The idea of sustainability architecture , or eco friendly project movement have been existed for at least a decade. I remember while i was studying in university, one of my year end project was also talking about the same issue. However,recently , environmental awareness and its implementation has become one of the major concern . More and more hoteliers pay attention environmental consciousness. Some hoteliers have given an opt-in program to their programs. Starwood hotels has unveiled a green program for their hotels and resort under Westin and Sheraton brands.
Sheraton Seattle started their program and it they have received a good response from their guests. Approx 3000 guests participated on the sustainability program. One of the method is by allowing the guests to opt out of linen and towels replacement as well as daily housekeeping, as such they have choices to actively maintain environmental sustainability. It may sound just a simple effort but wait a minute.. just by choosing that option it has saved 126,000 gallons of water! In addition, the guests will feel better to know that they are involved in preserving earth and natural resources.
Well,..it sounds good , doesn’t’ it ? I just thought , by doing that, it also gives less “work” for the hotel staffs and perhaps less operational cost if this program hits success, which eventually labor cost may decrease. So. in other words, we can say sustainability and profitability can work hand in hand.
Guest awareness of property-initiated “green” programs has increased significantly in 2009, with 66% of guests stating that they were aware of their hotel’s conservation efforts, compared with 57% in 2008. Among these guests, 72% say they participated in their hotel’s conservation programs – Ray Burger , President & Founder of Pineapple Hospitality Inc.
There is often a perception that ‘going green’ is expensive and not realistic for everyone, but many of these practices can actually boost business,” said William C. Anton, FMP, convention chairman for the 2008 Show and chairman and founder of Anton Airfood Inc.“By taking even small steps and reaching for low-hanging fruit, restaurant operators can increase their efforts and in turn, their bottom lines.Most restaurants already behave in a sustainable way with menu design, purchasing decisions, recycling and energy saving. They do this because of the effect it has on the bottom line. Perhaps it is now time to articulate these actions to see just how they fit with “going green.” You may be greener than you think and perhaps your customers would like to hear about that. – Lyndall De Marco ( http://www.hotelsmag.com/blog/1730000573 /post/980045098.html#comments )
On top of that, i found in my little research, there are Green Hotels Association. So now, who are the members? here they are …
- AmericInns
- Adam’s Mark
- AmeriSuites
- Amhsa Hotels
- Aston
- Best Inn & Suites
- Best Western
- Canadian Pacific
- Choice Hotels
- Clarion Inn
- Comfort Inn
- Country Inn & Suites
- Courtyard by Marriott
- Days Inn
- Doubletree
- Dunphy Hotels
- Econo Lodge
- Embassy Suites
- Fairfield Inn
- Family Inns
- Forever Resorts
- Forte Hotels
- Four Points by Sheraton
- Guest Quarters
- Hampton Inn
- Hawthorn Inn
- Hilton
- Holiday Inn
- Homewood Suites
- Hospitality Inns
- Howard Johnson
- Hyatt
- Inter-Continental
- Kimpton Group
- Lexington suites
- Loews
- Marriott
- Hoteles Marta
- Microtel Inn & Suites
- Omni Hotel
- PAHIO Resorts
- Park Inn Intl.
- Presidente
- Quality Hotels
- Radisson
- Ramada
- Red Lion
- Red Roof Inns
- Regal Hotels
- Renaissance
- Rodeway Inn
- Sheraton
- Shoney’s Inn
- Sleep Inn
- Hotel Sofitel
- Sonesta Resorts
- Stouffer Hotels
- SuperClubs
- Super 8 Lodge
- Susse Chalet
- ThriftLodge
- TraveLodge
- Vagabond Inns
- Wellesley Inns
- Westin Hotels
- WestCoast
- Wyndham
- Xanterra Resorts
Prospettiva 
Recent Comments