SUSTAINABILITY
SETS THE STAGE FOR TODAY’S
LUXURY GUEST EXPERIENCES
Procurement Service
Providers can help
luxury operators’ source
eco-friendly products
that meet travelers’
demands and create
authentic, one-of-a-kind
experiences
By Annie Davidson
Environmental responsibility and
sustainability are driving hotel guests and
restaurant patrons to be hyper-aware
of the sourcing behind the meals they
are eating, accommodations they are
choosing and solutions they use during
travel (i.e. water bottles, cutlery). In a
recent article titled “The Next 5 Years:
Future Hospitality Industry Trends You
Need to Know,” Diana Verde Nieto,
co-founder and CEO of Positive Luxury,
said “Millennials – who have officially
bypassed Baby Boomers in the workforce
– are twice as likely to support hotel
brands with strong management of their
sustainability and social goals.” For them,
sustainability plays an important role and
is a differentiator in the future of hotels.
According to the Top Trends in
Hospitality 2019 report, “one of the
biggest challenges facing luxury brands
is becoming and staying relevant for a
new generation of clients.” The study
predicts that consumers under 35 will
account for more than half of the global
personal luxury goods purchased in the
market by 2025. For the luxury hotel
segment to become and remain relevant
to this group of reigning travelers who
will be instrumental in driving revenues
through 2034, operators should consider
doing more than just providing lavish
hotel accommodations and serving trendy
dishes. Delivering authentic experiences
not found elsewhere will go a long way
towards attracting and retaining new
guests. That means filling each stay with
localized food and beverage items and
one-of-a-kind amenities to elevate the
overall experience. But that is just the first
step.
To truly separate one luxury destination
from the next in the minds of Millennials,
operators can choose to source
responsibly from suppliers who enforce
humane practices and ensure the highest
standards for human rights, labor, the
environment and anti-corruption are
being met. Operating more efficiently
is possible by reducing food waste
(possibly growing food onsite or sourcing
food locally), requesting eco-friendly
packaging, eliminating plastics, moving to
plant-based proteins and offering healthy
food options made from scratch.
ILHA 45