Jonathan Birch is Creative Director at the SEO and digital marketing agency Glass Digital. With eight years' worth of industry experience, he knows a thing or two about devising the perfect marketing campaign for a particular business. Here, he shares his expert tips for promoting eco-friendly hospitality businesses.
Customer demand for climate change and for all industries to play their part is at an all-time high. Society is changing, their values are changing, and those that align their business to their customer values ahead of the rest, stand to become more successful. So what are you doing, at your hotel or restaurant, to commit and run a greener business?
Diners basing their restaurant choices on sustainability is such a huge question right now, and it is easy to rush to the wrong conclusions.
Climate change is becoming a more important issue every day, especially when it comes to customers finding and choosing a restaurant. Restaurants must be taking every step they can to reduce their environmental, especially if they want to reach more customers and increase profit.
Sustainability - “the quality of being able to continue over a period of time, causing little or no damage to the environment, the idea that goods and services should be produced in ways that do not use resources that cannot be replaced and that do not damage the environment.”
Climate change is, and has been for some time, a huge issue facing our planet. Every day we are learning more and more about the impact our practises as a population are having on the environment, and we constantly have to think of new and innovative ways to play our part and do what we can to reduce our carbon footprint.
In 2017, 400,000 plastic straws were used in two weeks at Wimbledon. It's great that none were used in the last couple of years, but what about all the other single-use plastic that restaurants and hospitality venues use?
According to ‘The Caterer’ magazine “a staggering 3.3 million tonnes of food waste from hotels, restaurants and bars goes into landfill sites every year, with probably the same amount being discarded by hospitals, schools and other mass catering outlets”.