ОЦІНКА ЕКОЛОГІЧНИХ ІНІЦІАТИВ В ДІЯЛЬНОСТІ ЗАКЛАДІВ ГОТЕЛЬНО-РЕСТОРАННОЇ ГАЛУЗІ В УКРАЇНІ ПІД ЧАС ВІЙНИ

Abstract

The article focuses on the ecological initiatives being launched by the hotel and restaurant business in Ukraine. The methodological base was represented by the method of analysis and generalization of data obtained by questionnaire. The survey was being held in May and June 2023 after the war in Ukraine had started, therefore, the article suggests a detailed analysis of the state of the hotel and restaurant industry during the war. 43 hospitality establishments took part in the survey, of which 21 were accommodation facilities and 22 were catering enterprises. The geographical location of the respondents is versatile: it is represented by the central, southern, northern and western regions, the Donetsk region including. It was established that the main environmental initiatives launched by the Ukrainian institutions participating in the survey are the following: general issues in the field of Zero Waste management, use of the alternative energy sources or economical consumption, Footprint reduction as well as measures taken to preserve the natural environment of the facility. Thus, the obtained data pointed to the fact that despite the war held on the territory of Ukraine for almost 2 years, the hotel and restaurant enterprises make relatively significant steps in the direction of the environmental policy of their activities. Besides, the survey tackled upon the issued as to the dreams of institutions in implementing environmental initiatives. On the basis of the received data, prospects for the implementation and financing of environmental initiatives by hotel and restaurant business were determined. Among them one can mention support for grant programs by international or domestic donors; support of the state or financial organizations in providing an interest-free loan for launching complex waste management programs; global information campaign and understanding the responsibility of each citizen for being environmentally friendly; implementation of green curricula at all levels of education, etc. We conclude that despite the large-scale war going on in Ukraine, the hotel and restaurant establishments are not only taking efforts to function effectively, they are also ready for ecologically conscious development. These results are valuable in terms of prospective support and investment policy in Ukraine. It is important that the hotel and restaurant institutions are striving for launching environmental initiatives, working out an approach to sustainable development and integration into the world community.