The fundamental principle of a Sustainable Supply Chain (SSC) rests on collaboration between companies and their suppliers, and their willingness to link their aims and essential operational processes to create unique, international, market satisfying resources that will satisfy their customers and help them gain competitive advantage.
Companies from various sectors have come up with different strategies and tools to influence their suppliers towards better environmental and social practices. All these companies believe that no enterprise can exist independently, and the success of every enterprise depends on its supply chain partners. The nature of the strategy adopted (collaborative or forced compliance) depends upon factors such as the type of business, levels of competition, and size and influence of buyer and supplier businesses.
The action
The most basic action that a company can take is to develop its own environmental policy or any other document with which the company can communicate its environmental goals and expectations to its suppliers.
The next common approach to SSC is gathering information that indicates the suppliers’ environmental compliance status, and on the existence and status of suppliers’ environmental management systems and the type or quality of materials used by them.
Tour Operations and SSC
Tour operators provide holiday packages comprised principally of accommodation, transport, excursion/activity providers, ground handlers, and food and craft production. A distinction is here made between mass-market and specialist operators. Mass-market operators typically sell standard beach holidays based holidays in mainstream destinations, and specialist operators typically offer niche products based on specialised activities in less mainstream destinations.
It can be argued that sustainability in tourism depends strongly on the development of better linkages between supply and demand. As intermediaries in the supply chain, tour operators are in a position to influence destination management on the supply side, and consumers on the demand side.
This requires management of environmental, socio-economic and cultural issues through the supply chain. Environmental aspects include sustainable transport development and sustainable use of resources; reducing, minimising and preventing pollution and waste (e.g. solid and liquid waste, emissions to air); conserving plants, animals, ecosystems and protected areas (biodiversity); and conserving landscapes, cultural and natural heritage. Socio-economic and cultural issues encompass a number of aspects, including contribution to the economic development and the well-being of local communities; preservation of cultural identity; respect for human rights local communities’ and indigenous peoples’ rights.
Some operators have built supply chain initiatives on the production and distribution of local sustainable food and crafts, but some work with local suppliers to promote local sourcing. For instance, local sourcing is often a key part of the product, and it also features as part of a portfolio of tourist attractions for mass operators in excursions and promotion of local bars and restaurants.
Most large hotels that have worked with local food producers have found it requires constant supervision and commitment, and success is often linked to championing of local sourcing by hotel chefs. It may also require training and technical support and investment in order to gather supplies from different producers that meet the quality and quantity required.
The key aspects in SSC initiatives depend on good working relationships with suppliers, organisational cultures that are supportive of sustainability principles, and organisational resources to invest in sustainability. Initiatives to date have focused more on setting environmental, rather than socio- economic criteria, and industry-wide approaches play an important role in encouraging and supporting implementation of SSC.
The Benefits
So why might a business wish to apply a sustainable tourism supply approach – what are the principal benefits?
All supply chains can be optimised using sustainable practices. Sustainability in the supply chain encapsulates a number of different priorities:
- Environmental stewardship
- Conservation of resources
- Reduction of carbon footprint
- Financial savings and viability
- Social responsibility
Managing supply chains in a sustainable manner can help businesses in not only reducing their total carbon footprint, but also in optimising their end-to-end operations to achieve:
- Improved credibility, visibility and brand reputation
- Improved access to markets
- Greater operational effectiveness leading to cost savings and profitability
We have created a free online tool to help you develop. Our training tool was developed by and with the tourism industry. This free online training covers 11 modules to complete with short quizzes at the end of each module. This tool helps you to design your own strategy in relation to your individual business needs. All you need is an internet connection.
Click here to register and start your free online training today: http://smartour.dcnet.eu/
Marzena Reszka
References:
Davies, T. & Chaill, S. (2000). Environmental implications of the tourism industry. [Online] Available from: https://www.csu.edu/cerc/documents/EnvironmentalImplicationsTourismIndustry2000.pdf
BSR. (2003) Supplier Environmental Management. [Online] Available from: scholar.google.co.uk
Lippmann, S. (1999). Supply chain environmental management: elements for success. Environmental Management. [Online] 6 (2), 175-182. Available from: http://www.sciencedirect.com
Miller, G. & Twining-Ward, L. (2005). Monitoring for a sustainable tourism transition: the challenge of developing and using indicators. Oxfordshire: CABI Publishing.
Crotts, J., Aziz, A., & Raschid, A. (1998). Antecedents of supplier’s commitment to wholesale buyers in the international travel trade. Tourism Management. [Online] 19 (2), 127-134. Available from: http://www.sciencedirect.com/science/article/pii/S0261517797001040
Tapper, R. (2001). Tourism and socio-economic development: UK tour operators’ business approaches in the context of the new international agenda. International Journal of Tourism Research. [Online] 3, 351-366. Available from: http://onlinelibrary.wiley.com
TOI & CELB (2003). Supply chain management for tour operators: a handbook on integrating sustainability into the tour operators’ supply chain systems. Paris, Tour Operators Initiative, Center for Environmental Leadership in Business.
Useful links
https://blogs.staffs.ac.uk/business/2017/04/10/service-quality-in-tourism-the-road-less-travelled/
Project website – http://www.smartourproject.eu/
Twitter @tourismsu #SMARTOUR
Facebook page -Sustainable Tourism in Europe https://www.facebook.com/smartourproject
“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.”
Yes, David also needs to be successful and make a living, but he has a whole different approach to doing so which I believe Goliath can learn from.
At Staffordshire University, we are committed to helping students maximise their employability and ultimately finding their dream graduate job, by offering a range of career-related events. In particular, GEW is an annual event at Staffordshire University that brings together a range of industry leading employers on campus during which students can meet and network with employers to find out about employment opportunities. Organised specifically for students, GEW and 
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It’s really hard on a busy shift when we have to serve a guest, answer the phone and close the fridge door all at the same time! This is why is it harder than ever to actually see rather than just look! Guest have their own expectations and we have to try and surpass these without even knowing what they are! When I see a restaurant that has dirty plates on the tables, I think wow they’ve been busy. But others might see- staff aren’t being very efficient. Expectations and perceptions are different and very hard to manage.
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