Sustainability in the Hospitality Industry This page intentionally left blank Sustainability in the Hospitality Industry Principles of Sustainable Operations Philip Sloan Department of Hospitality Management International University of Applied Sciences Bad Honnef – Bonn, Bad Honnef, Germany Willy Legrand Department of Hospitality Management International University of Applied Sciences Bad Honnef – Bonn, Bad Honnef, Germany Joseph S Chen Department of Recreation, Park and Tourism Studies Indiana University, Bloomington, USA AMSTERDAM • BOSTON • HEIDELBERG • LONDON • NEW YORK • OXFORD PARIS • SAN DIEGO • SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO Butterworth-Heinemann is an imprint of Elsevier Butterworth-Heinemann is an imprint of Elsevier Linacre House, Jordan Hill, Oxford OX2 8DP, UK 30 Corporate Drive, Suite 400, Burlington, MA 01803, USA First edition 2009 Copyright © 2009 Elsevier Inc All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone: (ϩ44) 1865 843830, fax: (ϩ44) 1865 853333, E-mail: permissions@elsevier.com You may also complete your request online via the Elsevier homepage (http://elsevier.com), by selecting “Support & Contact” then “Copyright and Permission” and then “Obtaining Permissions.” British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress ISBN: 978-0-7506-7968-8 For information on all Butterworth–Heinemann publications visit our Web site at www.elsevierdirect.com Typeset by Macmillan Publishing Solutions (www.macmillansolutions.com) Printed and bound in Great Britain 09 10 11 12 10 Contents PREFACE VII ACKNOWLEDGMENT IX ABOUT THE AUTHORS XI CHAPTER Sustainable development in the hospitality industry CHAPTER Energy efficiency 13 CHAPTER Waste management 27 CHAPTER Water conservation 39 CHAPTER Eco-design in hospitality architecture 49 CHAPTER Sustainable food and beverage management 61 CHAPTER Energy efficient kitchens 79 CHAPTER Responsible marketing for hotels and restaurants 85 CHAPTER Responsible consumerism 101 CHAPTER10 Corporate social responsibility for sustainable business management 115 CHAPTER 11 Communicating environmentally sustainable initiatives 133 CHAPTER 12 Hospitality industry environmental management systems and strategies 147 CHAPTER 13 Financing schemes and funds according to sustainable principles 161 CONCLUSION 169 GLOSSARY OF SUSTAINABLE DEVELOPMENT FOR HOTELS AND RESTAURANTS 171 INDEX 179 v This page intentionally left blank Preface The hoteliers’ relationship toward environmental challenges and societal concerns is one of a rather remote and intangible nature met with varying levels of interests However, these concerns have been high on the public agenda for the past few years following substantial press coverage of environmental degradation and the polarization of modern society Shareholders, employees and customers all have higher expectations of a Hospitality Industry that increasingly demonstrates responsible behavior across the triple bottom line of economic, social and environmental management In response, the Hospitality Industry along with governments and private organizations are launching initiatives that help hoteliers become more sustainable, i.e by becoming more environmentally responsible and by working in harmony with society at large 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 successful implementation of sustainable business management strategies This book is of particular interest for three reasons Firstly, there is acute pressure on all in the private sector to reduce environmental impacts and clean up after themselves All stakeholders including investors, employees, customers, environmental and ethical groups as well as the general public expect companies to demonstrate best practice in all dimensions of the ‘triple bottom line’, i.e social well-being, environmental stewardship and healthy economic performance Companies are increasingly judged by their adherence to these principles and their transparency on how they communicate actions and results Although the hospitality sector does not count amongst the great polluters such as the metallurgical or chemical industries, the size and rapid growth of the industry makes it clear that environmentally sustainable action is necessary This book analyzes trends in environmental protection and social equity and reviews best hospitality industry practices regarding reduced water and energy consumption, green design and the sourcing of sustainable fixtures, fittings and food and beverage products Secondly, environmental legislation is becoming more stringent and complex, with stricter emission and pollution controls than ever before The tourism industry, as a whole, is one of the largest industries of the vii viii Preface world, responsible for 10.3% of global GDP and 234 million jobs worldwide corresponding to 8.7% of total employment (WTO, 2008) For businesses, the challenge is to be a step ahead of legislation by adopting preventative strategies rather than ‘end of pipe’ or cleanup practices This book examines how hotels and restaurants can implement environmental management systems, and how business competitive advantages can be gained through certification and eco-labeling procedures Thirdly, by incorporating responsible marketing and corporate social responsibility policies, hospitality businesses can enhance their reputation and attract investment This book examines the behavior of the responsible consumer and the sustainable marketing practices considered necessary to attract such consumers Sustainability in the Hospitality Industry seeks to provide answers to these questions by producing inventive solutions to contemporary environmental, social and economical challenges This book is designed to provide guidance to students and hospitality professionals wishing to develop a clear understanding of a new sustainable business parameter that will hopefully be of benefit to present and future generations alike Acknowledgment We would like to first thank our families and friends who relentlessly encouraged our endeavor and share the effort by supporting the book project We are also grateful to our affiliations, the International University of Applied Sciences Bad Honnef – Bonn and the Department of Recreation, Park and Tourism Studies at Indiana University, which have made our research efforts concerning sustainable hospitality management possible We owe special thanks to many colleagues for providing us with intellectual guidance and inspiration Thank you to hotels and restaurants which constantly thrive to improve business in a sustainable manner, providing this book with valuable material Finally, our sincere thanks to the hospitality students of the International University of Applied Sciences Bad Honnef – Bonn who have over the years provided valuable support in terms of research, ideas and discussion for this book ix Conclusion In the past few years, some sectors of the hospitality industry have made progress toward managing operations in a sustainable manner With initiatives such as the implementation of energy efficient practices, employee training and education programs, waste and water management and the development of eco-design building, the greening of the industry is becoming a reality Yet, the status quo within the industry regarding sustainable development is still far from optimal It is imperative for hoteliers to move beyond current governmental regulations in order to achieve sustainability as defined by the World Business Council on Sustainable Development Competition in the hospitality sector is fierce amid the growing and constantly changing business and leisure market In addition, the hotel sector has experienced a steep increase in energy and water costs coupled with raised consumer expectations regarding how we treat the natural environment and society at large Due to the immensity of this industry, the resulting impacts are not to be underestimated, both positively in terms of economic growth and, unfortunately, negatively as witnessed by resource depletion, loss of biodiversity and the dislocation of local people in some areas of hospitality development Counteracting these negative impacts requires dedication from owners, management and employees with continuous training on sustainability, open discussion with consumers, investment in clean technologies and a long-term business partnership outlook that embraces all stakeholders The world of hospitality must reflect on its role in terms of social and environmental responsibility While some companies tend to be in reactive mode when it comes to change, i.e following best practices, some have been taking a lead in terms of social and ethical accounting and environmental auditing and reporting Private and governmental organizations have proposed processes for standardization and accreditation to companies wishing to provide their stakeholders with an integrated approach to social, environmental and ethical benchmarking Hospitality professionals and civil society in both on- and offline communities must continue to forge a new sustainable future together through a more responsible business behavior 169 This page intentionally left blank Glossary of Sustainable Development for Hotels and Restaurants Accreditation A procedure to establish if a tourism business meets certain standards of management and operation AECB The Association for Environment Conscious Building promotes environmentally responsible practices within building Agenda 21 Program of action adopted by the 1992 United Nations Conference on Environment and Development Assets Something of value that will provide future benefit or utility, can be used to generate revenue Usually owned, so simply described as ‘things we own’ Auditing A process to measure and verify the practices of a business Benchmarking Process of comparing performance and activities among similar organizations either against an agreed standard or against those that are recognized as being among the best Benchmarks Points of reference or comparison, which may include standards, critical success factors, indicators, metrics Best Practice Operational standards considered the most effective and efficient means of achieving desired outcomes Biodiversity Shorthand for biological diversity: the variability among living organisms It includes diversity within species, between species and of ecosystems Brundtland Report The report of the World Commission on Environment and Development (WCED), entitled “Our Common Future” published in 1987 The report established the internationally accepted definition of sustainability Capital Expenditure The cost of long-term assets, such as computer equipment, vehicles and premises These assets are bought to use over several years and not to resell Carbon dioxide (CO2) A greenhouse gas produced through respiration and the decomposition of organic substances Combustion of fossil fuels is primarily responsible for increased atmospheric concentrations of this gas 171 172 Glossary of Sustainable Development for Hotels and Restaurants Carbon Footprint A representation of the effect human activities have on the climate in terms of the total amount of greenhouse gases produced (measured in units of carbon dioxide) Carbon Offsetting The counter balancing of carbon emissions through the purchase of a carbon credit to help fund projects that reduce/offset overall greenhouse gas emissions Cause-Related Marketing Used where a company allies itself with a specific cause, and contributes money, time or expertise to an organization or event for that cause in return for the right to make publicity or commercial value from that involvement CFLs Compact fluorescent lights Climate Change Change in regional or global temperature and weather patterns Code of Ethics/Conduct/Practice Recommended practices based on a system of self-regulation intended to promote environmentally and/or socioculturally sustainable behavior Composting Biological process used to treat organic waste (green waste, fermentable fraction of municipal waste, sludge from urban treatment plants, etc.), by degrading them in an accelerated manner Conservation Can be broadly interpreted as action taken to protect and preserve the natural world from harmful features of tourism, including pollution and overexploitation of resources CSR Corporate Social Responsibility is a concept by which companies integrate the interests and needs of customers, employees, suppliers, shareholders, communities and the planet into corporate strategies Degradation Any decline in the quality of natural or cultural resources, or the viability of ecosystems, that is caused directly or indirectly by humans DFD Design for Disassembly ensure that when products are obsolete, they can easily and economically be taken apart, components reused or repaired Dow Jones Sustainability Index The Dow Jones Sustainability Index is one of the first global indexes watching the financial performance of leading companies with an emphasis on sustainability in economic, social and environmental capacities Eco-Design Also referred to as Sustainable Design, Environmental Design, Environmentally Sustainable Design or Environmentally-Conscious Design It is the philosophy of designing objects or buildings according to the principles of economic, social, and environmental sustainability Eco-Label Information (typically provided on a label attached to a product) informing a potential consumer of a product’s characteristics, or of the production or processing method(s) used in its production Glossary of Sustainable Development for Hotels and Restaurants Ecologically Sustainable Using, conserving and enhancing the community’s resources so that ecological development is maintained, and the total quality of life can be sustained now and in the future Ecosystem A dynamic system of plant, animal, fungal and microorganism communities, and the associated non-living physical and chemical factors Ecotax Short for ecological taxation which is a policy introducing taxes intended to promote ecologically sustainable activities Ecotourism Ecologically sustainable tourism with a primary focus on experiencing natural areas that foster environmental and cultural understanding, appreciation and conservation EMAS Eco-Management and Audit Scheme Energy Conservation Positive initiatives to reduce the consumption of energy to the minimum level required Environment The ecosystem in which an organism or a species lives, including both the physical environment and the other organisms with which it comes in contact Environmental Auditing Inspection of a tourism organization to assess the environmental impact of its activities Environmental Impact The effects that a community has on the environment as a consequence of its activities Environmental Impact Assessment A study undertaken to assess the effect of an action upon a specific environment or the social or cultural integrity of a community Environmental Management System (EMS) System that a tourism organization can use to implement its environmental policy and achieve associated objectives to control environmental impacts significant of its activities and to respect regulatory requirements Environmental Stewardship Long-term management aimed at preserving and enhancing the quality of an environment FLO International The Fairtrade Labelling Organizations International is an umbrella organization whose mission is to set the Fairtrade Standards, support, inspect and certify disadvantaged producers and harmonize the Fairtrade message Food Miles A calculation of the distance and mode of transport foodstuffs have traveled throughout the complete production process and until they reach the consumer Footprint (Ecological) A measure of the hectares of biologically productive area required to support a human population of given size 173 174 Glossary of Sustainable Development for Hotels and Restaurants GDP The Gross Domestic Product is a measure of the total value of goods and services produced by the domestic economy during a given period, usually year Global Reporting Initiative (GRI) A private initiative offering sustainability reporting guidelines that take into account environmental, social and economic performance Globalization Generally defined as the network of connections of organizations and peoples are across national, geographic and cultural borders and boundaries These global networks are creating a shrinking world where local differences and national boundaries are being subsumed into global identities Within the field of tourism, globalization is also viewed in terms of the revolutions in telecommunications, finance and transport that are key factors currently influencing the nature and pace of growth of tourism in developing nations Green Globe/Green Globe 21 Green Globe 21 is the worldwide benchmarking and certification program which facilitates sustainable travel and tourism for consumers, companies and communities It is based on Agenda 21 and principles for Sustainable Development endorsed by 182 governments at the United Nations Rio de Janeiro Earth Summit in 1992 Greenhouse Gas A gas such as carbon dioxide or methane that reflects infrared radiation emitted by the earth, thereby helping to retain heat in the atmosphere Green Marketing Integrating business practices and products that are friendly to the environment while also meeting the needs of the consumers Greenwash The unjustified appropriation of environmental virtue by a company, an industry, a government, a politician or even a non-government organization to create a pro-environmental image, sell a product or a policy Heritage Things of value that are inherited which people want to keep Heritage can be natural, cultural, tangible, intangible, personal or collective Natural heritage is often conserved in places such as reserves and national parks Cultural heritage practices are often conserved through ongoing traditions and practices Hospitality Industry Industry made up of businesses that provide accommodation, provide food and beverages, provide entertainment HOTREC The European Hotel and Restaurant Association is the spokesperson of hotels, restaurants and cafés at European institutional level HVAC Heating, ventilation and air conditioning ICC The International Chamber of Commerce created a Business Charter for Sustainable Development comprising 16 principles for environmental management IFOAM The International Federation of Organic Agriculture Movements is the worldwide umbrella organization for the organic agriculture movement Glossary of Sustainable Development for Hotels and Restaurants IH&RA The International Hotel and Restaurant Association Impacts Effects, which may be either positive or negative, felt as a result of tourism-associated activity Tourists have at least three kinds of impacts on a destination: economic, sociocultural and environmental Tourism also has effects on tourists, in terms of possible attitude and behavior changes Indicator A summary measure that provides information on the state of, or change in, a system ISO International Organization for Standardization kWh Kilowatt-hour is a unit of energy equivalent to one kilowatt of power expended for one hour of time LED Light-Emitting Diode LEED The Leadership in Energy and Environmental Design is a green building rating and certification program Life cycle The particular pattern through which a destination evolves Life Cycle Assessment (LCA) LCA is the investigation and valuation of the environmental, economic and social impacts of a product or service A product’s life cycle starts when the raw materials are extracted from the earth through to processing, transport, use, reuse, recycling or disposal For each of these stages, the impact is measured in terms of the resources used and environmental impacts caused Lifestyle A person’s pattern of living as expressed in his or her activities, interests and opinions LOHAS Lifestyles of Health and Sustainability is a demographic defining a particular market segment related to sustainable living LOVOS Lifestyle of Voluntary Simplicity is a socio-demographic segment oriented to health and sustainability particularly critical of consumption and consumerism Mass Tourism Traditional, large-scale tourism commonly, but loosely used to refer to popular forms of leisure tourism pioneered in southern Europe, the Caribbean and North America in the 1960s and 1970s Monitoring The ongoing review and assessment of the natural or cultural integrity of a place in order to detect changes in its condition with reference to a baseline condition NGO Non-governmental organization refers to a non-profit making, voluntary, service-oriented or development-oriented organization, either for the benefit of members or of other members of the population Photovoltaic (Solar) Cell Generally speaking, a device incorporating a semiconductor that generates electricity when exposed to (sun) light The technology may be further subdivided into crystalline, multi-crystalline, thin-film and concentrator variants 175 176 Glossary of Sustainable Development for Hotels and Restaurants Pollution Harmful effects on the environment as a by-product of tourism activity Types include air, noise, water and aesthetic Public Policy Is whatever governments choose to or not to (Thomas Dye, 1992: 2) Such a definition covers government action, inaction, decisions and non-decisions as it implies a very deliberate choice between alternatives (see Hall and Jenkins, 1995) Recycling The process by which discarded materials are collected, sorted, processed and converted into raw materials which are then used in the production of new products Renewable Energy Energy sources that are practically inexhaustible For example, solar, hydro and wind energy Renewable Resource A resource that is capable of being replenished through natural processes or its own reproduction, generally within a time-span that does not exceed a few decades Responsible Tourism Type of tourism which is practiced by tourists who make responsible choices when choosing their holidays These choices reflect responsible attitudes to the limiting of the extent of the sociological and environmental impacts their holiday may cause SME(s) Social Small and medium-sized enterprises Relating to human society and interaction between its members Social Impacts Assessment (SIA) A methodology to review the social effects of effects of a public or private policy, program or infrastructure project on surrounding populations Soil Association The Soil Association is a charity which promotes and develops sustainable approaches to food, farming and other products Stakeholder Any person, group or organization with an interest in, or who may be affected by, the activities of another organization Sustainable future Something which can be kept in the same or a better condition for the Sustainable Development Development carried out in such a way as to meet the needs of the present without compromising the ability of future generations to meet their needs Sustainable Tourism Tourism that can be sustained over the long term because it results in a net benefit for the social, economic, natural and cultural environments of the area in which it takes place Sustainability Sustainability is effectively the goal of sustainable development It is the ideal end state which we must aspire Glossary of Sustainable Development for Hotels and Restaurants Tourist Anyone who spends at least one night away from home, no matter what the purpose is Triple Bottom Line An expanded baseline for measuring performance, adding social and environmental dimensions to the traditional monetary benchmark UNCED The United Nations Conference on Environment and Development promotes global cooperation between developing and industrialized countries in planning and managing environmentally responsible development UNEP The United Nations Environment Programme coordinates United Nations environmental activities UNWTO The United Nations World Tourism Organization is a United Nations agency dealing with questions relating to tourism VISIT The Voluntary Initiatives for Sustainability in Tourism promotes and supports sustainable tourism development through the representation, promotion and mutual cooperation of international, national and regional certification schemes WBCSD The World Business Council on Sustainable Development is a global association of some 200 international companies dealing exclusively with business and sustainable development Willingness-to-Pay The amount an individual is willing to pay to acquire some good or service This amount can be elicited from the individual’s stated or revealed preferences World Economic Forum The WEF is an independent economic organization best known for its annual meeting in Davos, Switzerland which brings together top business leaders, international political leaders, selected intellectuals and journalists to discuss the most pressing issues facing the world World Social Forum The WSF is an annual meeting held by members of the antiglobalization movement Worldwatch Institute A globally-focused environmental research organization based in Washington, D.C WRAP Waste & Resources Action Programme is a not-for-Profit UK company helping individuals, businesses and local authorities to reduce waste, encourage recycling and help tackle climate change WWF The World Wide Fund For Nature aims to conserve nature and ecological processes by preserving biodiversity, ensuring sustainable use of natural resources and promoting the reduction of pollution and wasteful use of resources and energy (Sources: Organization for Economic Co-Operation and Development (OECD), International Institute for Sustainable Development (IISD)) 177 This page intentionally left blank Index A Accor Group, 149–50 Accountability, 59, 115, 118, 125–6, 140 Greenwash and, 97, 125–6, 130 Accreditation, 75, 142 American Hotel and Lodging Association (AH&LA), 12 Association for Environment Conscious Building (AECB), 50–1, 60 Agence de l’Environnement et de la Maitrise de l’Énergie, 166 Agenda 21, 3, 6, 136–7 Assets, Auckland Regional Council, 44 Audit, 19, 21, 25, 35, 80, 119, 129–30, 139, 150 Auditing, 21, 137 B Ben & Jerry’s Homemade, Inc., 62 Benchmarking, 42, 133–7, 153 Benchmarks, 136, 141–3, 151, 157 Benefits Economic, 126 Environmental, 133, 145 of Environmental Management Systems, 147–159 Social, 123–4 Societal, 122 Best Practice, 7, 19 Biodiversity, 14, 51, 64, 66, 69–70, 76, 125, 128, 135, 139 Biomass, 14, 16, 26 Bio fuels, 16 Blauer Engel, 146 Brundtland Report, 3–4 Buildings, 14–5, 24, 45, 49–60, 161 BREEAM and, 58–9 Green Financing for, 161–5 Impacts of, 2, LEED and, 57–9, 154 Renovations of, 55–6, 129–130 Resource use in, 51, 58–9 Building Research Establishment Environmental Assessment Method (BREEAM), 58–9 C Capital expenditure, 21–2, 31, 67, 157–8, 161–2 Carbon, 17–9 Dioxide (CO2), 18, 23, 34 Emission, 34, 56, 66, 70 Footprint, 26, 39, 91, 94, 137 Analysis of, 152 Neutrality, 25 Offsetting, 17–9, 26 Programs, 17 Organizations, 18 Carrying capacity, 3, 57 Cause-related marketing, see Marketing Certification, 18, 25, 133–45 Benefits of, 143 Eco-label, 140–2, 151 Green Globe, 21, 136–7, 142–3 Procedure, 133, 136–7, 140 Quality and, 133, 140 ISO 14001 and, 144–5 Chef Collaborative, 62, 77 City of Melbourne, 153–6 Compact fluorescent lights (CFLs), see Lighting Climate change, 2–3, 14, 25, 34, 66, 69 Code of ethics/conduct/practice, 7, 88, 128 Communication, 93–7, 129, 133–45 Benchmarking, 134–6 Certification and, 136–7, 142–4 Commercial, 94 External, 95–6 Internal, 6, 95–6, 138 Reporting, 134, 137, 142 Competition, 10, 116 Competitive advantage, 10–1, 13, 96–7, 99, 126 Competitiveness and Innovation Framework Programme (CIP), 166 Composting, see Waste Conservation, 7, 13, 16, 27, 39–46, 50, 55–6, 89 Consumer behavior, 63, 86–99, 101, 106–11 Consumers, 85–99, 101–113, 119–20, 160 Activism and, 102–3 Communication to, 93–6, 101 Environmental protection and, 92, 101–2, 107, 111 Information and, 110 Lifestyle, 73, 109, 102, 110–1 Sustainable development and, 63, 101, 104 Types of, 101–6 Consumption Attitudes and, 107 Behavior of, 107–8 Cost savings and, 108 Intentions and, 107–8 Model of, 101, 110–1 Responsible, 87, 101–13 Corporate social responsibility (CSR), 99, 115–31, 137 Benefits of, 126 Business strategy and, 119, 127–30 Community and, 117–20, 123–8 179 180 Index Company performance and, 125–6 Definition of, 118 Employees and, 117–8, 123, 126, 128–9 Governance and, 121, 128, 130 Government and, 116, 118, 121, 124 Non-governmental organizations (NGOs) and, 122 Partnership and industry association and, 124, 140 Policies and, 117, 127–8 Principles of, 116–7 Reporting, 137 Shareholders and, 115, 117–9, 128–9 Suppliers and, 117, 120, 128–9 Unions and, 118, 123–4 Cultural diversity, D Darden Environmental Trust, 62, 77 Degradation, 1–3, 6, 16, 19, 61, 66, 69, 117 Dehoga Bundesverband, 72 Demeter International, 71, 144 Desalination, 40–41, 47 Design for Disassembly (DFD), 29–30 Dow Jones Sustainability Index, 6, 134, 139 E Eco-advantage, 11–2 Eco-design, 11, 49–60 Construction and, 49–60 Environmental Impact Analysis (EIA) and, 52 Rating systems and, 49, 57–8 Social Impact Analysis (SIA) and, 52 Eco-label, see Eco-labeling Eco-labeling, 7, 17, 61, 66–7, 72, 75–7, 92, 98, 108, 133, 140–145 Concept of, 140 Development of, 141 Green Globe 21 and, 136, 142–3 Hospitality related, 143–4 Trends in, 141–2 Eco Mark, 144 Ecologo, 144 Ecology, 111 Economic benefit, 144 Ecovin, 144 Ecological tax, see Eco-tax Ecologically sustainable, Ecosystem, 1–3, 8, 50, 57, 69–70 Eco-Management and Audit Scheme (EMAS), 139, 145 Eco-tax, 165 Ecotourism/Ecotourist, 102–6, 112, 142, 145 Education, 3, 9, 115, 117, 135 Social Responsibility and, 130 For sustainable development, 3, 94 Employees, 118 Corporate Social Responsibility and, 123, 126 Education, 117, 128–9 Environmental training and, 25, 157 Involvement, 159 Motivation, 97 Policies/Programs and, 36 Energy, 13–26, 79–84 Audit, 19, 21, 25, 141, 154–5 Biomass, 13–4, 16, 26 Consumption, 13–5, 19–25, 34, 55–6, 62, 137, 141, 149–56 Efficiency, 9, 13, 19–20, 22–3, 25, 49–50, 55, 65, 82, 126, 128–9 Embodied, 54–5 Fusion, 14 Geothermal, 13–6, 23 Hydro, 13–6 Management program system, 23, 97 Non-renewable, 13–4, 165 Renewable, 13–5, 19, 56, 162–3, 166 Savings/Saving Measures, 7, 13, 21–5, 30, 34, 47, 50–3, 58–9, 80–1 Solar, 5, 13–5, 19, 24, 26, 163 Usage, 14, 19, 21, 24, 29, 69 Use, 13–14, 60, 135 Wave, 13, 15 Wind, 15, 18, 26, 163–4 Wood, 14, 16 Energy Saving Trust, 47 Energy Star, 20, 22, 26, 81, 84 Entrepreneurship and Innovation Programme (EIP), 166 Environment, 2–12 Consumers and the, 101–13 the Marketing, 88–9 Sustainability and, 89–90 Environmental Auditing, 117, 148 Degradation, 1–3, 19, 61, 66, 69, 117 Dimension, Guidelines, Impacts, 1, 6, 19, 21–2, 25, 51–2, 55–6, 64–6, 86, 90–1, 117, 127–8, 133–4, 163 Policy, 31, 123, 139 Stewardship, 1, 19, 61 Environmental Design, see Eco-design Environmental impact assessment (EIA), 52 Environmental management system (EMS), 116, 135, 147–59 Benefits of, 148–56 Definitions and objectives of, 147–8 EMAS, 145, 148, 159 Implementation of, 94, 147–8 Marketing and, 94, 148 Policy and, 116, 147, 149–50, 158, 161 ISO, 145–6, 148, 150, 159 Environmental stewardship, see Environmental Environmental strategies, 127 Classification of, 156–7 Environmental tax, see Eco-tax Environmentally-Conscious Design, see Eco-design Environmentally Sustainable Design, see Eco-design European Eco-label, 17, 143 European Hotel and Restaurant Association (HOTREC), 142 Index European Green Electricity Network (EUGENE), 17, 26 F Facilities, see Buildings Fairmont Hotels & Resorts, 124 Fairtrade Labelling Organizations International (FLO International), 67, 77 Financing, 161–7 Subsidies, 166 Food and beverage, 28, 61–77 Biodiversity and, 64, 66, 69–70, 76 Concepts of sustainable, 61–4 Cooking methods in, 68 Fair trade and, 64, 74–5 Genetic engineering and, 61, 64, 70 Genetically modified, 64, 70, 72 Labeling of, 61, 63, 65–7, 72, 76 Miles, 62, 65–6, 71–4, 77 Nutrition and health, 61, 67–8, 70–1, 74 Organic, 61, 64–6, 69–72, 74–7 Production of, 62, 68 Seasonality and, 66 Security, 61, 64 Sourcing of, 8–9, 68, 75 Sustainable, 61–3, 65, 67, 75–6 Transportation of, 73 Food miles, see Food and beverage Food Standard Agency, 77 Footprint, see Carbon G Geothermal power, 13–6, 23 Gross Domestic Product (GDP), 2, 91 Global Eco-Villages Network (GEN), 162–3 Global Partnership for Safe and Sustainable Agriculture (EUREGAP), 77 Global Reporting Initiative (GRI), 138–40 Global warming, 2, 40, 135 Globalization, 69, 72, 115–6, 122 Good Environmental Choice, 144 Governance, 121, 130 Corporate Social Responsibility and, 128, 130 Green Electricity, 16–7, 26 Financing/Funds/Investment, 161–6 Marketing, 11, 86–8 Characteristics of, 87–8 Purchasing, 7, 39, 46 Technologies, 160 Thinking, 102 Tourism/Tourist, 104–5, 112 Green Alliance, 63 Green buildings, see Eco-design Green Globe/Green Globe, 21, 125, 136–7, 142–5 Green Key, 143 Green Seal, 143 Green Tourism Business Scheme, 143 Green Restaurant Association (GRA), 7, 79, 84 Greenhouse Gas (GHG), 2, 6, 14, 19, 22, 28, 34, 36, 73–74, 150–1 Greenpeace, 3, 12 Greenwash/Greenwashing, 97, 99, 125, 132 Accountability and, 115, 125 Competitive disadvantage from, 97 Social, 9, 52, 88–9 Societal, 90 Indicator, 74, 126, 129, 133, 135–6, 139–40 Innovation, 96, 123, 126 Technology and, 10 Institute of Social and Ethical Accountability, 142 InterContinental Hotels Group, 150, 159 International Chamber of Commerce (ICC), 116–7 International Energy Agency, 14, 26 International Federation of Organic Agriculture Movements (IFOAM), 64, 72, 77 International Hotel and Restaurant Association (IH&RA), 7, 12, 136 International Tourism Partnership (ITP), 7, 47, 135–6, 145 International Organization for Standardization (ISO), 59, 136, 144–5, 148–50 Investment, 19, 25, 134–9, 161–6 Capital, 5, 10, 36 H K Heritage, 120, 135 Heating, ventilation and air conditioning (HVAC), 22–3, 42, 80 Hilton Hotels Corporation, 30, 151, 159 Hong Kong Environmental Protection Department, 31, 37 Hydro power, 13–6 Kilowatt-hour (kWh), 14, 20, 25 Kitchen, 79–84 Equipment and technology, 79, 82–4 Energy savings in, 80–1 I Impacts Economic, 89 Environmental, 1, 8, 21–2, 25, 49–52, 55–6, 88, 91, 117, 127–9, 133–4, 147, 165 J Jupiter International Group PLC, 165 L Light-Emitting Diode (LED), see Lighting Leadership in Energy and Environmental Design (LEED), 57–60, 152 Legambiente Turismo, 144 Life cycle design, 57 Life Cycle / Life Cycle Assessment (LCA), 85, 90–2, 99, 130 181 182 Index Lifestyle, 3, 67, 73, 102, 108, 110–2, 116, 126 Lifestyles of Health and Sustainability (LOHAS), 108 Lifestyle of Voluntary (LOVOS), 108–9 Lighting, 20–4, 58–9, 79–80, 83 Compact Fluorescent Lights (CFL), 24, 83 Light-Emitting Diode (LED), 24, 83 M Market share, Marketing, 85–99 Activities, 160 Cause-related, 85–6 Environment, 85, 88–9 Eco-labels and, 141–2 Ethical strategy and, 87–8 Green, 11, 85–8 Policies, 92–4 Publicity and, 95 Research, 85, 92 Responsible, 85, 88, 90, 92–3, 96–9 Sustainable, 85, 88–90 Traditional, 85, 87–9 Marriott International, Inc., 22, 150–1, 159 Mass tourism, 104, 106 Measures Energy savings, 13–26 Water conservation, 39–47 Mount Nelson Hotel, 36 N National Restaurant Association, 7, 12 Non-governmental organization (NGO), 122–3, 138 Nordic Swan, 143 O OE-Plus, 144 Orchard Garden Hotel, 58 Orchid Hotel, 59 Organic, 61–77 Certification, Farming, 65, 70 Food, 64, 66, 69, 152 Food and nutrients, 70–1 Labeling, 61, 72, 144 Livestock, 64, 69–70 Matter, 16, 36 Organic labeling, see Organic Organic Trade Association, 69, 77 Organic Wine Company, 76–7 P Pacific Gas and Electric Company, 79, 84 Performance Economic, 126 Environmental, 56–7, 59, 117, 128, 136–7, 144–5, 148, 151 Social, 136, 138 Standards, 22 Photovoltaic, 15, 55–6 Pollution, 6, 28, 34, 41, 50–2, 70, 73, 85, 95, 127, 135 PowerLight Corporation, Procurement, 27, 30, 37, 57, 73 Procedures, 22 Property management systems, 23 Public policy, 117 Publicity, 85, 94–5 Purchasing, 7, 17–8, 25, 30–1, 41, 46, 126, 135, 144 Behavior/Decision, 85 R Radisson SAS Hotels & Resorts, 25 Recycling, 7, 27–36, 57, 126 Program, 35–6, 93 Waste, 27–35 Wastewater, 45 Red Lobster, 62 Renewable energy, see Energy Renewable resource, see Resources Reporting, 94, 117, 129, 133–4, 136–40 Dow Jones Sustainable Index and, 139 Indicators, 139–40 Guidelines, 139–40 Global Reporting Initiative (GRI) and, 138–9 Triple Bottom Line (TBL), 137, 156 Resources Depletion of, 40 Economy of, 56 Human, 22, 126, 130 Natural, 6–8, 31, 34, 62, 66, 71, 87, 89, 94, 117, 135, 141 Non-renewable, 2–3, 49, 51, 93, 96, 165 Renewable, 3, 51 Responsible Business policies, 129 Consumerism, 101–13, 126 Marketing, 85, 88, 90, 92, 99, 101 Competitive advantages from, 96–7 Loyalty and, 99 Practices/Objectives, 129–30, 165 Purchasing, 128 Tourist, 106 Responsible tourism, 106 Reusing Waste, 27–38 Rezidor Hotel Group, 25, 128–9 Rufflets Country House Hotel, 19 S Scandic Hotels, 67 Seafood Choice Alliance, 63, 77 Slow Food International, 125, 131 Small and medium Enterprises (SMEs), 133, 166 Social Communities, 86, 120 Dimension, 4, 8–9, 89–90, 99, 109, 116, 135–7 Human rights, 9, 67, 128, 165 Impacts 88, 52, 165 Justice, 3, 108, 134 Responsibility/Accountability, 115–31 Social Impacts Assessment (SIA), 52 Soil Association, 65, 70, 72, 77 Solar, 5, 13–7, 26, 52–6 Photovoltaic panels, 5, 15, 19, 53, 55–6 Water heating, 55 Solarsiedlung GmbH, 163 Staff, see Employees Index Stakeholders, 8–9, 63, 87, 97, 116, 124–30, 134, 137–8, 165 Starwood Capital Group, 59, 152 Starwood Hotels and Resorts Worldwide Inc., 152, 159 Sustainable Architectural design, 49, 52–6 Business management, 117, 121 Claims/Communication, 85, 97–8 Food and beverage, 61–78 Funds/Investments, 163–7 Marketing, 88–99 Sustainable design, see Eco-design Sustainable development, 1–12, 40, 89–90 Business charter, 115–7 Business management, 115–32 Consumers and, 101–8 Sustainable tourism, 99, 105, 112–3, 131, 141, 143 Sustainability Benchmarking, 133–6 Corporate Social Responsibility (CSR) and, 115–32 Framework, 8, 135 Pillars of, 1, 11–2 Principles of, 1, Recommendations for, 157–8 Reporting, 133–4, 137–9 Sustainability Performance Operation Tool (SPOT), 137–8 T Technology Competitive advantage and, 10 Tourist, 101–13 Eco, 104 Greening of, 104 Responsible, 101, 106, 112 Triple Bottom Line (TBL), 5, 137, 156 U U.K Association for Environment Conscious Building (AECB), 50, 60 U.K Department for Environment, Food and Rural Affaires (Defra), 65, 68, 73–4, 77 U.K Institute for Grocery Distribution, 63, 77 U.K Meat and Livestock Commission, 64 U.K National Health Service, 68, 77 U.K Sustainable Development Commission, 62, 77 United Nations, 131, 137 United Nations General Assembly, United Nations Conference on Environment and Development (UNCED), United Nations Environment Programme (UNEP), 3, 92, 139, 142 United Nations World Tourism Organization (UNWTO), 2, 4, 121, 142 U.S Centers for Disease Control and Prevention (CDC), 64, 77 U.S Department of Agriculture (USDA), 72, 77 U.S Department of Energy Efficiency and Renewable Energy, 5, 12 U.S Energy Star, 81, 84 U.S Environmental Protection Agency, 39, 47, 163, 167 U.S Green Building Council (USGBC), 60 U.S Green Restaurant Association, 79 U.S National Association of Institutional Linen Management, 31, 37 V Viabono, 144 Voluntary Initiatives for Sustainability in Tourism (VISIT), 142 W Waste, 27–37, 153–4 Biodegradable, 29 Composting, 36 Construction, 49–52 Disposal, 91 Environment and, 27–8, 37 Electronic, 29 Forms of/Types of, 2, 13, 16, 28–9, 37, 81, 83 Hazardous, 31 Management of, 8, 25, 42, 57, 59, 111, 135, 137, 148 Minimization of, 7, 30–2 Recycling, 33–4 Reduction, 30–1, 35–6, 156 Reuse, 32–3, 56 Waste and Resources Action Programme (WRAP), 34, 37 Wastewater, 45–6, 60, 135 Water, 39–46, 153, 155 Conservation techniques, 7, 39–46, 59, 156 Collecting of, 56 Green detergents and, 46 Management, 135, 137 Saving measures, 7, 9, 13 Use, 13, 15, 22–4 Willingness-to-Pay, 108 Wind power, 5, 13–4, 26, 56 Farms, 15, 17–8 Turbines, 15, 18 Wine, 61, 77 Biodynamic, 76 Organic, 75–6 Sourcing, 61, 75 Vegan, 76 World Business Council on Sustainable (WBCSD), 4, 12, 164, 167 World Commission on Environment and Development, World Economic Forum (WEF), 12, 123 World Social Forum (WSF), 123 World Tourism and Travel Council (WTTC), 136 World Trade Organization, 122 World Wide Fund for Nature (WWF), 3, 12, 51, 60 Worldwatch Institute, 61, 70, 77 X Xanterra Parks & Resorts, 75 183 .. .Sustainability in the Hospitality Industry This page intentionally left blank Sustainability in the Hospitality Industry Principles of Sustainable Operations Philip Sloan Department of Hospitality. .. the hospitality industry, sustainable awareness is growing but is still in its very early stages CHAPTER 1: Sustainable Development in the Hospitality Industry Factors necessary in a sustainable. .. environment Sustainable development in the tourism and hospitality industry The hospitality industry set about incorporating the philosophy of sustainability in the early 199 0s With the publishing of