TUI: We're on it, right?

Is sustainability in tourism just a hype – or here to stay? We speak with a TUI travel agency manager and TUI-CEO Sebastian Ebel about customer expectations, profitability, and sustainability as a competitive advantage.

How much energy is hidden in your holiday? Rebecca talks to TUI experts about unseen energy guzzlers, TUI’s own solar projects and smooth transfers to the hotel – from cooking‑oil fuel to e‑buses.

How sustainable can skiing be? This episode takes you to the Montafon region in Austria – exploring snow cannons, green energy, and near CO₂-neutral hotels. Rebecca discovers how winter tourism is adapting to climate change – and what travelers can do themselves. Listen now!

Where does the most food waste actually occur at a hotel buffet? What happens to the leftovers – and how is TUI managing to throw away less food? In this episode of “We’re on it, right?”, host Rebecca goes in search of the food savers. She visits TUI Blue Adriatic Beach in Croatia, where artificial intelligence is used to analyse and reduce buffet waste. In Tenerife, at TUI Blue Los Gigantes, she discovers another approach – there, the hotel staff enjoy what’s left over from the buffet. An episode about data, why hotel guests don’t eat fennel – and how AI can do good, even on holiday.

How do CO₂ emissions fit in with the sustainability goals of a travel company? In this episode of ‘We’re on it, right?’, podcast host Rebecca explores this very question. She climbs onto the flightdeck of a TUI fly aircraft and talks to pilot Toni Schweigart about fuel, contrails and the goal of reducing emissions by 2030. Rebecca also meets Lucienne Damm, Head of Sustainability at TUI Cruises, who explains how the company is working on lower-emission propulsion systems and more fuel efficient routes at sea. What really helps the environment – new and more efficient aircrafts, alternative fuels or less weight on board? And what should sustainability-conscious travelers look out for when booking a cruise? An episode about honest questions, technical advances – and the responsibility to make the travel industry more climate-friendly. 🎧 Tune in to “We’re on it, right?” – the TUI podcast on sustainability and the future of travel.

Tourism creates jobs and drives economic growth – but in some places, it also leads to overcrowded beaches, rising rents, and even protests. In this episode of We’re on it, right?, host Rebecca talks to Alexander Panczuk, Group Director Policy at TUI, about the tension between holiday joy and social responsibility. Together, they take a closer look at Mallorca, where around 14 million tourists visited last year – on an island with fewer than a million residents. They discuss local challenges such as housing shortages and noise pollution, as well as the potential of a more managed tourism model focused on hotels rather than short-term rentals. Later, Rebecca travels to the Cape Verdean island of Sal to meet Elvis Marques – the country’s first local Assistant Manager of its largest hotel – and learns how tourism can also bring real positive change. On Sal, it is clear how tourism can drive development through education, jobs, and infrastructure. An episode about criticism, opportunities – and the question of how we can travel responsibly. 🎧 Tune in to We’re on it, right? – the TUI podcast on sustainability and the future of travel.

How can agriculture thrive in places with drought, sandy soil, and limited resources? In this episode of “We’re on it, right?”, podcast host Rebecca travels to Crete and Cape Verde to explore how local food production can be strengthened in popular holiday destinations. She meets Nikiforos Steiakakis, an agricultural pioneer in Crete, who grows vegetables for local hotels using regenerative methods as part of the TUI Field to Fork programme. On the island of Sal in Cape Verde, farmer and agronomist Susana shows her how she’s growing lettuce, courgettes and papayas with hydroponics – even in extreme dryness. What’s the true value of local produce on our plates? Can cutting CO₂ emissions, improving supply chains, and boosting food sovereignty go hand in hand? And what does that mean for the food on your hotel buffet? An episode about clever solutions for tough soil, short routes to fresh food – and the big question of what good food on holiday really means. 🎧 Tune in to “We’re on it, right?” – the TUI podcast on sustainability and the future of travel.

Welcome to the first episode of “We’re on It, right?” - A TUI podcast on sustainability and the future of travel with Rebecca. In this episode, Rebecca takes you on an investigative journey: from airplane cabins to cruise ships, she explores how much single-use plastic is still being used when we travel – and what TUI is really doing about it. On board a TUI flight to Gran Canaria, she speaks with Purser Serge about the reality of catering in the skies: cups, packaging, trays – what is already reusable, and what still needs replacing? And why isn’t paper automatically more sustainable than plastic? Aboard the Marella Explorer, a cruise ship of the TUI Group, she dives even deeper. Environmental Officer Simon Florin explains how the crew avoids plastic and separates waste into 20 different categories. One highlight: a filtration system by the Cleaner Seas Group, installed in the ship’s laundry, captures up to 500 kg of microplastics per year – a major step in the fight against ocean pollution. And one thing becomes clear: recycling is far from a global standard. While some airports and ports have advanced recycling facilities, others lack even the basics. That makes sustainable waste management while travelling a real challenge – and calls for solutions that go far beyond surface-level fixes. This episode offers an honest and detailed look at what TUI has already achieved, where the challenges lie – and why fully circular tourism must remain a shared goal. You’ve got the mindset, we’ve got the mission. Join us in our journey to more sustainable travel. Check your next career move on https://tui.careers.

A TUI podcast on sustainability and the future of travel.