Tourism has been an essential growth engine for the economy in Singapore and its surrounding region for decades. In 2019, pre-Covid, Singapore visitor arrivals hit a record high of 19.11m visitors — over 3.5 times the nation's population — and Tourism raked in SGD27.7 billion in revenue. The Hospitality and Tourism sector contributes about 4% of Singapore's annual gross domestic product (GDP).
However, this success does not come without its consequences. Whether at home or abroad, tourism's pressure on local ecosystems remains the industry's dark side. Projections indicate that tourism emissions could reach 6.5 billion metric tons by 2025. This is equivalent to about 13% of current global greenhouse gas emissions.
But this can be changed for the better. As tourism recovers and ramps up from disruption, how might we envision new business models, services, and guest experiences that minimise harm to the built and living environment? Where can we leverage the power of design to support these urgently needed transitions?
To make sense of this critical topic, Chemistry collaborated with Service Design Days to host 'The Future of Tourism & Hospitality: Serving the needs of Guests, Businesses and The Planet' as part of SDD Sattelite Singapore and Singapore Design Week 2023.
The event brought together a diverse group of thought leaders, decision-makers, and experts from the Tourism, Hospitality, Design, and Sustainability sectors for an informative and actionable afternoon.
Professor Kees Doorst (Design Innovation, University of Technology in Sydney) and Andrew Cameron (CEO & Co-Founder, Enzyme) joined us via live stream to share with us how reframing Hospitality at its deepest level could add value in new and unexpected ways and how systemic strategies support mindful consumption across the value chain.
Suyin Lee (Managing Director, Discova) and Raghavendra Shanbhag (Creative Director, WATG) then shared how tourism and hospitality organisations can create immersive and innovative experiences by partnering with local communities and businesses. By doing so, these organisations help build and integrate themselves into an ecosystem that champions and directly benefits locals while also ingraining circular practices as an integral part of their service offerings.
To round up the sharings, Associate Professor Jeffrey Koh (Sustainable, Regenerative, Circular, and Planet-Centric Design, SIT) led our presenters in a panel discussion on the intersecting points and challenges of how businesses could take the initiative for change.
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In the second half of the day, attendees participated in a hands-on workshop that tapped into their respective expertise to explore the possible transformations for Sustainable Tourism and Hospitality.
Splitting into groups, we sought to approach this challenge statement from a few perspectives.
• Luxury to Mainstream — Sustainable tourism is often perceived as a luxury choice. How can we make sustainability a fundamental aspect of mainstream visitor experiences?
• Education as Experience — A lack of awareness, urgency or clear guidance on where to start often hinders sustainable change. How can we effectively guide and support staff and stakeholders while integrating sustainability education into guest experiences?
• Innovation via Tradition — Southeast Asia has a rich yet underutilised treasure trove of sustainable and indigenous design traditions. How can we leverage, incorporate and expand upon these invaluable traditions for sustainable tourism?
• Qualitative vs Quantitative — Tourism and Hospitality have traditionally prioritised quantitative growth. How can we craft hospitality experiences and business models that prioritise and drive qualitative growth instead?
Here are some of the actionable insights that came out of the discussions.
To drive sustainability, we must transcend superficial green actions and focus on instilling deep-seated green practices and principles. By imparting a profound understanding of how the actions of travellers and service providers can influence local ecosystems and reverberate globally, we empower them. It's about designing and nurturing responsible tourism practices and principles that extend far beyond symbolic gestures.
Promoting a shift in travel mindsets, away from frequent short-distance exotic trips towards fewer, longer, and regional journeys, is essential. This shift not only lessens the environmental impact of travel but also provides support and empowerment to local tourism initiatives and communities. It's about embracing a more sustainable and enriching approach to exploring the world.
While the tourism industry currently lacks official sustainability regulations, organisations and businesses hold a distinct opportunity to lead the way in pioneering sustainable innovations and establishing benchmarks for best practices and infrastructures that others can emulate.
Sustainability is frequently linked with luxury but does not necessarily equate to it. By clearly distinguishing between the two and understanding the preferences and needs of various generations and income groups, we can design inclusive and effective sustainability-focused products and services to cater to diverse needs.
To firmly embed sustainability in the Tourism and Hospitality sectors, it's essential to highlight the tangible and intangible benefits of sustainable practices. This involves providing both qualitative and quantitative evidence showcasing the positive results these practices yield for organisations and their wider community, expanding the definition of success and value beyond financial metrics.
Sustainable transformation on an ecosystem level for the Tourism and Hospitality sector requires more than just a commitment to our values and principles. Method and action come next, so what will you do for your organisation?
If you need help determining where to begin your sustainable transformation or wish to delve deeper into this conversation, feel free to connect with us to learn more or register for our upcoming Masterclass on Circular Design.
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