It is highly unusual for books having to do with sustainability to be published in our industry but in the last two weeks there were announcements about two new books. The books include: “Greening Food and Beverage Services: A Green Seal Guide to Transforming the Industry,” and “Hotel Sustainable Development: Principles and Best Practices.” Both books are published by the American Hotel & Lodging Educational Institute. In this column I will address the first book; in a future column I will cover the second book.
In Greening Food and Beverage Services: A Green Seal Guide to Transforming the Industry, author Cheryl Baldwin, with contributing authors Andrew Shakman and John Turenne, successfully makes the connection between F&B and the loss of biodiversity, natural resource depletion and degradation, and pollution and toxicity. She then offers suggestions on how to reduce the environmental impact of your food service operation. Did you know, for example, that typically 4 to 10 percent of food purchased at a food service operation is wasted before it reaches the customer? In addition to reducing food waste, she suggests responsible food purchasing (less meat because of its tremendous environmental impact), and smart purchasing, use and maintenance of kitchen appliances.
In a chapter on food, Baldwin explains how to begin a sustainable food program. She provides a helpful chart that explains the various certification programs for preferable food, lists the food items most likely to have high levels of pesticides (celery, peaches, strawberries, etc.) and provides case studies of organizations that have transformed their F&B operations to be more sustainable.
Andrew Shakman tackles food waste management in one chapter and explains how to reduce food waste through audits, tracking forms, ingredient control, training and other methods. “Managing food waste effectively makes sense as an easy and early sustainability initiative because it more than pays for itself in a variety of ways,” Shakman says.
Advice on How to Eliminate Bottled Water
Solid waste management—how to reduce packaging waste—is the focus of another chapter. Included are EPA Comprehensive Procurement Guidelines for Paper Products. There is also a chart that explains water filtration methods. This is useful as water filtration systems can eliminate the need for bottled water.
A chapter on energy and water conservation details the environmental impact of using electricity and water. Did you know, for example, that water use in the United States has tripled in the last 50 years? The author lists many ways to use less energy and water (installing CFLs in walk-in refrigerators and ventilation hoods, washing only full loads of dishes, etc.) and includes a case study from the Founding Farmers restaurant in Washington, D.C.
A chapter on Building Operation and Construction explains how to reduce environmental impact in areas such as energy and water, waste, cleaning, and pest management. Indoor air quality is also addressed with tips on how to improve it. The book concludes with a chapter entitled, “Making Greening Happen,” which details the importance of establishing a green roadmap and tracking and reporting progress. How to measure one’s carbon and water footprint is explained and green marketing and certification is briefly addressed.
Greening Food and Beverage Services: A Green Seal Guide to Transforming the Industry is an excellent addition to any food service operation. Is there anything I would have liked to see in the book that was not there? Yes. While the book included many case studies, it did not include a single hotel restaurant case study. Perhaps in the second edition?
Green Lodging News Adds Eco Smart Energy as Directory Partner
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Who is Your Environmental Champion?
In our Personnel Profile section we frequently profile individuals who lead sustainability efforts at either the corporate or property level. (Click here for examples.) We are always looking for new people to profile. Do you have someone in mind for our Personnel Profile section? Be sure to contact Glenn Hasek, publisher and editor of Green Lodging News, at (440) 243-2055, or by e-mail at editor@greenlodgingnews.com.
Looking for Guest Columnists
Every two weeks Green Lodging News posts a new guest column on its website. (Click here for examples.) The guest column also appears in the weekly e-newsletter. Green Lodging News is currently in need of industry experts to contribute occasional guest columns. Experts may include consultants, architects, designers, suppliers and those who own or operate green lodging establishments. Columns may be articles that take a stance on a particular subject or be strictly educational in nature. Columnists benefit by having their photo included along with a one paragraph description of their company. Interested in writing a column? Contact Glenn Hasek, publisher and editor, at (440) 243-2055, or by e-mail at editor@greenlodgingnews.com.
Advertising Opportunities
Green Lodging News is accepting reservations for advertising spots. Several new slots have opened up on the Green Lodging News website—two skyscraper ad spots on the right hand side of the site, and the Featured Product ad spot in the weekly newsletter and in the lower center area of the home page. Be sure to contact me as soon as possible at (440) 243-2055, or by e-mail at editor@greenlodgingnews.com if you are interested in these ad spots. There are also many Green Supplier Spotlight dates available, and other spots on the website and in the weekly e-newsletter. The 2011 media kit is available by request or by clicking here. Thank you to all of those companies that consistently support Green Lodging News.
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