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%.

  • 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.

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.

  • Priority in arranging public transportation for staff travels
    e.g. High Speed Rail, Taiwan Railway, and local transportation.

  • Encourage employees to use public or sustainable transportation to commute to work.
    e.g. electric motorcycles

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

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

Sustainable Impact Promotion

Stakeholders

  • Leading Employees
    Sustainable Measures : Subsidies for electric cars / Encouragement to use public transport on business trips.
    Regularly conduct sustainable product selection meeting: sustainable manufacturer recommendation meeting / sustainable product trial meeting.
    Provide annual sustainability seminars, information sharing and learning opportunities / learning incentives.

  • Travellers and Consumers
    Survey on Tourism Satisfaction and Sustainable Tourism Promotion
    Sharing of information on the official websites of sustainable manufacturers
    Official website itineraries clearly labelled with sustainability-related information of manufacturers or venues.

  • Public Sector
    Real-time updates of the latest regulations on the official website
    Implementing and sharing public sector sustainability policies

  • Upstream & Downstream Partners
    Promote the signing of the Memorandum of Understanding on Sustainable Co-operation
    The official website of sustainable manufacturer information is exposed.

  • Tour guide partner
    Signing of labour contract for activity execution
    Activity insurance coverage
    Provide annual sustainable seminars, information sharing and study opportunities / study incentives.

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