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Green practices implementation for environmental sustainability by five-star hotels in Kampala, Uganda

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  • Alex Barakagira

    (Nkumba University
    Kyambogo University)

  • Christopher Paapa

    (Nkumba University)

Abstract

Hotels operate continuously and are known to be one of the contributors of global pollution. Strategies like adoption of green practices would be a remedy to mitigate pollution and their effects for environmental sustainability. This study focused on green practice’s implementation by the five-star hotels in Kampala district, Uganda. Specifically, it explored the benefits achieved and effects encountered by the management of the hotels as a result of implementing green practices. A questionnaire survey and interviews were employed to collect the required data from the employees of the five-star hotels. Energy conservation, waste management, and environmental purchasing with their respective coefficient of variances of 12.6, 14.5 and 17.2 were some of the green practices implemented by the hotels. Green practice’s adoption by the five-star hotels culminated into increased profits, competitive advantage, saved on the costs of the materials used and retained some customers. The study recommends that there should be continuous awareness and strengthening of training of the employees about green practices’ implementation, together with government involvement in all matters concerning enforcement of green practices. In addition, the article suggests managerial implications and opportunities for future research.

Suggested Citation

  • Alex Barakagira & Christopher Paapa, 2024. "Green practices implementation for environmental sustainability by five-star hotels in Kampala, Uganda," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 26(4), pages 9421-9437, April.
    • Handle: RePEc:spr:endesu:v:26:y:2024:i:4:d:10.1007_s10668-023-03101-7
    DOI: 10.1007/s10668-023-03101-7
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    References listed on IDEAS

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