Sustainable Tourism - Irene Millar
Single-use plastic (SUP) is a global hot topic, so much so, that ‘single-use’ has been named word of the year by Collins Dictionary. The theme for this year’s World Environment Day was beating plastic pollution. Governments are banning SUP. Studies show that five countries in Asia are responsible for 60% of plastic waste in our oceans, and public momentum is growing for manufacturers to find alternative materials.
ON THE BAN WAGON
How is this momentum impacting the travel industry? The good news is that independent and international hotel chains are banning SUP.
Plastic straws are the biggest single contributor to the SUP epidemic. Singapore uses an average of 2.2 million straws every day! Around the region, hotels are doing their bit to help stem the tide of this insidious material. In October, Resorts World Sentosa (RWS) began eliminating plastic straws in in Singapore. Biodegradable straws are available and RWS anticipates eliminating three million plastic straws a year.
REPLACING PLASTICS
Avani Hotels and Resorts has announced that recyclable or biodegradable straws have replaced plastic in all its hotels and resorts. In Hong Kong, restaurants and bars at The Murray use 100% biodegradable straws made from potato starch.
By July 2019 Marriott International will have removed all plastic straws and stirrers from its properties. The Andaman Langkawi, of Marriott’s Luxury Collection, is ahead of this date as in September it replaced all plastic straws with locally sourced wheat straws. Newly opened, The Westin Maldives Miriandhoo has implemented a zero plastic consumables policy. Guests are encouraged to refill glass water bottles and room amenities are plastic-free using ceramic, paper and wood instead.
When you venture into any Hyatt, straws and stirrers will only be provided on request. If you feel the need for a straw or stirrer, you will be provided with an eco-friendly alternative to plastic.
SUP MEETS ITS MATCH
The Grand Hyatt in Singapore, that is constantly finding innovative and sustainable approaches, has gone well beyond replacing plastic straws and stirrers. I caught up with my favourite sustainability friendly Director of Culinary Operations, Lucas Glanville and his colleague Jerome Pagnier, Director of Food & Beverage, in Singapore. They outlined ways they are replacing SUP. 2017 was the year that SUP met its match in Lucas and Jerome. They started the journey converting SUP items into bio-degradable or reusable alternatives. The conversion started with plastic pens, plastic straws, plastic stirrers and evolved to takeaway containers/packaging, takeaway cutlery and bags as well as plastic rubbish bags.
This year they have turned their focus on eliminating plastic bottles used in events and a replacement for cling-film. This is an interesting initiative as cling-film is a heavily relied upon material in hotel kitchens. They have a two-prong approach. In the short term they have switched to reusable containers. Simultaneously, the hotel is collaborating with Nanyang Technological University to develop a compostable version of cling-film made from plant waste.
Jerome reports that as a result of their efforts employees have embraced the idea of reducing waste in their daily lives. “There is an increasing number of associates who are truly engaged with the subject and are making changes such as bringing their own bottles and cutlery to work.”
NO NEGATIVES
I know some hotels are reluctant to not provide straws as it may impact guest experience. I was therefore delighted when Jerome advised that they haven’t received any negative feedback from guests. In fact, some guests don’t even notice the change.
Further good news is the signing of the Phuket Pledge. This is a commitment to reduce SUP with the aim of eradicating it in all hotels and resorts in Phuket. The Pledge was signed by leading hotels and tourism groups in September and it creates a blueprint for other islands in the region to follow.
As these hotels demonstrate, there are options to SUP. The collective impact of changing to alternative materials will be an impressive reduction in SUP. As travellers, we can choose to stay in hotels that use replacements to plastic, we can say no to SUP items and we can encourage establishments we frequent to join the growing movement to rid us of this invasive and deadly material.
THE BATTLE AGAINST SINGLE USE PLASTICS IS SPREADING THROUGHOUT THE WORLD WITH HOTELS AND RESORTS LEADING THE WAY, WRITES IRENE MILLAR.