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Hugh Felton Sustainable Tourism Executive – ABTA

Hugh Felton Sustainable Tourism Executive – ABTA. Creating Memorable Stays Making food and accommodation count. Creating Memorable Stays: Making food and accommodation count Hugh Felton, Sustainable Tourism Executive, ABTA.

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Hugh Felton Sustainable Tourism Executive – ABTA

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  1. Hugh FeltonSustainable Tourism Executive – ABTA Creating Memorable Stays Making food and accommodation count

  2. Creating Memorable Stays: Making food and accommodation countHugh Felton, Sustainable Tourism Executive, ABTA

  3. Do food and accommodation count when it comes to sustainability in customers eyes? In short, YES • 81% attach value to a range of village restaurants serving local specialities • 72% wanted supermarkets and shops that sell local produce • 74% of respondents wanted accommodations that served locally sourced food • 60% wanted locally run and owned accommodations

  4. However….the challenge Customers told that sustainable tourism was: CO2 / recycling / green certification (75%) Local shops + businesses (50%) Local cuisine (38%)

  5. What this tells us Messages around experience enhancing and value delivery elements of sustainability aren’t reaching consumers DESPITE THIS Consumers are currently attaching more importance to better experiences and better value than ever before

  6. An Opportunity It’s not all doom and gloom 10 times as many people said they totally understood what responsible tourism meant

  7. Reaching consumers

  8. The Bigger Picture Framework for managing sustainability, including: Organisation, Reporting and Management Minimising Environmental Impacts Treating People Fairly Social & Community Issues

  9. Travelife Criteria • “Does the business actively choose local suppliers of good and services?” • “Does the business actively choose locally produced goods in preference to imported ones wherever possible?” • “Does the business promote local products and services to guests by recommending guides, restaurants, markets, craft centres?”

  10. Food and accommodation can deliver a strong sustainability success for winter-sports holidays Consumers want local but don’t associate this with responsible necessarily Industry can work to start to place consumer emphasis on the experiential sustainability elements – start creating memories around responsible tourism In doing so, there’s a win for the customer experience – we’re now seeing a direct correlation between customer experience and good satisfaction results Conclusions

  11. QUESTIONS Creating Memorable Stays Making food and accommodation count

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