Hotel goes GREEN.........

BOTTOM LINE:
All waste represents a loss in profit and resources. There are strong financial and managerial benefits for business owners in the tourism and hospitality industry to pursue pollution prevention projects. Benefits of pollution prevention efforts include:

COST SAVINGS: Reducing the amount of raw materials, energy, production, operating and disposal costs will increase a company’s bottom line.

HEALTH: Pollution prevention reduces risks to human health and safety as well as occupational and community exposure.

LIABILITY: Pollution prevention reduces the potential liability for environmental problems and reduces insurance needs.

ENVIRONMENTAL: Pollution prevention protects the environment and conservation of our natural resources while saving a company money.

PUBLIC IMAGE: Pollution prevention enhances a company’s public image by taking a proactive approach to environmental protection.

WHAT CAN THE TOURISM AND HOSPITALITY INDUSTRY DO?

IN THE OFFICE:
• Make discarded paper into scratch pads.
• Have fax machines and printer ink cartridges recharged.
• Reuse manila envelopes.
• Use motion sensor light switches or light switches on a timer.
• Reuse foam packaging pellets or bubble wrap.
• Install recycle bins to encourage recycling.
• Choose suppliers who are knowledgeable and supportive of source reduction and have reviewed
their own practices to reduce wastes or provide recyclable packaging and packaging that includes
recycled contents. Reuse shipping/packing materials.
• Improve purchasing and inventory management to prevent overstocking supplies that will not be used within one month, or may have limited shelf life.
• Remove company name from direct mail lists.
• Make double sided copies; reduce number of paper copies of receipts; use recycled copy and register papers.
• Buy products and materials with recycled content; reuse materials that would have been disposed of after one use.
• Encourage all employees to get involved in waste reduction programs; use incentives to involve
employees, and encourage suggestions to improve programs.

IN THE GUEST ROOM:
• Use recycled paper products.
• Install energy efficient lights and compact fluorescent bulbs.
• Give guests the option of not having their sheets and towels changed daily.
• Install soap and shampoo dispensers which reduce the waste from hundreds of small plastic bottles.
• Install low flow shower heads and aerators on sink faucets.
• Place recycling containers in guest rooms or hallways.

IN RESTAURANTS LOUNGES AND DINING AREAS:
• Provide recycle bins for cans, glass and plastic containers.
• Grease and oil can be picked up by a recycling service or renderer.
• Serve cream from a pitcher, sugar from a sugar holder and condiments such as mustard and
ketchup from reusable dispensers.
• Serve meals on one large plate rather than several plates.
• Serve meals buffet style which can reduce food waste by allowing each person to choose what they eat.
• Serve soft drinks from a dispenser rather than individual cans.
• Refuse to buy meat boxed in non-recyclable wax coated corrugated cardboard.
• Buy thinner straws to reduce the amount of plastic waste.
• Mulch food scraps and give them to farmers.
• Reduce the size of paper napkins.
• Use cloth napkins and reusable flatware.
• Use paper carryouts.

IN OTHER AREAS:
• Install cloth roll towels or hand dryers in public rest rooms.
• De-lamp vending machines which saves approximately 55% of electricity.
• Buy reusable cups, dishes and silverware for employees to use.
• Donate used furniture, linens and equipment to local charities or organizations.

HOUSEKEEPING/PROPERTY MAINTENANCE
• Install reusable air conditioner and furnace filters.
• Use worn towels and linens as cleaning rags.
• Choose low maintenance landscaping plants to reduce chemical and water use.
• Donate reusable dishware, glasses, table service ware, uniforms and guest room furniture to charities.
• Substitute hazardous cleaning agents with friendlier biodegradable products.
• Think landscaping, not landfilling. Use grass clippings run through a mulching mower and leave
them on the ground.
• Run branches and downed trees through a woodchipper and use them for landscaping.

HOW TO GET STARTED

GREEN LIGHTS PROGRAM
The Green Lights Program is a voluntary agreement between “Green Lights Partner” and the United State Environmental Protection Agency (USEPA). The program encourages use of energy efficient lighting. Participants often realize average rates of return on their
initial investment of 30 percent or more. They reduce their lighting and electricity bill by more than half while maintaining and often improving lighting quality. For more information, call 202-775-6650, toll free 1-888 STAR-YES or visit http://www.epa.gov/greenlights on
the internet.

THE WAVE PROGRAM
WAVE (Water Alliance for Voluntary Efficiency) is a non-regulatory water efficiency partnership created and supported by the EPA. Its mission is to encourage businesses and institutions to reduce water consumption while increasing efficiency, profitability and competitiveness.
WAVE participation is strictly voluntary and provides participants with financial, strategic and
marketing advantages.

Water-efficiency measures, like those proposed by WAVE, can reduce water and sewer costs by up to 30 percent. Significant savings in energy, chemical and maintenance expenses are also possible. For more information call 202-260-7288 or visit http://www.epa.gov/owm/wave_01.htm on the internet.

AMERICAN HOTEL AND MOTEL ASSOCIATION
The American Hotel and Motel Association publishes several educational materials for the hotel industry. For more information please contact 1201 New York Avenue, N.W., Suite 600, Washington, D.C. 20005- 3931. Telephone 202-289-3100 or visit
http://www.ahma.com/ahf.htm on the internet.

Excellence Service in Hospitality Industry

Hospitality Industry has grown rapidly due to many other industries copy cat the standard services provided in Hospitality Industry (in this article, I only refer to Hotel as an example).