At a time when environmental awareness is steadily growing, the hospitality industry is also becoming a focal point of sustainability efforts. Ann-Kristin Zeitler, the innovator behind the project “Zero Waste in the Hospitality Industry: A Practical Guide to Waste Minimization,” has used her bachelor’s thesis to advance this pilot project within the framework of the Hospitality Booster. The guide enables hotels and other lodging establishments to drastically reduce their waste. This has already been successfully tested in cooperation with The Lab Hotel in Thun.
Why should the hospitality industry adopt “Zero Waste approaches”?
Cost Savings: Waste minimization not only reduces disposal costs but also achieves savings on purchases through more efficient use of resources.
Improved Guest Experience: Sustainable practices not only impress environmentally conscious travelers but also increase overall customer satisfaction and loyalty. This contributes to a more positive image and attracts new guests.
Operational Efficiency: The guide outlines strategies for optimizing operational processes, leading to better resource utilization.
Enhanced Image and Compliance: A strong commitment to sustainability not only improves a business’s public image but also helps comply with stricter environmental laws and regulations.
Click here to download the Zero Waste Guide.
If you have any questions, you can contact hospitalitybooster@hotelleriesuisse.ch.