Its no longer a passing trend. Being sustainable is the need of the hour and hotels – big and small – around the world are joining in.
There were approximately 400 exhibitors at HITEC, many of whom displayed their latest innovations to help reduce energy consumption in the guestroom. Other exhibitors concentrated on other aspects of sustainability – indoor air quality, for example.
Efforts to eliminate plastic straws are gaining momentum, not only at the individual property level but to some degree at the government level as well. Hilton Waikoloa Village recently announced that they have become the first resort on Hawaii Island to no longer offer plastic straws.
Hotel industry veteran Richard Ferrell, President of Pürlin, LLC, is aiming to revolutionize how sheets and pillow cases are managed in hotels across the United States. His companys linens are not laundered; instead, after being used by a guest they are picked up to be 100 percent recycled.
It was not long ago that beer and wine bottles at the 97-room Ranch at Laguna Beach left the property in the same shape in which they came – only empty and bound for an off-site recycling center. Today those same types of bottles stay at the property.
In the hospitality industry recycled glass can often produce spectacular design results and earn LEED points at the same time. Oceanside Glasstile, for example, creates art tile using recycled glass.
The report is based on data from 2,093 hotels in 46 countries and provides industry trends on topics ranging from energy management to communication tofor the first time in its own categoryHealth & Wellness. The report includes results of 110 best practices in 12 categories.
For more than 10 years now Green Lodging News has been tracking the activities of state, regional and local green lodging certification/designation/recognition programs. Some of the programs have continued to thrive and grow – most often thanks to dedicated staff and adequate funding – while others have withered away, absent of a workable business plan.
In recent times the concept of a circular approach has gathered momentum as an attractive and viable way of generating economic growth and prosperity for people and planet.
The foodservice sector is putting sustainability on the menu, serving up innovative solutions to help cut waste, use resources more efficiently and change ingrained habits.