Hotel management Colleges teach Eco Friendly Hotels :
What are Sustainable eco friendly Hotels?
Students learn on Eco Friendly and Sustainable hotels, are businesses that significantly reduce their environmental impact through green best-practices in maintenance, services, logistics, products, and supplies. The core elements revolve around reducing waste, saving energy, and cutting down on water usage.
Why Should Hotels Go Green?
When hotels go green, they do less damage to the environment, lower costs, and win goodwill from guests.
Sustainability in the industry is essential to achieve growth and satisfying customers. Increasingly, consumers seek out green businesses and pay more for eco-friendly products and services. One in three consumers prefer sustainable brands, and the travel industry is taking note. TripAdvisor, for example, has developed its Green Leaders Program showcasing hotels with environmentally-friendly best practices to conscientious travelers, such as hotels going green with LEED (Leadership in Energy and Environmental Design).
Hotels can also expect to save a good deal of green by going green. Moving toward sustainability means reducing your energy and water consumption, as well as staffing for things like maintenance and guest services.
Few Tips to Create an Eco Friendly Hotel
Make your staff eco-friendly
1. Create a green team.
Ask interested employees in each department to participate in a ‘green team’ to take the lead in suggesting eco-friendly best practices in their area. This gives these employees a sense of ownership of green strategies, and more commitment to long-term adoption. Don’t forget to acknowledge their efforts, such as with a small stipend, a special
luncheon, or gift cards.
2. Target low-hanging fruit to start.
Chances are your hotel or hotel group already has eco-friendly programs, but there is almost always room for improvement. Some ideas to consider: Cut down on the use of plastic water bottles by offering hotel reward program members a reusable branded bottle. Add a water-bottle filling station in the lobby. Install additional towel racks in bathrooms to make it easy for guests to reuse towels. Create a sign encouraging reuse. Make recycling options easy to spot. Replace outdated bins with worn recycling symbols and add bins near elevator banks so that guests pass them frequently.
3. Make the hiring and training process green.
Use phone calls for initial interviews instead of asking candidates to swing by — thus cutting down on fossil fuels — and use Skype or Face time for face-to-face interviews. Instead of printing-out lengthy employee manuals or hiring forms, provide new employees with links to documentation in electronic format, or provide computer access
on-site for those without home computers. Steer new applicants to online employment portals rather than requesting hard copy resumes. And be sure to highlight your hotel’s sustainability efforts in hiring materials so all new additions to your staff understand its priority in daily operations.
4. Automate conservation.
Sustainability efforts in guest rooms have evolved beyond cards reminding guests toreuse towels, turn off the AC, or hit the light switch on the way out. Today, many hotels are taking the guesswork out with technology:
Smart showers limit the length of showers to a pre-set time, alerting users when their time is almost over.
Room sensors automatically detect light levels, increasing and reducing the bulb brightness. Thermostats with occupancy sensors adjust heating and AC temperatures. Utilizing Internet of Things (IOT) technology, these same room amenities can be connected to apps so guests can change settings remotely.
5. Reduce waste during events.
Cut down on the number of trash receptacles at your event venue while increasing the amount of recycling options to force attendees to dispose of their waste thoughtfully. Make it easy for guests to recycle by clearly marking and positioning recyclable containers for paper, aluminum cans, and plastic bottles.
6. Incorporate reusable dishes, silverware, glasses and mugs.
This cuts down on the use of straws, plastic serving-ware, and paper plates at your facility. You’ll also save money in lower supply costs and waste management (the less your hotel throws out, the lower the cost for trash hauling). Replace single portions of cereal, yogurt, and jam at your breakfast bar with glass containers to further minimize
Regency College of Hotel Management