22. Stresses the importance of a sustainable and responsible European tourism sector that promotes the competitiveness of its companies; highlights the constant rise in the number of travellers, and calls for the development of more sustainable and energy-efficient forms of transport and accommodation with a view to creating environmentally, socially and economically sustainable destinations, bearing in mind that environmental sustainability also encompasses the preservation of local cultures and traditions, the preservation and enhancement of the heritage, the fostering of best practices, and efforts to seek a form of tourism that satisfies and benefits bo ...[+++]th those who travel and the local community at the destination; urges the Commission to accelerate the implementation of the Nearly Zero Energy Hotels (neZEH) initiative aimed at making hotels self-sustaining and energy-efficient;

I wonder if she considers that it is proportional that no action has been taken with respect to safety in hotels.

Yet, whilst the mobility of business and workers, along with tourism, is vital to our economic well-being and the fulfilment of the Lisbon competition agenda, we cannot do a simple thing like guaranteeing that European citizens, whether as consumers or workers, are equally safe from the dangers of fire when they stay or work in hotels across the Member States of the EU.

However, given that Irish farmers and meat processors are subject to very strict traceability and labelling requirements under the 'Farm to Fork' food safety regime; the fact that the catering industry, including hotels and restaurants, accounts for a large percentage (up to 30% according to Bord Bia) of beef consumption in Ireland; and the fact that hotels and restaurants are not included in the EU regulations on beef labelling for operators involved in the marketing of beef within the EU; could the Commission explain this perverse exemption from existing rules and whether it has proposals to extend the EU beef traceability and label ...[+++]ling rules to the catering sector in the interest of consumer safety and the food chain?

However, given that Irish farmers and meat processors are subject to very strict traceability and labelling requirements under the 'Farm to Fork' food safety regime; the fact that the catering industry, including hotels and restaurants, accounts for a large percentage (up to 30% according to Bord Bia) of beef consumption in Ireland; and the fact that hotels and restaurants are not included in the EU regulations on beef labelling for operators involved in the marketing of beef within the EU; could the Commission explain this perverse exemption from existing rules and whether it has proposals to extend the EU beef traceability and label ...[+++]ling rules to the catering sector in the interest of consumer safety and the food chain?

In 2001: Sector H (hotels and restaurants) = NACE 55.1..5 (55.1 = hotels; 55.2 = camping sites and other provision of short-stay accommodation, 55.3 = restaurants, 55.4 = bars, 55.5 = canteens and catering).