Highland tourism businesses discuss challenges and opportunities
The importance of “greening” the tourist experience was one of the topics of discussion at a lunch event organised recently by the team behind the Highlands and Islands Thistle Awards (HITA).
The leadership excellence event brought together both those involved directly in the tourist industry along with key suppliers and others at the Kingsmills Hotel in Inverness last week.
Along with a chance for networking and lunch a panel discussion also heard the thoughts of three key figures differently involved with the tourist industry in the Highlands.
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Judith Cruickshank has worked with NatWest Group for 17 years in a variety of roles, focused on customer solutions for both retail and commercial customers and is currently managing director for commercial mid market banking, Scotland; chairwoman of the Scotland board and climate sponsor for commercial mid market.
She is particularly passionate about helping business and personal customers prepare for the future through building financial capability and transitioning to a lower carbon world.
Garry Marsden was recently appointed head of the Inverness Castle Experience, having previously held senior roles at Balmoral and Sandringham Estates, where he managed high-profile visitor attractions.
Allison McGuire is cruise manager at the Port of Cromarty Firth in Invergordon which last year welcomed 118 ships with 213,000 passengers and 83,000 crew.
Asked about the importance of green credentials for those in the tourist industry these days all three agreed it was increasingly a focus for customers and, therefore, for operators too.
Mr Marsden said that, with famed environmentalist the king as his previous employer, sustainability was “very much at the forefront” of his own thinking professionally.
“We have a fantastic energy centre there (at Inverness Castle) and very much we will be striving for green tourism awards,” he said.
“On waste we need to make sure we are recycling wherever possible and try and educate people as much as possible to help us in that process.”
When it comes to the castle’s restaurant offering he said: “In our food and beverage operations we want to makes sure to reduce food miles and promote ‘local’ wherever we can within constraints.
“On food waste we want to keep that to a minimum, making sure our food offering is what customers want.”
And he agreed that paying attention to such things was increasingly key to running a successful attraction.
“Visitors coming in do want to know businesses are being as sustainable as possible,” he said.
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That was echoed by Ms McGuire.
“In previous years I don’t think people were aware - attitudes have changed,” she said. “They will look at cruise liners’ footprint; they will look at destinations and what they are doing; if they have green credentials it makes them feel better about visiting and they want to visit without damaging the destination: that message - ‘leave nothing but footprints’ - has got through.”
With concerns raised in many quarters about the environmental impact of the cruise industry she insisted that it is leading the way in terms of the maritime sector as a whole when it comes to being environmentally responsible.
“I started my sea career in 1997 and was amazed then that we had to go through training to learn how to separate rubbish; that there was work going on to get rid of single use plastic and the like.
“The industry is really leading the way in terms of finding new fuels; new sustainable products.
“A lot of people won’t know but the ‘smoke’ you see coming out of cruise ships in port has been ‘scrubbed’- cleaned before being released; and that drive to be environmentally responsible probably started in the 1980s.
“The cruise industry is really leading the way in the maritime sector.”
Ms Cruickshank said environmental credentials weren’t as yet having a direct impact on decisions banks were making about whether to support individual businesses or not but “at some point in the future I expect it probably will.”
Banks are increasingly able to advise customers about climate impacts on business and how to make businesses as sustainable - both financially and environmentally - as possible she said.
She pointed to a carbon planner tool available through the bank to all businesses, whether customers or not, as one way it was looking to help firms plan for the future.
The importance of offering visitors something unique was also discussed as Ms McGuire said: “When you think of a cruise and what passengers do when they come ashore you probably think of them getting on a coach and just immediately heading off to Loch Ness, then coming back and getting back on the ship and not going anywhere else.
“That has really changed. Passengers do a lot more research on what is available at each destination and they tend to go for more bespoke tours, smaller tours, maybe eight or so in a group.
“They are looking for off the beaten track events and experiences; they are looking for the ‘authentic’ experience, so that gives a real opportunity for smaller operators.”
Mr Marsden also said the castle was keen for other local businesses to get involved in its offering.
“We are only limited by people’s imagination,” he said about who or what might be able to find a space within the experience offering when it opens later this year.
“It’s such a big physical space and very, very versatile, so dinners, conferences and the like are one thing that springs to mind that could be accommodated there; and also all kinds of opportunities for suppliers.
“I would say simply if you have an idea, come and speak to us.”
Businesses across the north of Scotland are being encouraged to enter this year’s 19th annual Highlands and Islands Thistle Awards.
The best in the business can earn a place at the national Scottish Thistle Awards where they will represent the region and compete with the best of the rest of the country.
Entries across a range of categories are now open, celebrating the excellence of the tourism industry across the north of Scotland.
See here for more information.
