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Fiona Houchin Industry Programmes Officer – Travel Foundation

Fiona Houchin Industry Programmes Officer – Travel Foundation. Creating Memorable Stays Making food and accommodation count. THE TRAVEL FOUNDATION. Responsible Skiing Conference Wednesday, 31 st October 2012. FIONA HOUCHIN – Industry Programmes Officer. THE TRAVEL FOUNDATION.

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Fiona Houchin Industry Programmes Officer – Travel Foundation

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  1. Fiona HouchinIndustry Programmes Officer – Travel Foundation Creating Memorable Stays Making food and accommodation count

  2. THE TRAVEL FOUNDATION Responsible Skiing Conference Wednesday, 31st October 2012 FIONA HOUCHIN – Industry Programmes Officer

  3. THE TRAVEL FOUNDATION • Protect & enhance the environment • Improve the well-being of communities in destinations • Programmes in destinations • Develop tools, provide resources and training • The projects fit our themes: • People and Livelihoods • Environment • Industry Practice • Greener Snowsports • Responsible Skiing • snowcarbon.com • Ski Club of Great Britain • Respect the Mountains • Much Better Adventures

  4. CREATING MEMORABLE STAYS • Making food and accommodation count • Great holidays • Quality • Partnerships • Accommodation & Après Ski • Communication • Case Study

  5. RESPONSIBLE TOURISM Great Holidays • Resort ambiance, accommodation & beautiful scenery Responsible Tourism • Protects & enhances the environment • Improves well being of destination communities • Improves experiences for visitors • Benefits to business which include: • Improving efficiency/reducing cost • Risk Management • Engaging staff • Gaining competitive advantage • Meeting emerging consumer trends • Protecting essential resources

  6. QUALITY What is quality? • Unique, authentic experiences • Industry providing what the consumer wants • Raised awareness creates the demand

  7. PARTNERSHIPS • National and International • Local community • Industry working together Wider Partnerships • Other accommodation providers • Resort • Tourist Board

  8. PARTNERSHIPS • Accommodation & Food • Are there existing partnerships? • Create understanding • Do business differently • Daily operation and routine • Seasonality

  9. ACCOMMODATION & APRÈS SKI • Self-catering • Where to buy local food? • Farmers markets/veg boxes • Local wine • Shopping service • Information about where your food comes from • Creating an experience • Reducing carbon emissions • Hotel • Traditional menus • Theme nights • Meet the farmer • Purchasing practices • Appoint a champion • Catered chalet • Training for chalet staff • Cookery demonstrations • Classes with traditional recipes

  10. COMMUNICATION • With customers • Feature local products and services, events, traditional food • Tour operators – in welcome packs & briefing • Self-catering – shelving & welcome packs, in kitchen • Hotels – pin boards, room cards, information in room • Catered chalet – through staff • With staff & local partners • Ask staff for ideas & introduce awards • Provide feedback to show results • Invite partners to see progress • IN ALL CASES • it is crucial that we protect the tourism industry’s key resource • the destination!

  11. CASE STUDY • One of Chamonix's longest running chalet operators • First chalet open in 1985 • New staff are trained pre-season • Interest in local food • Food eco-credentials • Keep chickens • Veggie garden in the summer • Jam which is offered for B&B guests • Offer ‘organic/locally produced’ products for catering service • Ham, cheese, meat, lake fish from Lac Leman and free range eggs

  12. GREENER SNOWSPORTS www.thetravelfoundation.org.uk Available online today from the Travel Foundation’s website www.thetravelfoundation.org.uk

  13. MAKINGA WORLDOF DIFFERENCE JOIN IN www.thetravelfoundation.org.uk

  14. QUESTIONS Creating Memorable Stays Making food and accommodation count

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