
Tui cuts waste and sources local food
Tui has developed a twin focus on sourcing food locally and cuting food waste in its hotels. First, the group produced
a manual for hotels and cruise ships on how to increase the range of sustainably produced food and drinks, working with industry sustainability organisation Futouris. Second, it developed a tool to measure the amount of waste produced. Working with Tui Cruises and
United against Waste, Tui found it could cut food waste by 17%. A study found 50% of waste was generated by ‘overproduction’ and 18% by food leſt on plates. Guidelines on how to reduce
waste have gone out to hotels. Meals are now prepared based on occupancy, and buffets stocked with less food. As a result, total food waste at the Tui Blue Sarigerme Park in Turkey was cut by 12% year on year between May 1 and August 25 this year.
Operator bids to eliminate 250m pieces of plastic by end of 2020
Plastics has become “a big area of focus” and “captured people’s imagination” since David Atenborough’s BBC series Blue Planet II, says Tui sustainability director Jane Ashton. Tui carried out a ‘materiality
assessment’ across its operations, suppliers and partners in 2018 to analyse the environmental and social impacts of the group’s activities and inform development of its sustainability strategy from 2020. Ashton said Tui looked across
hundreds of external stakeholders, consulted 2,000 colleagues and found “plastics were uppermost in people’s minds as the thing we should be addressing”. She said: “Plastics are so visible.
If you don’t get this right, everything else you do is undermined.” Tui set a target to extract
250 million pieces of single-use plastic from operations by the end of 2020 across its airlines, hotels
12 SEPTEMBER 2019 13
and cruise ships, which it aims to hit by September next year. Ashton said 140 million pieces of plastic had been removed so far, with each manager feeding back “hotel by hotel” and creating “real momentum”. Hotels, she said, were the largest
area for removing plastics, and airlines the most difficult, with weight “an added complexity”. “We look at every line of plastic and work out the most-sustainable replacement,” Ashton said. “In the case of the airline, plastic could be the most-sustainable thing.” Tui has produced ‘Plastic
Reduction Guidelines for Hotels’, explaining how to substitute plastics in every area of a property. Ashton said: “It’s not sexy
but it’s systematic.”
PICTURE: Chris Willan
PICTURES: Christopher Willan; Matt Sprake
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