The call for sustainability has evolved from a buzzword into a defining principle of modern business practices—especially in the hospitality sector. With tourism bouncing back after COVID-19, travelers are not only seeking memorable experiences but also expect the brands they engage with to uphold environmental and social responsibility.
In India, this transformation is well underway, led by proactive efforts from industry bodies like the Federation of Hotel & Restaurant Associations of India (FHRAI) and the National Restaurant Association of India (NRAI).
1. Why Sustainability Matters in Hospitality
The hospitality industry is a significant consumer of energy, water, and natural resources. According to the United Nations World Tourism Organization (UNWTO), hotels contribute up to 20% of tourism’s total environmental impact. This puts immense pressure on the industry to implement sustainable solutions across operations—from kitchens to guestrooms to outdoor landscaping.
Beyond environmental reasons, sustainability aligns with growing consumer demand. A report by Booking.com reveals that 81% of global travelers want to stay in sustainable accommodations, and a substantial portion are willing to pay more for them.
2. Leading Sustainable Practices in Indian Hotels and Restaurants
Indian hospitality businesses are pioneering changes that impact both the environment and their profitability. Here are key practices:
- Energy Efficiency
- Hotels are switching to LED lighting, energy-saving HVAC systems, and solar-powered heating solutions.
- For example, ITC Hotels has emerged as a global leader, earning LEED Platinum ratings for its commitment to sustainability and energy efficiency.
- Hotels are switching to LED lighting, energy-saving HVAC systems, and solar-powered heating solutions.
- Water Conservation
- Drip irrigation, low-flow fixtures, rainwater harvesting, and greywater recycling are becoming standard.
- Some resorts in Rajasthan have cut their water usage by 30–40% just by redesigning plumbing systems.
- Drip irrigation, low-flow fixtures, rainwater harvesting, and greywater recycling are becoming standard.
- Zero-Waste Kitchens
- Restaurants are adopting practices to reduce kitchen waste, from composting to innovative nose-to-tail and root-to-stem cooking.
- Partnering with local NGOs, some chains now redirect surplus food to feed underprivileged communities.
- Restaurants are adopting practices to reduce kitchen waste, from composting to innovative nose-to-tail and root-to-stem cooking.
- Eco-Friendly Infrastructure
- New hospitality projects emphasize green architecture, using recycled building materials and certified eco-friendly designs.
3. FHRAI’s Role in Sustainability Promotion
The FHRAI has gone beyond advisory to active advocacy:
- Sustainability Handbook: Published in collaboration with its Centre of Excellence, this resource offers hotels step-by-step solutions to reduce their environmental footprint.
- Strategic Partnerships: FHRAI recently partnered with the Sustainable Hospitality Alliance to implement a roadmap toward net positive hospitality—where businesses give back more to society and the environment than they take.
- Events and Training: The “Travel for Life” Tourism Sustainability Summit, hosted by FHRAI, brought hoteliers and policymakers together to align on climate action goals, green building standards, and sustainable tourism.
4. NRAI: Advocating Sustainability in Restaurants
The NRAI has mobilized thousands of restaurants to adopt responsible practices:
- Plastic-Free Dining: After lobbying against single-use plastic, many restaurants now use biodegradable or reusable cutlery and packaging.
- Farm-to-Table Movement: Emphasizing traceability and reduced food miles, many eateries source directly from organic farms and regional producers.
- Sustainable Menus: Menus are shifting toward plant-forward cuisine, reducing the environmental burden of meat-heavy diets and appealing to health-conscious diners.
- Waste Audits: Some leading restaurants perform quarterly waste audits to track and reduce food and packaging waste.
5. Case Study Highlights
- The Fern Hotels & Resorts, a leading eco hotel chain in India, operates over 90 properties that follow stringent eco-standards. Many of their hotels have earned Green Certifications from the Ecotel group.
- Oberoi Hotels focus on biodegradable amenities, electric transport vehicles for staff, and have even designed their spas to work with minimal water and energy use.
- Impresario Entertainment & Hospitality, the parent company of Social and Smoke House Deli, has adopted waste segregation, sustainable packaging, and solar panels in multiple outlets.
Conclusion
India’s hospitality sector stands at a critical crossroads—one where environmental responsibility and business innovation must go hand-in-hand. By embracing sustainability, hotels and restaurants are not only reducing their carbon footprints but also building future-ready brands.
Organizations like FHRAI and NRAI are playing a pivotal role in accelerating this shift by offering guidance, partnerships, and resources. As the industry continues to adapt, sustainability will not be a choice—it will be the standard.
