The Best Sustainability Resources: Knowledge for Responsible Hoteliers

Freely accessible resources and knowledge sharing is crucial for us to all learn from each other and level up together. As we deepen relationships to form global Communities of Practice, highlighting practitioners and best practices from around the world is key.

1. Sustainable Industry Guides (Blue Guides): As a part of Oceanic Global's Blue Standard program, we have created robust programs and open-source resources for specific industries & usages that work to champion comprehensive sustainability and create measurable impact at scale. There are specific guides for Hotels, Restaurants, Events, Music Industry, and Office Spaces. Coming soon are topic-specific guides including Energy & Transportation, Supplies & Procurement, Recycling, Food Waste, Composting, Responsible Seafood, and more. Explore: https://bluestandard.com/blue-programs/

2. Books on Sustainable Development & Design: Saving the Planet by Designby: Ken Yeang, a true pioneer in the field of green building, discusses how to repurpose, reinvent, redesign, remake and recover our human-made world so that our built environment is benignly and seamlessly biointegrated with Nature to function synergistically with it. I supported with ecological footnotes throughout, and the book is a true integration of natural processes and our built environment. His recent book At One with Nature highlights specific case studies to demonstrate these concepts from his latest work.

3. Ocean Issues: Our Shared Seas has fantastic fact sheets and well-researched information to offer a "crash-course" in all threats facing our ocean. Tourism and hospitality often aggregate on coastlines, so a deeper understanding of the ocean is fundamental to guiding responsible hospitality and tourism. 70% of the surface of our planet is ocean, we live on a blue planet. Understanding the ocean will offer greater insight into our interconnected Earth system at large.

Read the article and other viewpoints on HospitalityNet.