In his book, Sustainability, Social Responsibility and Innovations in Tourism and Hospitality, H.G. Parsa says sustainability is no longer an option in the tourism and hospitality industry. Parsa is a professor of hospitality management at the Knoebel School of Hospitality Management.
“The tourism-hospitality industry has a moral obligation to show leadership in sustainability and corporate social responsibility,” Parsa says. “This is not just a trend, it is a reality and companies that do not adopt sustainable practices will struggle to sustain in the future.”
Parsa edited the book that highlights 15 research papers on tourism and hospitality businesses around the world. Examples include:
- Could luxury resorts in Bali, Indonesia create a competitive advantage by going green?
- How Spain needs to address its environmental coastal problems to ensure it remains a top tourist destination.
- Does the “slow tourism” movement have potential? Just like the slow food movement involves a commitment to locally-grown food, away from fast food, can the “slow tourism” model entice visitors to thoroughly connect with local life?
- Researchers analyze three resorts and hotels in the Seychelles, an island off the coast of Africa, to see if their conservation programs help or hurt their businesses.
- The process Ruby Falls in Tennessee took to be sustainable and improve the visitor experience.
Parsa, who earned his Ph.D. in hospitality management, is the editor of this new book by Apple Academic Press Inc. The hospitality-tourism industry is the second largest employer in the world with one in 11 jobs related to tourism and over 1 billion tourists contribute to more than $1.3 trillion in exports. The industry makes a large economic, social, environmental and cultural impact in the global business.