Podcast
We're on it, right?
A TUI podcast on sustainability and the future of travel
What will travel look like in the future? How is TUI cutting emissions – e.g.from planes and cruise ships? And how can tourists and locals get along in tourist hotspots?
Rebecca takes you behind the scenes to explore some of the most urgent questions in travel and sustainability. She talks to the people who really know what’s going on: an environmental officer explains how single-use plastic is being reduced on board a cruise ship, a pilot shares what’s being done to lower emissions in aviation, and a farmer in Cape Verdedemonstrates innovative, water-saving growing methods.
Episode 6
Ski Holidays in a Changing Climate – How Sustainable Can They Be?
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 on Youtube, Spotify or Apple Podcast!
Past Episodes
Plastic & Travelling – Bye Bye Single-Use?
Behind the scenes - Episode 1
On board a TUI flight to Gran Canaria, Rebecca 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.
From Farm to Fork – Where does the food on the hotel buffet come from?
Behind the scenes - Episode 2
In this episode Rebecca 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.
Episode 3
Jobs, Opportunities or Overtourism – What’s Tourism’s Real Impact on Destinations?
Overcrowded beaches, rising rents, and protests – overtourism is a hotly debated topic on Mallorca. But on Cape Verde, tourism means schools, hospitals, and jobs. This episode explores what kind of tourism can become a burden – and what kind can be a force for good. Tune in now!
Behind the scenes - Episode 3
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 Policyat 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.
Carbon & Travel- How can We Travel with Lower Emissions?
How doCO₂ 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 flyaircraft 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.
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.
Food Waste on Holiday – How can we reduce what ends up in the bin?
What happens to the food left over at hotel buffets – and how is TUI cutting down on food waste? Rebecca visits hotels where AI helps to rescue food and discovers surprising ways to tackle food waste on holiday.
An episode about data, why hotel guests don’t eat fennel – and how AI can do good, even on holiday.