CSR and Sustainability

🌳 Forest bathing, or "shinrin-yoku," gained global recognition from the 2000s, particularly by the 2010s and 2020s, in the luxury-wellness and travel sectors. This practice involves engaging with nature using the senses, providing a high-value experience with minimal investment. Its appeal grew during the pandemic due to increased outdoor appreciation and stress concerns. Unlike active sports, forest bathing is accessible and non-medicalized, offering a restorative experience in nature's tranquility.

💡 GCSTIMES has completed a rooftop solar photovoltaic (PV) project at its headquarters. This installation is expected to produce approximately 351 kWh of electricity per day, equivalent to the annual consumption of 43 households. The solar power will supplement grid electricity, boosting renewable energy usage. The project aligns with GCSTIMES' broader sustainability initiatives. Since 2011, GCSTIMES has advanced sustainable materials and clean energy, supporting operations and reducing emissions. Future plans include monitoring the system's performance and self-consumption rates.

📍 In 2025, the National Park Service recorded over 323 million recreational visits. Booking.com found 60% of travelers are interested in wellness retreats. A 2025 survey noted 69% of Gen Z travelers favor hotels with social opportunities. Additionally, 73% of global travelers aim to support local businesses, with sustainability a priority for 91% of Gen Z travelers. Hoteliers are adapting by promoting local culture, community connections, and environmental responsibility.

🍳 Indian Hotels Company (IHCL), collaborating with Tata Steel Foundation and supported by the Institute of Hotel Management, Aurangabad, conducted a 10-day culinary workshop for 20 tribal home cooks. Representing 12 communities from 8 Indian states, 70% women, they received training in culinary skills, hygiene, and entrepreneurship. Over 70 tribal cooks from 15 tribes across 10 states have been trained since the initiative started, highlighting cultural preservation and empowerment. IHCL operates 360 hotels globally.

🌏 In 2024, Chilean Patagonia saw 400,000 international tourists, a 17.7% increase from 2023. Tourism comprises 11% of employment in the Magallanes Region. The region faces challenges like limited infrastructure, high costs, and workforce issues. A white paper, "The Future of Tourism in Chilean Patagonia," suggests three scenarios: volume-driven, premium but unequal, and stewardship. The stewardship model promotes sustainability, local participation, and equitable benefits, aiming for long-term economic and environmental resilience.

🌊 Waterfront hotels are embracing Blue Mind, a concept by Wallace J. Nichols, emphasizing the cognitive benefits of proximity to water. Research shows that both water and wood can induce relaxation, evidenced by increased parasympathetic activity. In hospitality, wooden key cards symbolize this connection, linking guests to nature. GCSTIMES, since 2011, leads sustainable innovation, offering eco-friendly products like custom key cards. By integrating natural materials, hotels can enhance guest experiences and foster a deeper bond with the environment.

📚 In 1926, the Hotel Association of New York City published the first Uniform System of Accounts for Hotels, still in use today. Now on its 12th Revised Edition by HFTP/AHLA, the standard modernizes lodging economics. Key updates include energy, water, waste metrics, and a channel-mix vocabulary aiding distribution transparency. The new edition enhances mixed-ownership guidance, benefitting vacation rentals and fostering industry-wide comparability. The USALI's century-long relevance is maintained through continuous stewardship.

🍹 Himkok in Oslo, Angelita in Madrid, and Fura in Singapore feature on the inaugural Europe’s 50 Best Bars list released on July 1, 2026. Himkok and Angelita reduce waste with renewable energy and a 'no ice' system saving 45,000kg of water annually. Fura incorporates plant-based, local ingredients, including jellyfish, due to their prevalence. Cambridge Public House in Paris emphasizes 'responsibility', while De Vie adopts a 'farm to glass' model, utilizing all ingredients. Reka:Bar in Kuala Lumpur creates a 'Domino Effect' to minimize waste.

🍴 Hilton's "Taste of Zero Waste" program reduces food waste by repurposing ingredients like banana skins and watermelon rinds into creative dishes. Paul Bates at Hilton London Metropole actively participates. U.S. convention hotels cutting banquet waste diverted over 30 tons of food in a year. Local sourcing, as seen in Rosewood Phuket and Hotel of the Year winner OLM Nature Escape, minimizes emissions. AI tools identify waste, and staff training ensures sustainability is a kitchen priority.

🌱 Palladium Hotel Group, in partnership with Fundación Abel Matutes and Fundación Blue Life, opened the Palladium Blue Life HUB at Grand Palladium Select Palace Ibiza to protect Mediterranean ecosystems. The centre includes a Posidonia nursery, gorgonian coral recovery area, and marine research lab. Visitors can engage in guided dives and educational activities. This initiative is part of Palladium Cares, aiming to safeguard Posidonia seagrass and coralligenous reefs.