This textbook provides students with the theory and practical steps for actioning sustainable strategies in tourism, hospitality and events. Sustainability in Tourism, Hospitality and Events offers a comprehensive and accessible approach to sustainability principles to help transform the industry. This book provides a guide on how to implement sustainable practices in hospitality and event venues, ranging from the eradication of plastic packaging and the minimization of food waste, to how to create low-carbon menus and local food sourcing strategies. It explores how concepts such as the circular economy, regenerative hospitality and carbon neutrality can support tourism, hospitality and events businesses to embody sustainable practices in everyday operations. This book looks at the challenges and opportunities that are unique to the industry, and includes real-world examples from Emerald Luxury Cruises, the Michelin Star Pig Restaurant and Hotel, Suffolk's Latitude Festival and the 100% Pure New Zealand campaign. With practical insights from the authors' experiences of working in sustainability and the hospitality and events industry, this book will empower a new generation of professionals to prioritize environmental and social responsibility in their decision-making processes. Sustainability in Tourism, Hospitality and Events includes in-text learning features such as learning outcomes, best practice tips from industry leaders and reflective questions to help students apply sustainability theory to practice. It is supported by online resources of PowerPoint slides, videos and additional reflective questions and real-world examples.

This textbook is ideal for students taking modules on Sustainability in Tourism, Hospitality and Events, and professionals implementing sustainable practices.