Sustainable Hospitality: Environmental Performance
Edition: 1
Copyright: 2023
Edition: 1
Copyright: 2023
Pages: 258
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Sustainable Hospitality provides hospitality professionals and students with the knowledge and resources they need to make their properties environmentally sustainable. It helps them identify issues and opportunities and enables them to engage their fellow managers about eco-friendly practices, products, and services.
The opening chapters describe why environmental sustainability is a business imperative and how to organize effective programs. The succeeding chapters cover energy and water efficiency, waste management, indoor air quality, reducing toxic chemicals, smart transportation, and sustainable food. The remaining chapters encompass eco-friendly procurement, green events, and resilience to climate change.
Each chapter explains the subject matter's environmental and business context, lists the fundamental principles, presents hotel case studies, poses discussion questions, and lists resources for those who want more depth on specific topics.
Sustainable Hospitality is designed for hospitality and tourism management students, and for professionals working for hotels, cruise ships, dormitories, senior living facilities and other hospitality sectors.
1 THE BENEFITS OF SUSTAINABILITY
1. Introduction
2. Increase Revenue
3. Reduce Costs
4. Non-Financial Benefits
5. Hotel Chains Are Going Green
6. Achieve SHA Climate Change Goals
7. Respond to Incentives
2 STRATEGIES FOR SUCCESS
1. Introduction
2. Assess the Hotel’s Performance
3. Understand the Hotel’s Environmental Impact
4. Understand Stakeholder and Customer Priorities
5. Establish Goals and Priorities
6. Establish the Management Structure
7. Develop Expertise
8. Identify Financial Resources
9. Get Employees Involved
10. Green Marketing
3 ENERGY EFFICIENCY AND RENEWABLE ENERGY
1. Introduction
2. Principles
3. Benefits
4. How to Organize an Energy Efficiency Program
5. Application Questions I
6. Operations and Maintenance
7. Heating, Ventilation, and Air Conditioning (HVAC)
8. Domestic Hot Water (DHW)
9. Heat Recovery and Transfer
10. Interior Insulation
11. Motors
12. Lighting
13. Laundry
14. Kitchen
15. Elevators and Escalators
16. Bathrooms
17. Swimming Pools
18. Data Centers
19. Plug Loads
20. Transformers
21. Building Shell
22. Reduce Demand Charges
23. Incentivize Hotel Tenants
24. Renewable Energy
25. Reducing Fossil Fuel Use by 100 Percent
4 WATER CONSERVATION
1. Introduction
2. Principles
3. Benefits
4. How to Organize a Water Conservation Program
5. Bathrooms
6. Laundry
7. Kitchen
8. Landscaping
9. Heating and Cooling
10. Swimming Pools
11. Guest Incentive Programs
12. Stormwater Management
5 WASTE MANAGEMENT
1. Introduction
2. Principles
3. Benefits
4. How to Organize a Waste Management Program
5. Application Question
6. Reduce
7. Reuse
8. Recycle
9. Resources
6 INDOOR AIR QUALITY/TOXICS USE REDUCTION
1. Introduction
2. Principles
3. Green Product Certifications
4. Product Substitution
5. How to Assure Good Indoor Air Quality (IAQ)
6. Odor Problems
7. Mold
8. Allergy-Friendly Rooms
9.Green Cleaning
10. Legionellosis
11. Mercury
12. Indoor Plants and Biophilic Design
13. Landscaping: Reducing Chemical and Fertilizer Use
7 TRANSPORTATION
1. Introduction
2. Principles
3. Low-Emission Vehicles
4. EV Charging Stations
5. Green Parking Garages
6. Greener Parking Lots
7. Other Forms of Transportation
8. Carbon Offsets
8 FOOD
1. Introduction
2. Principles
3. Meat
4. Eggs
5. Sustainable Seafood
6. Beehives
7. Other Ideas
9 PROCUREMENT
1. Introduction
2. Principles
3. How to Organize a Sustainable Procurement Program
4. Recycled-Content Products
5. Sustainable Furniture 6. Fabrics
10 MEETINGS AND EVENTS
1. Introduction
2. Transportation
3. Energy Efficiency and Carbon Offsets
4. Waste Management
5. Food
6. Publicize Sustainable Practices
11 RESILIENCE TO CLIMATE CHANGE
1. Introduction
2. Principles
3. General Resilience Measures
4. Resilience to Flooding
5. Resilience to Extreme Heat
6. Resilience to Wildfires
Dan Ruben educates hoteliers and hospitality students about sustainability. He teaches Sustainable Hospitality at Missouri State University and Sustainable Tourism at Temple University.
Dan founded and led Boston Green Tourism, an organization dedicated to improving the Boston hotel industry's environmental performance. The US EPA awarded Boston Green Tourism the Environmental Merit Award. Dan also organized nationwide and state-specific green hotel workshops for the US EPA.
In 2014, Dan was named the Sustainable Lodging "Person of the Year."
Dan led an organization that implemented environmental best practices at the 2004 Democratic and Republican National Conventions and was recognized with the international Imex Environmentally Responsible Meeting Award.
Sustainable Hospitality provides hospitality professionals and students with the knowledge and resources they need to make their properties environmentally sustainable. It helps them identify issues and opportunities and enables them to engage their fellow managers about eco-friendly practices, products, and services.
The opening chapters describe why environmental sustainability is a business imperative and how to organize effective programs. The succeeding chapters cover energy and water efficiency, waste management, indoor air quality, reducing toxic chemicals, smart transportation, and sustainable food. The remaining chapters encompass eco-friendly procurement, green events, and resilience to climate change.
Each chapter explains the subject matter's environmental and business context, lists the fundamental principles, presents hotel case studies, poses discussion questions, and lists resources for those who want more depth on specific topics.
Sustainable Hospitality is designed for hospitality and tourism management students, and for professionals working for hotels, cruise ships, dormitories, senior living facilities and other hospitality sectors.
1 THE BENEFITS OF SUSTAINABILITY
1. Introduction
2. Increase Revenue
3. Reduce Costs
4. Non-Financial Benefits
5. Hotel Chains Are Going Green
6. Achieve SHA Climate Change Goals
7. Respond to Incentives
2 STRATEGIES FOR SUCCESS
1. Introduction
2. Assess the Hotel’s Performance
3. Understand the Hotel’s Environmental Impact
4. Understand Stakeholder and Customer Priorities
5. Establish Goals and Priorities
6. Establish the Management Structure
7. Develop Expertise
8. Identify Financial Resources
9. Get Employees Involved
10. Green Marketing
3 ENERGY EFFICIENCY AND RENEWABLE ENERGY
1. Introduction
2. Principles
3. Benefits
4. How to Organize an Energy Efficiency Program
5. Application Questions I
6. Operations and Maintenance
7. Heating, Ventilation, and Air Conditioning (HVAC)
8. Domestic Hot Water (DHW)
9. Heat Recovery and Transfer
10. Interior Insulation
11. Motors
12. Lighting
13. Laundry
14. Kitchen
15. Elevators and Escalators
16. Bathrooms
17. Swimming Pools
18. Data Centers
19. Plug Loads
20. Transformers
21. Building Shell
22. Reduce Demand Charges
23. Incentivize Hotel Tenants
24. Renewable Energy
25. Reducing Fossil Fuel Use by 100 Percent
4 WATER CONSERVATION
1. Introduction
2. Principles
3. Benefits
4. How to Organize a Water Conservation Program
5. Bathrooms
6. Laundry
7. Kitchen
8. Landscaping
9. Heating and Cooling
10. Swimming Pools
11. Guest Incentive Programs
12. Stormwater Management
5 WASTE MANAGEMENT
1. Introduction
2. Principles
3. Benefits
4. How to Organize a Waste Management Program
5. Application Question
6. Reduce
7. Reuse
8. Recycle
9. Resources
6 INDOOR AIR QUALITY/TOXICS USE REDUCTION
1. Introduction
2. Principles
3. Green Product Certifications
4. Product Substitution
5. How to Assure Good Indoor Air Quality (IAQ)
6. Odor Problems
7. Mold
8. Allergy-Friendly Rooms
9.Green Cleaning
10. Legionellosis
11. Mercury
12. Indoor Plants and Biophilic Design
13. Landscaping: Reducing Chemical and Fertilizer Use
7 TRANSPORTATION
1. Introduction
2. Principles
3. Low-Emission Vehicles
4. EV Charging Stations
5. Green Parking Garages
6. Greener Parking Lots
7. Other Forms of Transportation
8. Carbon Offsets
8 FOOD
1. Introduction
2. Principles
3. Meat
4. Eggs
5. Sustainable Seafood
6. Beehives
7. Other Ideas
9 PROCUREMENT
1. Introduction
2. Principles
3. How to Organize a Sustainable Procurement Program
4. Recycled-Content Products
5. Sustainable Furniture 6. Fabrics
10 MEETINGS AND EVENTS
1. Introduction
2. Transportation
3. Energy Efficiency and Carbon Offsets
4. Waste Management
5. Food
6. Publicize Sustainable Practices
11 RESILIENCE TO CLIMATE CHANGE
1. Introduction
2. Principles
3. General Resilience Measures
4. Resilience to Flooding
5. Resilience to Extreme Heat
6. Resilience to Wildfires
Dan Ruben educates hoteliers and hospitality students about sustainability. He teaches Sustainable Hospitality at Missouri State University and Sustainable Tourism at Temple University.
Dan founded and led Boston Green Tourism, an organization dedicated to improving the Boston hotel industry's environmental performance. The US EPA awarded Boston Green Tourism the Environmental Merit Award. Dan also organized nationwide and state-specific green hotel workshops for the US EPA.
In 2014, Dan was named the Sustainable Lodging "Person of the Year."
Dan led an organization that implemented environmental best practices at the 2004 Democratic and Republican National Conventions and was recognized with the international Imex Environmentally Responsible Meeting Award.