GSTC CEO, Randy Durband spoke at The Standard Podcast in the episode ‘Sustainable travel: How to choose a more sustainable destination’ last November 2023. Where he discussed along with journalists Jon Weeks and Juliet Kinsman, about the important need to ‘speak up’ and challenge hotels on their eco-credentials, and food waste, on how much it’s affecting global warming.
As a tourist we must Speak up
GSTC CEO, Randy Durband says tourists must speak up when they travel. Travellers’ decisions when planning their trips shape the direction of the tourism sector. Sustainability and satisfaction are undoubtedly connected. The focus is also on a more holistic view, not only with a focus on environmental impact.
‘’What we can fix is, let’s tell the people in the hotel, I’m troubled by all this plastic. I’m troubled by the fact that I don’t want my room pre-air conditioned to 19 degrees hours before I arrive, and I turn my air con off and don’t use it for the next three days. As a green traveler, I can be as green as I want to be. That’s it.’’ exposes Randy Durband.
Over the last few years, travelers increasingly want sustainable options during their trips. Nevertheless, price has been a decisive element in booking travel for years.
‘‘I think we all need to be forgiven for the fact that when we book travel, let’s be honest with ourselves, we’re all quite fixated on price, aren’t we? The whole psychology of the booking of travel is based on price. However, we’re seeing in the satisfaction data now around the world in travel and tourism that travelers increasingly want sustainability’’ shares Randy Durband.
Destination hero
Randy Durband exposes Singapore and Türkiye as hero destinations, which are taking the lead when applying dramatical action. 
‘’They [Türkiye] actually have a legal mandate that every hotel in the country, more than 22,000, must be certified to our scheme by 2030. It’s an enormous undertaking,’’ shares Mr. Durband.
On the other hand, Singapore has adopted a systematic and aggressive approach to sustainable tourism. By 2025 its goal is for 60% of hotel room stock to achieve hotel sustainability certification through a GSTC-Accredited Certification Body.
Food waste in the spotlight
‘’Food waste is the third largest, most identifiable contributor to greenhouse gasses after the U.S. economy, the China economy, the entire economies. The methane in the landfill is horrible’’ exposes Randy Durband.
The podcast highlights a crucial aspect of the food production process—the extensive carbon footprint throughout its entire life cycle. From the cultivation stage with the use of fertilizers and tractors to distribution from the farm to wholesaler, then to retail, and finally reaching our tables, there’s a substantial carbon emission. This includes not only the direct burning of carbon but also the release of methane when food ends up in landfills. Recognizing the significant environmental impact, Durband emphasizes the urgent need to reduce these carbon emissions associated with our food systems.
The Sustainable Travel Standard is a new initiative by the Evening Standard to inspire their readers and businesses to make greener travel choices. It is supported by commercial partners, which share the project’s aim, but the journalism remains editorially independent.
Read the original article and listen to the podcast by Juliet Kinsman and Jon Weeks for www.standard.co.uk here: https://www.standard.co.uk/lifestyle/travel/sustainable-travel/podcast-sustainable-travel-tips-audio-b1119048.html
