CSR becomes a strategic lever for hotel and catering professionals, Well beyond the simple facade commitments :
74 % of hoteliers have already implemented or plan to deploy ecological initiatives, translating a real desire for transformation.
The most common actions concern waste management and recycling (77% of hoteliers, 71% of restaurateurs), optimization of energy consumption (61% and 53% respectively) and responsible purchasing via short circuits (51% for restaurateurs). These choices demonstrate a CSR dynamic anchored in operational reality, supported by technological tools facilitating monitoring, resource management and development of short circuits. Social side, 56% of hoteliers make employee well-being a priority, while restaurateurs remain behind on this subject, with only 35% integrating this issue into their strategy. However, in a sector in tension like catering, people could become a strong axis of sustainable differentiation.
Responsible, economically viable practices
Nearly half of professionals see a positive impact on their budget, and very few see it as an obstacle (4% of hoteliers). 43% of hoteliers and 30% of restaurateurs say they are even ready to increase their costs or prices to support this approach., proving that performance and responsibility can now go hand in hand. “Tech and CSR are no longer trends, but structuring levers. Food Hotel Tech 2025 confirms that innovation, well used, is a concrete response to human challenges, economic and environmental aspects of the sector”, concludes Karen Serfaty, founder and president of Food Hotel tech.
