World Tourism Day 2020

 GREENKEY KENYA – UNLOCKING SUSTAINABILITY IN THE TOURISM INDUSTRY

Rural development has for a long time centered on the intensive exploitation of land natural resources such as agriculture and forestry. Increasing globalization has over time changed the phase of rural areas from mere resource extraction centers into a more diversified economy. At the center of this paradigm shift sits tourism. Rural development is the process of improving the quality of life and economic wellbeing of people living in rural areas, often relatively isolated and sparsely populated areas. 

Sarara camp in Samburu
Owned by the community and backing wildlife conservation and anti-poaching, Sarara holds an important position in this region and really does make a difference. Rangers keep poaching down to almost nothing, wildlife is flourishing, and the local people get an excellent income from the lodge through bed night fees and conservation fees. Water pumps, schools and health projects have been some of the benefits from this income.
PHOTO CREDIT: SARARA CAMP
 

Rural populations face increasing challenges of aging populations, depopulation and declining traditional economies. Tourism plays a big role in the development of rural areas. It is estimated that 76% of the developing world’s poor population reside in rural areas. Disparities between rural and urban areas are on the rise, especially in many developing nations, Kenya included. Tourism, however, is an important tool in addressing poverty in rural areas. It is because of this that the United Nation World Tourism Organization (UNWTO) has designated 2020 as the year of Tourism and Rural Development. 

World Tourism Day, marked annually on 27th September will be used to raise awareness on the role of tourism in rural development. Rural communities are the most affected by the impacts of covid-19 as they still lack diversified economic activities. The tourism sector, in reviving the rural economies, can invest in models that place focus on the empowerment and the engagement of local communities, inclusion and preservation of local natural and cultural resources. There is need for tourism to industry to build resilience among rural communities through market diversification, fighting seasonality, social protection and building added value experiences. 

Expansion of tourism in rural areas leads to increased sustainability of the population and the economy. However, greater impacts of tourism on rural and local populations can only be achieved if tourism itself operates sustainably. A sustainable tourism model seeks authentic, unique experiences and local lifestyles. Rural areas offer natural, unspoiled landscapes and provide authentic accommodation. Cultural experiences and interactions with locals are increasingly popular, as well as agri-tourism and farm stays. 

Tourism facilities operating in a sustainable model or are eco-certified have proven to promote rural and development more because of their increased engagement with rural communities and investment in rural economic diversification.

Green Key Kenya advocates for a holistic sustainability model with well laid down framework on how your tourism facility can engage local populations more in its operations. 

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Reducing Single-Use Plastics in Tourism

A ban on single-use plastics in National Parks, beaches, forests and conservation areas in Kenyan came into effect on 5th June 2020, coinciding with World Environment Day. The specific plastics not allowed in protected areas include: PET bottles, disposable cutlery (forks, knives, spoons, chopsticks, straws and beverage stirrers), non-woven plastic carrier bags, cigarettes with plastic filters, plastic cotton bud sticks, expanded polystyrene (EPS) beverage containers, crisps packets, sweet wrappers, confectionary wrappers, sanitary items such as diapers (excluding sanitary pads), lollipop sticks, wet wipes, single use plastic dental flosser, single-use toiletries packaged in plastics such as soaps, lotions or shampoos. The Ministry of Environment and Forestry has released a Single Use Plastic Implementation Plan, developed in consultation with stakeholders including plastic manufacturers. You can access a copy of the plan here

Plastic pollution is one of the most serious threats to the planet’s health. Single-use plastics are polluting the majority of ecosystems from rainforests to the world’s deepest ocean trench. And since it is not biodegradable, when consumed by fish and livestock, plastic waste ends up in our food chain causing all manner of health problems including cancer. By ensuring a cleaner environment with less plastic pollution, human health and natural biodiversity will flourish, in turn making Kenya’s tourism destinations more appealing for both domestic and foreign travelers.

The Single Use Plastic (SUP) Ban Trend Report by Sustainable Inclusive Business (SIB-Kenya) in partnership with the Kenya Private Sector Alliance (KEPSA) provides more insights into the implications of the ban on the Kenyan economy, planet and people, and how businesses both small and established can prepare for alternatives. Besides the trend report, SIB-Kenya has set up an online crash course available to the public, aimed at helping readers understand the plastic ban concept, policy overview, best practices from frontrunners as well as ways to deal with the ban in Kenya. 

So what alternatives do we have? Plenty! The use of refillable water bottles has grown significantly and they can add a personal touch with your establishment able to brand them to your liking. Paper and bamboo straws are sustainable alternatives to plastic straws as they are biodegradable. The use of stainless steel straws however requires good levels of hygiene. Green Key’s international partner the Radisson Hotel Group has taken it even further, and has a global commitment to #refusethestraw, ensuring plastic straws and plastic stirrers are no longer used in its hotels by 2021 and eco-friendly alternatives will be offered to guests upon request. More alternatives are listed in the Single Use Plastic Implementation Plan. You can also visit www.sustainableinclusivebusiness.org for more information on suppliers of alternatives to the single-use plastics for the hospitality, travel, tourism, and MICE sectors. Feel free to contact us for support in the transition to more sustainable items. 

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Can You Have both Enhanced Hygiene and Sustainability?

Faced with the Covid-19 threat, there is immense pressure to use toxic disinfectants, despite the availability of safer products, and there is a massive return to single-use materials (e.g. disposable masks, gloves, aprons, etc). This cannot be avoided completely, but can certainly be minimised. The World Health Organisation has clearly stated that soap and water can destroy the coronavirus. Is it really necessary to use so much disinfection and especially Chlorine, a substance that is harmful to the respiratory system of the staff and guests making them even more vulnerable to the virus?

Chlorine also destroys and discolours surfaces. In the case of Covid-19 we have measures – both practices and products – that can offer protection without using toxic products that increase risk factors. These include simple methods like hot steam cleaning or natural-based substances with active ingredients like Ethanol, Isopropanol, Hydrogen Peroxide for cleaning high-touch surfaces. 

This is also a great time to rethink the use of single-use plastic (SUP) hotel room amenities. Removing unnecessary items such as miniature toiletries means fewer items to harbor germs. If the numerous SUP amenities typically found in hotel bathrooms are left behind unopened when a guest leaves, housekeeping either has to spend extra time cleaning and sanitizing them properly; or dispose of them to be on the safe side, creating waste and wasting money. Guests will now be more open to accepting changes that remove risks. 

Conversations can continue with suppliers on improving sustainable procurement without any compromise to guest hygiene. Companies such as Diversey and EcoLab are already able to provide sustainable cleaning solutions in Kenya. At a time when establishments are under pressure to manage costs as they re-open, the measurable benefits to operating more sustainably should not be forgotten. Initial investment can be recovered quickly in the subsequent efficiencies and cost savings. There are also other learnings relevant for post-Covid operations, for example switching to renewable energy sources or more energy efficient appliances to manage emissions amid increased laundry services and temperatures. 

The combination of the above measures with practical guidelines, and staff training can contribute towards safe and sustainable cleaning and hygiene in the tourism sector that serves all three needs: the health of employees, guests, and the planet.

Reference

Hygiene and Sustainability: How to make both work? – Contributions from 17 experts on www.hospitalitynet.org

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Member Feature – Radisson Blu Hotel, Nairobi Upper Hill

Congratulations to the Radisson Blu Hotel, Upper Hill in Nairobi for receiving the Green Key award for the 5th year in a row! Since beginning operations in 2015, the hotel has exemplified a delicate balance between luxury and sustainability, through numerous deliberate efforts in environmentally and socially responsible operations.

Water is conserved through installation of low water flow showers and taps; dual-flush toilets and water-saving sensors in urinals, as well as collecting and using rainwater for cleaning and watering the garden. Radisson Blu has been partnering with Just a Drop – an international water aid charity- to ensure the hotel brand provides a lifetime’s supply of fresh drinking water to 12,000 children per year. Hotel guests are asked to consider re-using their towels during their stay in exchange for a donation to Just a Drop.

The hotel has solar panels in place for heating water and its lighting is 98% LED, resulting in significant savings on energy bills. A beautiful garden and live green walls create an exquisite ambience in a bustling city location. Maintaining an ethical and sustainable supply chain is key to the hotel, with an extensive code of conduct and onsite inspections for suppliers to ensure that they meet high environmental and social standards. More than 90% of the hotel’s waste is recycled – by City Fresh, a Nairobi-based waste collection company – and organic waste is composted and turned into animal feed for local supply.

The hotel is committed to supporting impactful community activities such as improving hygiene in collaboration with Diversey’s “Soap for Hope” program, which reprocesses unfinished soap bars locally into new soap bars, that are donated to local communities with limited access to hygiene and sanitation. There are also long-term sponsorship activities with SOS Children’s Village Nairobi, schools in the neighbourhood around the hotel, and clean ups with Kibondeni College. Participation in the Women for Growth programme supported by Swedfund, has resulted in the development of progressive policies that enable talent growth and increase the representation of women in decision making. Rigorous staff training on Living and Leading Responsible Business has also inculcated a healthy attitude towards environment and sustainability.

Green Key Kenya is proud to be working a pioneer like with Radisson Blu Hotel Nairobi, Upper Hill! Learn more about the hotel here

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COVID-19: TIPS FOR COPING WITH IMPACTS FOR HOSPITALITY ESTABLISHMENTS

Lorraine Dixon | March 2020

In recent years, tourism has faced many crises, such as terrorist attacks, global political instability, economic recession, biosecurity, and other common crises such as natural disasters. As tourism and other sectors battle with the current turmoil from the COVID-19 pandemic, the role of crisis management and business continuity planning comes into play. 

COVID-2019 is a new strain of coronavirus that emerged in central China at the end of 2019 and continues to spread around the globe. The COVID-2019 outbreak has been declared a pandemic by the World Health Organization (WHO) and government bans on travel, meetings and events, are impacting the hospitality industry significantly.

At times like these, hospitality owners and operators should deal with the immediate effect of the virus, while continuing to be rational and keep their eyes on the long game. Management teams are running a complex business, trying to achieve the budget, maintaining brand standards, retaining and managing talent, and ensuring customers are satisfied. At the same time, owners continue to seek sustainable returns and to achieve this, the operation needs to adapt to this crisis rapidly, and react in the most efficient way.

Blood sample with respiratory coronavirus positive

So what can you do within your establishment to cope with the current situation?

  • Increase focus on hand hygiene for staff, including offering disinfectant dispensers in public and staff areas.
  • Increase cleaning and hygiene protocols.
  • Inform your guests of the steps you are taking to protect them.
  • Consider adopting flexible cancellation policies for guests.
  • Have clear procedures for handling of staff or guests suspected to be affected by the virus. A medical professional for initial assistance on-site, as well as readily available contacts of local health providers including ambulances services can be useful.
  • Ensure that all your staff are informed of safety procedures, and that they know their role in keeping the establishment, guests and themselves safe.
  • Allocate guests rooms on designated floors or areas to enable shutdown of unoccupied areas for savings on energy and water.
  • Reduce operating hours for restaurants to core trading periods to reduce operating costs. 
  • Offer shortened menus and avoid buffets to help reduce food waste, and stock holding.
  • Consider offering home or office delivery of meals for guests unable to dine at your establishment due to movement restrictions. 
  • Discuss human resource considerations such as screening staff that has travelled to areas where the virus has been reported, instituting an employee travel ban and implementing. protocols for dealing with a situation in which an employee might be infected with the virus
  • Consider sending non-essential staff on leave in line with your HR policy. Reassure staff as this is an uncertain time and refrain as much as feasibly possible from lay off staff.
  • Restrict procurement to essential items only and communicate with your suppliers to maintain good relations for the post-crisis stage.
  • Review any rights or remedies the hotel may have under policies of insurance, which may include coverage for business interruption.
  • Utilise the low-occupancy period to work on any pending maintenance work and staff training to ensure readiness for the post-crisis stage. 

While it is impossible to plan for every unknown threat, information is power: planning should get the right information and procedures in the right hands at the right time. If you haven’t already, invest in developing a crisis management plan, as part of your strategic planning. This includes details about actual proposed measures in case of a crisis; allocation of responsibilities to various colleagues during and after a crisis; contact details of key internal and external partners to be involved during a crisis; internal and external communication during and after a crisis; and post-crisis analysis to reflect on the handling of a crisis as a learning experience for future events. Once your plan is ready, ensure your staff are well-trained to enable them implement it. That means business continuity and a faster track back to normal conditions in the post-crisis environment for guests as well. The crisis management plan needs to be reviewed periodically to ensure emerging issues are captured. 

While we look forward to the end of the COVID-19 crisis, it is also an opportunity to rethink current business models, and to seriously consider the benefits of adopting more sustainable strategies and operations for longevity and resilience in the face of increasing emerging global challenges. 

Learning opportunities related to the crisis

Rouxbe, the online culinary training program, is offering a free course on food safety to any foodservice organization. Learning about food safety is an important step in preventing illness from unsafe foods or through the transmission of disease from food handlers, including the coronavirus. The course is designed for professionals looking to learn more about food safety, as well as those in need of a refresher given the current outbreak. Learn more about the course and enroll here https://rouxbe.com/food-safety/

Diversey is a provider of cleaning, sanitation and maintenance products, systems and services that efficiently integrate chemicals, machines and sustainability for various industries including hospitality. Since the outbreak of COVID-19, Diversey has published an informative series of guides on how to keep hotels and restaurants safe. Read more here https://diversey.com/en/solutions/infection-prevention/outbreak-prevention/sars-cov-2-coronavirus-and-covid-19-disease

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Member Feature – Park Inn by Radisson, Nairobi Westlands

Lorraine Dixon | March 2020

Park Inn by Radisson, Westlands in Nairobi has once again been awarded the Green Key International Certification in 2020 for its work towards environmental responsibility and sustainable operations within the tourism industry.

Since it opened in 2017, the hotel has excelled in driving Radisson Hotel Group’s three Responsible Business Pillars; Think Planet, Think People and Think Community, all while delivering first class guest comfort.

The hotel uses 95% LED lighting and solar power for heating water, significantly saving on energy consumption and costs. Water stewardship is promoted in various ways including through installation of water-efficient equipment and fittings, as well as involvement of guests in a towel and linen recycling programme. There is also a high-tech reverse osmosis plant in the basement that produces drinkable water available from every tap in the hotel. 

Staff are equipped to understand and practice sustainability at work and beyond, through continuous training and information updates on the initiatives by the hotel. Principles of gender empowerment are well demonstrated with more ladies in leadership positions than men. The hotel communicates its efforts to guests through information screens in the main lobby area and TVs in guest rooms. 

All suppliers are empowered to practice responsible business through a comprehensive code of conduct that touches on human rights, business ethics and anti-corruption, and environmental sustainability.  Meaningful engagement with the local community is also important to the hotel, with clean-ups around the hotel, tree planting, and support for children at SOS Children’s Village Nairobi all long-term commitments to impact positively on society. 

Green Key Kenya is proud to have Park Inn by Radisson, Nairobi Westlands in the programme!

Learn more about the hotel here

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Do Travellers Care About Sustainability?

Lorraine Dixon | March 2020

Source: Jordan Harris

The role of tourists is crucial to addressing the challenge of sustainability in a holistic manner. Sustainable tourism should also maintain a high level of tourist satisfaction and ensure a meaningful experience to the tourist, raising their awareness about sustainability issues and promoting sustainable tourism practices amongst them (UNEP & UNWTO, 2005). Numerous studies on tourist consumer behaviour indicate that there is a growing awareness of the environmental, social and cultural impact that tourism activity can generate. Recent studies demonstrate the real potential of “sustainable” consumers in different types of companies directly linked to tourism (hotels, restaurants, transportation companies, etc.), showing the profitability of tourists with sustainable behaviour (Pulido-Fernández and López-Sánchez, 2016).

Findings from the 2019 annual sustainable travel report by Booking.com – one of the world’s leading digital travel platforms – revealed that over half (55%) of global travellers report being more determined to make sustainable travel choices than they were in 2018. Sustainable stays are becoming more popular, with 73% of global travellers intending to stay at least once in an eco-friendly or green accommodation when looking at the year ahead. This trend has consistently grown over the last 4 years of the research by Booking.com. Furthermore, 70% of global travellers say they would be more likely to book an accommodation knowing it was eco-friendly, whether they were looking for a sustainable stay or not.

However, concerning the recognition of a sustainable place to stay, 72% of global travellers say that they are not aware of the existence of eco-labels for vacation accommodations. 37% of them state that an international standard for identifying eco-friendly accommodation would help encourage them to travel more sustainably, while 62% would feel better about staying in an accommodation if they knew it had an eco-label.

Through certification programmes such as Green Key, both travellers and establishments are empowered to practice sustainability, within premises and beyond in the surrounding communities through practical initiatives and information sharing. 

References

Pulido-Fernández, J.I. and López-Sánchez, Y.  (2016). Are Tourists Really Willing to Pay More for Sustainable Destinations?

Booking.com (2019). Booking.com reveals key findings from its 2019 sustainable travel report. 

Making Tourism More Sustainable – A Guide for Policy Makers, UNEP and UNWTO, 2005, p.11-12

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SUSTAINABLE TOURISM – PATH TO DECENT WORK AND ECONOMIC GROWTH

Danson Matekwa | March 2020

Source: Open Development Initiative

Tourism and the hospitality industry have a big role to play in the actualization of the 2030 Agenda for sustainable development by integrating sustainability in tourism policies, business practices and tourist behaviours. The sector’s contribution to job creation is specifically recognised in sustainable development goal (SDG) 8, target 8.9; “By 2030, devise and implement policies to promote sustainable tourism that creates jobs and promotes local culture and products”. Tourism is also targeted in SDG 12 on Sustainable Consumption and Production, and SDG 14 on sustainable management of coastal and marine ecosystems. 

Tourism’s role in job creation is often undervalued. This is despite the total contribution of Travel & Tourism to employment, including jobs indirectly supported by the industry being 9.0% of total employment – 1,172,247 jobs in Kenya (WTTC, 2018).Tourism is a major source of employment because of its labour-intensive nature and the significant multiplier effect on employment in related sectors (UNWTO, 2019). 

According to the Kenya Economic Survey 2019, Kenya’s unemployment rate was 9.3% in 2018 (KNBS, 2019). The tourism sector has the potential to contribute towards bridging this gap, particularly in an inclusive manner since it employs more womenand young people than most other sectors. Tourism Micro, Small and Medium Enterprises (MSMEs) are also an important source of innovation and economic diversification, helping to shape socioeconomic development. Furthermore, tourism creates jobs in rural and remote areas, not only directly but also indirectly through the preservation and restoration of traditional activities. Often it is one of the few viable economic sectors in these areas. 

Despite these opportunities, there still exist a number of loopholes that need to be addressed in order to make the sector a more sustainable avenue for economic growth. There is need to improve working conditions and pay, especially for youth and women. With the emergence of technology as another major driving force in the sector, there is also need to reflect the ongoing advances in technology for sustainability and profit maximization purposes. 

In addressing the above concerns, a holistic approach, where both the private and the public sectors are involved, must be embraced. Green Key promotes equitable employment and offers a platform for the development of local entrepreneurship.

References 

United Nations World Tourism Organisation (2019). World Tourism Day 2019: ‘Tourism and Jobs: a better future for all’ – Background Note.

Kenya National Bureau of Statistics (2019). Kenya Economic Survey 2019.

World Travel & Tourism Council (2018). Travel and Tourism: Economic Impact 2018 – Kenya. 

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Green Key Kenya hosts Inaugural Networking Breakfast

Lorraine Dixon & Danson Matekwa | March 2020

Is it possible to operate in a thoughtful, sustainable manner and still be competitive? Many tourism establishments are asking that very question. This was the focus of Green Key Kenya’s inaugural Networking Breakfast on 12th February 2020 at the Radisson Blu Hotel, Upper Hill in Nairobi. The meeting brought together hoteliers, tourism student representatives, and professionals from the environmental sector, as well as senior representatives of the Kenya Tourism Board (KTB) and National Environment Management Authority (NEMA). 

The breakfast theme “Competitiveness through Sustainability” formed the basis of exciting and insightful discussions on how addressing critical sustainability concerns has the potential to contribute towards the competitiveness of the tourism and hospitality sector. In 2019, the total number of international tourists visiting Kenya increased by about 3%, while domestic tourism increased by about 9% according to statistics by the Kenya Tourism Board (KTB). 27 new globally branded hotels are expected to enter the Kenyan market within the next 4 years. This reflects Kenya’s great potential to grow and become a giant tourism hub in the near future, but also places an increasing competition to attract and satisfy guests. 

The consensus was that the tourism industry business landscape has changed significantly, with more guests paying attention to the environmental and social impacts of their travel and accommodation. There were candid discussions on practical approaches to managing energy and water conservation, as well reduction of waste, in ways that ultimately cut costs for establishments, and enable them to thrive. 

The venue of the event Radisson Blu Hotel Upper Hill, was symbolic as this was the first establishment in Kenya to receive the Green Key award. KTB and NEMA expressed their support for the Green Key programme and sustainability initiatives within the industry as a whole, going beyond basic compliance to embracing all the benefits that come with championing care for natural resources and social inclusion. 

Sustainability is the new normal and business as usual is dead!

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Introduction To Green Key

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