Our Roadmap to Destination Stewardship Roundtable brought together Garry Wilson, CEO, easyJet holidays, Jeremy Sampson, CEO, The Travel Foundation, Shannon Guihan, Chief Sustainability Officer & Head of TreadRight, The Travel Corporation and João Paulo Sousa, Vice President, Algarve Tourism Association, to discuss the opportunities and challenges surrounding destination stewardship, with Jonathan Tourtellot, CEO, Destination Stewardship Center facilitating. Here are seven key things we learnt.
Defining value is important
The dominant issue within destination management has shifted from volume to value, but it’s essential to understand what is meant by value, in what context, and for whom. Our optimal value framework helps stakeholders come together to define value and what really matters in a destination, resulting in a better sense of what the priority impacts are, and the interventions needed. It is a tool meant to help negotiations have some commonalities as well as different perspectives.
Jeremy Sampson, CEO, The Travel Foundation
Local people must be brought into the conversation to find out what they value
All too often, people who live in a destination are not being consulted on what they value and how they see tourism working where they live. How this local value is translated to tourists is also important. For example, overtourism is becoming a big problem, and local people are bearing the negative impacts without receiving much benefit. Inequity is another issue. Stewardship of a destination can create another level of accountability which can be helpful in having a nuanced discussion with stakeholders, including the community.
Garry Wilson, CEO, easyJet holidays
Shannon Guihan, Chief Sustainability Officer & Head of TreadRight
Destination stewardship needs effective collaboration
It’s essential to create partnerships and talk pre-competitively before embarking on destination development. Trying to do this retrospectively can be very difficult. Even for a divisive topic such as all-inclusive development there are ways to collaborate, such as creating dining out initiatives, or building strong local supply chains. The Taste of Fethiye project, which set up food production co-ops to work with all-inclusives directly is a good example of this.