In the ever-evolving world of hospitality, sustainability has emerged as a defining pillar of success. Leaders like Suhail Kannampilly, MD , The Fern Hotels & Resorts, and Rubin Cherian, General Manager , Novotel Hyderabad Convention Centre (NHCC) and Hyderabad International Convention Centre (HICC), are pioneering a new wave of eco-conscious luxury. Their initiatives are setting benchmarks for a greener, more responsible future in hospitality.
For Suhail Kannampilly, sustainability isn’t an afterthought—it’s central to The Fern Hotels’ ethos. “Sustainability isn’t just an idea for us; it’s a responsibility,” he explains. With over 100 properties across India, The Fern has embedded eco-conscious practices into its operations, offering luxurious yet mindful experiences.
Rubin Cherian echoes this sentiment. “Hospitality today is about creating experiences that are not only memorable but also responsible,” he shares. While under Cherian’s leadership, NHCC and HICC have implemented transformative green initiatives, balancing guest comfort with environmental stewardship.
The Fern Hotels have long championed renewable energy, water conservation, and zero-waste operations. Properties are powered by solar panels, while on-site sewage treatment plants recycle wastewater for landscaping. “Our plastic-free operations, from bamboo straws to glass water bottles, reflect our commitment to reducing environmental impact,” Kannampilly notes.
Cherian’s properties use solar energy and have also adopted innovative technologies like atmospheric water generation. “‘O by Aria Life’ allowed us to generate remineralised water directly from the air, reducing our groundwater dependency and eliminating single-use plastic bottles,” he says.
Both leaders underscore the role of technology in achieving sustainability goals. The Fern uses centralized systems to track energy and water metrics, ensuring real-time adjustments for efficiency. Digital innovations, like paperless check-ins and QR-coded menus, further reduce environmental impact.
“Technology is a force multiplier,” Kannampilly explains. “It lowers our ecological footprint while enhancing the guest experience.”
Similarly, NHCC and HICC have invested in smart room controls, solar panels, and the Liquid Off-Take (LOT) system to optimise energy and resource use. Cherian emphasizes, “Renewable energy isn’t just a trend; it’s a necessity for responsible operations.”
Creating guest awareness is integral to both brands’ sustainability efforts. The Fern’s Green Button initiative encourages guests to actively participate in eco-friendly practices, while in-room features highlight the brand’s green milestones.
“Luxury isn’t diminished by sustainability; it’s enriched by it,” Kannampilly remarks. “Guests appreciate knowing their stay contributes to a larger cause.”
At NHCC and HICC, Cherian’s approach includes locally sourced menus, plant-based dining options, and transparent communication about green initiatives. “Our goal is to show guests that luxury and sustainability can coexist beautifully,” he states.
Implementing consistent sustainability standards across diverse properties comes with challenges. Infrastructure limitations in remote locations often require creative solutions. “Our on-ground teams adapt our framework to local realities, ensuring our core values are upheld,” Kannampilly explains.
Cherian faces similar hurdles. “Each location has its nuances—be it resource availability or guest expectations,” he notes. Despite this, he views these challenges as opportunities for innovation and growth.
The Fern’s sustainability milestones include the elimination of single-use plastics, the planting of over 1,000 saplings in 2023, and the development of eco-sensitive properties in regions like Kashmir. Kannampilly adds, “We aim to achieve zero-waste certification for 50% of our properties within five years.”
Cherian’s initiatives at NHCC and HICC include the successful transition to electric vehicles, saving 77% on operational expenses, and implementing LPG-powered laundry boilers, which reduced costs and emissions. “Every step, no matter how small, reinforces our commitment to sustainable operations,” he emphasizes.
Both leaders are focused on the future of sustainable hospitality. Kannampilly aims to expand The Fern’s green footprint through continuous innovation and collaboration. “Sustainability isn’t a project with a deadline—it’s a mindset,” he concludes.
Cherian shares a similar outlook, with plans to enhance renewable energy use, achieve zero-waste certification, and strengthen partnerships with local communities and governments. “At NHCC and HICC, we aim to lead this change and inspire others in the industry to join us,” he says.
Kannampilly and Cherian are redefining the hospitality landscape, proving that luxury and sustainability are not only compatible but mutually enriching. Through their leadership, The Fern Hotels, NHCC, and HICC are setting new benchmarks for responsible tourism, inspiring a future where travel is both memorable and mindful.
As Cherian aptly puts it, “Success in hospitality isn’t just about creating unforgettable stays—it’s about ensuring we leave the planet better for generations to come.”
