seminar 2 (1)
TRANSCRIPT
Sustainability in the Hospitality Industry
Stewart Morrell – room Cavendish 2.28
[email protected] 247 2766
What is Sustainability?
Historically – Greek and Roman Philosophers were amongst the early academics to discuss sustainability in a basic form.
Plato – in 400BC he discussed issues relating to the role and purpose of fertile land in relation to the size of population.
Other themes – Reflection on the often complex relationships between human activities and the ecosystems in which these activities take place.
What is Sustainability?
Sustainability is – the ability to achieve business or personal goals whilst protecting the natural resources of the planet.
This involves – environmental stewardship with individuals, communities, businesses and governments.
For a process to be considered sustainable – it must have the ability to be carried out on a repetitive basis without creating negative environmental effects or without imposing a high cost.
In summary - Definition
Present sustainability definitions concentrate largely on the human sustainability issues vis-à-vis the planet
Brundtland commission of the United Nations, March 20, 1987
“……… sustainable development is development that meets the needs of the present without compromising the theability of future generations to meet their own needs”
But………The 2005 World summit suggests a more balanced view
whereby sustainability definitions include..
Economic, social and Environmentaldemands that collectively constitute the “three pillars” of sustainability.
Source: http://www.olf.org.za/images/uploaded_images/Figure__.jpg
Sustainability in the Hospitality Industry
It is incumbent on every Manager in the Hospitality Industry to….
Understand the issues that surround Climate Change (pollution, use of natural resources, deforestation as well as loss of biodiversity and global poverty.
Explore innovative ways of tackling the increasing costs of natural resources.
Understand the moral, ethical and political arguments for taking action.
Corporate Social Responsibility
firms ought to justify their existence in terms of service to assorted
stakeholders rather than mere profit
Scandinavian journal of hospitality and tourism [1502-2250] Bohdanowicz, P yr:2008 vol:8 iss:4 pg:271 -293
Viability of Sustainability within a Business Model
Embracing sustainability does not mean compromising the bottom line.
http://www.sustainablehg.com/sustainable-hospitality-group/sustainability.htm
Some Considerations.....
• How can Hospitality properties and equipment be designed to use less resources?
• What are the benefits of using more sustainable food and beverage resources?
• 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?
Placemat exercise.
Follow Instructions for the exercise and devise 2 points for each of the previous considerations
These to be fed-back to the group
10 minutes
• How can Hospitality properties and equipment be designed to use less resources?
• What are the benefits of using more sustainable food and beverage resources?
• 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?
Reduced Operating and Maintenance costs
Through increased efficiency of your facilities (water conservation, energy management and enhanced solid waste management and recycling).
http://www.un.org/esa/dsd/dsd_aofw_ni/ni_pdfs/NationalReports/israel/scp.pdf
Enhanced Environmental Stewardship
By creating processes and procedures for caring for the
environment while conducting day to day business
Competitive Advantage/differentiator....
Creating an awareness with guests and investors of environmentally
responsible and sustainable practices
New Revenue Opportunities
By catering to environmentally-minded consumers including
increasing conference and convention revenues from
companies with sustainability/environmental
values and positions
Enhanced brand image and awareness........
By being viewed as an environmentally responsible
business
Healthier Work Environment
Resulting in decreased employee sick days and increased employee
retention.
Real World Examples
• Back of house recycling (paper and cardboard) saves the 483 room Hotel Allegro Chicago $450 per week, or $21,000 per year.
• The 50 room Best Western Island Inn saved over $11,000 implementing an effective towel and linen reuse program
• In less than a year Kimpton Hotels has achieved the following measurable results: – Recycled 48,000 coat hangers– Replaced 81,000 ounces of toxic cleaning supplies with natural
cleaners– Served over 10,000 pounds of organic, pesticide-free coffee– Saved over $100,000 in costs from improved recycling and lower
product costs– Generated over $500,000 in new revenue
• The Monaco Hotel earned $3,000 in recycling awards and saved over $18,000 in waste management costs through its comprehensive recycling program.
• Serrano Hotel in San Francisco saved $800/year by installing motion sensors in low occupancy storage areas.
http://www.sustainablehg.com/sustainable-hospitality-group/sustainability.htm
Some Context........
Why has sustainability been slow to catch on in the Hospitality
Industry?• Sustainable and natural resources sector tends to focus
on those direct users – primary producers etc.
• Hotel sector produces only 1% of GHG’s.
Exercise
Work in groups – building on what you have learned in the lecture
and this seminar.
Highlight the various issues (categories) and draw up a mind map of issues -
specifically relating issues in each category to specifics in the hospitality
Industry
15 mins then presentations
What does this mean to the hospitality sector?
Climate Change
What are the Direct & Indirect issues inthe hospitality industry?
Carbon FootprintWastageEnergy Management & MixFood Miles
GHG’s Heating,Lighting, Transport
Food Production & Price volatilityHigh Energy costs
ISSUE
Causes Consequences ConsiderationsCauses
Natural Resources
Pollution
Economic Development
Social Development
Practical applications/ solutions
LightsHeatersOvensGasLaundryFuelLocalDoors
Ask Yourself