The travel industry stands at a crucial juncture to evolve its sustainability practices, drawing inspiration from the fashion sector.
- Carol Rose, head of sustainability at Abta, urges disruptive thinking to cut down travel-related waste.
- Highlighting a surge in demand for ‘pre-loved’ fashion, Rose suggests a parallel approach for tourism products.
- Engaging customers with sustainability messages is vital, especially once they arrive at their destinations.
- Utilising the circular economy concept, Rose discusses extending product lifespans to minimise waste.
The travel industry is positioned to significantly reduce its ecological footprint by embracing strategies similar to those seen in the fashion sector, particularly the growing trend of vintage or ‘pre-loved’ clothing. Carol Rose, a former fashion sector professional and the head of sustainability at Abta, articulated this perspective during a panel on the circular economy at Spain’s Sustainability Day in London. Her argument centres around the travel industry’s capacity to tackle and overcome challenges, a mindset it can apply towards sustainability.
Rose elaborates on the importance of communicating sustainability messages to consumers, noting that these can be more effectively conveyed when travellers reach their destinations. She suggests that storytelling about the circular economy in hotel settings can engage guests and enhance their understanding and appreciation of sustainable practices.
A practical application of these principles includes reducing food waste and prolonging the usability of hotel furnishings. Rose cites items like hairdryers and electric shavers as examples of products that could be repaired rather than discarded, aligning with the broader narrative of extending the life of goods to avoid unnecessary waste.
The concept of ‘disruptive thinking’ is one Rose champions, advocating for novel approaches within established operational frameworks. Meanwhile, Nadine Pinto from The Travel Corporation shared her experiences from implementing such strategies, including repurposing food waste, transitioning to glass from plastic bottles, and eliminating branded merchandise to curb waste across their tours.
Gabriel Llobera Ramis of Garden Hotels adds to the discussion by emphasising the role of artificial intelligence in managing waste more efficiently, a step towards developing bespoke circularity strategies that resonate with traditional, resource-conserving practices.
The travel industry can spearhead a sustainability transformation by adopting innovative practices akin to those in the fashion sector.
