By Dale J. Venturini
President/CEO, Rhode Island Hospitality and Tourism Association
More and more American businesses are attaching their products and services to the growing “green” consumer trend, because it helps sell products. American consumers want to feel they are making environmentally sound purchasing decisions and are willing to pay a little more, as long as they don’t need to make a sacrifice for it. You don’t need to look any further than the success automakers have seen with hybrid vehicles or the burgeoning organic and all natural food grocers to realize that Americans want to feel “green.”
One of the last industries to come to the “green” table has been the restaurant and lodging industry. For many consumers staying at a hotel or dining out is considered a luxury, and they do not want to compromise for the sake of the environment. Guests expect their crisp bed linens and fluffy white towels to be replaced daily. Diners want to have clean silverware for each course and a new wine glass for each vintage. But, even that is about to change.
The hospitality industry consumes vast amounts of resources. According to industry experts, a typical hotel purchases more in one week than 100 families do in an entire year. If each hotel actively engaged in just one or two environmentally sound policies, from using non-hazardous and biodegradable cleaning products to using hybrid vehicles, the impact would be tremendous.
Today’s buzz words in the convention, meeting and leisure business are all about being “green.” It is more and more common for meeting planners to use “green” practices to determine where to book business. Being “green” has become a vital sales tool.
For many years, the balance between the “green” line and the bottom line just didn’t match up.
But balance appears possible, thanks to changing governmental rules, evolving technology and economic considerations. For many companies, environmentally conscious actions need no longer be contrary to financial considerations with profitable "green" technology in compact fluorescent light bulbs, low flow bathroom fixtures including toilets and showers, hybrid electric vehicles and more efficient refrigeration.
The Rhode Island Hospitality and Tourism Association, in partnership with the Rhode Island Division of Tourism, the Providence/Warwick CVB, the Newport County CVB, and the Warwick Tourism, Culture and Development Department, has collaborated with the Johnson & Wales University and the RI Department of Environmental Management to create a benchmark study of what “green” practices the state’s lodging properties are currently employing. This is an important first step in making Rhode Island’s hospitality industry more “green” and more competitive. Once a baseline has been established, the collaboration plans to launch an industry education plan not only with hotels, but also with restaurants and attractions.
For businesses that want to get started, and it’s never too early to get started, there are four easy steps to remember: The Four Rs – Reduce, Reuse, Recycle and Renewable:
One of the last industries to come to the “green” table has been the restaurant and lodging industry. For many consumers staying at a hotel or dining out is considered a luxury, and they do not want to compromise for the sake of the environment. Guests expect their crisp bed linens and fluffy white towels to be replaced daily. Diners want to have clean silverware for each course and a new wine glass for each vintage. But, even that is about to change.
The hospitality industry consumes vast amounts of resources. According to industry experts, a typical hotel purchases more in one week than 100 families do in an entire year. If each hotel actively engaged in just one or two environmentally sound policies, from using non-hazardous and biodegradable cleaning products to using hybrid vehicles, the impact would be tremendous.
Today’s buzz words in the convention, meeting and leisure business are all about being “green.” It is more and more common for meeting planners to use “green” practices to determine where to book business. Being “green” has become a vital sales tool.
For many years, the balance between the “green” line and the bottom line just didn’t match up.
But balance appears possible, thanks to changing governmental rules, evolving technology and economic considerations. For many companies, environmentally conscious actions need no longer be contrary to financial considerations with profitable "green" technology in compact fluorescent light bulbs, low flow bathroom fixtures including toilets and showers, hybrid electric vehicles and more efficient refrigeration.
The Rhode Island Hospitality and Tourism Association, in partnership with the Rhode Island Division of Tourism, the Providence/Warwick CVB, the Newport County CVB, and the Warwick Tourism, Culture and Development Department, has collaborated with the Johnson & Wales University and the RI Department of Environmental Management to create a benchmark study of what “green” practices the state’s lodging properties are currently employing. This is an important first step in making Rhode Island’s hospitality industry more “green” and more competitive. Once a baseline has been established, the collaboration plans to launch an industry education plan not only with hotels, but also with restaurants and attractions.
For businesses that want to get started, and it’s never too early to get started, there are four easy steps to remember: The Four Rs – Reduce, Reuse, Recycle and Renewable:
- Reduce your use of resources by installing flow restrictors in faucets, use energy efficient appliances and install compact fluorescent light bulbs.
- Reuse whenever possible by donating old sheets and towels to non-profit organizations and buy recycled products.
- Recycle as much as possible. Currently, many cities and towns do not offer recycling programs for businesses, but businesses should consider partnering together to offset the cost of private recycling companies.
- Renewable resources are always preferable, although not readily available. Research purchasing renewable energy credits (offset the cost of non-renewable energies by buying renewable energy elsewhere in the country). Although it may cost a little more, there are multiple tax benefits that offset the costs.
The hospitality industry can actually boost its bottom line by adopting environmental procedures and policies, making “green” an economically sound decision, as well as an environmentally sound policy.
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