Leading’s Continuing Philosophy and Vision

The tourism industry contributes to GDP and job creation globally and in Taiwan. With the global emphasis on sustainable development, the image of the tourism industry as a “smokeless industry” is being shattered. Carbon emissions and resource consumption in the tourism process are issues that we need to address urgently.

Leading is committed to reducing the carbon emissions of tourism activities, reducing the consumption of resources on the local environment, increasing the use of low-carbon transportation, arranging environmentally friendly accommodation, cooperating with local sustainable low-carbon or green food and beverage, recommending in-depth local experiences and increasing local consumption through sustainable concepts and policies, purchasing policies, itinerary planning, event design, actual implementation and management, and feedback from travelers and partner companies. Leading will set achievable goals through its sustainable procurement policy, combining the five components of “food, lodging, tourism, shopping, and transportation” and the three major aspects of “environment and sustainability,” “social, humanistic, and cultural” and “local economic benefits” of the travel destinations.

We guide travelers to explore Taiwan and the rest of the world with professional service and a sustainable mindset.

Sustainable Development Philosophy

Five Structures

1. Integration of low-carbon transportation
2. Eco Lodging
3. Sustainable Low Carbon or Green Dining on the Ground
4. Recommended in-depth on-site experience
5. Promotion of Local Consumption

three main orientations

1. Environment and Sustainability
2. Social and humanistic culture
3. In situ economic benefits

Leading Continuing Policy

Guided by the 2030 Taiwan Tourism Policy White Paper, Liting actively responds to the government’s advocacy for sustainable tourism policies. Embracing the spirit of the United Nations’ 2030 Sustainable Development Goals (SDGs), we integrate the core values of sustainability, low-carbon practices, and green tourism into our product design and operations. Across the five key dimensions of tourism—dining, lodging, recreation, shopping, and transportation—we combine environmental protection, social and cultural heritage, and local economic benefits. This approach demonstrates our steadfast commitment to embedding sustainable practices at the core of our business operations.

And our philosophy closely mirrors the six SDGs indicators, which are:
SDG 5 Gender Equality
SDG 8 Suitable Work and Economic Growth
SDG 12 Responsible consumption and production
SDG 13 Climate Action
SDG 16 Peace and Justice System
SDG 17 Diverse Partnerships

I. Environment and Sustainability

Reducing the use of plastic products

Enhancing Travelers’ Sustainability Awareness

Promoting sustainable tourism information

Tourism Satisfaction and Sustainable Marketing Questionnaire

Participate in the Tournament

Ongoing collaboration and promotion of sustainable practices and long-term interactions between partners and teaming partners

Gender Equality and the Rejection of Sex Discrimination

Upholding fair trade and avoiding exploitative practices

Government Health and Welfare Department Policies to Jointly Maintain Travel Safety

International Travel Safety and Health Information

(1) Integrate the concept of sustainable low-carbon into the design of itineraries, integrating low-carbon transportation, environmentally friendly lodging, and local sustainable low-carbon or green food and beverage, recommending in-depth local experiences and promoting local consumption.

(2) Reduce the use of plastic products to reduce the burden on the environment.

(3) Enhance travelers’ awareness of sustainability and promote information related to the sustainability of tourist destinations to help tourism to be well-informed.

(4) Continuing to improve the quality of tourism, collecting travelers’ feelings and thoughts through questionnaires and feedback, and continuing to refine our tour design capabilities.

(5) Sustainable operation to help the sustainable development of the tourism environment, protect the right to work, provide employment opportunities and avoid exploitative behavior.

(6) Health and Safety, Leading’s website reveals information and communication with travelers.

Integration of low-carbon transportation
Eco Lodging
Sustainable Low Carbon or Green Dining at the Local Level
Recommended in-depth local experiences
Promotion of local consumption

II. Social and Humanistic Culture

Promotion of local humanities and cultural activities

Recommended in-depth local experiences

Enhancement of cooperation with local guided tours and interpretation units

Advocacy and respect for local humanistic activities

(1) Promote local humanities and cultural activities and recommend in-depth local experiences to facilitate actual interaction between travelers and local humanities, and to increase travelers’ awareness of the humanities and culture of the destination.

(2) Increase cooperation with local guides and interpreters, so that the content of the tour can be made more in-depth through accurate and professional information from the local community.

(3) Advocating and respecting local humanistic activities and raising travelers’ awareness of the need to protect cultural assets.

iii. economic benefits in situ

Collaboration with local companies or organizations.

Arrangements with local tour interpreters

Promotion of local cultural and creative products

Recommended Local Specialty Gifts

Prioritize local production for local consumption

Priority is given to stores operated by local residents.

Responsible consumption Avoiding exploitation

(1) Enhance cooperation with local people-run stores, vendors, or organizations to increase arrangements with local tour interpreters.

(2) Promote local cultural and creative commodities or local specialty souvenirs to facilitate local consumption.

(3) Priority will be given to locally produced or locally operated stores.

Leading Sustainable Goals

Leading is committed to reducing the carbon emissions of tourism activities, reducing the consumption of resources on the local environment, increasing the use of low-carbon transportation, arranging environmentally friendly accommodation, cooperating with local sustainable low-carbon or green food and beverage, recommending in-depth local experiences and increasing local consumption through sustainable concepts and policies, purchasing policies, itinerary planning, event design, actual implementation and management, and feedback from travelers and partner companies. Leading will set achievable goals through its sustainable procurement policy, combining the five components of “food, lodging, tourism, shopping, and transportation” and the three major aspects of “environment and sustainability,” “social, humanistic, and cultural” and “local economic benefits” of the travel destinations.

Sustainable Purchasing Policy

-Food-

80% of itineraries and activities are designed by Green Catering or Restaurants certified by the Sustainability Label or the Environmental Protection Administration. The percentage of manufacturers or restaurants that do not provide disposable tableware reaches 100%.

  • Preferred Green Catering or Restaurants with Sustainability Label or Environmental Protection Department certification.

  • Prioritize manufacturers or restaurants that do not provide disposable tableware.

  • Encouraging travelers to “pack it in” to reduce leftovers

  • Arrange at least 1~2 green/sustainable meals during the event.

-Hostel-

Eco-labeled and sustainability-certified hostels with 80% of itinerary planning and activity design.

  • Priority is given to hostels with environmental labels and sustainability certificates.

  • No disposable spares and cutlery will be provided

-Tour-

Arranging low-carbon/environmental-related/local humanities activities/environmental education venues at 80% of the venues

  • Reducing the availability and use of plastic products

  • Programs are arranged on an in-depth or on-site basis.

  • Increase the proportion of time spent on low-carbon gadgets

  • Arrangement of on-site tour guides to enhance the accuracy of explanations

  • Increased collaboration on environmental education perspectives

  • Enhancement of information on local environment, people and culture (official website/electronic travel brochures)

-Purchase –

The proportion of companies that use local production or local management reaches 50%.

  • Priority is given to locally produced or locally operated stores and souvenirs.

  • Support and increase local consumption

  • Employment of Local Navigators

-Transportation-

Low-carbon ground transportation usage increased by 10% with low-carbon transportation tools, itinerary planning and activity design in tourist destinations.

  • Arranging regular inspections andVehicles that comply with safety laws and regulations

  • Increased use of low-carbon transportation and reduced idling of tour buses for deep fixed-point activities.

  • Travelers are advised to takepublic transportation to the meeting point

Sustainable Energy Conservation Practices

A. Office supplies

  • Selection of Eco-label products

  • Provide locally produced or environmentally friendly tea and snacks

  • Reduce the use of disposable items, reduce the amount of plastic products, reduce the printing of publicity materials, reduce the amount of packaging materials, replace white paper with recycled paper, and digitize documents and information.

  • 逐年新增環保用品達80%

B. Energy-saving practices

  • Record, monitor and reduce energy consumption, regularly review improvements

  • Selection of Eco-label products for electrical appliances

  • Gradual replacement of office lighting with environmentally friendly energy-saving light bulbs

  • Installation of energy-saving signs and encouragement of staff to.manually adjust the time of useTurn off the power during non-working hours

  • Regularly participate in environmental protection activities to offset carbon emissions from our operations.

  • Employees should prioritize public transportation for business travel.
    For example: high-speed rail, Taiwan Railways, and local vehicles.

  • Encourage employees to commute using public or sustainable transportation
    For example: electric motorcycles

  • Reducing carbon emissions through video conferencing, remote working, and work efficiency

  • Reduce water and electricity consumption by 3%

C. Waste Reduction

  • Separation of waste and recycling of resources

  • Office supplies, photocopier toner reuse

  • Encourage the use of rechargeable batteries and recycle disposed batteries in accordance with regulations.

  • Encourage the use of environmentally friendly items or consumables

  • Recyclable waste accounts for 70% of total waste volume.

Leading Sustainable Impact Promotion

Stakeholders

  • Leading Employees
    Sustainability Initiatives: Electric vehicle subsidies / Encouraging public transportation for business travel
    Regularly Hosting Sustainability Product Selection Events: Sustainable supplier showcase / Sustainable product trial sessions
    Providing annual sustainability lecture information sharing opportunities / Learning incentive grants

  • Traveler Consumers
    Survey on Travel Satisfaction and Sustainable Tourism Promotion
    Sustainable Business Official Website Information Sharing
    Official website itineraries clearly display sustainability-related information for businesses or venues

  • Government Agencies
    Official websites provide real-time updates on the latest regulations
    Implement and share sustainable policies within the public sector

  • Upstream and Downstream Partner Companies
    Promoting the Signing of Sustainable Cooperation Memoranda
    Official Website Exposure of Sustainable Partner Company Information

  • Tour Leader and Guide Partners
    Signing of labor contracts for undertaking event execution
    Event insurance coverage
    Providing annual sustainable lecture information sharing and professional development opportunities/learning incentive grants

Continuous Energy Indicator

Full adoption of electronic handbook (paperless) by 2024

(Food) Proportion of Sustainable/Green Restaurant Usage (Per Person Meal)
(Lodging) Continuing/Eco-friendly Accommodation Utilization Ratio (person nights)
(Tourism) Proportion of Low Carbon/Environmental Related/Local Humanities Activities/Environmental Education Venues and Scenic Spots
(Purchase) Amount of local souvenirs/purchase of local snacks
(Row) The ratio of low-carbon mobility devices and activities in the design of the tour
Total spending at tourist destinations
Percentage of bottled water actually used (quantity/number of people/number of days)
Recycling rate of plastic items (ID card holders) used during the event
Percentage of meals served without disposable chopsticks
Hiring local guides and event support staff