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Publisher's Point of View

Each week, Glenn Hasek, publisher and editor of Green Lodging News, will address the hottest industry topics. Sometimes hard hitting, his column will challenge the industry’s leaders to take action. At other times, he will lift up the industry’s environmental champions. “Point of View” is a column you will not want to miss. To contact Glenn Hasek, call (813) 510-3868, or by e-mail at: greenlodgingnews@gmail.com

Publisher's Point of View

Home Publisher's Point of View
Each week, Glenn Hasek, publisher and editor of Green Lodging News, will address the hottest industry topics. Sometimes hard hitting, his column will challenge the industry’s leaders to take action. At other times, he will lift up the industry’s environmental champions. “Point of View” is a column you will not want to miss. To contact Glenn Hasek, call (813) 510-3868, or by e-mail at: greenlodgingnews@gmail.com

Still a Rare Event—A Brand New Sustainable Hospitality Brand

As ingrained as sustainability has become in our industry’s leading hotel companies, few individual brands have emerged as truly green brands. 1 Hotels comes to mind, of course, but there are few others. As reported on Green Lodging News last month, Lucky Shepherd recently launched its Shepherd Eco sustainable hospitality brand. The first hotel will open in 2022 in Miami. I spoke with Christine Menedis, Lucky Shepherd Co-Founder and CEO last week about her company’s new brand. Menedis told me the Miami property is one of several Shepherd Eco properties in development. The others will be in other cities. Ground will be...

Survey Reveals ‘What’s Hot’ & On the Minds of U.S. Chefs

The National Restaurant Association just released the results of its annual What’s Hot Culinary Forecast. The What’s Hot survey was conducted in November-December 2019. More than 600 American Culinary Federation chefs rated 133 individual trends in 12 categories, identified in partnership with Technomic, Inc. What is clear from the survey is that sustainability, health and wellness are top of mind among chefs. The top 10 overall trends include: eco-friendly packaging, plant-based proteins, delivery-friendly menu items, healthy bowls, scratch made, creativity with catering, revamped classic cocktails, stress relievers, specialty burger blends, and unique beef and pork cuts. According to NRA, eco-friendly packaging...

Coming Soon: A Website for Travelers with MCS

One of the most read articles on Green Lodging News, with almost 10,000 views, is “How to Better Accommodate Travelers with Multiple Chemical Sensitivity (MCS).” It is proof of the great interest in the topic. When I wrote that article in 2014, it was estimated that MCS affects about 12 percent of the U.S. population, but more than 30 percent of the population is fragrance sensitive. As much interest as there is in MCS, not enough has been done in our industry to accommodate travelers with MCS. If you google “chemical free hotels,” you will not find much. I spoke...

Steam Cleaners Make Chemical-Free Cleaning Much More Possible

As a supplement to your green cleaning arsenal, I strongly recommend the use of steam cleaners for cleaning and disinfecting. I spoke with executives at two steam cleaner companies recently and they filled me in on the many applications and benefits of steam cleaning. Watch for my article on Green Lodging News in the next few days. Steam cleaning is a rare event in hotels these days. One of the executives I spoke with estimates that only about 2 percent of hotels use steam cleaners. It is a missed opportunity to clean very effectively with very little water and no...

Top 10 Most Read Green Lodging News Articles Posted in 2019

The year 2019 was an interesting one in the green lodging world, with many of the stories having to do with the elimination of plastic (straws, single use amenity bottles, water bottles, etc.) or other types of waste reduction. The year started off with Sandals Resorts International eliminating Styrofoam across its Caribbean resorts and finished with the launch of Shepherd Eco, a new sustainable hospitality brand with waste reduction as a focus. What Green Lodging News articles posted in 2019 were read the most? Here is a top 10 list with a brief description of each article. 1.  Creative Alternatives to...

Hilton Expands Food Donation Portion of Waste Reduction Initiative

As reported on Green Lodging News, Hilton just announced the expansion of its food donation initiative to all its 300 managed hotels across the United States and Canada. The company expects to donate nearly 100 tons of food over the next year—enough to feed more than 160,000 people—while also diverting millions of pounds of food waste from landfills. As part of its Travel with Purpose 2030 Goals, Hilton is aiming to reduce food waste by 50 percent (baseline year 2017). According to Hilton, approximately one-third of food is wasted worldwide, yet global food insecurity remains endemic. It is estimated that...

More on Dispensers, Even More on Crystal Springs Resort

First this week: In last week’s articles, “Research Conducted for Clean the World: Bacterial Contamination Common in Refillable Dispensers,” and “New Research Much Fuel for the Fire in Ongoing Dispenser Debate,” Clean the World CEO and President Shawn Seipler incorrectly used the word “fecal” to describe the bacteria contained in the refillable dispensers that were part of a study conducted by the University of Arizona. Those mentions have since been corrected. The Executive Summary of the larger report on dispensers to be published next year was a hot topic of conversation this past week. It would be great to see...

New Research Much Fuel for the Fire in Ongoing Dispenser Debate

As you consider whether to implement dispensers in your guestroom bathrooms, or what type of dispenser to install, consider the results of a new study conducted on behalf of Clean the World (CTW). CTW gave Green Lodging News exclusive access to the Executive Summary of the report that should be available in its entirety in early 2020. Research conducted by the University of Arizona (UA) showed a 100 percent bacterial contamination rate in refillable dispensers that contain shampoo, body wash, conditioner, hand soap, or lotion. Of 82 samples taken, 63 (76 percent) yielded bacterial numbers greater than 1,000 colony-forming units...

Try a Little Kindness, or More, This Holiday Season

I am dating myself with this reference but the song “Try a Little Kindness” was on my mind (gentle on my mind?) this past week. The song was a hit for Glen Campbell almost 50 years ago. I thought about the song for this reason: our industry’s endless acts of kindness. Maybe I hear more about them this time of the year, I don’t count, but they never grow old. Sometimes the gesture is small, sometimes enormous, sometimes the gesture is even a bit self-serving, but they all help make this world a better place. I will never have...

New Reports Offer Insights on Green F&B Trends

There were two notable restaurant industry reports released this past week: Restaurant Industry 2030: Actionable Insights for the Future, and Kimpton Hotels & Restaurants’ sixth annual Culinary & Cocktails Trend Forecast. The first report, issued by the National Restaurant Assn. (NRA) in partnership with American Express and Nestlé Professional, examines the key indicators shaping the future of the industry, identifies the most and least likely developments over the upcoming decade, and considers possible disrupters outside the industry that could transform it. The Kimpton report reveals the most anticipated and innovative dishes, flavors, ingredients and philosophies that chefs and bartenders...