Assessing the environmental impacts of three different types of accommodations in Portugal and Spain by using an LCA approach.

The tourism industry, affected by COVID-19, must reduce greenhouse gas emissions. This study evaluated the environmental impact of three hotels in coastal and mountainous regions of Spain and Portugal using Life Cycle Assessment (LCA). Data was gathered via surveys in the Greentour tool. Results indicate that the 2-star hotel (focused on cultural-urban tourism) has the highest impacts in most categories, except for CC, FRD, and POF indicators. The 3-star hotel (beach tourism) contributes the most to CC and FRD indicators, while the hostel (nature-religious tourism) has the highest value in the POF indicator. LCA findings reveal that diesel consumption in the hostel and electricity usage in both the 2-star and 3-star hotels are major contributors to environmental impacts across various categories. Overall, evidence suggests that fossil fuel and electricity usage significantly affect tourism activities environmentally. Interestingly, this study highlights that a 2-star hotel can have a higher carbon footprint (CC indicator) compared to a 3-star hotel, challenging the notion that higher star ratings imply lower environmental impact.

'Small-scale' tourism versus traditional tourism: Which will be the new key to achieve the desired sustainable tourism?

The tourism sector after COVID-19 has raised different concerns that have lead to a development towards a more sustainable model of tourism. After the health crisis, the increase in environmental awareness of tourists has become evident. In this context, the great paradigm of 'small-scale' tourism has been developed as opposed to traditional tourism. The present work seeks to contribute to sustainable development in the Spanish tourism sector, comparing a hostel in Cantabria (considered as 'small scale' /religious tourism) and a hotel in Lloret de Mar (considered as a traditional tourism) one using the Life Cycle Assessment (LCA) methodology to verify advantages and disadvantages of both types of tourism. The functional unit (FU) used was 'per guest night with breakfast included'. The results have revealed similar results for both establishments in all impact categories, as can be seen in its contribution to Climate Change (4.41 kg CO2 eq./FU caused by the hotel and 4.78 kg CO2 eq./FU by the hostel). The electricity consumption and the impact of the breakfast in the hostel were identified as main contributors to environmental burdens (with 76.72 % of the hotel's impact to climate change and 77.36 % for the hostel); hence, improvement opportunities envisaged were focused on these critical points. On the one hand, a biomass boiler, a solar water-heating system and a hybrid solar/biomass heating are considered a more sustainable alternatives related to electricity. Natural gas and diesel Consumption, respectively. On the other hand, oatmeal, Greek yoghurt and berries are good options for a breakfast with a reduced environmental impact. It is also important to implement responsible and green practices in order to achieve more environmentally sustainable alternative and traditional accommodations. Therefore, it can be concluded by stating that LCA is a tool capable of identifying and studying the processes with the highest environmental impact in order to find out the most sustainable form of tourism.

Life cycle assessment to address the environmental impacts of tourism in a Spanish tourist destination: The case of Rias Baixas (Galicia) holidays.

Tourism has grown steadily in recent decades, becoming a strategic sector for the economy in many countries. However, the environmental impacts associated with tourism have also experienced an upward trend. In this sense, innovation is needed in the tourism sector, to move towards new models and strategies that integrate environmental sustainability with the social aspects of the sector. In this study, a holistic assessment of the environmental impact of tourism has been carried out using the Life Cycle Assessment (LCA) method, considering all stages of tourism activity: transportation from the place of origin to destination and back, accommodation, catering, and activities conducted. For this purpose, a case study has been carried out based on a typical trip made from Madrid to Rías Baixas (Galicia), considering a four-night stay and the performance of two activities (music festival and cultural museum) at the destination. Two alternative transportation scenarios (train or plane) have been defined to analyze the influence of the type of transportation on the overall impact. Other touristic activities such as visiting gardens or thermal baths instead of visiting a cultural museum or attending a music festival have been analyzed and it has been found that the thermal baths and the museum have the greatest environmental impacts. Transportation was the biggest contributor to most of the environmental impacts in the selected categories. On the other hand, the stay at the destination has stood out due to the impact of the consumption of food and energy used at the accommodation facility. The impact of the activities conducted at the destination is also worth highlighting. Finally, alternative scenarios for transportation have shown that the mode of transportation selected is key for lowering the overall environmental impact of the stay at the destination, highlighting the public transportation alternative, such as the train, as the most environmentally friendly option.

Potential climate benefits of reusable packaging in food delivery services. A Chinese case study.

In China, the food delivery packaging waste is increasing due to the rapid growth of the sector and the use of single-use packaging to transport the meals. In addition, the recycling rates of current municipal waste management are low. In this regard, this study aims at estimating the climate change impact of current food delivery packaging and its waste treatment, by performing a Life Cycle Assessment with a cradle-to-grave approach. In addition, this article explores the potential benefits of increasing the current recycling rates, the recycled content of the packaging as well as the use of reusable packaging. For this study, the food packaging of a typical dumpling-based meal of the popular Chinese restaurant Xijiade was selected. Based on this menu and the current Chinese consumption patterns, the food delivery packaging in China would have emitted about 13 million tons of CO2eq. Increasing current recycling rates to 35% would reduce 16% the emissions of single-use packaging, and further decrease (60%) could be found if half of the packaging was made of recycled material. In addition, if single-use packaging was replaced by reusable PP-based packaging (food container and carrier bag), the emissions would potentially be 63% lower than the current situation. In this case, doubling the recycling rates and the recycled content of the reusable food packaging would represent an extra 6 and 17% reduction of emissions, respectively.