The aim of this joint project is to support hotels across Europe in developing and implementing active climate management for their operations.
Projekttyp: Sustainable Travel Offers
Climate-friendly product design for tour operators
The “Climate-Friendly Product Design” project as part of the BMWK’s LIFT Transformation Program aims to develop instruments and training programs with partners from science and business in order to integrate the criterion of climate impact more closely into the product development and management of tour operators.
A “nudge” towards sustainability
How can travelers be motivated to travel more sustainably? The joint project between Futouris and Tourism Ireland Germany is intended to provide answers to this question. A concept for using effective “nudging” methods to successfully communicate susttyainable travel offers in Ireland will be developed and tested in practice.
STAY FAIR – making sustainably certified accommodations visible
With the help of the STAY FAIR attribute, Amadeus, in collaboration with Fairweg, makes sustainably certified accommodations visible in the amadeus sales channels, making it significantly easier for travelers to find suitable accommodations.
Sustainable Finland: Successful communication for sustainable travel in Ruka-Kuusamo
Visit Finland’s vision is to be the world’s leading sustainable travel destination. But how can potential travelers to Finland be made more aware of the existing sustainable offers so that they book them preferentially?
These questions will be answered as part of the joint project.
Sustainable Food: Reduction of food waste in Spain
The Schauinsland-reisen project takes up the findings and measures from the Futouris industry project “Sustainable Food” and carries them into the R2 hotels in Spain. After training employees on the topic of “sustainable food,” the focus is placed on reducing food waste.
Avoiding food waste in Mediterranean region
Together with the waste analysis tool developed by United Against Food Waste, the food waste generated in participating hotels was measured in order to develop recommendations for more responsible food handling.
Local & sustainable: Measures for the responsible handling with food
The aim of FTI’s project was to increase the awareness and knowledge of hotel employees on the topic of “sustainable food” and to reduce food waste in the group’s Meeting Point hotels.