In this section, we provide valuable tools which have been developed in Futouris projects and which foster a more sustainable performance of the tourism industry.
Guidance On The Reduction Of Single-Use Plastic
Worldwide, up to 8 million tons of plastic waste go into the oceans each year. The tourism industry is not only affected by the impact of the high volume of plastic, but also contributes to the generation of plastic waste.
In the frame of its industry project "Plastic-free holiday on Baearic Islands" Futouris has created a guidance on how to reduce (single-use) plastic together with Travel Without Plastic and Save The Med. The guidance supports hotels and tourism businesses in finding more sustainable alternatives to most-common used single-use plastic products such as plastic water bottles, straws, cutlery or cups.
Food Waste Reduction on Cruise Ships Implementation Guide
Avoiding food waste is an important aspect of sustainable tourism. Studies on the extent and location of food waste on cruise ships have not been conducted yet.
As part of the TUI Care Foundation's engagement at Futouris, TUI Cruises has teamed with United Against Waste e.V. to examine the potential for avoiding food waste aboard the Mein Schiff fleet and to publish the results in an implementation guide.
Sustainable Food Manual
Sustainable food, its origin and production play an increasing significant role for consumers. Tourists care for regionally and organically grown products, fair wages and avoiding food waste. In the common focus topic "Sustainable Food", Futouris members companies are strongly committed to promote the positive impacts of food production since fall 2015. The result of this commitment is a comprehensive and detailed manual. The manual is a beneficial tool for tourism service providers to develop, implement and market a local and sustainable food offer.
Water Management Manual
How can hotels improve their water management? The Water Management Manual is the response to this question. The manual has been developed by Futouris in cooperation with Thomas Cook in the project “Precious Water”. Effective measures to reduce the water consumption in hotels are, among others, to improve the technical equipment of guest rooms, to reuse towels and linen, to use water-efficient irrigation methods for the gardens and a less water-consuming food offer (e.g. local or vegetarian offer).
Sustainable Food Guest Communication Manual
In close cooperation with its members companies, Futouris has developed 14 communication instruments to enable hotels and restaurants to communicate their sustainable food offer to guests. Food labelling instruments and food pickers, among others, were developed to promote the consumption of local food and to raise awareness for avoiding food waste. All instruments can be easily downloaded via the Manual – free of charge.
KAZA online map
This online map provides an overview of the “sustainable lodges” in the Kavango-Zambezi Transfrontier Conservation Area (KAZA) for product managers of tour operators and individual travelers. The tool is the result of the KAZA industry project, in which all Futouris member companies were involved, and serves as a valuable resource when it comes to researching accommodations and planning travel itineraries in the region.
You can find the map here.