HotelsPublished September 17, 20261 min read

Hotel sustainability is no longer about washing towels every other day

JSBy Joan SanzCurated by Joan Sanz. · September 17, 2026 · Follow on LinkedIn

Voice reading · ~1 min

eHotelier has published a roundup of ten ways hotels and restaurants are redefining sustainability, and there is one point worth underlining: there is no single recipe. The starting point depends on the current state of your property and your real capacity to launch and maintain changes over time.

The list is useful because it brings the concept down from the lobby poster to daily operations. From energy efficiency to kitchen waste management and purchasing decisions, the initiatives that last are the ones that fit the asset's structure. A 1990s urban hotel cannot copy the playbook of a brand-new resort, and a neighbourhood restaurant does not need the same plan as a chain with central procurement.

My read: sustainability has stopped being a marketing chapter and has become a management issue. The report is on eHotelier and deserves a read with your operations team in the room. What separates those moving forward from those stuck in the photo op is the ability to sustain the change, not to announce it.

Quick questions

What is the main idea of the eHotelier article on sustainability?

That hotels and restaurants are applying ten different formulas to become more sustainable, and that the approach depends on the current state of the property and its ability to maintain changes over time.

Why is there no single sustainability recipe for every hotel?

Because every asset starts from a different place. An old urban hotel and a new resort have different structures, consumption and margins, so initiatives that work in one may not fit the other.

What kind of initiatives appear in this eHotelier roundup?

Measures tied to daily operations, such as energy efficiency, kitchen waste management and purchasing decisions, always conditioned by the ability to implement and sustain them.

Is hotel sustainability just marketing or does it have an operational impact?

According to eHotelier's read, it has become a management issue. What matters is not announcing the change, but being able to maintain it within the real structure of the business.

What should a hotel or restaurant do to get started?

Review the current state of its asset and its operational capacity before copying someone else's plan. The eHotelier article sets out ten paths, but each property must choose the ones it can sustain over time.

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