Sustainability in the hospitality industry : principles of sustainable operations

A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. Sustainability in the Hospitality Industry explores innovative ways to tackle the ever increasing costs of energy and water as well as the moral, ethical, social and political arguments for taking action. This book uses case studies throughout to explore the following key issues: *How can hospitality properties and equipment be designed to use less resources? *What are the benefits of using more sustainable food and beverage sources? *How can environmental impacts be reduced and profitability increased? *How can properties integrate sustainability management systems and stay one step ahead of the competition? *How can the reputation of a hospitality operation be improved to attract investment by incorporating responsible marketing and corporate social responsibility policies? Sustainability in the Hospitality Industry contains stimulating new ideas, solutions, and strategies essential to every student and professional in the hospitality industry. Philip Sloan Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany Willy Legrand Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany Joseph S. Chen Department of Recreation, Park and Tourism Studies, Indiana University, Bloomington, USA * Revealing and refreshing ideas for the neglected area of sustainability in hospitality management.* Presents viable strategies for saving energy and promoting a positive image for hotel managers, restaurant managers and other hospitality providers.* Demonstrates principles with case studies from industry and chain hotels * Stimulates new solutions and strategies to tackle the problem of increasing energy costs and to help alleviate pressure from environmental groups SUSTAINABILITY IN THE HOSPITALITY INDUSTRY......Page 4 COPYRIGHT PAGE......Page 5 CONTENTS......Page 6 PREFACE......Page 8 ACKNOWLEDGMENT......Page 10 ABOUT THE AUTHORS......Page 12 EMERGING CHALLENGES ON THE PLANET......Page 14 ONLINE READING LIST......Page 25 ENERGY USE IN THE HOSPITALITY INDUSTRY......Page 26 RENEWABLE ENERGY USAGE......Page 27 BUYING GREEN ELECTRICITY......Page 29 CARBON OFFSETTING......Page 30 THE USE OF ENERGY IN HOTELS......Page 33 DEFINING AND IMPLEMENTING AN ACTION PLAN......Page 34 ENERGY EFFICIENCY TECHNOLOGY......Page 35 ONLINE READING LIST......Page 39 WASTE AND THE ENVIRONMENT......Page 40 WASTE REDUCTION TACTICS......Page 43 PLAN TO REDUCE WASTE......Page 48 ONLINE READING LIST......Page 50 WATER CONSERVATION: PROBLEM DEFINITION......Page 52 WATER CONSERVATION IN HOTELS......Page 54 WATER USE REDUCTION IN HOSPITALITY OPERATIONS......Page 55 READING LIST......Page 60 CHAPTER 5 Eco-Design in Hospitality Architecture......Page 62 CONSTRUCTION WASTE......Page 63 SUSTAINABLE ARCHITECTURAL DESIGN......Page 65 SUSTAINABLE DESIGN PRIORITIES......Page 69 RATING SYSTEMS FOR SUSTAINABLE BUILDINGS......Page 70 IS HOSPITALITY LUXURY COMPATIBLE WITH THE ENVIRONMENT?......Page 72 ONLINE READING LIST......Page 73 CONCEPT OF SUSTAINABLE FOOD AND BEVERAGE MANAGEMENT......Page 74 WHICH TYPES OF FOOD CAN BE CONSIDERED FOOD?......Page 77 NUTRITION AND HEALTH......Page 80 FOOD MILES......Page 85 SOURCING WINE......Page 88 CHAPTER QUESTIONS......Page 89 READING LIST......Page 90 KITCHENS: PROBLEM DEFINITION......Page 92 ENERGY SAVING AND STAFF TRAINING......Page 93 NEW GENERATION ENERGY EFFICIENT KITCHEN EQUIPMENT......Page 95 LIGHTING......Page 96 ONLINE READING LIST......Page 97 CHAPTER 8 Responsible marketing for hotels and restaurants......Page 98 GREEN MARKETING......Page 99 CHARACTERISTICS OF GREEN MARKETING......Page 100 THE MARKETING ENVIRONMENT REVISITED......Page 101 THE MARKETING P’S REVISITED......Page 102 LIFE-CYCLE ASSESSMENT......Page 103 PRINCIPLES OF RESPONSIBLE MARKETING......Page 105 INTERNAL AND EXTERNAL COMMUNICATION......Page 108 COMPETITIVE ADVANTAGES FROM RESPONSIBLE MARKETING......Page 109 SUSTAINABLE CLAIMS AND COMMUNICATIONS......Page 110 READING LIST......Page 112 CHAPTER 9 Responsible consumerism......Page 114 THE ENGAGED CONSUMER......Page 115 CONSUMERS AND SUSTAINABLE DEVELOPMENT......Page 116 MOTIVATIONS FOR RESPONSIBLE CONSUMER BEHAVIOR: SOME THEORETICAL CONSIDERATIONS......Page 119 RESPONSIBLE CONSUMER BEHAVIOR: CONSUMPTION MODEL......Page 123 READING LIST......Page 125 BUSINESS CHARTER FOR SUSTAINABLE DEVELOPMENT......Page 128 CORPORATE SOCIAL RESPONSIBILITY (CSR): DEFINITION AND DIMENSION......Page 131 SHAREHOLDERS’ VALUE AND INTERESTS......Page 132 CSR AND COMPANY PERFORMANCE: GREENWASH VERSUS ACCOUNTABILITY......Page 138 CSR BUSINESS STRATEGY: INTERNAL ISSUES AND GLOBAL CHALLENGES......Page 140 CHAPTER QUESTIONS......Page 143 READING LIST......Page 144 CHAPTER 11 Communicating environmentally sustainable initiatives......Page 146 SUSTAINABILITY BENCHMARKING......Page 147 SUSTAINABILITY REPORTING......Page 150 FOUR CS OF SUSTAINABLE REPORTING......Page 151 REPORTING GUIDELINES AND INDICATORS......Page 152 CONCEPT OF ECO-LABEL......Page 153 TRENDS IN ECO-LABELING......Page 154 INTERNATIONAL AND NATIONAL TOURISM- AND HOSPITALITY-RELATED ECO-LABELS......Page 156 READING LIST......Page 158 ENVIRONMENTAL MANAGEMENT SYSTEMS: DEFINITION AND OBJECTIVES......Page 160 THE BENEFITS OF EMS TO THE COMPANY......Page 161 CLASSIFICATION OF ENVIRONMENTAL STRATEGIES......Page 169 RECOMMENDATIONS FOR SUSTAINABILITY......Page 170 READING LIST......Page 172 GREEN FINANCING: INTRODUCTION......Page 174 SOME NATIONAL FINANCING EXAMPLES......Page 175 SUSTAINABLE FUNDING GUIDELINES......Page 176 SUSTAINABLE DEVELOPMENT INITIATIVES: ASSUMPTIONS AND FACTS......Page 177 FINANCING SCHEME......Page 178 READING LIST......Page 179 CONCLUSION......Page 182 C......Page 184 E......Page 185 F......Page 186 I......Page 187 P......Page 188 S......Page 189 W......Page 190 C......Page 192 E......Page 193 L......Page 194 S......Page 195 X......Page 196

A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every manager in the hospitality industry.

Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. Sustainability in the Hospitality Industry explores innovative ways to tackle the ever increasing costs of energy and water as well as the moral, ethical, social and political arguments for taking action. This book uses case studies throughout to explore the following key issues:

• how can hospitality properties and equipment be designed to use less resources?
• what are the benefits of using more sustainable food and beverage sources?
• how can environmental impacts be reduced and profitability increased?
• how can properties integrate sustainability management systems and stay one step ahead of the competition?
• how can the reputation of a hospitality operation be improved to attract investment by incorporating responsible marketing and corporate social responsibility policies?

Sustainability in the Hospitality Industry contains stimulating new ideas, solutions, and strategies essential to every student and professional in the hospitality industry.