During the 28th edition of the United Nations Conference (COP28), Iberostar unveiled the roadmap that will lead us towards a circular tourism model, for a more responsible industry. At this prestigious conference, we presented a strategic plan with the three fundamental pillars that will allow us to bring it to fruition.
Sustainability is not a means to an end as such, but the compass that guides all our actions. Do you want to know more about all the directions our roadmap takes us in? Discover all the points it includes, below.
The first key point to achieve a more sustainable tourism model is to navigate towards a circular economy in all our hotels and resorts. This shift involves not only more efficient resource management, but the adoption of sustainable practices that are integrated into every aspect of our value chain, too. This includes the elimination and redesign of more than 1,000 items made of plastic in our hotels, which is another step forward towards the reduction of plastic after the elimination of single-use plastics, a goal we achieved in 2020. In addition, we have already achieved a remarkable 12.4% decrease in Scope 1 and 2 emissions, aligned with the Science Based Targets (SBTi) for 85% decarbonisation by 2030.
Positively impacting our destinations is paramount to us. We seek to add value through the development of infrastructure and actions that actively support regenerative tourism. Our alignment and constant evolution with our destinations is key to ensuring that our actions benefit both local communities and their ecosystems. This is why our commitment includes offering a minimum of 65% plant-based products in our hotels by 2030, expanding the sourcing of meat products, cocoa, tea, coffee and sugar, and achieving 100% responsible consumption of fish and seafood by 2025.
We are embarking on a transition towards regenerative practices in food and services, recognising the importance of making a positive contribution to the ecosystems in which we operate.
By focusing on forging strong partnerships along the value chain, we seek to drive accountability and foster collaboration between different stakeholders in the tourism and hospitality sector through closer relationships with our suppliers, assessing the impact of their actions on biodiversity and promoting strategic partnerships with the intention of improving infrastructure. Thus, we aim to reduce food waste by 60% in our resorts over the next 5 years and to manage waste responsibly. We believe that these strategic alliances are essential to address shared challenges, contributing positively to local communities and ecosystems to move towards more sustainable practices.
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