We talk about authenticity, but when it comes to food we still hide our own. It is time to pull Maltese cuisine from the sidelines to the spotlight of our tourism offer, Joseph Galea writes.
In this second part of a deep dive into sustainability, Joseph Galea delves into how hotels can embark on a greener approach without the need to fork out large investments.
Sustainability has been a buzz word in the hospitality industry for some time, and stakeholders are realising that adopting such practices is necessary to improve business prospects.
I often meet frustration from hoteliers complaining that they find themselves hostage and overly reliant on Online Travel Agencies (OTAs) for their bookings.