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The GSTC criteria for hotels and tour operators provides business owners with standards and indicators to effectively conduct sustainable planning while maximizing social and economic benefits for the local community, enhancing cultural heritage, and reducing negative impacts to the environment, as a basis for certification for sustainability.

This report presents guidelines that aim to assist protected area authorities in the development and use of tourism partnerships and concessioning to contribute financially and technically to protected areas through sustainable tourism. Case studies within the report include: South Africa, Brazil, Ontario, Mozambique, China, and the United States.

This Blue Ventures, Seventy Three, Yayasan Barunasta and WWF Malaysia toolkit sets out a number of key strategic considerations that local communities, and their partners in government and civil society, might wish to take into account when deciding whether and how to develop a community based tourism venture.

This resource shares several trial examples from Croatia, intended to strengthen relationships between the tourism sector and local communities by taking a more inclusive approach to tourism development.

This study reviews the working conditions in the emerging cruise industry by using a holistic and systematic approach, as well as the effects on work engagement of two groups of clearly differentiated employees, namely, officers and nonofficer employees. Our sample comprised 353 cruise workers. Regression analysis confirmed the research purposes of this study, that is, seafarers work under poor conditions (especially among nonofficer employees) and that this precarity determines the engagement of both groups. This study contributes to identifying the job quality dimensions that needs an improvement by human resource managers of cruise lines.

The Organization of American states has put together a list of actions and measures of member states to support the tourism sector in the early months of the Covid-19 pandemic.

This foundational textbook investigates the economic, environmental and social sustainability issues facing the hospitality industry today, and explores ideas, solutions and strategies of how to manage operations in a sustainable way. This updated fourth edition features: nature-based solutions and zero-carbon approaches, DEI and employee wellbeing, over 100 case studies, practical exercises, discussions questions and research project ideas based on real-life sustainability scenarios.

This WRI report confirms the importance of ocean food production systems in global future food and nutritional security. This report encourages responsive actions from governments, financial institutions, and businesses through smarter management of wild fisheries and the sustainable development of marine aquaculture (mariculture) while restoring the health of ocean ecosystems.

This WRI Cool Food Pledge is a global initiative that helps food providers sell delicious dishes with smaller climate footprints. This technical note, and the accompanying Cool Food Calculator, help Cool Food Pledge signatories and other food providers set targets and track climate impacts over time.