Cass
04-10-2009, 09:11 PM
There are lots of opportunities for hotels to become more “green.” When people go on vacation or stay at a hotel for business, they tend to use considerably more resources than when at home. They take long showers and leave the lights, heat, and air conditioning on all day. Most of us have done it – it makes us feel like we are getting the most out of our money. But those actions generate a huge amount of waste and small changes can result in huge savings.
or example, the Radisson SAS Edinburgh hotel in Scotland switched to energy-efficient lights at a cost of $2,307. In the first year, they saved $27,889 in energy costs. The Green Hotels Association reports that a California hotel’s general manager received an award for reducing water usage at his hotel by two million gallons in one year by firing the chef! The chef was well known for having water running in 4 or 5 sinks at a time defrosting food.
More and more hotels are starting to examine their waste stream and finding they were throwing out millions of dollars of perfectly good property. At the Intercontinental in New Orleans, a recycling program yielded startling results. The staff hired to go through the waste found napkins, towels, spoons and other hotel property amounting to $1,000 a month that employees and guests were throwing out. A Chicago Hyatt pulled $3,000 to $10,000 a month of hotel property out of their waste stream. A Toronto hotel is making napkins, chef's aprons and neckties from stained tablecloths.
Check out the member hotels at.... (http://www.examiner.com/x-7048-Seattle-Green-Business-Examiner%7Ey2009m4d10-Hotels-become-more-green)
or example, the Radisson SAS Edinburgh hotel in Scotland switched to energy-efficient lights at a cost of $2,307. In the first year, they saved $27,889 in energy costs. The Green Hotels Association reports that a California hotel’s general manager received an award for reducing water usage at his hotel by two million gallons in one year by firing the chef! The chef was well known for having water running in 4 or 5 sinks at a time defrosting food.
More and more hotels are starting to examine their waste stream and finding they were throwing out millions of dollars of perfectly good property. At the Intercontinental in New Orleans, a recycling program yielded startling results. The staff hired to go through the waste found napkins, towels, spoons and other hotel property amounting to $1,000 a month that employees and guests were throwing out. A Chicago Hyatt pulled $3,000 to $10,000 a month of hotel property out of their waste stream. A Toronto hotel is making napkins, chef's aprons and neckties from stained tablecloths.
Check out the member hotels at.... (http://www.examiner.com/x-7048-Seattle-Green-Business-Examiner%7Ey2009m4d10-Hotels-become-more-green)