Hospitality

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Climate change brings business risks for the tourism and hospitality sector. These may include reduced travel overall, as well as price increases for food, electricity, fuel water, and waste removal.

All about people

Tourism as an industry relies on the positive interaction between tourists and staff – possibly more than most industries. So the green skilling of your staff to meet customer expectations should be a priority.

Business risk

There is also the risk that community attitudes to the environment may shift faster than business responds and that would impact on your business’s reputation.

Opportunities

On the other hand, environmental improvements are an opportunity to help secure your business future. Strategic benefits include opportunities to:

  • reduce operating costs
  • develop new income streams
  • increase clientele
  • attract and retain productive staff
  • target new markets
  • create a stronger perception of your brand in the community.

Industry case studies

The case studies below tell the stories of tourism and hospitality businesses from across
NSW that have trained their staff to be more environmentally sustainable and have
reaped the benefits.

Oak Flats kitchen

Bowling Club

According to Matt O’Hara, Manager at Oak Flats Bowling Club “being more sustainable has helped boost the community’s awareness of the club as a ‘good citizen’. Because we are charged with managing a public asset our reputation depends on getting it right.”  [Download PDF 228kb]

 

Oak Flats - learning about worm farms

Greenkeeper

Greenkeeper Wade Walsh from OakFlats Bowling Club believes “in my industry, people don’t often like to change what they are doing but I am really happy to do more training. These changes are about involving the staff and the community in greener opportunities. It’s valuable because it creates more loyalty” [Download PDF 133kb] 

Trial Bay Caravan Park

Caravan Park

When the Camping and Caravan Industries Association (CCIA) met with Leanne and Tony Mayne, the owners of Trial Bay Eco Tourist Park, they were among the first to enrol in the Gumnut Awards Program. “We wanted to integrate environmental considerations into our business decisions and training,” Leanne says. [Download PDF 220kb]

Scratchley's by the Warf, Newcastle

Restaurant

Ian Slater of Scratchleys in Newcastle says “We had mountains of cardboard and bottles going to landfill and it was costing us a fortune to have it removed. We decided to reduce them one by one until we had reduced waste by 80 per cent.” [Download PDF 220kb]

 

 

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