The ongoing pandemic has hit the tourism sector hard, putting more than 100 million jobs at risk. Now, as countries begin to recover and tourism restarts in a growing number of destinations, the Global Tourism Plastics Initiative, led by the World Tourism Organization (UNWTO), the United Nations Environment Programme (UNEP) and in collaboration with the Ellen MacArthur Foundation, has provided a plan of action for both public and private sector stakeholders to address the root causes of plastic pollution in these challenging times.
The Recommendations for the Tourism Sector to Continue Taking Action on Plastic Pollution During COVID-19 Recovery illustrate how reducing the plastic footprint, increasing the engagement of suppliers, working closer with waste service providers, and ensuring transparency on the actions taken, can significantly contribute to the responsible recovery of the tourism sector.
Businesses and governments united
UNWTO Secretary-General Zurab Pololikashvili said: “As the tourism sector restarts, we have a responsibility to build back better. Not managing the transition into the new reality we are facing, including the strong focus on health and hygiene measures, in a responsible manner may have a significant environmental impact, which is why this renewed commitment is vitally important. We are proud to announce the first signatories to the Global Tourism Plastics Initiative today.”
When not properly disposed of, products such as gloves, masks and sanitiser bottles can end up polluting the natural environments around major tourist destinations.
UNEP Economy Division Director, Ligia Noronha adds: “We need to take a science-based approach and support governments, business, and local communities to ensure we are taking the most effective measures to protect hygiene and health without creating pollution and causing harm to our natural environment. These recommendations addressing hygiene and disposable plastic can support tourism sector stakeholders in their efforts towards a responsible recovery.
This is an excerpt from an article originally published by hospitalitynet.