Intro -- Half Title -- Endorsements -- Title Page -- Copyright Page -- Contents -- Figures -- Tables -- Contributors -- Preface -- References -- Organisation of the Book -- PART I Global Sustainability Challenges Facing the Hospitality Industry -- 1 Climate Change -- 2 Biodiversity Loss -- 3 Water Scarcity -- 4 Human Rights Risks along the Supply Chain -- 5 Risk Management -- PART II Operational Sustainability in Hospitality -- 6 Food Waste and Net Zero Ambitions -- 7 Food and Beverage Sustainability Criteria -- 8 Future of Food and Menu Design -- 9 From Wellness to Wellbeing -- 10 Balancing Health and Safety and Sustainability -- 11 Incentivising Guests to Save Resources -- 12 Charging Guests for Carbon Emissions -- 13 Sustainable Procurement and Product Certification -- 14 Zero Plastic in Hotels -- 15 Rewarding Employees for Sustainability Commitment -- 16 Attracting Talent through Sustainability -- PART III Hospitality Strategies, Metrics and Stakeholder Participation -- 17 Green Teams and Unlocking Collective Intelligence -- 18 Supplier Relationship and Sustainability Standards -- 19 Return on Sustainability Investments -- 20 Key Metrics and Reporting Sustainability -- 21 Marketing Sustainability -- 22 Communicating Sustainability to Guests -- 23 Engaging Guests in the Sustainability Experience -- 24 Stakeholder Engagement and Regenerative Hospitality -- 25 Hotels and E-mobility -- 26 Incorporating Nature in Sustainable Hotel Design -- 27 The Greater Purpose of Hospitality -- Acknowledgements -- Introduction -- How to Use this Book -- Additional Note for Educators -- Editors' Take -- PART I Global Sustainability Challenges Facing the Hospitality Industry -- PART II Hospitality Operational Sustainability -- PART III Hospitality Strategies, Metrics and Stakeholder Participation.

Part I: Global Sustainability Challenges Facing the Hospitality Industry -- 1. Climate Change: Leading question: A vicious circle? How does the hospitality industry impact the climate and how is it impacted by climate change? -- Introduction: The great acceleration -- How does the hospitality industry impact the climate? -- How does climate change impact the hospitality industry? -- Conclusion -- References -- 2. Biodiversity Loss: Leading question: How does the hospitality industry impact and benefit from biodiversity? -- Setting the scene: What are we talking about? -- Threats to scale: Biodiversity erosion and others -- How does the hospitality industry benefit from biodiversity? -- What are the impacts, and which should be mitigated? -- Planning phase -- Building phase -- Operational phase -- References -- 3. Water Scarcity: Leading question: How does water scarcity affect hospitality operations and what can be done? -- Introduction -- Water scarcity -- The problem with tourism -- How does water scarcity impact tourism and hospitality? -- What can be done? -- Drinking water solutions -- Wastewater and grey water treatment -- Measuring to manage -- Laundry -- Smaller-scale actions -- Bathrooms -- Laundries -- Kitchens/restaurants -- Swimming pools -- Landscaping and gardens -- Behaviour of staff and tourists -- Conclusion -- References -- 4. Human Rights Risks along the Supply Chain: Leading question: How can hospitality address, prevent and mitigate human rights risks directly and along its supply chain? -- Addressing human rights risks -- Why is the hospitality industry vulnerable to human rights risks? -- Labour-intensive industry -- Complex hotel ownership structure -- Complex procurement practices -- Complex recruitment processes -- Countries of operation -- Hotel-guest relationship privacy.

Why migrant workers are vulnerable to exploitation -- Principles on Forced Labour -- Five essential elements of ethical recruitment -- 1. Respect the rights of workers throughout the labour recruitment process -- 2. Adopt the Employer Pays Principle () -- 3. Carry out human rights due diligence on business operations and supply chains -- 4. Respect workers' right to freedom of movement -- 5. Provide access to remedy -- Mitigating human rights risks: How to get started -- Developing policies -- Carrying out due diligence -- Measuring and reporting -- Setting up grievance mechanisms and correcting unavoidable adverse human rights impacts -- Joining forces -- Case studies: Examples of multi-stakeholder cooperation between government, civil society and the hospitality sector -- Case study 1: Promoting ethical recruitment in the hotel and tourism industry -- Case study 2: Aligning Lenses Towards Ethical Recruitment: The recruitment and migration journey between the Philippines and the GCC countries -- Useful resources -- References -- 5. Risk Management: Leading question: How can the hospitality industry manage risks and build resilience towards pandemics, climate change and other threats? -- Introduction -- What is disaster risk and how can it be managed? -- What is resilience? -- Resilience in the hospitality sector -- What unique challenges does the hotel industry face? -- Pandemics and the hospitality industry -- Climate change and the hospitality industry -- Natural disasters and the hospitality sector -- Terrorism and the hospitality sector -- A Framework for Resilience and Sustainability in the hotel industry -- Good (resilience) practices for hotels -- Hotel industry response to the COVID-19 pandemic -- Beyond COVID -- Tackling climate change -- Standards on disaster risk management and climate change adaptation.

Software-supported resilience assessments -- Conclusion - Hotels as key agents in disaster resilience -- References -- Part II: Operational Sustainability in Hospitality -- 6. Food Waste and Net Zero Ambitions: Leading question: What is the importance of food waste prevention for net zero ambitions? -- Introduction -- Key concepts in the climate, food and waste narrative -- Climate change and greenhouse gas emission reporting -- Defining food and food waste -- Food, food waste and the concept of value -- Barriers to preventing food waste -- Structural barriers -- Infrastructural barriers -- Organisational barriers -- Cost barriers -- Behavioural barriers -- The art of changing human behaviours -- In conclusion -- References -- 7. Food and Beverage Sustainability Criteria: Leading question: What are the food and beverage criteria necessary to operate sustainably? -- Introduction -- Sustainability approaches within the hospitality industry (and the criteria derived from them) -- Corporate social responsibility (CSR) -- Environmental/social/governance programmes (ESG) -- Criteria to assess sustainability efforts in F& -- B -- Sustainable and healthy food (procurement, production, consumption, etc.) -- How to benchmark sustainability efforts in F& -- B? -- References -- 8. Future of Food and Menu Design: Leading question: What does the menu of the future look like? -- Introduction -- Personalised gastronomy -- Sustainable developments in the menu of the future -- Moving away from traditional animal protein -- Sustainable agriculture alternatives -- Emerging consumer technologies that shape the menu of the future -- Personalised Gastronomy Framework for the menu of the future -- Concluding remarks -- References -- 9. From Wellness to Wellbeing: Leading question: What is the path to stakeholder wellbeing?.

Introduction: What is the path to wellbeing? -- Aligning people and planet's health as a core principle -- The role of the hospitality industry to foster wellbeing -- Towards developing comprehensive hospitality wellbeing touchpoints -- Hospitality wellbeing for individuals and the environment -- Hospitality wellbeing for the community -- Sustainable wellbeing wheel -- Conclusion -- References -- 10. Balancing Health and Safety with Sustainability: Leading question: How can health, safety and sustainability be balanced? -- Introduction -- The importance of tourism to the world economy -- The role of health and safety in hospitality and tourism -- The importance of health and safety -- General cleaning processes and chemical consumption -- Pool and Jacuzzi safety -- Food safety -- Water safety -- Green certification programmes in hospitality, catering and tourism -- Conclusion -- References -- 11. Incentivising Guests to Save Resources: Leading question: Should guests be incentivised to save resources at the hotel? -- Introduction -- Tactical incentives for room occupants -- Guests are 'happy' to apply responsible behaviours ... that is their reward -- Research on incentives to encourage guests' pro-environmental behaviour -- How incentivisation can go further -- Gamification - what is it? -- Using technology to gamify and self-motivate guests' responsible behaviours -- How My Green Butler applies gamification -- Conclusion -- References -- 12. Charging Guests for Carbon Emissions: Leading question: Should hotels levy a carbon emission fee? -- Climate change is a global risk -- Environment fund -- Positive impact -- The Myanmar Stoves Campaign -- The Darfur Stoves Project -- Soneva Forest Restoration Project, Thailand -- The Soneva Wind Turbine -- Guest feedback -- Energy efficiency, renewable energy and carbon offsets.

Conclusion and recommendations.