Food Tourism as Green Travel

Skift grip

Hello from Skift. It’s Monday, April 22 in New York. Here’s what you need to know about the travel industry today.

Rashaad Jordan

Today’s edition of Skift’s daily podcast examines hotel developers innovating in already popular markets, new unionization pushing tourism into startup airlines, and the greener benefits of food.



Episode Notes

In these days of trying to avoid masses of people, it seems almost counter-intuitive for a hotel developer to look for opportunities in dense urban areas. But that is exactly what is happening. Developers have revealed plans over the past two weeks to open new properties in Honolulu, Hawaii, Chennai, India and Times Square in New York. Hospitality Editor Sean O’Neill reports that developers have found innovative approaches to hotel development in this week’s early check-in.

One strategy cited by O’Neill is building a hotel as part of a mixed-use neighborhood, as he writes that developers often gain ground in tourist hotspots when they can help create new neighborhoods. . One such property is the Renaissance Honolulu Hotel, which will be part of a $500 million sister hotel and condominium development in Hawaii’s capital. Elsewhere, the Indian Hotels Company has announced it will build a luxury hotel in Chennai as part of a development including housing.

Then, the global commemoration of Earth Day on Friday once again shone a light on sustainability issues around the world. But as consumers around the world seek greener means of transport, what are travel companies doing to make the industry more sustainable? Contributor Mary Ann Ha reports that companies are turning to the popular food tourism sector to make their operations greener.

As Ha writes, plant-based climate meals generally have a much lower impact than animal products, travel companies on reducing the carbon footprint of their trips strive to offer. customers with greener food options. Australian tour operator Intrepid Travel is one of them, offering a series of trips called Vegan Real Adventures that taps into the growing number of people interested in veganism.

Susanne Etti, Intrepid’s global environmental impact manager, credits the 2020 emissions reduction target she has set for driving the company to decarbonize travel. She added that some guests on these tours have been inspired to incorporate more vegan food into their diets upon returning home.

We end today with an overview of efforts to create unions at two US airline start-ups. Avelo Airlines and Breeze Airways – both of which launched last year – face organizing effortsreports contributor Ted Reed.

Although Reed writes that start-up carriers say they expect to avoid unionization for a few years, major unions in the airline industry have already begun organizing efforts at Breeze and Avelo. The Air Lines Pilots Association filed April 7 to represent Breeze’s 69 pilots while the Association of Flight Attendants won an election earlier this month to represent Avelo’s cabin crew.

Reed writes that both of these organizations are committed to ensuring that commercial aviation remains one of the most unionized industries in the United States. Between 80% and 85% of the workforce of three of the largest American airlines – American Airlines, Southwest Airlines and United Airlines – is unionized.