The practical examples of how sustainable development goals can be integrated into the daily operations of hotel businesses were discussed at an event organized by the Near East University Faculty of Tourism at the Concorde Tower Hotel.
The Near East University Faculty of Tourism has undertaken a significant initiative to strengthen the understanding of sustainability in the hotel industry. At the event titled “Sustainability and Integration of Sustainable Development Goals in Hotel Businesses” held at the Concorde Tower Hotel, the Dean of the Near East University Faculty of Tourism, Prof. Dr. Nesrin M. Bahçelerli, gave a presentation to hotel employees.
Prof. Dr. Nesrin M. Bahçelerli, from Near East University, which is ranked 43rd globally by Times Higher Education, a London-based international higher education ranking organization, in terms of its effectiveness in line with the United Nations Sustainable Development Goals, emphasized in her presentation that the United Nations Sustainable Development Goals are not only globally defined goals. They also contain concrete aspects that sectors and companies can directly implement in their own fields of activity. The training, carried out in a participant-focused and interactive format, addressed how these goals can be integrated into the daily operations of hotel businesses. Topics such as energy efficiency, effective use of resources, environmental responsibility, and social sustainability were explained in detail through examples from the sector.
Prof. Dr. Nesrin M. Bahçelerli emphasized that the main objective of the event was to raise awareness among hotel employees regarding sustainability and sustainable development goals, and stated that it is crucial for this awareness to be reflected in the overall corporate structure of businesses through the employees. Prof. Dr. Bahçelerli noted that addressing the sustainability approach with its environmental, economic, and social dimensions will improve the service quality of hotel businesses and contribute to their long-term competitiveness.
Sustainable practices provide a long-term competitive advantage, not a cost factor.
In her presentation, Prof. Dr. Nesrin M. Bahçelerli addressed the concept of sustainability specifically within the tourism and hotel industry, emphasizing that sustainability should be evaluated on the basis of protecting environmental resources, providing economic benefits without harming local culture and social structure, and considering the needs of future generations.
Prof. Dr. Bahçelerli, noting that the Sustainable Development Goals, adopted by the United Nations and defined within the framework of the 2030 Agenda, offer a holistic roadmap, emphasized that clean water and sanitation, affordable and clean energy, decent work, accountable production and consumption, and climate action goals are particularly important for hotel businesses. In the presentation, Prof. Dr. Bahçelerli stated that these goals can be implemented in hotels through department-based practices. She shared examples of sustainability that can be applied in housekeeping, kitchen and food and beverage services, technical services, and purchasing units. Topics such as energy and water conservation, waste management, use of local products, and increased employee well-being were presented through concrete applications.
Prof. Dr. Bahçelerli emphasized that sustainability is not a cost factor for hotels, but a strategic investment that provides a long-term competitive advantage, and stated that international certification systems also play an important role in improving the environmental and social performance of businesses. The presentation concluded with the message that sustainability can only be achieved through the participation of all stakeholders.
