World Tourism Day 2025 | Tourism and Sustainable Transformation
On September 27, we celebrate World Tourism Day, a milestone that highlights the key of tourism in today’s society and economy. This year, the World Tourism Organization, under the theme “Tourism and Sustainable Transformation”, emphasizes the importance of responsible tourism that generates a positive impact for everyone.
As every year, we commemorate World Tourism Day, this time to promote responsible, transformative and sustainable tourism activities.
At CETT, as a leading center for training, knowledge creation and knowledge transfer in the field of tourism, we share this transformative vision and collaborate to train professionals committed to the continuous improvement of the sector. We place sustainability at the core of all our activities.
TRAINING
That is why we focus on talent development as a lever for change, placing special emphasis on sustainability and through our programs, with courses that integrate it and experiential projects that strengthen it.
An example of this vision is the project carried out by undergraduate students on the occasion of World Tourism Day 2025. Through the creation of videos dedicated to sustainable initiatives in the fields of restaurant services, hospitality, and gastronomy, CETT demonstrates its commitment to training professionals who are aware of the importance of incorporating sustainability criteria into the tourism sector.
Conscious transformation of hotel activity: a success story at Hotel Alimara
On the occasion of World Tourism Day, we share some good practices in sustainability and wellbeing applied by Hotel Alimara, the university hotel at CETT Campus.
Hotel Alimara has been awarded the Biosphere Certificate, Europe’s most prestigious sustainability label. This recognition integrates the 17 Sustainable Development Goals (SDG) into five areas: climate change, environment, society, economy, and culture. At Alimara, significant efforts have been made to achieve the demanding requirements of such certification.
The hotel implements several measures to reduce water consumption. For example, surplus water from its restaurant, Summum, is collected and reused to water plants and gardens. Thanks to this initiative, part of a boarder strategy for responsible management aligned with the SDG, over 2,600 liters of water are saved, representing a 25% reduction. Summum’s commitment goes beyond sustainability, as it also uses local and seasonal products to create a sustainable menu.
In addition, awareness is raised among guests about saving water. Towels are only replaced when left on the floor, and bathtub plugs have been removed to reduce water consumption.
At the same time, Alimara has implemented measures to improve staff wellbeing, such as adjustable-height beds that facilitate the work of the housekeeping staff. In terms of inclusion, measures have also been adopted to improve communication for people with hearing impairments.
