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28/07/2010
Research Summaries
Adapting to Climate Change
Scotland’s climate, like the rest of the world, is changing. Scottish businesses are challenged with coping with this in two ways – by reducing their emissions and adapting to changes.
Businesses in Scotland are already being impacted by climate-related problems such as storms and heavy flooding. In 2007, 28% of businesses in the UK reported disruption as a result of extreme weather. The associated costs can be huge.
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27/07/2010
Practical Tools
A Climate Change Warm-Up
Climate change cannot be ignored. According to research, the earth’s temperature will rise by as much as 4ºC by the end of this century – we are already seeing the effects in rising CO2 concentrations, temperatures, and sea levels. Adapting to climate change impacts is necessary for all businesses, which is why UK Climate Impacts Programme (UKCIP) has developed an ‘Adaptation Wizard’ to help guide you through the process.
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03/06/2010
Case Studies
Crowne Plaza Hotel Copenhagen
Crowne Plaza Copenhagen Towers is creating a world first by giving guests the chance to help power the hotel whilst getting fit at the same time.
The 366-room Crowne Plaza Copenhagen Towers, one of the world’s greenest hotels, is taking efficient energy production one step further by installing electricity- producing bicycles in its gym for guests to use. Anyone producing 10 watt hours of electricity or more for the hotel will be given a locally-produced complimentary meal, encouraging guests to not only get fit but also reduce their carbon footprint and save electricity and money.
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03/06/2010
Only Available on TIS
Ear to the Ground February 2010
Ear to the Ground – the newsletter from Tourism Intelligence Scotland – is a must read for all businesses who want to get ahead and stay competitive. It is designed to be practical, useful and timely, with ideas and tips to provide you with a snapshot of some of the relevant issues in the tourism industry in Scotland and beyond.
This edition focuses on sustainability and provides top tips for a greener and leaner operation.
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28/05/2010
Presentations
Insights and Tips from Tourism Innovation Day 2010
Insights and Tips that were gathered from the industry and shared at the ‘So What...!’ workshops at Tourism Innovation Day
Our inspirational Speakers were:
Audrey Hogan - Caley Cruisers Maggie Pickens - St Andrews Coach Houses
Paul Easto - Wilderness Scotland John Strachan - Maximillion
Bill Barber - Bluebell Croft Craig Stevenson - Braehead Foods
David Johnston - Montpeliers
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28/03/2010
Case Studies
Islay Birding
As a wildlife attraction on a popular Hebridean island, Islay Birding aims to be a sustainable option for tourists looking to discover Scotland’s natural world.
The business follows the “three R’s” principle of recycling, re-using and reducing, but has also pledged to promote the use of renewable energy and environmental responsibility in its activities. The firm has already reduced its energy consumption by using eco-bulbs, using local energy sources, having heavily insulated accommodation and performing all of its business in daylight hours – and has pledged to source all of its equipment from local companies, which supports the nearby economy.
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28/03/2010
Case Studies
Maximillion
Maximillion is one of Scotland’s leading events management and team building companies - and has pioneered environmental and social responsibility within its industry since the firm’s formation 1989.
The company has set up a special “Mission Green” pledge to operate sustainably and reduce the negative impacts of its business, events and products. It has also adopted a triple bottom line philosophy of “people, planet and profit” to promote environmentally friendly principles, as well as a dedicated drive to reduce waste, increase recycling and encourage the re-use of resources.
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28/03/2010
Case Studies
Bluebell Croft
A luxury five-star self catering destination in the Scottish Highlands, Bluebell Croft embodies the ethos of protecting and promoting the local environment. Situated on a sustainable working croft, visitors are offered the chance to sample local organic produce hand-reared or grown on the premises – including eggs, home-smoked salmon, bacon and cheese, baked ham, cakes and organic bread.
The croft is a winner of the prestigious GTBS Gold Award due to its drive to reduce carbon emissions and encourage recycling and re-use among visitors.
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28/03/2010
Case Studies
Cream O'Galloway Dairy
Since 1999, the Cream O’Galloway Dairy has been one of the leading examples of sustainability in Dumfries & Galloway.
Scaling back its operation to a become a chemical-free, organic dairy farm, the business stopped using an annual 170 tonnes of nitrate fertiliser in order to sell all of its milk, beef and lamb as organic produce. It currently adheres to strict guidelines set by the Soil Association to ensure that the farm remains chemical-free and keeps up to high organic standards.
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28/03/2010
Factsheets
How to Become a Sustainable Tourism Business
Scotland offers breath-taking and unspoiled scenery, abundant wildlife and a rich diverse culture, which we know are amongst the top highlights for visitors. Sustainability should therefore be on the agenda of all tourism operators.
There are basic levels of good environmental practice such as: using energy efficient; lighting; switching equipment off and not just on standby; and implementing a ‘reduce, reuse and recycle’ policy. However the 5 easy steps outlined in this guide will give you even more of a marketing advantage and, at the same time, save you money, setting you on the road to becoming a more environmentally-friendly business.
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