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The International Organization for Standardization (ISO) 14001 as well as the European Union Eco-Management and Audit Scheme (EMAS) are two established management tools to evaluate, report and improve the environmental performance of businesses. The purpose of this chapter is the development and testing of a model on motivations, benefits, barriers and preconditions to the implementation of environmental management system (EMS) in the German hotel sector. One hundred and thirty six hotels have been identified as having implemented either ISO 14001 or EMAS (or both) in their operations. An analysis showed various correlations between motivations and perceived benefits of implementing an EMS, whereas no correlation could be measured between preconditions and barriers. Finally the preconditions, barriers, motivations and benefits were examined based on various characteristics of the hotels surveyed, which revealed significant differences among the different subgroups, such as chain-operated hotels and independently owned properties, or between luxury properties and budget operations.

A growing number of hospitality companies choose to publish the performance in areas pertaining to sustainability separately from the annual financial reports. Additionally, effective environmental communication can become an advantageous differentiation factor and create a positive brand image. However, mandatory reporting is, at the time of writing this paper, only required for financial information. Unlike financial reporting, however, the communication of sustainability efforts or results is largely unregulated. A great diversity can be noted with regard to the way environmental and social justice information is gathered, written, and disseminated. This research aimed to discover current practices in regards to sustainability reporting from international chains and assess the meaningfulness of the information being reported and the level of comparability between companies’ reports and results. Recommendations on future reporting are made for enhanced benchmarking, thus making data being communicated to stakeholders more transparent.

On April 2, 2009, participants of 150 countries at the UNESCO World Conference on Education for Sustainable Development adopted the Bonn Declaration. The declaration reinforces the concept that sustainable development can only be achieved through education and lifelong learning (UNESCO, 2009). The role of educators is to prepare young people to manage the sustainability challenges and to spur them into creating new, entrepreneurial responses for people and communities around the planet. The dual objective of this research is to gauge the extent to which educational institutes is integrating sustainability in tourism and hospitality curriculums and to analyze the effect of cultural diversity on attitudes toward sustainability.

Tourism and hospitality have experienced strong diversification during the past few years. One of the latest trends in the field of nature-based tourism is the phenomenon of tree house hotels. The unique character of these hotels appeals not only to childhood memories but fulfills desires of adventure and novelty, romanticism, and uniqueness. The restorative power of nature is examined in this setting and the evidence suggests there are physiological and psychological benefits from forest recreation and sleeping in treetops. Surveys of potential clients, actual guests, and tree house hoteliers gave new insights into the perception of tree house accommodation and an understanding in the choice and provision of tree house hotels. The findings suggest that tree house hotels respond to a human need in urbanized societies to reconnect with nature and gain relaxation, restored health, and well-being. Environmentally friendly and noninvasive, this new form of hospitality may well stimulate sustainable tourism policymaking based on increasing human interaction with the forest ecosystem services that nature provides.

The aim of this paper is to report on preliminary research conducted in seven sustainable hospitality and tourism operations set in developing economies which use the principles of social entrepreneurship. The applicability of community-based social entrepreneurial management systems as a means of fostering socio-economic development is analysed.

Online contacts were first made with the selected destinations, who were asked to supply written reports on selected criteria. Purposive sampling was employed, whereby the criteria chosen for analysis were based on characteristics believed to be representative. Analysis of the reports was based on the meaning of words, in particular, in finding commonalities and differences in themes approached by each respondent.

Preliminary conclusions show that the positive effects of employing local indigenous people in these projects far outweigh some negative aspects. Employment possibilities leading to improved living standards have resulted in each case. Local cultural traditions have been maintained and only in a few cases were examples of the negative effects of tourism reported.

The findings of this research are limited to a small selection of community-based social entrepreneurial hospitality and tourism projects in developing economies, thus, cannot be applied to similar projects in developed economies, where social and economic factors are considerably different.

In developing economies, social entrepreneurs can draw on the success of the projects analysed in this paper for the creation of new, similar ventures. In developed economies, hospitality and tourism businesses wishing to pursue a more socially caring form of development can gain inspiration.

Today's restaurant customer is tempted with an unprecedented array of culinary delights coming from all around the planet. Consumers have been increasingly concerned about personal well-being and are better equipped to gain knowledge about health and nutrition through abundant information in print and other media such as the Internet. This study strives to discover what German restaurant goers really consider to be healthy. Due to the paucity of literature on healthy meals, this research attempts to initiate exploratory investigations testing a new psychological construct of healthy meals by using college students as the study population. This study finds that low-fat and non-genetically modified ingredients are the main concerns when respondents select a healthy meal. In addition, gender and eating habits affect the perceptions of healthy meals. Lastly, drawing from the key findings, suggestions for future research are proposed.

This research initiates an exploratory research assessing the general attitudes of hoteliers from independently owned properties toward environmental management issues and determines the facilitators motivating them to introduce environmental management policies as well as the inhibitors hindering the adoption. This study distributes the questionnaires via email to 250 medium-sized hotels, from the rating of three to five stars, in Germany. As a result, 41 useful questionnaires are obtained and analysed. The findings suggest that the communication of new environmental initiatives between hoteliers and environmental organizations is not so effective. In general, the respondents agree that environmental policy is necessary and they view that sound environmental management systems would have a positive effect on customers’ perception of the hotel.

The purpose of this chapter is to develop and review a set of indicators that measure the level of sustainable performance achieved by individual restaurants and to provide a means by which all restaurant operations can implement sustainable practices. The set of indicators, derived from extensive literature review, were tested on four London restaurants purporting to be sustainable. Results show that these indicators can be used effectively by the restaurants wishing to improve their sustainable performance. In addition, by using sustainable indicators the study aims to develop a theoretical concept for future improvement in the sustainable management of restaurant operations.

It is widely recognised that hotels, as important members of the global tourism value chain, have negative impacts on the environment. Many hoteliers feel the adoption of environmental measures is expensive, with little commercial benefit. A further obstacle to improving hotels' green credentials is the perception that adapting staff attitudes and management operations to become more environmentally friendly is too complicated and produces only negligible results. The present study aims to create a snapshot of best practices in sustainability in the hospitality industry adopted by eleven hotels in Germany and Estonia. It also aims to contrast the development of sustainable management systems in these two European countries with different economies and cultures.

Tourism is one of South Africa’s fastest growing sectors. Pro-Poor Tourism (PPT) is an approach to tourism development that results in increased net benefits for poor people. It enhances the linkages between tourism businesses and poor people, so that tourism’s contribution to poverty reduction is increased. The South African Township Tourism Organisation tries to implement PPT by providing tourists with the chance to learn about the country and its history in an authentic way. The authors took a sample of Tour Operators registered with Tourism South Africa in Cape Town, Johannesburg and Pretoria that include the two biggest townships Khayelitsha and Soweto. They used in-depth interviews to identify the kind of tours offered and the extent to which local communities are involved in and benefit from these tours. Results show that in terms of direct poverty alleviation township tourism is considered to be only moderately successful. The tour operators emphasised the need for more social investment and for local government to play an active role in encouraging the employment of more local people.