What if tourism could be the key to solving global challenges like climate change and over-tourism? Join us as Brittany sits down with Brooke Hansen from the University of South Florida and Dr. Alan Fyall from the University of Central Florida to explore the revolutionary potential of responsible tourism. They tackle pressing issues like improving employee wages, adapting working hours, and making travel more accessible for everyone, all while aiming to create a more equitable and inclusive industry. Learn how responsible tourism isn’t just about preserving the environment but also enhancing social well-being.

Brooke and Alan emphasize the importance of a collaborative approach in shifting from destination marketing to destination management and stewardship. Hear about the impactful initiatives at the University of South Florida where students work on hands-on projects to educate local businesses on sustainable practices. Discover how innovative marketing strategies can inspire quicker behavioral changes in travelers, highlighting real-world examples, such as the challenges faced during Miami's spring break.

Additionally, the episode delves into the evolving practices in hotel housekeeping and the intersections between sustainability, human trafficking, and accessible travel. With discussions on the inspiring Embu River Camp in Kenya and the influence of organizations like Intrepid Travel and B Corps, the conversation underscores the role of education in fostering responsible tourism. Brooke and Alan paint an optimistic picture of the future, showing how the next generation, armed with innovation and sustainable practices, can drive meaningful change in the tourism industry.

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B Tourism podcast series info 

• Exodus Adventure Travels; Rochelle Turner, Head of Sustainability
• Brooke Hansen: University of South Florida & Dr. Alan Fyall University of Central Florida
•  Legacy Vacation Resorts: Madison Daum
• Explora; Juan Marambio, Sustainability Manager and Romina Da Pieve, Deputy Manager of Conservation Research 

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