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Design, refurbish and operate guest houses, hotels, and tourism establishments with eco-tourism and green design practices, improving operational performance in energy and water efficiency as well as waste circularity. Increase local sourcing, including use of local organic food, Sea-to-Table schemes, and agricultural technology. Diversify tourism operations and experiences towards cultural and natural offerings and eco-activities such as trails and culinary tours, increasing community engagement and links with terrestrial and marine national parks.
Lessen the industry-induced environmental burden on the planet and encourage the participation of local communities and actors in tourism value generation.