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Guest Columns

Green Lodging News provides a forum for anyone in the lodging industry to offer their take on a particular topic. All are welcome to participate. Submissions should be approximately 800 words and should include a photo of the writer. Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.

Guest Columns

Home Guest Columns
Green Lodging News provides a forum for anyone in the lodging industry to offer their take on a particular topic. All are welcome to participate. Submissions should be approximately 800 words and should include a photo of the writer. Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.

The Rise of the Social Enterprise in the Hospitality Industry

The rise worldwide of the Social Enterprise sector is making it easier to achieve the goals of running a solid profitable business, such as a hotel, while also practicing “green” procedures and being a good community partner. This article will describe some of the different approaches that players in the hospitality industry are taking today, and will offer recommendations for how a business may want to take steps to participate in the Social Enterprise Movement in the future. First, it’s important to understand what a “social enterprise” (SE) is. Social enterprises are a mix between a private business that exists...

Should We Reconsider Guestroom Trash Liners?

On an online travel forum, Carlo, who travels frequently, left the following post: I try to be a good guest and not make a mess for the people who tidy up the rooms each day. But here I am at yet another property where the plastic trash bags/bin liners are about half the size of the trash cans that they are in. I put anything in these and the trash bag just falls to the bottom of the trash can. And being a (reasonably) contentious guest I try to keep my trash in the bag, not all over...

Reduce Food Wastage & Related Costs with These Simple Tips & Tricks

Did you know the cost of the food wasted differs at different levels of the food consumption process? Therefore, the monetary value of wasted food further increases as it goes through the various phases, right from acquiring the produce to when it is finally served to you. This shows that when you waste even a small portion of your food, you are also wasting the resources it took to produce the food. This makes it even more crucial for commercial organizations that produce or retail food on a regular basis to carefully analyze their current consumption and make changes...

Bring Your Laundry Room into a Digital World with New Technology

How is your hotel’s laundry running? I love asking this question. There’s no grey area on the answer. It’s either “not so great,” which means something is leaking and the technician has been here a scary long time. Or, “pretty good,” which means nothing is leaking. My response for the latter is “how do you know?” As anybody in the lodging industry knows, being green isn’t a plug-and-play endeavor. It is a constant evolution. Why then is the laundry different? Why is it we buy a high G-force washer-extractor and a moisture-sensing tumble dryer and call our laundry “greened up?” One...

The Many Benefits of Professionally Installed Window Film

In an age of environmental consciousness, green building in the hospitality sector has increased by 50 percent from 2011 to 2013 and now represents 25 percent of all new construction today.* Why not 100 percent? The one thing that may be holding the hospitality sector back is the price of green building materials, which can often cost at least 5 percent more than regular materials. While the increase in demand for green lodging renovations offers opportunity, it can also be a challenge from an environmentally conscious standpoint. But believe it or not, when it comes to windows, there is another...

Employee Engagement—Your Secret Sustainability Weapon

Sustainability is now a commonly used catchword and focus for all businesses on some level. For many being a “green” or sustainable organization can be a daunting task, but is increasingly becoming a business imperative. Rest assured you are most likely doing more than you think.  The triple bottom line approach of sustainability—people, planet and profit (or more recently productivity)—focuses on ensuring financial profitability is aligned with other key performance indicators such as environmental best practice, employee health and well-being, and community stewardship. The most successful businesses realize that engaged employees are key to a winning culture and the organization’s...

New Commercial Boiler Standards Mean Savings on Heating Bills

The U.S. Department of Energy (DOE) recently finalized a new energy efficiency standard for “packaged boilers” that heat commercial and multifamily buildings, which will save consumers and businesses billions of dollars on their heating bills. Nearly a quarter of the commercial floor space in the United States is heated by packaged boilers and given that space heating is by far the biggest energy user in these and other commercial buildings, the standard will trigger a significant amount of savings. Commercial packaged boilers, which are also found in multifamily buildings and small industrial facilities, are powered by oil or natural gas...

Beware the ‘Because I Said So’ Syndrome of Sustainability

Sustainability, like any major change initiative, is dependent on executive sponsorship, but the focus on top leadership buy-in can be skewed. Executive sponsorship is no doubt vital; projects without it have lackluster results and high resentment. So much time is invested wooing executives, but initiatives become watered down by the time they reach managers and frontline employees. This is where it becomes the “because I said so” methodology of change. Note that “I” may be replaced with the name that carries weight or power. If Steve is the CEO, then the mantra might become something like “well, Steve said this...

Hotels Are Green Mines of Paint Waste

Hotels are gold mines (green mines) of paint waste! Sitting in the bowels of the building, in a storage room, or straddled over several parking spaces a few levels underground, or out on the loading dock, partially used paint buckets and canisters abound. A single property can have one to three tons of paint waste per building. That’s as much as 800 gallons of paint! Reasons Hotels Have So Much Paint Waste on Site Paint that matches the existing palette is needed anytime there are structural renovations or remodeling. Corporate or property interior designers change the paint color schematic. Paint is needed for...

New Regulations for Commercial Kitchen Refrigeration

This year is ushering in a host of new regulations for commercial kitchen refrigeration that will drive significant efficiency benefits for kitchen operations. The phasing in of new air quality standards, combined with limits on energy consumption, are all poised to create the most efficient refrigeration cabinets that commercial kitchens have yet seen. Starting in March 2017, U.S. Department of Energy (DOE) regulations will go into effect that will set a mandatory limit on the maximum daily energy consumption (MDEC) allowed for a given commercial refrigerator or freezer. In tandem, the U.S. Environmental Protection Agency’s Energy Star program is significantly increasing...