Ethical tourism initiatives such as promoting respect for local culture and traditions, buying local products, and taking into consideration the local way of living can help these communities both financially and socially. Taking care of local wildlife and vegetation, as well as the environment in general can benefit the local ecosystem. (1)

Ethical tourism initiatives such as promoting respect for local culture and traditions, buying local products and taking into consideration the local way of living

On average, 31% of the total energy used in hotels in the EU is for heating and 15% is used for cooling (1). European hotels have an average annual energy consumption of 305 - 330 kWh per m2 (2).

Certification is defined as a voluntary, third-party assessment, through an audit, of a company, based on a standard. There are a vide selection of certifications in the market, a business can choose to be certify from. In tourism some of the most common are GreenKey, Swan Lable, B Corp.

Organic farming leads up to a 30% higher species diversity and organic fields can support up to 105% more plant species than conventional farmland (3). Organic food production in the EU can only make use of a limited range of protective and fertilizing substances (4). Unfortunately, research remains inconclusive as to the GHG emissions of organic versus conventional farming(5).

34% of all restaurant food waste in the UK is attributed to what guests leave on their plate when they leave (1). By offering and promoting doggy bags for leftovers, as part of an initiative in Scotland, restaurants have been able to reduce this waste by 42% (2).

Hotels in the EU have been able to reduce the amount of waste produced by guests by up to 76% (1) by placing waste sorting bins in rooms, corresponding to an average of 1.5 kg (2) less waste send to the landfill per guest per day.

According to data from hotels in Europe, each guest produces 2 kg of laundry per day (1). This can be reduced by 15%, or 0.3 kg (2) through messages encouraging towel reuse in rooms, corresponding to 6-9 L of daily water savings and 0.6 to 0.9kWh of daily energy savings per guest (1).

Ethical tourism initiatives such as promoting respect for local culture and traditions, buying local products and taking into consideration the local way of living

From production to the seller, a 113g vegan burger patty based on pea protein can correspond 89% fewer GHG emissions, 46% less energy use, 92% less land use and 99.95% less water use than an equivalent beef patty (1).

By choosing to eat and drink in places where local dishes are on the menu, you get a better sense of the local culture, as well as learn about the traditions, significance, and symbolism they have placed on food. And maybe a chance to engage with the chef on how to cook it at home.

Certification is defined as a voluntary, third-party assessment, through an audit, of a company, based on a standard. There are a vide selection of certifications in the market, a business can choose to be certify from. In tourism some of the most common are GreenKey, Swan Lable, B Corp.

Organic farming leads up to a 30% higher species diversity and organic fields can support up to 105% more plant species than conventional farmland (3). Organic food production in the EU can only make use of a limited range of protective and fertilizing substances (4). Unfortunately, research remains inconclusive as to the GHG emissions of organic versus conventional farming(5).

34% of all restaurant food waste in the UK is attributed to what guests leave on their plate when they leave (1). By offering and promoting doggy bags for leftovers, as part of an initiative in Scotland, restaurants have been able to reduce this waste by 42% (2).