Demonstrating resource conservation to governments &...

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To date, eco-efficiencies and renewables have been the two major approaches to save energy and water through government and private sector. This report explains how conserving resources is a valuable third option to help use achieve carbon reduction and SDG g...

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Annual Magazine for 2015 - Setting the foundations for...

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The Annual Magazine contains a series of interviews, case studies and reports from actions on the ground that showcase the implementation of sustainable initiatives and efforts of programme Actors to accelerate the shift towards SCP in the tourism sector acros...

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Tourism partnerships and concessions in protected areas

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The guidelines were developed under the “Tourism partnerships and concessions in protected areas: Cooperating for success” project, executed on behalf of the CBD Secretariat by the Tourism and Protected Areas Specialist Group (TAPAS Group) of the IUCN Worl...

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Tourism and Visitor Management in Protected Areas:...

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Many protected areas are managed for tourism and visitation as one component of achieving their purpose, involving a wide range of stakeholders, including the private sector. The rapidly expanding demand for tourism development associated with protected areas...

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Handbook "Destination: A circular tourism economy"

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The aim of this activity is to identify and systematize best solutions and best practices which proudly represent the concept of circular economy and are ready to use by tourism services sector. Wide approach to a research will provide a comprehensive view on...

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HOTREC Guidelines to reduce food waste and...

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With the world population rising to 7.5 billion inhabitants, the scarcity of resources makes the reduction of food waste and its collection to develop food donations an absolute priority to fight hunger and poverty. Today one third of the food produced worldw...

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Sustainable Food Tools Manual - Ways to communicate...

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The main goals of the project 'Sustainable Food Communication' were to develop effective tools for communicating the sustainability dimensions of the food on offer to hotel guests and to measure the impact of different communication instruments on guest awaren...

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Executive Summary Managing overcrowding in tourism...

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The findings in the report build on an analysis of tourism data as well as research on specific destinations and dozens of interviews with tour operators, tourism authorities, hospitality providers, airlines, non-governmental organisations (NGOs), academics, a...

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Sustainable Food Manual for Tourism Providers

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Food consumption is seen by most tourists as an important part of their trips and tourism often takes place in ecologically, socially and culturally sensitive destinations. This manual is intended as a guide for practitioners: F&B managers and their staff. It...

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Energy efficiency tips for hotel staff

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Booklet with practical tips for different hotel staff categories on how to operate in their daily activities and help reaching low energy consumption levels. It covers the most common functions in hotels and guides to implement good housekeeping practices.
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Nearly Zero Energy Hotels - Final project report

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Report summarising the nearly Zero Energy Hotels (neZEH) initiative which aims to support the accommodation industry in the EU, providing the capacity to comply with nearly Zero Energy Buildings policies, by offering practical training and information material...

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OECD Tourism Trends and Policies 2016

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To highlight key reforms in tourism organisation and governance, and analyses a range of issues high on the tourism policy agenda, providing a global perspective with the inclusion of 50 OECD countries and partner economies. It makes reference to the 10YFP Sus...

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