Sustainable and Circular Hotels and the Water–Food–Energy Nexus: Integration of Agrivoltaics, Hydropower, Solar Cells, Water Reservoirs, and Green Roofs

Abstract

The hotel industry in Iran faces critical challenges that underscore the urgent need for sustainable practices, specifically in the realms of energy, water, and food. Despite industry growth, a mere three percent of hotels fall into the five- and four-star categories, emphasizing the need for widespread adoption of sustainable practices. Focused on Ramsar in Mazandaran, the study underscores the importance of eco-friendly strategies to tackle challenges related to the food–water–energy nexus. Employing the SCOC, Fuzzy BWM, and Z-MARCOS methods, the research proposes a robust framework for evaluating hotel development strategies. The case study reveals a concentration of hotels in Khorasan Razavi, Mazandaran, and Tehran, urging prioritization of sustainable practices in these regions. Analyzing Ramsar’s climate, the study suggests leveraging solar energy and implementing green roofs, emphasizing an integrated approach to achieve eco-friendly hotel construction. Furthermore, the research provides a prioritized set of strategies based on SCOC, aligning with criteria regarding the water–energy–food nexus. It emphasizes internal strengths, opportunities, and strategic technology partnerships while acknowledging external challenges such as political stability and climate change risks. The discussion introduces an Importance–Performance Analysis (IPA) to guide managerial decisions, presenting an insightful perspective for effective strategy implementation in Iran’s evolving hotel industry.