Sudhir Jena, VP Corporate - Lords Hotels and Resorts on Sustainability 2.0

The hospitality industry is at the forefront of a global movement toward sustainability. With mounting climate concerns and a growing number of eco-conscious travelers seeking environmentally responsible experiences, Lords Hotels & Resorts is making significant strides in transforming its operations with advanced sustainable initiatives and strict adherence to emerging environmental standards.

Sustainability 2.0 represents a major leap forward in building environmental resilience. This initiative harnesses innovative strategies to tackle contemporary ecological challenges. Notable efforts by Lords Hotels & Resorts include:

• Gray Water Recycling: Implementing systems to reuse wastewater, reducing overall water consumption.

• Guest Participation in Towel and Linen Reuse: Encouraging guests to reuse towels and linens to conserve water and reduce laundry-related energy consumption.

• Education on Sustainability Practices: Training staff and informing guests about sustainable practices to foster a culture of environmental stewardship.

• Community Engagement: Collaborating with local communities to promote and support sustainable practices.

• Green Infrastructure: Prioritizing eco-friendly building designs and infrastructure to minimize environmental impact.

Lords Hotels & Resorts proudly stands as the first Indian hotel chain to introduce and enforce a comprehensive Environment Charter, alongside the Oath of Sustainable Tourism and a Code of Conduct for Safe and Honorable Tourism. These initiatives reflect the brand's unwavering commitment to setting a new standard for sustainable and responsible hospitality.

Sustainability 2.0- Innovations and Standards Reshaping Hospitality by Mr Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts

Mr Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts

The hospitality industry has long been a cornerstone of global tourism and local economies, yet its impact on the environment has also been profound. From resource consumption to waste production, the industry has faced increasing scrutiny over its environmental footprint.

However, in recent years, a transformative shift has begun, heralding what could be called ‘Sustainability’—an era where innovations in energy, water, waste and eco-conscious operations are reshaping the way we travel, stay and engage with the world. This new wave of sustainability is not just about minimizing harm; it is about creating positive change and the hospitality sector is at the forefront of this revolution.

At The Fern Hotels & Resorts, we have long recognized our responsibility as stewards of both the environment and the guest experience. Our approach to sustainability reflects our belief that ecological sensitivity and business excellence are not mutually exclusive but are deeply intertwined. Through a combination of pioneering initiatives and industry-leading practices, we are striving to not only meet but exceed the standards set by global sustainability frameworks.

A key pillar of our sustainability efforts is the integration of renewable energy. Many of our properties are equipped with solar panels, an innovation that has significantly reduced our reliance on conventional energy sources. By generating clean, renewable energy on-site, we are reducing carbon emissions while setting a powerful example for other businesses across industries. Coupled with the use of energy-efficient LED lighting and other energy-saving equipment, we ensure that sustainability is embedded into the very fabric of our day-to-day operations.

Water conservation is another area where we are making great strides. Understanding the critical importance of safeguarding this vital resource, we have implemented advanced water recycling systems at several properties. These systems allow wastewater to be treated and reused, ensuring that we minimize our consumption of freshwater. Furthermore, rainwater harvesting is widely adopted, while the installation of low-flow fixtures in guest rooms significantly reduces water wastage without compromising comfort. By adopting such practices, we hope to raise awareness among our guests, encouraging them to adopt more sustainable water use habits in their daily lives.

Waste management remains a cornerstone of our sustainability strategy. Through diligent waste segregation, composting of organic materials and partnerships with recycling companies, we ensure that minimal waste reaches landfills. The elimination of single-use plastics in favour of biodegradable and reusable alternatives is another important step in our commitment to reducing environmental harm. These initiatives not only decrease our ecological impact but also align with broader global efforts to combat plastic pollution.

Our commitment to sustainability extends beyond our operational practices. We actively involve our guests in this mission by encouraging participation in tree-planting activities, community clean-up drives and promoting eco-friendly behaviours during their stay. This collaborative approach enhances the overall guest experience, fostering a sense of shared responsibility and making sustainability an integral part of the travel journey.

At The Fern Hotels & Resorts, we are proud of our progress, but we are also aware that sustainability is a continuous journey. By embracing cutting-edge innovations, adhering to rigorous standards, and engaging our guests in meaningful ways, we aim to lead by example and contribute to a more sustainable future for the hospitality industry—and the world at large.

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The Tamara Coorg Leading the Way in Climate-Sensitive Hospitality

The Tamara Coorg, nestled within a sprawling 180-acre coffee estate, we embraced the opportunity to pioneer a range of climate-sensitive initiatives, seamlessly implemented as end-to-end solutions. Central to these efforts was the flagship project, Manthan – a comprehensive organic waste management system designed to promote sustainability throughout the estate.

Manthan involves collecting organic waste from our kitchens, restaurants, and cafeteria, which is then composted and transformed into organic fertilizer. This fertilizer is utilized for landscaping across the property, enhancing our natural surroundings. The initiative begins with careful portion-measuring practices to minimize waste generation at the source, ensuring efficiency from the outset.

This system contributes to the maintenance of organic farms within the estate, which in turn provide fresh produce directly to the kitchens, creating a self-sustaining ecosystem. This cycle underscores the property’s commitment to responsible hospitality by fostering practices that deliver significant benefits in conservation, resource optimization, and ecological restoration.

At The Tamara Coorg, the mission is to establish a harmonious, self-perpetuating cycle of eco- responsive practices that serve both the guests and the environment, setting a benchmark for sustainable luxury in the hospitality industry.

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Nidhi Singh, Co-founder, Samosa Singh on Sustainability 2.0: Innovations and Standards Reshaping Hospitality

At Samosa Singh, sustainability is not just a buzzword; it’s the foundation of everything we do. From the very first step of sourcing ingredients to the final moment our products reach customers, every aspect of our operations reflects our commitment to building a sustainable future.

We start with our ingredients. Partnering with certified suppliers and government-accredited vendors allows us to uphold the highest quality standards while supporting local farmers and encouraging sustainable agricultural practices. This approach ensures that every bite of our samosas carries a story of care, responsibility, and a connection to the earth.

Our focus on sustainability extends to our manufacturing processes. At our state- of-the-art facility, we’ve implemented a range of eco-friendly measures to minimize environmental impact. For instance, we harness renewable energy through Wind Turbo Ventilators, and our water conservation efforts include a robust recycling system. Used water is treated and repurposed for non-potable uses such as cleaning and equipment maintenance, significantly reducing wastage.
Additionally, our energy-efficient equipment ensures that every step of production consumes as little power as possible, aligning with our vision for a greener tomorrow.

At the customer-facing end, we’re equally mindful of our environmental responsibilities. Sustainable packaging and responsible waste management practices are core to our operations. We proudly support the Food Safety and Standards Authority of India’s (FSSAI) RUCO initiative, which converts used cooking oil into biodiesel—a cleaner, greener alternative to conventional fuels. As a RUCO-certified and ISO 22000-compliant organization, we uphold our pledge to prioritize both food safety and environmental stewardship.

Technology plays a pivotal role in amplifying our sustainability efforts. By analyzing our supply chain, we reduce surplus inventory, optimize resource utilization, and minimize waste. This not only enhances efficiency but also allows us to deliver high-quality products with the least environmental impact. For us, sustainability isn’t a standalone objective—it’s woven into the fabric of our business. Every decision we make, from selecting ingredients to managing waste, reflects our belief in creating a harmonious balance between growth and environmental responsibility. Our journey toward sustainability is ongoing, but every conscious choice brings us closer to a world where businesses can thrive alongside the planet.

As we look ahead, our commitment remains steadfast. We’ll continue to innovate, lead by example, and demonstrate that sustainable practices are not just feasible but essential. At Samosa Singh, we’re not just building a business—we’re shaping a better tomorrow, one mindful decision at a time.

Nidhi Singh

Co-founder, Samosa Singh

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IHCL Goa Resorts Joins Forces with Bisleri International for the ‘Bench of Dreams’ Project

In a pioneering initiative that underscores a shared commitment to sustainability and community well-being, IHCL Goa Resorts has partnered with Bisleri International on their inspiring ‘Bench of Dreams’ project. This collaboration aligns seamlessly with IHCL’s forward-thinking Paathya framework, which focuses on sustainability, social impact, and creating holistic experiences for guests and the larger community.

The partnership between IHCL Goa Resorts and Bisleri International reflects a mutual vision of promoting a sustainable future. The ‘Bench of Dreams’ project involves the creation and installation of benches crafted entirely from recycled plastic. This initiative highlights a strong commitment to reducing plastic waste while delivering meaningful community impact. Each bench stands as a symbol of environmental responsibility and serves as a functional asset for guests at Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spa.

Commenting on the collaboration, Ranjit Phillipose, Senior Vice President - Operations, Goa, said, “Sustainability is at the core of IHCL’s Paathya initiatives, and our collaboration with Bisleri International exemplifies our dedication to creating tangible change. Through the ‘Bench of Dreams’ project, we aim to inspire individuals and organizations to think innovatively about recycling and to join us in building a greener tomorrow.”

Commenting on the collaboration, Angelo George, CEO, Bisleri International, said, “At Bisleri International, we are honoured to partner with IHCL on our ‘Bench of Dreams’ initiative. This project highlights our commitment to closing the loop in plastic waste management and showcases how innovative solutions can drive sustainable development and a circular economy. Through this collaboration, IHCL and Bisleri International invite all stakeholders, guests, and residents to join us on this transformative journey. Together, we aspire to create a future where sustainability is an integral part of everyday life.”

Crafted entirely from recycled plastic bottle caps, the benches are a testament to hope, responsibility, and collective progress. Adding to their aesthetic appeal, the benches feature backdrops painted by artists from Mouth and Foot Painting Artists (MFPA). The initiative leverages Bisleri International’s expertise in plastic recycling and IHCL Goa Resorts’ commitment to sustainable practices, delivering a product that is environmentally friendly and community-centric.

Strategically placed in prominent locations across Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spa, these benches not only provide functional seating solutions but also create awareness among in-house guests and staff about the importance of recycling and reducing environmental impact.

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AI & Tech In Hospitality - A Special Feature With Mr. Atul Upadhyay- Senior Vice President, Pride Hotels Group

Mr. Atul Upadhyay- Senior Vice President, Pride Hotels Group

AI for guest/customer experience: How are you using AI to create a more personalized and efficient guest experience? Are you using AI to provide guests with tailored recommendations, or to manage room temperature, lighting, and other amenities?

We are using AI to create a more personalized and efficient guest experience by utilizing machine learning algorithms to analyze guest behavior and preferences. This allows us to customize the guest experience with tailored recommendations, personalized offers, and promotions, as well as automated processes such as room temperature, lighting, and amenities management. We also use AI to offer guests faster and more accurate information and services, such as personalized attendant services.

AI for employee experience, HR & Training: Are you using AI to improve HR and training processes for employees? How are you using AI to identify training needs, streamline scheduling, or automate performance evaluations?

At our company, we are using AI to identify training needs and automate performance evaluations. We are leveraging AI to analyze employee data and extract key insights. This enables us to identify which skills and competencies each employee needs to develop, and how best to do so. Additionally, AI can be used to automate scheduling, by taking into account employee availability, skills, and preferences. AI can also be used to automate performance evaluations, by analyzing employee performance data and providing insights into strengths, weaknesses, and areas for improvement.

AI for process management: How are you using AI to manage inventory, housekeeping, maintenance, or other operational processes at your hotel? Are you using AI to monitor and optimize energy consumption, or to reduce waste?

We are using AI to manage inventory, housekeeping, maintenance, and other operational processes at our hotel. AI-powered analytics are used to monitor and optimize inventory levels across multiple locations and to generate timely reports to inform decision-making. AI is also used to monitor and optimize energy consumption, as well as to automate common tasks and reduce waste. AI-powered chatbots are used to improve customer service, while AI-enabled software is used to automate housekeeping processes such as room cleaning and maintenance.

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Interview Questions I Like To Ask - Chef Kedar Bobde, Executive Chef, Hyatt Regency Mumbai

Here are my few of my favourites..

Freshers or young entrants beginning to rise in brigade

1. Post generic questions I ask for interest of the candidate and usually check his preparedness on different ones ex. If western then about Indian and so on

2. Ideally That tell me about how well he/she has studied the subject and if candidate is willing to learn or has very specific/rigid approach

3. On western front one can definitely expect mother sauces and derivatives – since that’s the base of everything any creativity or playing with food can happen only if you have strong base knowledge

4. Definitely why is that one want’s to join kitchen and if long hours will deter their choice in near future – One has to have passion for whatever they are doing so to give in heart and soul for this is must. As culinary is not about excel and reports but creating unique experiences for patrons

5. Which books or sites candidate refers but usually I like to throw in this in the middle of conversation so as to understand how they keep up with knowledge and trend. 

Seasoned players – Sous chef and above

1. Post generic pleasantries why should I select you – For me to understand for candidate to elaborate on past achievement and to extract little more deeper how same was achieved (Role of team, other department or another factor), ideally to gauge style of working, team spirit, understanding of situation and use to your best.

2. If candidate has ever faced a situation where he was required to give golden handshake to employee – Again this is about temperament, situation handling and style of leadership.

3. Many times we have tough nut in a brigade how do you handle

4. Ways and means of cost management – This gives me his/her experience in doing so to handle outlet with outlook/knowledge towards astute cost management

5. Name the last five restaurants that a person has visited or read about – To comprehend the preservation of knowledge and to grasp of the trend

6. Describe your process for ensuring your ingredients stay fresh and retain their quality before being cooked. – very important to understand and maintain quality of ingredients

7. Three skills that you look for when you are a part of hiring process – This tells me what are the most important criteria for him as a chef

8. Quite often we get a customer who is not happy about food but we as a chef know there is nothing wrong how do you handle this situation – Another most important aspect of Chef’s life to handle tough customer and ensure they go back happy here agility is very important

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Interview Questions I Like To Ask - Vishal Singh, General Manager, Hyatt Regency, Gurgaon

 §   Give me a brief about your experience so far and also about the initiatives you took to enhance your department and some key contribution in your working tenure?.

The purpose of asking this question is to gain an insight about his or her experience and how follow up questions can be framed.

   §   What are your strength and weaknesses ?.

Talking about their strength gives them a great opportunity to showcase what they can do and also for me to gauge if their strengths can be leveraged and aligned with the vision of the hotel. For example, if they say that creativity is their strength, they also should talk about a time when they used their creativity to solve a problem or address a challenge. Weakness: Not easy to answer ! The question is asked to gauge if first do they really know what is the area of improvement and another if their weakness will stop them from doing the job they have applied for or be a hindrance towards their optimum performance.

   §   What attracted / motivated you to be a part of our company?.

Answer to this question gives an insight in case the candidate has done their research about the company, hotel or not. They are able to ace the answer, In case if they are able to talk about what stands out about the company’s mission and values, and how that resonates with their own career path. If candidates find the purpose of the company intriguing and they want to align themselves with the company’s purpose it automatically becomes an added advantage

   §   Tell me about a time you encountered a business challenge & How did you overcome it?.

This kind of question is asked to understand if the candidate proactively reacts to the situation or acts promptly in the situation, what was the task they had to undergo, what was their plan of action, how did they mobilize the team to solve the situation in hand along with themselves and what was the result because of the course of action undertaken by them.

   §   Tell me as a leader what has been your contribution towards Training your employees and mentoring your subordinates?.

It is responsibility of every leader to create better leaders and managers than himself for the organisation. If any proactive step was taken in developing talent and is able to justify it with giving examples.

   §   Tell me about a time you have disagreed about any idea or decision with your head of department or your fellow managers.

The key here is to gauge one’s ability to handle conflict in a mature way and come up with a compromise that is mutually beneficial to all the parties involved.

   §   How do you address any behavioral issue or any performance issue with any colleague?

This is a definite question of anyone being interviewed for the leadership role to gauge his or her people management skills. Every situation and colleague is unique and requires personalized attention.

   §   Tell me what have been your coping mechanism during COVID -19 ?

Through this I am able to gauge that does the candidate has out of the box thinking and survival spirit within himself. We live in a VUCA world now, this question helps me to understand if a candidate can adapt, improvise and overcome in any problem he or she is subjected to.

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Interview Questions I Like To Ask - Prabir Kumar Patra, BTEC Hospitality Teacher & Assessor Sh. Maaungoodhoo School Ministry of Education, Maldives

1. Introduce Yourself ? (This is a very common Interview Question irrespective of job roles )

2.How did you know about this job role ? ( This is an important question to know the source of information of the job advt. found by the Applicant . )

3.What do you know about us (Company) ? -This Question is important for the Recruiter to know the level of interest of candidates

4.Why should we hire you over other candidates ? ( In order to check how an applicant present their profiles/How an Applicant Creates positive impression ) .

5.Why do you want to change your Present job ? ( To check the applicant's interest to switch a job ) .

6.Where do you see yourself in next 3-5 years ? ( Very Common Question in Job Interview )

7.How can you help us to grow ? ( Applicant's view on Company's Growth and Development )

8..Which Department do you like and why ? ( For Interns )

9.What are the duties and Responsibilities of an Intern ?

10.What are the Qualities required to work in Hospitality Industry ?

11. What do you know about the job roles of an Entry level Staff in a Hotel/Resort ?

12.How much do you expect ? ( This Question is to check the Applicant's expectation on Salary )