The 2nd URBAN-WASTE seminar from a set of webinars which look at exploitation and multiplication of the project’s output took place on 19 April with 39 registered participant and three speakers including innovative measures developers and a hotel from Lisbon.
This webinar came around the time when the 11 pilot cities and regions start implementing the measures which were earlier defined by the local Communities of Practices. Two measures which were developed within the project’s framework got special attention as they were presented to the wider public for the first time through this webinar. Alberto Clavijo Rodriguez of University of Las palmas in Gran Canaria and Mattias Eriksson of the Swedish University of Agricultural Sciences presented the two key outputs of the project – the WasteApp and the FoodWaste Tracker, respectively. They were developed in order to improve the environmental performance of both tourists and tourism service providers at the same time. While the WasteApp will be used by tourists in our 11 pilot cities and regions, the FoodWaste is a tool and an app which serves as an aid to the hotels and restaurants to combat food waste in their kitchens. Both Alberto and Mattias reported on a replicability of their apps, but the adaptation would need to include the sensitisation of the staff, particular additional tools (weighting scales etc.).
The third speaker from NEYA Hotels in Lisbon, Pedro Texteira, reported on the achievements and performances the hotel has made during the last 6.5 years since the hotel was opened. This hotel was chosen as a local stakeholder by the Lisbon municipality thanks to these achievements. Their achievements and measures were explained in details after some participants, including consultancies and other hotels, asking and being interested in knowing more.
A survey which took place during the webinar, involving all the participants gave interesting opinions on waste management measures and how tourists might perceive them. The objective of the survey was to see how much do waste management measures and improving environmental performances of tourism service providers (e.g. hotels and restaurants) affect tourists and their decisions when choosing their accommodation or other tourism services. Although there were few participants who thought tourists would be happy to go for the environmentally performing establishments, the absolute majority of the participants still thought the tourists would go for something that is a good combination of green practices and affordability at the same time. The affordability still stays as the main criteria for choosing tourism service providers.
The webinar is now available for listening here, together with all the presentations.