{"id":767,"date":"2019-08-26T12:47:32","date_gmt":"2019-08-26T12:47:32","guid":{"rendered":"https:\/\/sustainability-academy.org\/uae-tourists-and-locals-crave-sustainability-hospitality-managers-observe\/"},"modified":"2023-02-14T09:10:06","modified_gmt":"2023-02-14T09:10:06","slug":"los-turistas-y-los-habitantes-de-los-eau-ansian-sostenibilidad-los-directores-de-hosteleria-observan","status":"publish","type":"post","link":"https:\/\/sustainability-academy.org\/es\/los-turistas-y-los-habitantes-de-los-eau-ansian-sostenibilidad-los-directores-de-hosteleria-observan\/","title":{"rendered":"Los turistas y los habitantes de los EAU ans\u00edan la sostenibilidad, seg\u00fan los directores de hosteler\u00eda"},"content":{"rendered":"<p>El famoso Noodle House ha anunciado la prohibici\u00f3n de los pl\u00e1sticos de un solo uso y ha implantado envases biodegradables para las entregas. Los restaurantes se ver\u00e1n cada vez m\u00e1s obligados a adoptar pr\u00e1cticas sostenibles o correr\u00e1n el riesgo de decepcionar a los clientes, seg\u00fan el director general de Sarood Hospitality, Spencer Ayers.<\/p>\n<p>\"En el futuro, las marcas que no sean conscientes de la sostenibilidad ser\u00e1n rechazadas\", declar\u00f3 Ayers en una entrevista con Arabian Business. Tras una medida similar adoptada por Freedom Pizza en enero de 2018, otras marcas de los EAU la siguieron inmediatamente prohibiendo el uso de pajitas, cubiertos, palillos de c\u00f3ctel y agitadores de pl\u00e1stico en todos sus establecimientos. La iniciativa se extendi\u00f3 a otros sectores de la hosteler\u00eda en el segundo trimestre del a\u00f1o.<\/p>\n<p>El objetivo de las empresas de hosteler\u00eda de Dubai y los EAU es estar libres de pl\u00e1stico de un solo uso a principios de 2020.<\/p>\n<p>Aprovechando el cambio de h\u00e1bitos de turistas y habitantes de los EAU, los restaurantes tambi\u00e9n se ven obligados cada vez m\u00e1s a utilizar la tecnolog\u00eda para \"apaciguar las necesidades\" del consumidor.<\/p>\n<p>Es probable que muchos restaurantes empiecen a implantar tecnolog\u00eda que facilite el proceso de pedir comida, reservar mesa y pagar. Esto limitar\u00e1 el uso de papel, contribuyendo as\u00ed al encaje de la sostenibilidad en la zona de los EAU.<\/p>\n<p>Los profesionales de la sostenibilidad aportan s\u00f3lidas competencias y una forma de pensar global para afrontar los retos que se avecinan. El CSE celebrar\u00e1 su pr\u00f3ximo <a href=\"https:\/\/cse-net.org\/trainings\/certified-sustainability-csr-practitioner-program-advanced-edition-2019-dubai-uae-november-17-18-2019\/\" target=\"_blank\" rel=\"noopener\">Certified Sustainability (CSR) Practitioner Program en Dub\u00e1i, los d\u00edas 17 y 18 de noviembre de 2019.<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>The famous Noodle House has announced a ban on single use plastics and implemented bio-degradable delivery packaging. Restaurants will increasingly be forced to adopt sustainable practices or run the risk of disappointing customers, according to Sarood Hospitality general manager Spencer Ayers. \u201cThere will be a move towards rejecting brands that aren\u2019t conscious about sustainability in [&hellip;]<\/p>\n","protected":false},"author":1987,"featured_media":768,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[333,318,317,321],"tags":[1380,1810,377,1811,350,1812,1813,1814,1815,1816,1817,1818,1819,1820,1821,671,1822],"post_tags":[],"class_list":["post-767","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-corporate-sustainability","category-csr","category-education","category-news","tag-1380","tag-bio-degradable-delivery-packaging","tag-center-for-sustainability-and-excellence","tag-certified-sustainability-csr-practitioner-program-in-dubai","tag-cse","tag-csr-certified-training-in-dubai","tag-csr-trainings-in-dubai","tag-dubai-sustainability-and-csr-training","tag-dubai-sustainability-training","tag-hospitality-businesses","tag-noodle-house","tag-november-17-18","tag-plastics","tag-sarood-hospitality","tag-single-use-plastics","tag-sustainability-practitioners","tag-sustainable-practices"],"acf":[],"_links":{"self":[{"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/posts\/767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/users\/1987"}],"replies":[{"embeddable":true,"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/comments?post=767"}],"version-history":[{"count":1,"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/posts\/767\/revisions"}],"predecessor-version":[{"id":1271,"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/posts\/767\/revisions\/1271"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/media\/768"}],"wp:attachment":[{"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/media?parent=767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/categories?post=767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/tags?post=767"},{"taxonomy":"post_tags","embeddable":true,"href":"https:\/\/sustainability-academy.org\/es\/wp-json\/wp\/v2\/post_tags?post=767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}