CSR and Sustainability

🏕 Kempinski Hotels launched "Responsible Meetings & Events" in partnership with EarthCheck to reduce events' environmental impact. Kempinski's CEO, Barbara Muckermann, emphasizes the initiative's role in enabling planners to gauge and mitigate environmental effects. EarthCheck's CEO, Stewart Moore, highlights regulatory pressures for sustainable events. VenueCheck and EventCalculator tools assess events’ sustainability and carbon footprint. Currently, 43 Kempinski hotels are EarthCheck-certified with 17 more pursuing certification. By 2025, Kempinski aims for all EarthCheck-certified hotels to join the program.

🏕 Kempinski Hotels launched "Responsible Meetings & Events by Kempinski" in partnership with EarthCheck, offering tools like VenueCheck and EventCalculator to promote sustainable events. VenueCheck aids in managing sustainability within meeting spaces, while EventCalculator estimates event carbon footprints. With 43 Kempinski hotels EarthCheck-certified (7 Gold, 21 Silver, 15 Bronze), 17 more are aiming for Bronze status. 18 Kempinski hotels have VenueCheck verification, 12 more pending, and by 2025 all EarthCheck-certified Kempinski hotels are expected to join the program.

🏕 Kempinski Hotels launched "Responsible Meetings & Events" program, developed by EarthCheck, to help planners reduce the environmental impact of events. VenueCheck, a key tool, offers a sustainability management framework for venues, while EventCalculator estimates an event's carbon footprint. Kempinski, with 43 EarthCheck certified hotels (7 Gold, 21 Silver, 15 Bronze), aims for all certified hotels to enroll in the program by 2025. This initiative aligns with ISO 20121 standards and supports Kempinski’s ESG goals outlined in their 2023 report.

🏨 Community-integrated hotels focus on sustainability, cultural respect, and economic contribution, providing authentic experiences and avoiding overtourism. They employ locals, partner with nearby businesses, and open facilities to residents. In contrast, some mega-chain hotels act as "invasive species," contributing to overtourism, cultural disconnection, and economic drain by funneling profits overseas. They often neglect sustainability efforts and limit local engagement. The hospitality industry is encouraged to adopt practices promoting sustainability, community integration, and responsible tourism to preserve destinations for future generations.

🌍 Sustainability in hospitality is reshaping the industry, with emphasis on embedding practices across organizations. One hotel reduced water consumption via a tracking device and explored foot-operated kitchen taps. Smart sensors manage utility use based on occupancy, and food waste is tackled with measurement devices, lowering costs. Silo London boasts being the first zero-waste restaurant. Fogo Island Inn discloses revenue allocation with Economic Nutrition labels. Luxury hotels face guest expectation challenges, while new sustainable brands focus on reducing embodied and operational carbon. The EU’s Corporate Sustainability Reporting Directive and governmental commitments to 'net zero' CO2 emissions drive ESG solutions. The InterContinental Bora Bora Thalasso Resort uses Sea Water Air-Conditioning, showing innovative sustainability approaches. The industry needs to improve measurement to stay ahead of regulations, with tools like the Hotel Carbon Measurement Initiative aiding reporting. Hospitality's collective effort is key to sustainable progress.

🍴 Action Against Hunger's "Love Food Give Food" campaign, now in its 13th year, has raised over £4.1 million and involves 122 UK restaurants in cities like London and Manchester. The initiative adds £1 to diner bills to provide therapeutic food for malnourished children, with potential recovery in as short as 45 days. With 733 million people affected by hunger in 2023, the campaign's role is crucial.

🌊 Lussmanns seafood restaurant opens in Highgate, London, after 20 years and a 3-year expansion pause. Founded by Andrei Lussmann in 2002, the Hertfordshire-based group, backed by Luke Johnson, previously had 3 locations and closed Oxford and Tring sites. Highgate’s menu offers sustainable, locally-sourced dishes with a set menu priced at £20.95 for two courses, and £23.95 for three. The new 130-cover venue features a café, dining area, bar, and a 30-cover walled garden. Another opening is expected next month at the former Loch Fyne site in Woburn near Milton Keynes.