Innovative research and Computational Science Lab

Course Training : TOURISM-ZERO IN ACTION

The first day of the training brought together participants from the hospitality and tourism sector to explore practical approaches to sustainability, zero-waste management, and the use of digital technologies to strengthen tourism businesses. The sessions combined academic knowledge with practical examples, helping participants understand how environmental responsibility and digital innovation can be applied in their organisations.01 | Green Standards and Zero-Waste PracticesThe first session focused on green standards and practical approaches to zero-waste management in the hospitality and tourism sector. Participants learned about waste reduction, responsible resource use, and sustainable practices that can be integrated into daily tourism and hospitality operations.The session was delivered by Asst. Prof. Dr. Yuthasak Chatkaewnapanon, Head of the Department of Tourism, Faculty of Humanities, Chiang Mai University, together with Asst. Prof. Dr. Patiroop Pholchan, Department of Environmental Engineering, Faculty of Engineering, Chiang Mai University.Through practical examples and discussion, the speakers highlighted how tourism organisations can move from general sustainability concepts toward actions that reduce waste, improve resource efficiency, and support greener tourism operations.02 | Applying Digital Technology and AI to Support Tourism BusinessesThe second session explored how digital technology and Artificial Intelligence (AI) can support tourism businesses in a rapidly changing environment.The session was delivered by Thepparit Sinthamrongruk, Ph.D., Lecturer in the Digital Game Program, College of Arts, Media and Technology, Chiang Mai University.Participants explored practical opportunities for using digital tools and AI to improve business processes, support service development, enhance communication with customers, and respond more effectively to changing tourist needs. The session also encouraged participants to consider how technology can work together with sustainability practices to create more efficient and future-ready tourism businesses.Training Day 1 provided an important connection between green transformation and digital transformation, demonstrating that the future of tourism requires both environmentally responsible practices and the effective use of emerging technologies.The activity forms part of TOURISM-ZERO: Curriculum Development for Zero Waste Management in the Hospitality and Tourism Sector, supporting knowledge exchange between universities and tourism-sector stakeholders and contributing to more sustainable practices in the hospitality and tourism industry.Training Day 2 | From Zero-Waste Concepts to Real-World Hospitality PracticesDay 2 of the TOURISM-ZERO training continued with a strong focus on practical experience from the hospitality industry. Under the theme Zero-Waste Community: Sharing Ideas & Practices, participants had the opportunity to learn directly from professionals who apply sustainability principles in real hotel operations.01 | From EU Rules to Zero-Waste Operations: How We Put Zero Waste into Practice in a HotelThe first session connected European sustainability directions with real-world hotel operations. It explored how zero-waste principles can move beyond policies and guidelines and become practical actions in everyday hotel management.The session was delivered by Thira Hwongwatthano, Hotel Operations & Sustainability Specialist, who shared practical experiences in integrating sustainability into hotel operations. The discussion highlighted operational approaches to waste reduction, responsible resource management, and the challenges of turning sustainability goals into workable practices.02 | Food Waste in Kitchen: Challenges and Practical SolutionsThe second session focused specifically on one of the major sustainability challenges in hospitality: food waste in hotel kitchens.Mr. Suksant Chutinthratip, Executive Chef at Meliá Chiang Mai Hotel, shared practical knowledge from professional kitchen operations. The session explored where food waste occurs, the challenges faced by kitchen teams, and practical solutions that hotels can adopt to reduce unnecessary waste while maintaining service quality and operational efficiency.Participants also gained insights into how chefs and hotel staff can contribute directly to zero-waste goals through better planning, responsible use of ingredients, improved kitchen processes, and greater awareness throughout daily operations.Turning Knowledge into PracticeDay 2 strengthened the connection between policy, academic knowledge, and professional practice. Through real experiences shared by hospitality professionals, participants were encouraged to consider how zero-waste approaches can be adapted to their own organisations.The training forms part of TOURISM-ZERO: Curriculum Development for Zero Waste Management in the Hospitality and Tourism Sector, supporting collaboration between higher education and the tourism industry toward more sustainable and responsible hospitality practices.