Nicosia: The importance of sustainability in shaping the future of the hospitality industry was highlighted by Anish Kanswal, Efficiency Manager at Stockholm’s Quality Hotel Strawberry Arena, during an interview with Cyprus News Agency (CNA). Kanswal emphasized that sustainability is not only an environmental responsibility but also a competitive necessity in the evolving hospitality market.
According to Cyprus News Agency, the Quality Hotel Strawberry Arena, the largest hotel in Stockholm and part of the biggest hotel chain in the Nordic region, is committed to achieving near-zero emissions in line with the EU’s climate goals. Kanswal’s visit to Nicosia was part of the ‘Sustainable Tourism for the Future’ event hosted by the Swedish Embassy in Cyprus, where he shared insights into the hotel’s sustainable practices.
Kanswal elaborated on the hotel’s efforts, which include implementing energy-efficient technologies, minimizing food waste, and eliminating single-use plastics. He stated that modern travelers i
ncreasingly demand eco-conscious options, making sustainability crucial for remaining relevant in the market.
Kanswal noted that the hotel’s sustainability initiatives are driven by the visionary leadership of its owner, who recognizes the market’s transition towards sustainability. He explained that the hotel collaborates with businesses that have sustainability frameworks, creating a direct link between its efforts and their goals.
Steps Toward Sustainability
While achieving net-zero emissions remains a long-term goal, Kanswal outlined several tangible actions taken by the hotel. These include measures to conserve energy, minimize waste, and source renewable electricity. Initiatives such as replacing halogen bulbs with LEDs, implementing a programmable ventilation system, and optimizing kitchen operations have been introduced to reduce energy consumption.
Guest bathrooms are equipped with automatic three-minute water timers to significantly reduce water waste. The hotel also addresses food waste by sell
ing unused buffet food in discounted breakfast bags, which have become popular among guests seeking fresh meals at a reduced cost.
Furthermore, the hotel has eliminated single-use plastics within its operations and meticulously sorts waste to ensure recyclability, adhering to Swedish waste management standards.
Educating Staff and Guests
Kanswal emphasized the importance of staff training in the hotel’s sustainability strategy. Monthly meetings are held to monitor sustainability practices and encourage staff to suggest improvements. Additionally, digital signage and QR codes are used to educate guests about the environmental impact of their stay.
Through simple measures like using smaller plates, the hotel aims to reduce food waste while maintaining guest satisfaction. Kanswal explained that such initiatives require clear communication to ensure guests understand the reasoning behind them.
Long Term Benefits
Kanswal acknowledged that sustainability efforts might involve initial costs, but they offer lon
g-term benefits. For instance, installing water-saving timers reduces water usage significantly, ultimately saving money and enhancing the hotel’s reputation. By investing in sustainability, the hotel achieves financial, environmental, and branding advantages.
Lessons for Cyprus
Kanswal advised Cypriot hoteliers to implement gradual changes rather than attempting drastic transformations. Simple steps, such as addressing food waste, reducing plastic usage, and conserving energy, can lead to significant outcomes.
Reflecting on a personal experience in Cyprus, Kanswal highlighted the need for accessible tap water to reduce reliance on plastic bottles. He stressed that local government involvement is crucial for enforcing sustainable practices across the hospitality sector, warning that without policy-level support, many hotels may not adopt necessary changes.