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Sustainability in Hospitality Industry

For: Professor Dimitri Karkoulis

By: Aadi Randev

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Table of contents:
Summary…………………………………………………3
Introduction………………………………………………4
Eco-Friendly Practices……………………………………5
Energy Conservation……………………………………..5
Waste Management………………………………………5
Water Conservation……………………………………....6
Energy Saving and Money……………………………….7
Conclusion……………………………………………….8
References……………………………………………….9
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Summary:
The research paper looks at food waste and sustainability in the hotel business. Canadian hotel
companies must concentrate on reducing food waste in their Food & Beverage operations, as
well as on making ecologically friendly purchasing selections in their purchasing (Sustainability,
2014). It has been determined that the hotel can reduce waste by making every effort to reduce
the purchase of various types of environmentally friendly items, as well as by purchasing locally
produced goods, in order to lessen the negative impact on the environment while also benefiting
the surrounding community. To achieve this goal, the objective of this research is to identify the
areas in which a hotel may minimize its waste and establish a sustainable environment that
allows for increased profits, reduced wastage, as well as minimal environmental impact. The
hotel management team must concentrate on reducing food waste and promoting long-term
sustainability in the vast marketplace. Sustainability in the hotel industry saves money via the
reduction of waste and the reduction of operating costs. This contributes to the protection of the
whole ecosystem and has been proven to be helpful. The hotel sector may lessen its
environmental effect by making environmentally conscious buying and service decisions.
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Introduction:
Sustainable practices distinguish hospitality firms from the competition. Travelers, restaurant
customers, hotel guests, and retailers nowadays are concerned about environmental
sustainability. They want to know that the businesses to which they entrust their patronage are
committed to ecologically, socially, and culturally responsible activities. When it comes to goods
and services that do not hurt the environment, deplete natural resources, or adversely impact the
lives of people or animals, an overwhelming majority of millennials and Generation are willing
to pay a higher price for them. Food waste generated by the hospitality industry is quickly
becoming a major source of worry, as its proportion to overall food waste has increased to about
12 percent in recent years (Tostivint et al., 2016). Furthermore, as a result of the growing
popularity of out-of-home eating, which has been fueled by rising earnings and increased
tourism, hospitality waste has emerged as a serious concern for both developed and developing
nations. Despite the fact that the quantity of food-related waste created in this industry is
regularly mentioned in the media, it has not yet received sufficient scholarly attention to warrant
further investigation.

Other experts have also said that the problem of food-related waste in this area has received less
attention than it deserves despite the fact that it is widely recognized as a significant burden. In
addition to waste occurring after the food has been devoured, it is possible that waste will occur
as a result of big portion sizes requested, inefficient service techniques, and customer menu
approval. When it comes to the forms of trash created in hotels and restaurants, it all depends on
the types of food products that are being served. Eggshells, potato and fruit peelings, bones, meal
leftovers, and packaging materials are all examples of what may be recycled. The tourism
industry has exploded in recent years. The environmental load increases with passenger numbers.
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Both travelers and hotels are aware that their behaviors impact the environment. The hotel
industry values sustainability. Hotels use electricity, water, and consumables, and create waste.
Furniture, equipment, appliances, lights, tubes, etc. Green technology has grown so popular that
it is now affordable. Many hotels are adopting new ecological programs. These initiatives use
sustainable energy sources including solar, wind, and water.

Adopting eco-friendly practices:

A Green Hotel is defined as one that makes efficient use of resources, decreases water and
energy consumption, creates the least amount of trash and recycles the garbage, and has the least
amount of negative influence on the environment. The goal of green hotels is to save resources,
minimize pollution and operating costs, boost profit margins, and promote ecotourism in their
communities.

Energy conservation:
One of the most important aspects of environmental management in the hotel sector is energy
minimization. Most hotels use a lot of fossil fuels and electricity in many operating areas. The
hotel sector has implemented a variety of energy-saving strategies based on the research
evaluated (Hobbs, 2019). Renewable energy programs (such as solar and wind power), energy-
efficient appliances and equipment, digital thermostats, motion sensors that automatically turn
lights off in low-traffic areas, reflective glass or triple-glazed windows, use of energy-efficient
light bulbs (LED) and relying on daylight rare among the measures taken to reduce energy
consumption. A 15 percent break-budget means a $35,000 shortfall, while a 20 percent increase
means a $45,000 deficit.

Waste Management:
A large amount of wet waste (such as garden waste, food waste, and cooking oil waste) and dry
waste (such as cardboard, plastics, cans/metal, linen, paper, and other garbage) generated by the
hotel industry is regarded as a major contributor to greenhouse gas emissions because it is
dumped in landfills. As a result, hotel owners started implementing a variety of procedures
aimed at decreasing trash generated by their establishments, including the following:

• Utilizing properly labeled containers to collect rubbish from the hotel and colored bins to
collect recyclables from the waste.
• The purchase of items that incorporate recycled materials.
• Separately collecting organic kitchen trash for soil composting is recommended.
• Purchasing food goods and cleaning chemicals in bulk is a good way to save money.
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• Implementing a contribution program (such as sending meal leftovers and linens to a

charitable organization) and crushing the remaining guest soaps for use as laundry
detergent
• The success rate of sustainability is determined by the metrics (energy consumption,
water management, and waste management) that will be improved. In order to determine
the extent to which green hotel practices, implemented in certified four and five Green
Star hotels, contribute to achieving sustainable development goals(SDG), especially those
related to environmental protection, the conceptual framework is shown in Figure 1 was
developed.

Figure 1

Water Conservation:
In the hotel industry, water conservation management has become a popular green management
method. During the course of their regular operations, hotels use a lot of water. The amount of
water used in the hotel sector is determined by the hotel's size and capacity, occupancy rate, and
the kind and quality of services and amenities offered. Installing water-efficient devices and
appliances (e.g., using low-flow toilets and showerheads and installing infrared-activated
faucets), implementing towel/bed linen reuse programs, fixing leaks in toilets and baths on a
regular basis, watering grass and plants early in the morning and late at night to limit
evaporation, recycling grey water wastewater from washing vegetables and fruits) for grass
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irrigation and mopping are all examples of water conservation measures used by the hotel
industry.

Saving Energy and Money:

These initiatives have considerably lowered energy costs for hotel guests, owners, operators, and
stockholders while giving advantages to ENERGY STAR partners in the hospitality sector.

Lighting retrofits may decrease lighting power usage by 50% or more, and cooling energy use by
10% to 20%. Here are some simple ways to make your hotel more energy efficient:

• Using timers on bathroom heat lamps and attaching exhaust fans to light switches may
help prevent overheating and overuse of the devices.
• Use more energy-efficient light bulbs.
• Make use of natural light. Energy consumption and peak demand may be reduced while a
hotel's inside atmosphere is improved by natural light. Lighting renovations should begin
by using daylighting wherever feasible and minimizing the amount of electricity used.
• LEDs and high-performance T8 bulbs and electronic ballasts may cut illumination energy
usage by 35 percent or more in back-room areas like kitchens and offices, where
incandescent and T12 fluorescent lights are used.
• Nearly 40% of the energy and more than 50% of the natural gas used by hotels and
motels is utilised for heating and cooling. Because hotel rooms are often empty for 12
hours each day, many hotels heat and cool their rooms even if they are not being used.
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Conclusion:
According to the results of the survey, hotels' dedication to environmental sustainability was the
key driver of implementing the Green Star standards, which demonstrates a growing awareness
of hotel operators toward preserving the environment and its natural resources. More than just
protecting the environment, sustainable development is about economic growth and social
advancement. Social issues like as diversity, equal opportunity, work-life balance, health and
safety, and supporting the local economy are all part of the sustainability agenda.
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References:

Sustainability. (2014). NXP Semiconductors. https://www.nxp.com/company/about-

nxp/sustainability:CORP_SOCIAL_RESP?cid=ps_demandcr_tac850400_ggle_1

Hobbs, V. (2019). 8 guaranteed ways to reduce your hotel’s largest operating costs.

Hoteleffectiveness.Com. https://www.hoteleffectiveness.com/blog/8-guaranteed-ways-to-

reduce-your-hotels-largest-operating-costs

Dolnicar, S. (2018). How hotels can operate in sustainable ways, save money and get great

guests reviews. Https://Stories.Uq.Edu.Au/Momentum-Magazine/2020/Sustainable-

Hotels-Saving-Money/Index.Html. https://stories.uq.edu.au/momentum-

magazine/2020/sustainable-hotels-saving-money/index.html