1 Introduction

Part 1: The Theory of Responsible Business

2 The reasons for doing good

3 Defining good – the principles of responsible business

4 Good in the context of hospitality

Part 2: The Environment

Principle 1: Avoid wasteful use of resources and protect and, where possible, improve the environmen

Principle 2: Prepare for the (un)expected

Principle 3: Develop products that are responsible and can be operated responsibly

Part 3: People and communities

Principle 4: Develop mechanisms to take full account of the views of people and communities

Principle 5: Embed responsible business practices throughout the supply chain

Principle 6: Engage employees and customers in actions that support environmental, economic and soci

Principle 7: Contribute to the development of public policy that promotes environmental, social and

Part 4: Fairness and transparency

Principle 8: Define responsible business values and communicate good practice

Principle 9: Build trust through transparency

Part 5: Leadership and Future Directions

Principle 10 : Take responsible business to the heart of the company

5 A Faustian bargain?

Afterword

Glossary of terms

List of acronyms

Index

Figure 1: We would need five of these to sustain a global population living at US standards

Figure 2: Food accounts for almost one quarter of the ecological footprint

Figure 3: The responsible business lingo

Figure 4: Where tourism and hospitality meet

Figure 5: The evolution of the responsible business concept

Figure 6: Doing good – business attitudes towards responsibility. Adapted from Hollins (n.d.)

Figure 7: The emergence of responsible hospitality

Figure 8: McDonald’s keep responsible business at the forefront of customers’ minds

Figure 9: Social and environmental criteria integrated into IFC Investment Decisions

Figure 10: Growth depends on the burgeoning middle class

Figure 11: The main inputs and impacts of hospitality businesses

Figure 12: Average energy consumption in a full service restaurant, USA.

Figure 13: Number of leading hospitality businesses with a commitment to reducing carbon emissions o

Figure 14: Using energy monitoring data to manage consumption within Accor (UK and Ireland) hotels

Figure 15: Carbon emission reductions at apetito

Figure 16: Water consumption benchmarks developed by SydneyWater for restaurants. This study also pr

Figure 17: In-house benchmarks for water used by Scandic Hotels

Figure 18: Water – a cause for concern

Figure 19: Typical waste compositions from different UK profit sector hospitality establishments

Figure 20: The waste minimisation hierarchy

Figure 21: Green Start Benchmarking and Reporting System

Figure 22: Areas under water stress

Figure 23: Hospitality businesses making explicit reference to climate change adaptation within webs

Figure 24: Does the company integrate sustainability issues into design criteria for new build and r

Figure 25: The pressures that engage businesses in responsible choices at new product design and ope

Figure 26: TUI Travel’s publish their own guidelines for sustainability in hotels. (www.tuitravelp

Figure 27: CERES recommendations for stakeholder dialogue.

Figure 28: Defining stakeholders – the case of Sodexo

Figure 29: Green House Gas emissions from food

Figure 30: The steps in engaging suppliers in responsible business initiatives.

Figure 31: Hospitality businesses that actively seek to engage suppliers in responsible business ini

Figure 32: Unilever approach to driving supply chain efficiencies and reducing impacts

Figure 33: Hospitality businesses with a code of ethics for suppliers vis-à-vis employment conditio

Figure 34: Engaging employees in doing good. Adapted from UNEP Finance Initiative, p5

Figure 35: A typical structure for delivering responsible business programmes in the hospitality sec

Figure 36: Businesses claiming to train staff in responsible business issues

Figure 37: Customers would prefer to buy from companies with a commitment to environmental responsib

Figure 38: Actions speak louder than words. Global retail consumers segmented by willingness to pay

Figure 39: Policy Instruments for sustainable consumption

Figure 40: Responsible business ambitions need to link to tangible actions with reach across the com

Figure 41: The prevalence of reporting among hospitality companies

Figure 42: The range of issues covered in responsible business reports published by 14 hospitality b

Figure 43: Sample board structure for dealing with responsible business issues