The Green Tourism Business Scheme (GTBS) has been championing sustainable tourism in the UK since 1997, but confusion over the practical steps necessary to gain green accreditation has led to a learning opportunity for local hoteliers and other tourist related businesses.
A presentation has been arranged in West Sussex to promote the GTBS which has been operating in the UK for 10 years. The Scheme has a membership currently of just over 1100, falling into three categories: Bronze, Silver and Gold. The business practices assessed include compliance with environmental legislation, management, energy and water efficiency, purchasing, waste, transport and impact on wildlife.
Despite all the current “green” publicity many hoteliers are unsure how to begin comparing their current procedures or suppliers with more sustainable products and services, and how to evaluate the potential impact on their businesses should they decide the way forward is to “go green”.
The GTBS say that for hotels “The main issues involved are energy waste and water but also key economic issues such as average room rates, number of bed nights, number of covers (meals) and marketing cost per booking. After this basic information it is possible to become more sophisticated providing tools to evaluate how the room rate relates to the running costs, which costs are growing and which areas and project ideas are most cost effective”.
The basic elements of the Scheme will be highlighted at a free working lunch presentation on Monday 9 July at the University of Chichester, Bognor Regis Campus from 11.45am to 1.30pm. A brief overview will also be given of the practical measures that need to be taken to gain green accreditation and how local tourism businesses can benefit.
If you are a hotelier or are involved in a tourist related business you may register your attendance for the presentation by e-mailing email@example.com or firstname.lastname@example.org. Closing date 2 July. An invitation can be downloaded by clicking on the link below (Adobe Acrobat Document 117 KB).
Click here to download
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