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
In light of the guidelines of the “2030 White Paper on Taiwan Tourism Policy”, Leading has actively responded to the government’s policy of sustainable tourism, and in the spirit of the United Nations’ “2030 Sustainable Development Goals” (SDGs), we have integrated the core values of sustainable, low-carbon, and green tourism into the design and operation of tourism products, and have developed a new approach for the design and operation of tourism products from the perspective of tourism.“Food,constellation,tour,Purchase,Transportation”The five main facets, combined “Environmental Protection”,“Society, Humanities and Culture”andThe three main aspects of “local economic benefits”.stableImplementing SustainabilityDemonstration at the heart of the business.

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

Promoting sustainable tourism information

Enhancing Travelers’ Sustainability Awareness

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%.





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


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



-Purchase –
The proportion of companies that use local production or local management reaches 50%.
-Transportation-
Low-carbon ground transportation usage increased by 10% with low-carbon transportation tools, itinerary planning and activity design in tourist destinations.


Sustainable Energy Conservation Practices
A. Office supplies








B. Energy-saving practices
C. Waste Reduction


Sustainable Impact Promotion
Stakeholders
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Continuous Energy Indicator
Full adoption of electronic handbook (paperless) by 2024

Annual statistics 45.5%
(Food) Proportion of Sustainable/Green Restaurant Usage (Per Person Meal)

Annual Statistics 48%
(Lodging) Continuing/Eco-friendly Accommodation Utilization Ratio (person nights)

Annual statistics 68%
(Tourism) Proportion of Low Carbon/Environmental Related/Local Humanities Activities/Environmental Education Venues and Scenic Spots

Annual Statistics 693780
(Purchase) Amount of local souvenirs/purchase of local snacks

Annual Statistics 50%
(Row) The ratio of low-carbon mobility devices and activities in the design of the tour

Annual Statistics 14616622
Total Spending in Traveling Places
Domestic/Overseas

50%
Proportion of bottled water actually used (quantity/number of people/day)

99.5%
Percentage of Plastic Products (ID Card Sets) Recycled at Events

91.3%
Proportion of meals where disposable chopsticks are not used

