KUALA LUMPUR: The tourism and hospitality sector is strongly emerging as a pivotal player in shaping a more environmentally conscious future as the world increasingly prioritises sustainability in all aspects of businesses.
However, key industry stakeholders face challenges that demand strategic attention and action to effectively contribute to the United Nations (UN) Sustainable Development Goals (SDGs).
While many prominent players in the tourism and hospitality sector openly declare their dedication to corporate sustainability, the prevailing understanding within the industry prioritises business goals, streamlined operations, and saving money rather than genuine sustainability concerns.
One local hospitality player has been moving strongly towards achieving sustainability in its businesses and operations.
The Frangipani Langkawi Resort And Spa group managing director Anthony Wong said the resort achieved accolades from two UN bodies, the United Nations Development Programme (UNDP) and the UN Sustainable Development Solutions Network (SDSN), in 2022, declaring it the centre of excellence (CoE) in sustainable hospitality.
“Our book, which is 270 pages long, offers over 200 ways to practice sustainability. We envision achieving carbon neutrality by 2030 instead of 2050 and showing others how to accomplish this.
“From the start of our resort operations, we have considered sustainability, and when the UN introduced the concept of sustainability, we used it as a benchmark.
“Over the past 18 years, we have dedicated ourselves to this endeavour, successfully attaining all 17 SDGs. Our team, comprising three full-time members solely dedicated to environmental, social, and governance (ESG) initiatives within the resort and two external team members, receives unwavering support from all department heads in our pursuit of sustainable goals.
“We have full-time officers recording our water, energy, food and green practices, and documentation is compulsory where we produce academic papers to teach local higher learning institutes on sustainability practices,” Wong told The Exchange Asia.
The resort is allocating approximately RM5 million to enhance its facilities, particularly water and food security.
Additionally, more investments will be made in energy-saving equipment such as solar panels, wind turbines, and electric vehicles (EVs).
Furthermore, there are also plans to increase tree planting to serve as carbon sinks.
Note that the current best practices in sustainable hospitality involve the hospitality industry’s better waste management and reduction.
This means hotels must take initiatives to use less plastic and disposable items, waste less food, and explore innovative recycling solutions.
Secondly, water conservation, whereby water-efficient fixtures, rainwater harvesting systems, and greywater recycling technologies are adopted to reduce water consumption without compromising guest comfort.
Finally, sustainable sourcing, local partnerships, and how leading hotels should prioritise procuring goods and services that meet ethical and environmental standards, including organic and locally produced items.
Hotels can reduce their carbon footprint by fostering local partnerships and supporting nearby businesses and communities.
When asked to elaborate on various sustainability initiatives, Wong said the resort is currently upgrading every room to have a larger internal garden with the edible landscape around the villas, watering from grey water and more rainwater harvesting, and underground tanks
and most villas have rainwater harvesting tanks.
“We are producing more organic food and creating more education programmes focusing on the environment and sustainability, especially for children. We are also planting more flowers and making our landscape more colourful.
“Our resort boasts 115 villas along a spacious 350-meter beachfront, set within an expansive 11.3-acre estate.
“We prioritise family education and provide healthy dining options. Unlike targeting the mass market, we cater to a more intimate experience,” Wong said.
When asked how the leadership philosophy influences the resort’s management, Wong said leadership is needed as sustainable concepts are still new in Malaysia.
“We train everyone on why and how. We recognise internal green champions. We have the training, documents, and videos to learn, and most importantly, I am teaching staff myself on the ground.
“Our main challenge is recruiting skilled staff who can grasp the principles of sustainable hospitality and possess a warm, friendly attitude.
“We are open to offering higher wages to incentivise productivity. Therefore, the ability to multitask is essential for survival and success in our industry,” Wong pointed out.
“My journey in greening and sustainability started nearly 50 years ago, and I pioneered ecotourism in the Asia Pacific.
“We are now partnering with the UN to spread our sustainable green practices and discoveries so more countries can learn from our work globally. The best way for capacity building.
“Our goal to be a sustainable green hotel school is almost there. We can show over 200 ways to save involving architecture, bioengineering, chemistry, natural science, biology and continuous research,” Wong said.
