A close up shot of a person holding a flower - Karma Lakelands.

SUSTAINABILITY IN HOSPITALITY IS NOW A DIRE NECESSITY

Post-pandemic boom in the hospitality sector should accelerate the transition to a sustainable future utilising the holistic transformative power of innovation, resources, and good practices.

The zing is back! The hospitality sector is gradually unleashing itself from the pandemic-induced economic slump. While the industry is fast recovering, at the same time, we also need to drive the change towards sustainability at an unprecedented speed. Quite ostensibly, we have now realised that sustainability has to be more than a buzzword. The hospitality industry has wide-reaching value and supply chains, with enormous potential for a paradigm shift towards a more sustainable future.

An overview of the agriculture land - Karma Lakelands.
A close up shot of a cow with trees in the background - Karma Lakelands.

The trend towards sustainability consistently drives innovation, which in turn creates new business opportunities. Establishments centred around responsible practices and conscious living have proven to be more efficient and attract a growing number of customers seeking environmentally and socially responsible experiences. Karma Lakelands, India’s premium eco-friendly golf resort, has, since its inception, been practising and promoting conscious living initiatives. From being developed as a zero-waste property to soil rejuvenation, tree planting, rewilding, practising bee farming, and bio-composting plant and animal waste, life at Karma Lakelands is an inspiring example of meaningful and sustainable living.

The hospitality industry has always strived to redefine user experiences. A personalised, unique, connected, and eco-friendly guest experience can build long-lasting trust. Honking should not be permitted at entrances or within hospitality properties, and security personnel should respond to sight rather than sound. From a no-horn policy at the entrance to natural fabrics on beds, plastic-free utilities, and litter-free practices, such measures can nurture a broader ethos of trust and collaboration. An establishment grounded in ecological sustainability will undoubtedly build strong and lasting brand value.

This significant transition towards sustainability in the hospitality sector also brings with it growing opportunities for culinary schools. It will ensure that sustainable approaches are incorporated into culinary curricula, including classes on food policy, food ecology, and farm-to-table concepts. A welcome development in this direction is the recent collaboration between the Indian School of Hospitality (ISH) and Karma Lakelands, which introduces students to organic farming, beekeeping, and other eco-friendly initiatives centred on sustainability and conscious living. The farmland at Karma Lakelands will feature seasonal ingredients and regional plants that form the foundation of most dishes on campus, encouraging farm-to-table practices, sustainable sourcing, and the use of locally grown produce.

The hospitality industry continues to play a key role in the global transition towards a sustainable future. Good practices and unique initiatives, such as Karma Lakelands’ innovative environmental efforts, provide valuable insight and inspiration for the sector, helping to build momentum towards a regenerative model that gives back more than it takes. Let us take many small steps that can create a meaningful impact and leave a lasting impression on the planet and its inhabitants.

The cosmos blesses us when we live responsibly.

Ashwani Khurana
Founder & CEO

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