Action Plan for Low Carbon and Resource Efficient Accommodation in Mauritius
This action plan is based on an analysis of the tourism
value chain, meaning not only activities that happen within hotels, but also including all activities that supply them, for example food production for hotel restaurants. A notable exclusion from the analysis is international travel. The analysis revealed that sustainability hotspots for tourism in Mauritius included food and electricity-use. Food accounts for about 27% of the GHG emissions associated with hotels and restaurants, and electricity and gas services make up 18%. In light of these findings, and following consultation with tourism stakeholders, two priority areas were defined where interventions can have the greatest impact: energy and waste.
value chain, meaning not only activities that happen within hotels, but also including all activities that supply them, for example food production for hotel restaurants. A notable exclusion from the analysis is international travel. The analysis revealed that sustainability hotspots for tourism in Mauritius included food and electricity-use. Food accounts for about 27% of the GHG emissions associated with hotels and restaurants, and electricity and gas services make up 18%. In light of these findings, and following consultation with tourism stakeholders, two priority areas were defined where interventions can have the greatest impact: energy and waste.
