Eve Tedja explores Indonesia’s hotels and resorts to find out how sustainable initiatives and green practices are essential in redefining the future of hospitality.
Setting a placard and asking guests to reuse their towels used to be enough to earn a green credential for most hospitality establishments. Today, that good practice has proven insufficient, as awareness about the increasing perils of climate change and the complexity of sustainability are raised by a rising number of eco-conscious travellers.
As the frequency of international travel increases every year, so does the environmental impact awareness of making greener travel choices. According to the recent Sustainable Travel Report from Booking.com, 87 percent of global travellers want to travel sustainably. Almost half of the travellers express their wish to stay in eco-friendly accommodations to help reduce the environmental impact, have a locally relevant authentic experience, and feel good about their choice of accommodation.
Indonesia received 14.04 million foreign visitor arrivals last year. That number is about to change as the government aims to attract 20 million visitors a year by 2019. With the projected amount, there is an even stronger reason to reduce the negative impact of tourism and, instead, ensure that it benefits the environment and its community. After all, sustainable travel is defined by how hotels and resorts are making conscious decisions to integrate the three P’s – Planet, People, Profit – holistically into every part of their operations.
Every drop counts
This story is from the July 2018 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2018 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..