{"id":281,"date":"2025-07-30T14:52:26","date_gmt":"2025-07-30T14:52:26","guid":{"rendered":"https:\/\/manoterra.net\/?page_id=281"},"modified":"2025-09-01T09:04:31","modified_gmt":"2025-09-01T09:04:31","slug":"hotellerie-et-tourisme","status":"publish","type":"page","link":"https:\/\/manoterra.net\/en\/hotellerie-et-tourisme\/","title":{"rendered":"Hotellerie et tourisme"},"content":{"rendered":"
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HOTELS AND TOURISM<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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Context and challenges\n<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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The resource-intensive hotel industry is now at a turning point: it accounts for almost 1% of global CO\u2082 emissions and uses an average of 250 litres of water per night per guest. Hotels must manage large volumes of waste (single-use plastics, textiles, food packaging) while maintaining impeccable service. In terms of energy, heating, air conditioning and lighting weigh heavily in the carbon bill; the integration of smart management systems (BMS), heat pumps and renewable energies is becoming essential. It is also a question of constructing buildings that meet the most ambitious standards in terms of materials used (reuse, materials with a low environmental impact) and making these infrastructures real carbon sinks (use of wood). Biodiversity and water quality are threatened by soil sealing and pollution from grey water. In addition, tourist mobility \u2013 planes, rental cars and road transport \u2013 accounts for 77% of tourism's carbon footprint, 41% of which comes solely from air transport. Finally, hotel food also contributes to climate change: global food waste generates greenhouse gas emissions, a significant part that is largely due to buffets and collective catering services. These dimensions \u2013 construction, transport and food \u2013 must be integrated into energy efficiency, low-carbon mobility and circular waste management strategies to reconcile customer experience and environmental responsibility.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"H\u00f4tellerie\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Key figures<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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12%<\/strong>
\nof global emissions driven by tourism\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"empreinte\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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250 Liters<\/strong>
\nAverage water consumption for an overnight stay\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"gestion\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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1.2 kg<\/strong>
\nWaste per person
per night<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Biodiversit\u00e9\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Sources : An environnement, Eurostat, Made Blue foundation, ADEME<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"H\u00f4tellerie:\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Our support<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Define the levels of pressure exerted on your environment<\/strong><\/p>\n

Our support begins with a holistic mapping of your environmental footprint, where the analysis goes beyond the water and energy consumption of hotel buildings to encompass all your activities. We measure not only your heating, air conditioning and lighting usage, but also the pressure exerted by the catering industry (waste, food supply) and the mobility of your customers (air transport, shuttles, rental vehicles). This phase allows us to quantify your CO\u2082 emissions, water withdrawals and impacts on local biodiversity \u2014 soil sealing, greywater discharges, ecosystem disturbance \u2014 in order to precisely target your main \"hot spots\".<\/p>\n

Analysing your vulnerability to climate change<\/strong><\/p>\n

We carry out studies of climate risks and transition issues, for example, drought episodes affecting your water reserves, heat waves affecting air conditioning, the risk of flooding of your infrastructure, but also regulatory changes (carbon tax, energy performance standards) and changes in customer expectations (low-carbon tourism, etc.). responsible food). This scripting work highlights the vulnerabilities of your model and, at the same time, the opportunities for differentiation \u2014 for example, by developing \"zero-carbon stay\" offers or by promoting your agro-ecological commitments in catering.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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To look at the value chain and its partners<\/strong><\/p>\n

from the sourcing of building materials and technical equipment (heat pumps, automated management systems) to daily hotel services (bio-labelled linen, sustainable welcome products), not to mention the logistics of food purchases and waste recycling. Thanks to traceability protocols and prioritization matrices, we identify levers with high potential \u2014 closed water loops, short circuits for cooking, pooling of transport, reuse of materials \u2014 while preserving your operational excellence. We engage all your suppliers in an environmental approach that promotes the resilience and sustainability of your activities.<\/p>\n

Communicate on your sustainable commitments<\/strong><\/p>\n

we help you structure robust extra-financial reporting, by transforming your key indicators \u2013 water per night, CO2e scope 1 to 3, volumes of waste recovered, share of local purchases \u2013 into dashboards and narratives that comply with CSRD, CDP, GRI standards and green taxonomies. This will give you a ready-to-use device to communicate clearly with authorities, investors and your customers, and to confidently steer your transition to resilient and responsible tourism.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Le\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

HOTELLERIE ET TOURISME Contexte et enjeux Le secteur de l\u2019h\u00f4tellerie, grand consommateur de ressources, se trouve aujourd\u2019hui \u00e0 un tournant : il repr\u00e9sente pr\u00e8s de 1 % des \u00e9missions mondiales de CO\u2082 et utilise en moyenne 250 litres d\u2019eau par nuit\u00e9e et par client. Les h\u00f4tels doivent g\u00e9rer d\u2019importants volumes de d\u00e9chets (plastiques \u00e0 usage […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-281","page","type-page","status-publish","hentry"],"yoast_head":"\nL'h\u00f4tellerie et le tourisme: Adaptation aux d\u00e9fis environnementaux<\/title>\n<meta name=\"description\" content=\"H\u00f4tellerie et tourisme : adopter des solutions durables pour l\u2019eau, l\u2019\u00e9nergie, les d\u00e9chets, les transports et la restauration collective.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/manoterra.net\/en\/hotellerie-et-tourisme\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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