What to do with used vegetable oil is not at the top of my worry list. I don’t fry much of anything—probably for good health reasons. What I have in my home amounts to a small container in the refrigerator—leftovers from some beignet making (thank you New Orleans). Most food service establishments, however, have to deal with large volumes of used fryer oil. In writing an article on fryer oil recycling this past week, I learned a little bit about all of the different ways inns, hotels and resorts are handling their vegetable oil “waste.” If you are still...

Three states have added or will soon add green lodging certification programs. The Department of Environmental Protection in Connecticut and the Connecticut Commission on Culture and Tourism just launched its program. The Massachusetts Office of Travel & Tourism is expected to roll out its program as early as the end of June. As reported here on Green Lodging News more than a week ago (see article), the South Carolina Hospitality Association, in partnership with the Division of Waste Management of that state’s Department of Health and Environmental Control, is hammering out the final details of its green hotel and...

“In 15 years I will own the system free and clear. That is when I will really rake in the cash. Long term, it will be just fantastic.” I recently spoke with Mike Freed, managing partner of the Big Sur, Calif.-based Post Ranch Inn, and those were his words when describing his property’s recently launched 990-panel solar installation. When chatting with Mike, I wondered how many property owners would be patient enough to wait that long to enjoy all of the benefits of their investment. Not many, I suspect. Freed and his team at the Post Ranch Inn worked 18...

This past week I attended the Hospitality Design Expo & Conference in Las Vegas, including Green Day, which prefaced the main event. Attendance was down by more than 50 percent for Green Day, when compared to last year. One Hospitality Design representative told me attendance for the Expo & Conference, including exhibitors, was comparable to 2008. All I can say is that there were times when there was good aisle traffic and other times when one could have rolled a bowling ball down an aisle without hitting anyone. As with most trade shows, some vendors were ecstatic with their...

WASHINGTON, D.C.—The National Restaurant Assn. announced that it is again sponsoring Share Our Strength’s Great American Dine Out—a week-long national restaurant event to raise funds to help end childhood hunger in America—and encourages its members to participate in the event. During the week of September 20 to 26, 2009, thousands of restaurants and millions of consumers will join together to help feed children in need. Each year, more than 12 million children in America (one of every six) worry about when their next meal will come. Share Our Strength is one of the leading organizations working to end childhood...

Towels have a huge impact on the environmental footprint of our industry. It is difficult to imagine how many towels are purchased and thrown away each year. The number has got to be many millions. Most towels currently used are made from 100 percent cotton or some type of cotton/polyester blend. Polyester, of course, is a petroleum-based product. Cotton is sprayed heavily with insecticides, herbicides, fungicides and chemical fertilizers before it ever makes its way into a towel. Most towels are manufactured outside of the United States. Most towels are laundered in hot water, with chemicals, and then dried...

If you knew a vegetable or piece of fruit was covered in pesticides, would you eat it? Serve it to your guests? Of course not. But really, how do you know whether or not what you are serving to your guests is more likely or less likely to carry pesticides than other types of produce? If you purchase vegetables and fruit from farmers who grow organic produce, you have good reason to feel safe, but what if you don’t buy organic? In a busy hotel environment there is often no time to consider such things as pesticides but it...

TripAdvisor just released the results of its recent environmentally-friendly travel survey of more than 1,200 U.S. respondents. For anyone running and marketing a green establishment, the survey includes some results worth noting, including this alarming finding: Seventy-two percent of travelers think hotels are more interested in marketing themselves as environmentally-friendly than actually being green (72 percent!), while just 10 percent think hotels are genuinely interested in being environmentally-friendly. Yikes! What has our industry done to create such skepticism? Has greenwashing—defined as deceptive marketing—been that prevalent in our industry? What is at the root of this mistrust? Is it the towel...

This week will be an exciting one for the global hospitality industry. Earth Day is Wednesday, April 22, and lodging organizations around the planet will participate in thousands of different ways. Employees of 29 Joie de Vivre hotels in northern California will leave their single occupancy cars at home and commute to work by foot, bike, share ride or public transportation. Guests who stop by any Sofitel Luxury Hotel property in North America can enjoy a 30-minute lunch made entirely from ingredients grown organically. Later the same day, guests can indulge in a three-course dinner focused around fresh herbs...

I am excited to announce the addition of a new Classified Ads section to the Green Lodging News website. The section can be linked to from the “Classified Ads” link on the left side of the website or from the bottom of every page on the site. A link to the site also appears at the top of the weekly Green Lodging News newsletter and from the Green Lodging News Blog page. The Classified Ads area will give those seeking employment, and those looking to hire, a place to post advertisements. The new section is also for those companies...