As business becomes more environmentally conscious, new practices are emerging that help the food and hospitality sector operate sustainably. This book, the first of its kind, is a practical and affordable guide for restaurants, hotels, bed and breakfasts and food services to deliver an environmentally friendly service.
Introduction xi1. The Business Case for Going Green xii1.1 Ethics xiv1.2 Marketing xv1.3 Staff retention xv1.4 Regulatory compliance xvi1.5 Grants xvi1.6 Financial benefits xvi1.7 More reasons to go green xvii1 People, Planet, Prosperity 11. People 22. Planet 43. Prosperity 53.1 Long-term sustainability 62 Climate Change 91. Hospitality and Climate Change 112. The Carbon Footprint of Food 13iv Greening Your Hospitality Business3. What Can You Do? 143 How the Hospitality Industry Can Change the World 171. Green Leaders in the Hospitality Industry 191.1 Eco-luxury tourism 222. Can Your Business Help to Change the World? 224 Greening Your Building 231. Site Selection 242. Construction 253. Building Performance and Design 253.1 Energy production 263.2 Photovoltaic solar panels 273.3 Solar hot water systems 293.4 Geo-exchange systems 303.5 Biomass or bioenergy 303.6 Wind power 313.7 Indoor water and nature features 314. Energy Use and Conservation 324.1 Lighting 324.2 Equipment 345. Heating, Ventilating, and Air Conditioning(HVAC) Systems 365.1 System considerations 375.2 Building envelope 385.3 Windows 396. Insulated Concrete and Structural Insulated Panels (SIPs) 395 Water Conservation 411. Water Conservation Tips 421.1 Buy Energy Star-qualified equipment 421.2 Install low-flow spray valves, faucets, and fixtures 431.3 Repair leaks 441.4 Wash fully loaded dish racks 441.5 Avoid running water 451.6 Reuse gray water 451.7 Turn off water when not in use 451.8 Serve filtered water only when requested 45Contents v1.9 Compost food waste and conserve your landscape 461.10 Laundry 462. Pools and Spas 476 Waste Management 491. Conduct a Waste Audit 502. Food Waste 522.1 Imperfect foods 533. Reducing Waste from Your Suppliers 544. Revise Your Menu 555. Reduce Kitchen Waste 566. Customer Waste 566.1 Cafeterias and buffets 577. Waste Management and Disposal 587.1 Fryer oil 587.2 Waste hauler 587.3 Organize your bin system 597.4 Composting 597 Furnishing and Finishes 611. Furniture Materials 631.1 Sustainable Furnishings Council (SFC) 642. Millwork 653. Flooring 654. Paint and Wall Coverings 668 How to Green Your Guest Accommodations 671. Gift Shop 682. Guest Rooms 693. Janitorial Services 734. Common Areas 744.1 Vending machines 744.2 Laundry services 744.3 Hallway lighting and parking lots 744.4 Patios 744.5 Spas 764.6 Fitness centers 765. Other Green Resources for Hotels 77vi Greening Your Hospitality Business9 Food 791. Why Buy Local? 802. Wild, Edible Flowers 822.1 Cattail 832.2 Rosehips 842.3 Miner's lettuce 842.4 Chicory 842.5 Chickweed 852.6 Dandelion 852.7 Fireweed 852.8 Edible flowers 863. Foraging 874. Communicating to Guests 8710 Employee Engagement 891. How to Get Your Staff Involved in Your Green Policies 901.1 Vision 901.2 Education 901.3 Team 911.4 Action 911.5 Results 911.6 Innovation 9111 Guest Awareness and Engagement 931. The Role of Hospitality Companies 941.1 Educate 961.2 Empower 971.3 Engage 9812 Brand Recognition and Marketing 1011. Sharing Your Story 1022. Marketing Tactics 1023. Greenwashing 10313 Green Events 1051. Food and Beverage 1072. Guest Transportation 1073. Waste Management 107Contents vii4. Procurement 1085. Environmental Days 108Tables and Charts1 Carbon Emissions xiii2 Measuring Financial and EnvironmentalInvestment Options 73 Metric for Measuring Triple-Bottom-Line Success 84 Key Sources of Greenhouse Gasses 105 Assessing Alternative Energy Projects 276 Waste Management 537 Waste Bin Audit 53Samples1 Carbon Footprint of a Hotel 112 Carbon Footprint of a Restaurant 123 Carbon Footprint of a Tour Operator 124 Waste Reduction Comparison 54
