Across the globe, water is turning from an invisible resource into a visible crisis. Reservoirs that once seemed endless are shrinking, rainfall is becoming unpredictable, and entire regions are grappling with drought. In many destinations, from Southeast Asia to the Mediterranean, the paradox is growing: when rain does come, it often arrives as sudden downpours that run off too quickly. Instead of replenishing groundwater, flash floods overwhelm drainage systems, while sealed surfaces from mass construction prevent water from seeping into the soil. The result is a dangerous cycle — less water stored in natural reserves, even as rainfall events become more extreme.
For hospitality, this shift is particularly visible. Hotels and resorts still fill pools, irrigate gardens, wash linens daily, and serve thousands of meals. The contrast can be stark: communities coping with restrictions while visitors enjoy the image of abundance — infinity pools, lush lawns, and unlimited showers. For operators, the challenge is no longer whether water scarcity will affect them, but how visibly they respond when it does.
Pools, Gardens and the Perception of Excess
Few images capture this tension more vividly than a resort pool in a region where reservoirs are half-empty. For guests, the pool is a symbol of relaxation; for locals, it is often seen as a reminder of privilege. The same applies to golf courses, spas, and manicured gardens, which require massive amounts of irrigation in areas where every drop counts. Authorities in parts of Spain and Southeast Asia are already introducing restrictions on hotel water use, and discussions are underway in other regions. Hospitality is increasingly in the spotlight of a debate about fairness, responsibility, and survival.
Seawater Desalination: A Costly Lifeline
Some destinations have turned to the sea as a lifeline. Seawater desalination, once considered a futuristic technology, is now a practical solution in places like the Canary Islands, Cyprus, California, or the Arabian Gulf. But desalination is not simple: building and operating plants costs hundreds of millions, consumes large amounts of energy, and produces concentrated brine that can harm marine ecosystems. On Mallorca, discussions about expanding desalination capacity reflect the urgency of the drought crisis, but also underline the financial burden — whether borne by governments, utilities, or eventually by guests through higher resort fees.
The economics are sobering. In Barcelona, a floating desalination plant was ordered at a cost near €100 million, designed to cover only a fraction of the city’s demand. California’s Carlsbad plant, one of the largest in the Western Hemisphere, cost nearly $1 billion to construct and now supplies just 7% of San Diego’s water. In practice, desalination is often a last-resort measure — crucial for survival, but neither cheap nor universally sustainable.
How Water Reaches the Desert
In extreme cases, destinations in arid zones have relied on water being physically transported. Tanker trucks supply hotels and resorts, an approach that is both expensive and environmentally questionable. Others tap into fossil groundwater reserves, aquifers that took centuries to form and are not being replenished. Behind the glamour of desert resorts lies an uncomfortable truth: the image of endless leisure is maintained by fragile systems whose costs are rarely visible to the guest.
Practical Solutions Already in Action
Despite these challenges, there are inspiring examples of hotels and chains taking action. Scandic Hotels in Scandinavia have reduced water consumption significantly by installing low-flow fixtures and promoting towel reuse programs, which over 90 percent of guests now accept. Six Senses resorts operate their own water treatment systems, recycling greywater for landscaping and reducing demand on local supplies. At the same time, they have eliminated bottled water imports by producing filtered drinking water on-site. In Singapore, the Fairmont hotel has introduced smart water management systems that save millions of liters annually. These examples show that technology and responsibility can work hand in hand without diminishing guest comfort.
Smart Technology for Smarter Use
The future of water management lies in intelligent systems. Greywater recycling and rainwater harvesting are already established, but innovation goes further. Smart irrigation systems adjust automatically to weather forecasts, watering gardens only when needed. Leak-detection sensors identify problems instantly, preventing the loss of thousands of liters through unnoticed drips or broken pipes. Even small changes, such as high-efficiency dishwashers or dual-flush toilets, reduce consumption by 30 to 50 percent. The cumulative effect of these technologies is transformative.
The Role of Employees
Yet technology alone cannot solve the problem. Staff behavior plays a decisive role. In kitchens, chefs and dishwashers can be trained to avoid running taps unnecessarily and to optimize dishwasher loads. In housekeeping, staff can explain linen and towel reuse programs to guests and ensure that water-intensive cleaning methods are avoided where possible. Even maintenance staff make a difference by checking seals and monitoring water systems regularly. When employees are engaged and empowered, water efficiency becomes part of the culture, not just a technical adjustment.
Water and Social Responsibility
Perhaps the most sensitive dimension of water management is social justice. In many destinations, hotels compete with local communities for the same scarce resource. When resorts irrigate golf courses while nearby villages face restrictions, tensions rise. Hospitality carries a responsibility not only toward its guests but toward its neighbors. Transparency, fair distribution, and collaboration with local authorities are essential to maintain trust. As one NGO representative in Spain put it: “Tourism cannot thrive in a thirsty community. Guests will not return to a destination where the locals feel deprived.”
Looking Ahead – Water as a New Standard
The role of water in hospitality will only grow more important. In the next 10 to 20 years, we may see tariffs directly tied to water consumption, with guests paying more for high-usage amenities. Industry-wide labels could emerge to certify “water-friendly” hotels, much like today’s energy or eco-certifications. Investors and travelers alike will judge destinations not only by comfort and price, but by how responsibly they manage their most essential resource.
Balance as the True Measure of Hospitality
For hospitality, water management is quickly becoming a test of leadership. Those who adapt early reduce operating costs, meet regulatory demands, and gain credibility as responsible businesses. Those who delay risk reputational damage, strained relations with local communities, and higher long-term expenses. In the end, water is not just a utility — it is a symbol of balance. Destinations that safeguard it ensure their long-term appeal; those that squander it risk undermining the very reason travelers come.
At Hogahero, we believe that sustainability in hospitality means more than sourcing local food or reducing packaging. It also means treating water as the essential resource it is — scarce, precious, and worth protecting. The industry has the chance to prove that true hospitality is not measured by excess, but by balance: offering comfort while respecting the environments that make each destination unique.
