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IMPACT Green Hotels Association
"Green" Hotels are environmentally friendly properties whose managers are eager to institute programs that save water, save energy and reduce solid waste while saving money to help reduce the hospitality industry's environmental impact. The "Green" Hotels Association was created in 1993 with the mission of bringing hotels together determined to combat these critical environmental issues head on. For over fifteen years "Green" Hotels Association has been taking action, instituting initiatives that educate and involve both guests and owners. Initiatives ranging from offering towel hangers and sheet changing cards, which ask guests to consider their linen usage, to the development of a Catalog of Environmental Products for The Lodging Industry for hotels management which contains the best choices for environmentally-friendly energy and water saving products. "Green" Hotels Association encourages, promotes, and supports the "greening" of the lodging industry.
IMPACT "Green" Hotels Association "Green" Hotels Association� Change the Conversation to a more powerful idea. 1 Reduce Today, Respect Tomorrow* is the KIMBERLY-CLARK PROFESSIONAL* approach to sustainability. It begins with knowing that the way we use resources today shapes the world of tomorrow. And it has led us to focus on reducing consumption at every stage of our product lifecycle and in every area of our operations. Reduction is the powerful idea that is lowering the environmental impact of our business. 5 Use Our high performance products and systems aim to help customers reduce their usage. Product Design We strive to design products that reduce consumption across the whole lifecycle. 6 Final Disposal Innovative products combined with reliable dispensing mean you can reduce how much gets used, wasted and thrown away. 2 2 Raw Materials We are committed to responsible sourcing of raw materials and ensuring the sustainability of the fiber we use. We strive to use less of the world's resources so there's more left for the future. 3 Manufacturing We invest in new technology and process improvements to reduce the use of natural resources and waste from manufacturing. We examine our product's whole lifecycle, from sourcing through disposal, to create products that reduce environmental impact by reducing the use of resources at every stage. 4 Transport We continue to develop more efficient ways of packing, handling and transporting our products to reduce the impact of their distribution. Using recycled fiber in our towels can help lower environmental impact. But it's not the whole answer. We use a proprietary process with a mix of virgin and recycled fibers that results in improved performance. This helps reduce the number of towels you use per task and cuts the amount you waste by up to 28%. Recycled fiber. It's one part of the solution. 88% 2005 89% 2006 97% 2007 2008 CERTIFIED SUPPLIERS FIBER FROM OF OUR WOOD 100% SOURCE GOAL IS TO OUR Our goal is to source 100% of our wood pulp from suppliers that have certified their forests or fiber procurement activities. We are the 1st tissue company in North America with FSC-Certified products. This label certifies that the wood fiber used to make the product comes from a combination of well-managed FSC-certified forests, controlled sources and/or post-consumer waste. Find out more at www.kcpreducetoday.com/us/gh �/*Trademarks of Kimberly-Clark Worldwide, Inc. or its affiliates. Marques deposees de Kimberly-Clark Worldwide, Inc. ou de ses filiales. �2010 KCWW. K01773 K4624-10-01 Just a few small changes to your property can help improve your bottom line. Being environmentally responsible means: Contact your local branch or Grainger representative for more information, . or visit � 2010 W.W. Grainger, Inc. M-QA35 advertisements beckon you with clever, useful, helpful green products and services offered by Ally Members. So, here we are in the fall of 2010. Things have been very tough for a lot of us. Worldwide economies are struggling. There are lots of thing to worry about. There are lots of things to be happy about. There are always cycles. There are always peaks and valleys. Some valleys are deeper than others. But, things do always go in cycles. So, we know this too will end. However, we are still all extremely fortunate to live in the most fabulous country in the world. Let's make the best of it! I truly believe it's the perfect time to work on and ramp up your green program. Perhaps there's less demand from guests now. There's also more time to do research on next green steps to take. More time for staff to perfect green programs. Specifics of statistics regarding success of your greening can be gathered. There's time to develop information for press releases and marketing. Remember, there's going to be no end to greening. Don't expect to ever be through, be done, you're green, you're finished. Because vendors are creating, designing, developing and bringing to market amazing and exciting products that will continue to slow energy usage, lower utility expenses and reduce waste. Two of those are hospitalitybatteryholders.com and althusgolf.com. The first allows replacement of expensive battery packages in door locks and such with AAA and AA batteries. The second is a golf ball meant to be hit into the ocean or a lake because it degrades in 48 hours and has a center made of fish food! Engage and applaud your staff! Welcome and celebrate your guests! Enjoy time with family and friends. Ramp up your green program. Rave to hotel associates and colleagues about your green successes. Encourage them to join "Green" Hotels Association�. Press on with marketing your green program. Continue to develop the environmental portion of your website. And, let's all look forward to and be ready for the next peak, because it's on its way! Thinking "green," Patty Griffin, President and Founder, "Green" Hotels Association� H ello again! Welcome once again to "Green" Hotels Association�'s fabulous IMPACT magazine. It's filled with smart information and ideas directly from Partner Members of our elite corps of green hoteliers. Glorious photographs reveal clearly what works at green locations. Beautiful IMPACT "Green" Hotels Association� 8 Environmental Initiatives Ingenuity, not investments, is all that is needed to implement successful � and greener � practices By Tara N. Wilfong 12 16 25 30 Green Developments Embracing the green movement By Heidi Bohi Maintenance Matters Outside, inside, and all around � green opportunities abound By David A. Brown Maintenance Vendors Meeting green demands By David A. Brown Responsible Renovations Considered to be the front line of any greening protocol, guest rooms provide ample fodder for the hotel's environmental overhaul By Tara N. Wilfong 46 55 60 Nourishing Guests While Nurturing Sustainability By David A. Brown Green Food Service Vendors By David A. Brown Effective Environmentalism Unique and informative training methods for all staff members serve as the first step toward success in greening your property By Tara N. Wilfong 66 Product Showcase Atlas Paper Mills is the only Green SealTM-certified-manufacturer of 100 percent recycled paper products in the State of Florida. Every product we offer is biodegradable, chlorine-free and cost-effective. To learn more about how our sustainable Green Heritage� tissue and towel products can help your company meet their environmental needs, contact us at firstname.lastname@example.com or call 800-562-2860. IMPACT "Green" Hotels Association� North American Headquarters 701 North West Shore Blvd., Tampa, FL 33609, USA Tel. (813) 639-1900 � Fax (813) 639-4344 IMPACT "G "Gre " Hotels Association "Green" Hot ls Association� Gre Hotels ssociati otel ssociatio ssociati iati at Contributing Writers Heidi Bohi David A. Brown Tara N. Wilfong Editor in Chief Charles Oldham firstname.lastname@example.com Publishers Ross W. Jobson Peter M. Antell Chief Operating Officer Lawrence Roberts email@example.com Vice President, Business Development Robin Jobson firstname.lastname@example.com Assistant to the Publisher Alexis Vars Project Manager Steve Chidel email@example.com Advertising Account Executives Julie Forrest, Ed Suyak Controller Robert John Thorne firstname.lastname@example.com Chief Information Officer John Madden firstname.lastname@example.com IT Assistant Anson Alexander Webmaster Clyde Sanchez Cover photo courtesy of Casa Laguna Senior Editor Ana E. Lopez Project Editor Iwalani Kahikina Editor Rhonda Carpenter Assistant Editor Steven Hoarn Art Director Robin K. McDowall Design and Production Daniel Mrgan Lorena Noya Kenia Y. Perez-Ayala Ad Traffic Manager Rebecca Laborde Production Assistant Lindsey Brooks Sales Support Joshua J. Roberts Office Administrator Aisha Shazer This publication is printed on 30% recycled material. �Copyright 2010, Faircount Media Group. All rights reserved. Reproduction of editorial content in whole or in part without written permission is prohibited. Faircount Media Group does not assume responsibility for the advertisements, nor any representation made therein, nor the quality or deliverability of the products themselves. Reproduction of articles and photographs, in whole or in part, contained herein is prohibited without expressed written consent of the publisher, with the exception of reprinting for news media use. Printed in the United States of America. IMPACT greenhotels EnvironmEntal initiativEs Ingenuity, not investments, is all that is needed to implement successful � and greener � practices By Tara N. Wilfong T he decision to adopt greener operational practices, particularly in the hospitality industry, is often regarded as a costly endeavor that can take years to realize a return on investment. Properties new to this rising trend consciously weigh the costs of such changes versus the benefits to the environment, and often are left overwhelmed by their choices. Although many hoteliers facing an environmental overhaul can't help but conjure visions of winged dollar signs quickly escaping through drafty windows, the economic truth remains that going green doesn't necessarily translate to a hard hit on a property's bottom line. 8 Photo courtesy of Graycote Inn greenhotels IMPACT Photo courtesy of Harrison House Suites Cutting Costs with Creative Collaborations t At Harrison House Suites on San Juan Island, Wash., innkeepers Anna Maria de Freitas and David Pass began a composting project with local farms to recycle kitchen scraps from their Coho Restaurant. Each week, when the farmers deliver fresh produce, they pick up the restaurant's organic "leftovers," which the kitchen staff disposes of in large, 5-gallon recycling buckets. Back on the farm, the farmers use the scraps for chicken and pig feed, as well as composting. This collaboration between the innkeepers and farmers is a veritable win-win, with no monies changing hands, but both providing a significant service to the other and the environment. "Because of our recycling and composting project, Coho has just two garbage pails of trash per week from a restaurant that serves approximately 225 dinners each week," de Freitas said. "You can say we truly have a farm-to-table-to-farm program." In fact, nearly every member of the "Green" Hotels Association� (GHA) remembers their switch from overly consumptive to environmentally conscious as a boon, not a burden, to their property's bottom line. "While the Georgian Hotel has had a number of eco-friendly practices in place for many years, the first change we made was to designate a `Green Team' for our hotel," said Aimee Beardsley, sales assistant and Green Team chief at the Georgian Hotel in Santa Monica, Calif. "This change was not costly at all, and it helped include all of our employees and departments in our efforts and desire for change. With many versatile minds working together, we have made many positive changes and increased awareness throughout our company." Photo courtesy of the Georgian Hotel Relying on its Green Team's ingenuity and ability to discover new and innovative ways to implement savvy environmental projects, the Georgian Hotel began making small, yet significant changes. "While it's true that becoming a green tt From the energy-saving furnace to the energy-efficent bathroom fixtures, innkeepers Pat and Roger Samuel have updated Graycote Inn to meet exacting green standards. p The Georgian Hotel uses reusable items (flatware, linens, containers, etc.) in food and beverage areas, compostable to-go coffee cups, biodegradable cleaning products, and energy-efficient incandescent heat lamps in guest bathrooms to name a few green practices. 9 IMPACT greenhotels A.G. Thomson House Historic Bed & Breakfast Inn has a detailed green policy in place that covers energy conservation, water conservation, waste reduction, and recycling. it takes a little longer to fill a glass or a coffee carafe, there is virtually no noticeable difference when showering." Smart changes, like these, that have little-to-no impact on a guest's comfort � not to mention the property's bottom line � are the most successful when it comes to greening the hospitality inbusiness sometimes requires financial investments, many green options require no cost at all, and many others produce an immediate return on investment, such as using reducedenergy fixtures and energy-efficient appliances. Small, up-front costs such as these are easily justifiable since they are beneficial to both the environment and the company's budget," said Beardsley. To minimize up-front costs, most advocates of a greener hospitality industry tend to tackle the simple fixes first. For example, when a light bulb burns out, instead of replacing it with another incandescent bulb, opt for a more energy-efficient compact fluorescent one. Although these bulbs may cost a little more than their predecessors, by purchasing them on an as-needed basis, you not only spread the cost over several months or even years, but you may also begin to immediately reap the financial benefits of the conversion with lower energy bills. Water conservation is another area in which hoteliers can realize significant savings with minimal cost. Perhaps one of the easiest and most inexpensive changes is offering guests a choice between reusing their towels and linens and requesting fresh ones. "This is a big win," said Roger and Pat Samuel, innkeepers at Graycote Inn in Bar Harbor, Maine. "Not only does this reduce wear and tear on the linens, but it also saves water in the laundry, reduces pollution caused by laundry detergents emitted to the waste stream, and still allows guests to have their towels and sheets changed more often than they are used to at home." To compound water savings, many properties are also installing aerators on the faucets in guestrooms, and, when showerheads and toilets are in need of replacement, choosing lowflow options that in many cases use 50 percent less water than the previous fixtures. "When we changed the aerators on our bathroom sink faucets, the cost was minimal and the savings were immediate: going from 2 gallons to 1 gallon of water per minute," said Craig Sanders, general manager for Hoagland Properties, owners of the River House Inn in Florence, Ore. "While dustry. For many properties that have successfully and efficiently implemented new practices, one area in which an environmental overhaul can truly be measured is the onsite kitchen. Whether a property features a small caf�, a gourmet restaurant, or a simple selfserve dining area, there are numerous low-cost changes that can be made to promote greener initiatives. One easy change is offering drinking water to restaurant patrons only upon request. Or, taking it one step further of stocking trendy bottled water, and serving purified water in reusable glass carafes. While this may take a little getting used to for those guests "hooked" on bottled water, a few carefully worded signs detailing the environmental benefits associated with banning the bottle are sure to help. A little more time and research intensive, but certainly not costly, is transitioning to buying from local farmers and merchants. Not only does this bolster community relations, but it also practically negates the environmental impact that is created from shipping goods Photo courtesy of A.G. Thomson House Historic Bed & Breakfast Inn � purchasing a water purifier instead 10 greenhotels IMPACT GHA Partner Member Byblos Resort & Casino aims to further the preservation of Costa Rica's endangered flora, fauna, and natural resources through sustainable tourism. across county and state lines. As an added benefit, out-of-town guests have an opportunity to sample some of the area's freshest seasonal offerings, giving them a true flavor of the local scene. "Our Photo courtesy of Byblos Resort & Casino products also retained a longer shelf life, thus reducing waste and generating a direct savings overall." Like all decisions in the hospitality industry, the move toward greener operational practices is one that must be carefully weighed against cost as well as guest satisfaction. Going green can be a noble endeavor, but tackling too many projects at the onset, or perhaps even worse, placing too many restrictions on a guest's experience, can lead to certain disaster. "Our best advice is to take the first step and build on it," said Tim and Angie Allen, innkeepers at A.G. Thomson House Historic Bed & Breakfast Inn in Duluth, Minn. "Living a greener life is a process. No person or business can exist without impacting the planet, but we can each do our part to make the world a better place." restaurants really jumped on the `go green' bandwagon, taking charge of providing food for our mulch pile, eliminating most of the paper products or disposable products that required extra packaging in our food service area, and converting to more environmentally friendly brands of all foodstuffs," said Kimberly Barron, director of marketing at Byblos Resort & Casino in Manuel Antonio, Costa Rica. "When we started buying from local providers and supporting more directly our smaller neighbors in the industry, they reciprocated by providing our resort with their highest quality products. This not only resulted in better tasting and quality ingredients for our restaurants, but the higher-quality 11 IMPACT greenhotels GREEN DEVELOPMENTS Embracing the green movement By Heidi Bohi T he hospitality industry, more than any other business sector known for offering amenities, indulgences, and gimmicks that range from grass being cut with a reel or mechanical mower so as not to disturb the guests, to Herm�s bath products, personal butlers, and luxury linens, is just as enthusiastically embracing the green movement as it becomes clear as a crystal goblet that besides the immediate and substantial cost savings, guests who once indulged are now seeking out properties that put the Earth first. While some hotels, lodges, and resorts are just beginning to Finding ways to reuse what many hotels would throw in the dumpster includes donating all retired linens and towels to homeless shelters, and pillowcases and other terry cloths are used for dust rags. The housekeeping seamstress also turns retired linens into aprons for kitchen and stewarding staff, another cost savings measure. Griffin's favorite example of one of its unusual green measures is turning retired duvet covers into pet beds, which reduces waste and results in dog accommodations that match what their owners are sleeping in. Another GHA Member property offers a car-less trip � guests arrive via train or metro, and while there, use bicycles. Those who use the exercise bikes in the health club are given a coupon for a free meal because they are generating electricity for the hotel. One of the biggest areas of advancement in hotel greening efforts that Griffin noticed is the commitment to work with green vendors that increasingly offer more new products and services including key cards made from recycled products, biodegradable shower caps, eco-friendly menu and wine list covers, robes made from certified organically grown cotton, and hand dryers that take 10 to 15 seconds and use 80 percent less energy than conventional models. "None of us can be green without the green vendors," Griffin said. Golden Arrow Lakeside Resort in Lake Placid, N.Y., has introduced Adirondack Harvest Dinners at its Generations Restaurant. The menu features dishes made mostly with ingredients from local growers and suppliers including local make small changes that can be implemented immediately, at the same time just as many are making sustainable practices an essential part of their business strategy. Regardless of the size or sophistication of the operations, there seems to be no limit to the number of creative and innovative green measures they are coming up with now that they understand that not only is it the right thing to do for the environment, it's a way of thinking that means measurable and immediate savings in operating costs. A 10 percent reduction in energy consumption has the same financial effect as increasing the average daily room rate by $.83 in limited-service hotels and $2.45 in full-service hotels. In other words, the green movement and the industry are growing up together, said Founder and President of the "Green" Hotels Association� (GHA) Patricia Griffin. The organization has 450 members that represent more than 35,000 guest rooms. "Green programs are maturing � hotels have done a lot and are adding to it, creating solutions that are interesting and entertaining for guests," she said. A resort in Huntington Beach, Calif., has implemented about 40 green initiatives as part of its commitment to be proactive about taking steps to preserve natural resources and improve the environment. Its 25-person green committee, comprising staff from every department, continues to brainstorm ideas that range from simple to those that require more of an investment. 12 greenhotels IMPACT Photo courtesy of Cobalt Coast Dive Resort Cobalt Coast Dive Resort 13 IMPACT greenhotels cheeses. Supporting local suppliers is a key concept behind sustainability and the green movement because it is an important link in strengthening the economy by providing local jobs and reducing transportation costs and pollution. The newest addition to the resort's growing inventory of green initiatives is the installation of solar thermal panels, Jennifer Holderied, owner and director of marketing, said. These panels, installed in July are expected to produce enough heat to warm the indoor pool, conserving 31,600 kilowatt-hours per year and saving more than $1,800 in annual fuel costs. "We should have 100 percent pay back in under eight years and any additional heat produced will be diverted to help heat the water for the north wing of the resort," she said of the latest development. Housekeeping departments are consistently one of the top areas where greening practices can be affordably implemented, Griffin said, and guests can easily participate in the efforts. In addition to hotel linen programs that encourage guests not to have sheets and towels changed every day, she also is starting to see other innovative approaches that make it easy for guests to participate in these efforts. To keep track of personal towels, she recommends packing safety pins and colored beads, then attaching a pin and bead to keep track of which towel belongs to which family member. Guests can keep bar soap wrappers to take lightly used bars of soap home, and leave small bottles of unopened amenities in the guest room. Packing a permanent marker and writing each person's name on the cups in the hotel is also a simple step to reduce waste. Antlers at Vail Condominiums & Conference Center, named the Vail Valley Green Business of the Year in 2009, has been a leader in green reform since the early '90s. Since investing $70,000 to convert fireplaces from wood burning to gas back in 1992 � along with encouraging a number of other properties to do the same � the property has committed to several other green changes. "If it's green and it's going to save money, then let's go for it," is the thinking here, Greg Ziccardi, sustainability coordinator for the property, said. Currently, he said, he is focusing on working with the housekeeping department to help keep costs down. Last year the property spent $22,000 on amenity bottles of hygiene products such as body soap, shampoo, hand soap, hair conditioner, and lotion. To reduce that cost and the amount of trash that goes in the local landfill, this year it is focusing on implementing a program that will instead refill these bottles from 1-gallon pump containers. A similar dispensing system will be implemented for all biodegradable cleaning products and staff is now required � 2010 Sunbeam Products, Inc., doing business as Jarden Consumer Solutions. All rights reserved. Introducing the greensenseTM portfolio from Sunbeam� Hospitality � a new line of products designed to work in harmony with nature and save hoteliers money. Install our new water-saving showerheads and save up to $12,000.00/year. Convert to the entire suite and save up to $26,000.00 annually. Do the right thing � go green with Sunbeam� Hospitality and start saving today! Contact your authorized Sunbeam� Hospitality distributor or call 1-888-878-6232 x66598 to start saving today. www.SunbeamHospitality.com Saving money. Saving the planet. * Savings based on average energy and water usage of a 150 room hotel with 67% occupancy converting to a greensenseTM showerhead, aerator, iron, hair dryer and nightlight. greenhotels IMPACT to properly dilute concentrated cleaners, resulting in a 75 percent savings. Although adopting improved green measures presents property owners with the decision of making cash outlays in the midst of the worst recession in generations, 63 percent say they consider environmental issues just as important as the economy, 88 percent think it's important for their businesses to be green, and 84 percent consider themselves "occasional" to a environmentalists, according Antlers at Vail Condominiums & Conference Center recent survey by online payroll firm PayCycle, though at the same time, they are not willing to sacrifice the profitability of their business by paying more for making green choices. While times are tough, instead of paying more for green solutions, many property owners are turning to ecoconscious measures that save them money, including reducing waste and making smarter consumer choices like high-efficiency appliances and lowwatt light bulbs, without requiring additional cash outlay. Although being green does not in itself present enough of a competitive edge to capture more market share, it is one more component of a marketing mix that can help businesses earn Photo courtesy of Antlers at Vail Condominiums & Conference Center into its profits, Arie Barendrecht, proprietor of the resort, said. Best practices were implemented in all departments so that new, practical work habits pay closer attention to their surroundings. One housekeeping example, Barendrecht said, is improving the maximum capacity of dishwashers and laundry facilities by documenting usage of water and electricity on a daily basis and evaluating variances in use. "Doing small things in a better way," he said, includes waiting for dirty dishes to be stacked up so that the machine is loaded to capacity, and reducing wash and dry times. Besides saving money on the property, employees cannot help but take these same habits home. When the property was changed out with compact fluorescent light (CFL) light bulbs, each employee was given 12 of the bulbs to use in their own homes, as a way to increase top-of-mind awareness among staff. After a year, he said, the staff has seamlessly incorporated these practices into their daily routines. The resort also changed its purchasing habits and now uses biodegradable detergents, corn plastic to-go containers, has eliminated paper napkins and disposable cups, and purchases recycled tissues, paper towels, and poly-green trash bags. Upon checking in, guests are briefed about best green practices they can participate in, including reducing towel use, requesting that bed linens be changed infrequently or not at all, and how to use the air conditioner so that it does not run unnecessarily. At a time when visitor industry numbers are down across the country, this is a good time for businesses to use extra available staff time to develop and incorporate best practices into their operations. "With what's going on with the economy, this is the perfect time to ramp up green efforts when there are not so many guests demands and hotels can tighten things up and find ways to market to new guests while improving their green program," Griffin said. positive public relations and encourage guests to become involved by increasing awareness about these efforts. "Everyone wants to participate because there's that whole feel-good thing going on," Griffin said. "They're on vacation, having a great time, and feel good about what they're doing for the community, the country, and the world � even making little changes add up." Cobalt Coast Dive Resort on Grand Cayman, Green Globe Certified by the department of tourism there, is one example of a GHA Member property that is actively adding several greening measures to its operations without cutting 15 IMPACT greenhotels MAINTENANCE MATTERS Outside, inside, and all around � green opportunities abound By David A. Brown o often, it's the simplest details that bear great examples of, and great inspiration for, the causes that unite like-minded people. Case in point: the floral tapestry accenting the grounds of FivePine Lodge in Sisters, Ore. Colorfully whimsical, these petals of purpose offer a vivid microcosm of the maintenance strategies common to "Green" Hotels Association� (GHA) Members. What's that, you say? Flowers symbolizing environmental sustainability? You bet. See, they're not just any flowers � they're native wildflowers that flourish just fine on their own throughout the region. Of course, the clarkia, lupine, candytuft, five spot, mallow, and bird's eye don't mind the organic fertilizer that lodge owner Bill Willitts and his staff apply, but the seemingly simple act of planting wildflowers embodies the "green" mindset. Quick review of the facts: The seed mix comes from a local supplier, so there is the whole reduction of transportation, fuel usage, and emissions thing working. Wildflowers require minimal water � resource conservation � and plants that can thrive anywhere from an open field, to a fence row, to a highway median don't need much babysitting. Count that as a labor saver. Those are the hard facts. Philosophically, wildflowers meld perfectly into the FivePine strategy of minimizing fossil fuel use by encouraging guests to park their cars and enjoy the magnificent natural setting on foot or via the lodge's complimentary cruiser bikes. "From bees to deer, wildflowers enhance our connection with nature � they're nature's carpet," Willitts said. "We have a focus on protecting our environment in balance with creating the perfect guest experience." In historic Charleston, S.C., General Manager Abigail Martin also employs sustainable grounds maintenance strategies for The Inn at Middleton Place. The inn is located in a very rural area, surrounded by live oaks and fragrant magnolias along the Ashley River. Martin said that her cozy Southern location comes with its share of maintenance considerations, but she's pleased with the green advancements in the outdoor chemicals industry. "I believe the greatest opportunities lie in the maintenance of our landscaping," she said. "This is South Carolina and no hotel is safe from outside invaders. [However,] there are so many new products that allow us eco-friendly choices on treating for pests, weeds, and other issues concerning the environment." Two new products that Martin's staff has recently started using are CedarCide � aromatic cedar hardwood granules that repel flies, fleas, roaches, mosquitoes, and snakes in decorative areas around the guest buildings � and Snake Mole Grub (SMG), a water carrier and two active ingredients that are instrumental in killing and surfacing grubs that the moles eat. Without their food source, the inn has fewer tunnels under its lawn and in the flower beds. Now despite a few pests here and there, nature also provides many positive forces, not the least of which are the sun and S 16 greenhotels IMPACT Photo courtesy of International House Hotel "Going green is not always the cheapest way to do things in the short term. In many cases, it has to be more about wanting to do the right thing," said Brian Toche, general manager of International House Hotel in New Orleans, La. FivePine Lodge's green groundskeeping efforts begin from the ground up with hardy, native landscaping. wind. Both hold tremendous energy potential, as evidenced by the greenhouse at Reignwood Pine Valley Resort in Beijing, China. Harnessing these renewable energy sources, Reignwood maintains optimal growing conditions for the production of organic fruits, vegetables, and herbs used in its restaurant. Wind power runs the LED lighting, recovery fan, and a pump that circulates recycled gray wa�Jill Rosell/Courtesy FivePine Lodge ter for crop irrigation. A solar panel powers the ventilation. "We have a control system to manage the power station to deliver maximum reliability and output," said Pachanee C. Devapradipa, Reignwood's head of Members' House and project manager. "We use good insulating material to control the temperature in the greenhouse." Willitts said the FivePine family is continuously working to minimize its "footprint." That objective traces back to the property's construction � a project INDOOR MAINTENANCE laid out to minimize local tree loss and maximize the efficiency of water and energy use. "We had the benefit of being able to build our campus with `Green Intention,'" 17 MODULAR MOTEL MATTING Recycled Material Buy Back Program POOL DECKING Covers Unsightly & Dangerous Cracks 30 Years GREEN ENTRANCE MATTING � Carpet/Drainage � Keeps Beautiful Floors Cleaner � Recess or Surface 1-800-756-6635 Ext.204 firstname.lastname@example.com greenhotels IMPACT Reignwood Pine Valley Resort in Beijing, China � set amid 900plus acres of pristine, rolling greens � counts a solar- and wind-powered greenhouse among its green efforts. Willitts said. "By incorporating heat pumps, wood casement windows, 6-inch walls with blown insulation, and ondemand, computer-driven hot water heaters, our actual electricity bills average $55 per month per cabin." Walnut Lawn Bed & Breakfast sits in the southwestern Pennsylvania town of Lancaster. Innkeepers Tom and Sarah Murphy proudly tout the charm and ambiance of their century-old building, but despite the reminiscent value of holding onto the "old life," keeping their property relevant in the 21st century has necessitated certain modernizations. Tom said they've installed energy-saving lights with timers and energy-efficient windows � a real challenge for a building with more than 100 birthdays. As one of the first smoke-free hotels in New Orleans, the International House further exercises environmental protection through the use of low-VOC (volatile organic compound) paints. The "Bayou State" establishment also has installed compact fluorescent and LED Photos courtesy of Reignwood Pine Valley Resort lighting throughout the building. Such steps require commitment to the green mission, as their impact on the bottom line cannot be ignored. "For many boutique hotels like International House, money presents the greatest challenge to becoming more `green,'" said International House General Manager Brian Toche. "Going green is not always the cheapest way to do things in the short term. In many cases, it has to be more about wanting to do the right thing." 19 IMPACT greenhotels Housekeeping staff at the Orchard Garden Hotel in San Francisco, Calif., use citrus-based cleaning products that do not contain any hazardous chemicals commonly found in other cleaning agents. Maria Lougaris, managing director of Castelli Hotel in Zakynthos, Greece, knows well this premise. Although green products and services are far less accessible than in U.S. markets, she's intent on implementing and upholding sustainable practices. Energy use is one of Castelli's biggest concerns and the hotel has an arsenal of strategies to fend off this foe. For starters, all guestrooms have electricity-saving systems that shut off all appliances (except refrigerators) when guests leave their rooms. Sensors at balcony doors block the air-conditioning function if this reduces the need for interior lighting by allowing lots of natural light through the hotel's large windows. A leader in professional services, ARAMARK provides direct management of client facility functions including operations and maintenance, engineering, custodial, landscaping, housekeeping, and energy usage. Using ARAMARK's conference center client, the International Training Center, as an example, Director of Operations Joseph Fischioni offers a handful of greening strategies: a door is left open. Conversely, open drapes are encouraged, as � toilet exhaust fans set in series with restroom lights so both shut off when the facility is not in use; � adjusting a building's outdoor air thermostat (OAT) to a wider range to free cool when the temperature and OA humidity is in range; and � adjusting the settings on the Building Automation System to reduce the load while keeping the humidity in range minimizes energy output and retards mold. Many of the greening strategies hotels employ go largely unnoticed, or at least uncontested. Occasionally, a solid idea requires a good bit of PR to pass muster with guests' discernment. In Golden, British Columbia, Denise English of `eh' Canadian Lodge takes to heart an alarming comparison, but struggles with the implementation of countermeasures. "I was once told that the average North American family uses as much energy in their dryer in one year as a family in 20 Photo courtesy of Orchard Garden Hotel CLEAN IT & GREEN IT greenhotels IMPACT GHA Member Castelli Hotel emphasizes staff involvement for the success of its green programs. lack the fumes and hazardous chemicals of common products. Castelli's staff regularly uses vinegar for cleaning kitchenware, and room cleaning is done with warm water � a practice that lessens the amount of water needed for sufficient cleanliness. Furthermore, Castelli's paper rolls are made of recycled material, while housekeepers use newspaper sheets instead of cloths Africa uses in their entire household in one year," she said. "I usually tumble my laundry until it is steaming and then pull it out to air dry. The problem is wrinkles. Patrons see the wrinkles [in sheets and pillow cases] and think the beds have been slept in. If we can get people thinking that wrinkles mean no ironing and less drying, which saves on energy, it would be great." Martin rarely hears any objection to the signature soaps she provides for her guests. The Inn at Middleton Place purchases large blocks of all-glycerin soap, melts it down, and uses molds to form the raw material into the shape and thickness they prefer. Martin's staff adds seasonally appropriate color and scent, often dressing up the aroma and appearance with natural items such as lavender, poppy seeds, and mint found on the property. The inn presents these unique bars to guests in small reclosable bags and encourages them to take the soap home for conPhotos courtesy of Castelli Hotel to clean windows. Additionally, GHA offers a few tips for making the most of a hotel's recycling program. First, crushing aluminum cans optimizes space, while offering wine bottles to local wine-making stores or clubs keeps the containers in practical use. Gallonsize metal cans should be washed and both ends removed to allow flattening. In a related strategy, magnetic flatware-recovery systems are available. By mounting the simple device (affixed with magnetic strips around the collar of of the mouth) to the top of a standard 32-gallon garbage bin, it's easy to detect and retrieve silverware. This saves money by minimizing flatware lost and cuts down on labor costs by eliminating the need for sorting and manual recovery. WATER WISDOM From cooking to cleaning, a hotel simply cannot function without H2O. The cost of water use goes beyond monthly bills, so strict resource management and environmental responsibility is paramount. Orchard Garden minimizes the potential pollution flowing into its drains daily by using rice straw wattles to absorb the concrete and wash-down runoff. The long, narrow wattles � available at most major construction supply stores � fit snugly tinued use. Unused soap left in rooms is melted and reformed for employee washrooms only. "The amount we make each month is strictly dependent on our occupancy," Martin said. "This is also the highest selling item in our gift shop. I would say we sell anywhere from 200 to 500 bars a month." For daily cleaning, the housekeeping staff at San Francisco's Orchard Garden Hotel uses citrus-based cleaning agents that 21 greenhotels IMPACT MAKING IMPRESSIONS BY MAKING A DIFFERENCE well-trained sculling team is pure poetry in motion. With upwards of eight rowers pulling in unison, the drive toward a common goal collects individual effort and directs it into fluid momentum. But let just one team member falter in effort or cadence and progress diminishes. This analogy fits also with a hotel's green policy � it only works when everyone's on board. "It doesn't really matter how you try to show your efforts, it matters that the efforts are being done," said Abigail Martin, general manager of The Inn at Middleton Place in Charleston, S.C. "The real issue is behind the scenes. If your employees do not practice these values at all times, even when their day is coming to an end, they're tired and that extra 10 steps to the recycling bin is really hard, the system will fail." On the Greek isle of Zakynthos, Maria Lougaris manages Castelli Hotel, a property with exemplary commitment to greening. In her opinion, human willingness is a far greater force than any technological advancement. "Technology may offer us new techniques, nevertheless it is the people who implement any technique or idea," she said. "For example, not following the most advanced equipment's manufacturer's guidelines may have the opposite effect [e.g., a `green' professional dishwasher may have terrible results in terms of cleanliness and energy consumption if dishes are not cleaned before they're put into the washer, or if too much detergent is used]. A "That's why our people have to share the same green orientation with the management. We hold a relevant meeting at least once a month to view various everyday improvements, and make sure obstacles are overcome and our ideas implemented." Taking this thought a step further; fully committed owners, management, and staff members have only a brief window through which to expose guests to green principles and practices. Leading by silent example is a good start, but hotels that make concerted efforts to inform and inspire guests often send them home with the knowledge and motivation to implement their own environmentally sustainable policies. In San Francisco, Orchard Garden Hotel models the proactive communication effort necessary to the advancement of greening. General Manager Stefan Muhle said: "We educate guests and visitors about what it means to be a truly `green' hotel by offering information and resources at the front desk at all times. The hotel's staff is also very knowledgeable on the subject and welcomes questions and feedback. "On a community level, the hotel offers one annual paid day off for team members to volunteer service to their community. It's called `Community Connection Day' and it's very well received by all Orchard Garden Hotel employees as a way to make a difference in their neighborhood and local community." against the curb and around drain inlets. The hotel has also used a filter fabric for runoff, which prevents dirt and concrete particles from entering the drain system as water flows through it. "Water will soon be a precious resource," said Orchard Garden General Manager Stefan Muhle. "Water rates are going to go up about 10 percent every year, so why waste? Mitigating/ conserving helps the business save money while helping the environment. It's a win-win!" Storm water pollution is a peripheral threat that's often relegated to "out of sight out of mind." However, without preventive measures, dirty water will still be dirty water at its ultimate destination. Suggestions from GHA include: � Leaky/dirty dumpsters � Keep dumpster areas clean and lids closed. Cover, repair, or replace leaky dumpsters. Waste hauling companies normally do not charge to replace a dumpster. Bag all trash before placing in dumpster. � Spills � Use dry methods for outdoor spill cleanup. Soak up spills with absorbent material, which can then be swept up. Do not hose spills into a parking lot, street gutter, or storm drain. � Wash water � Pour mopped water into a mop sink or toilet. Do not pour it onto a parking lot, alley, or street. Wash floor mats, kitchen mats, and trash cans in a mop sink, janitor's sink, or near the kitchen floor drain. Now, a sunny Greek isle may offer supremely relaxing ambiance, but water issues are no stranger to the Mediterranean. Specifically, the sea presents maintenance challenges for properties such as the Castelli Hotel, where Lougaris faces the relentless assault of saltwater corrosion. "The humidity of our island together with the salt of the water makes a very interesting combination," she said. "Anything has a shorter lifetime here." As Lougaris noted, salt stains gather quickly on everything from kitchenware (kettles, flatware, paring knives) to 23 IMPACT greenhotels bathroom elements (tiles, taps, tubs). The material/glue around wall tiles is gradually destroyed by the salt and during the winter off-season, water that remains in pipes and toilets creates other marks as well. This extremely hard water greatly shortens the life of machinery pipes (water boiler, pool, etc.). Such impacts have required a lot of extra maintenance, detergents, and labor, but Lougaris will soon be reducing all of these environmental affects by installing a desalinator. Removing the salt should drastically reduce the wear and tear on machinery, along with persistent maintenance burdens. Beyond the seawater issue, Castelli takes many proactive steps to conserve water and maximize what it uses. Low-flow showerheads and sink faucets inject air into their streams to reduce water usage without reducing the pressure. The hotel's toilets also use less water, thanks to a device known as Hippo the Water Saver. Fitting this clever creation into a toilet cistern saves Castelli up to 4 liters of water per flush. Saving on water bills is a no-brainer for hotels, but reducing water use also provides the less obvious benefit of lowering carbon emissions. The energy dedicated to the supply, heating, and disposal of domestic water supplies contributes to a hotel's overall footprint. Every strategy that reduces water use also shrinks that footprint. Elsewhere, Castelli's hot and cold pipes are insulated and water taps are one-hand controlled. A professional dishwasher affords maximum control of water and energy usage, while a drip system allows the hotel to efficiently water its fruit and vegetable garden. Watering during early morning or late afternoon ensures that more water reaches the plants with minimal evaporation. With sufficient outside warmth, leftover ice does a good job of watering plants and landscape elements. This approach can work for every green hotel, if only in varying approaches. As Lougaris pointed out, budgets often dictate the scope of a property's green practices, but making the most of every opportunity within one's reach defines success. "There are simple ways one may contribute to greening, without necessarily spending big money," she said. "For example, solar energy is more beneficial � especially in the long run � as is [recycled] gray water, than simply applying methods and filters to save water. "We strongly think that the most important factor is the change of mentality � changing from thinking of just today to thinking of tomorrow; and changing from thinking of ourselves to thinking of the planet and everyone's future. We all have to find ways to make our routines and businesses greener." Martin said this requires imagination and prevalence. As a privately owned company working to invest any monthly surplus back into the property, The Inn at Middleton Place has seen its ups and downs, but as the business developed, Martin has held firmly to her green commitments. "When I couldn't find a company that could meet the demands I had in regards to guest bar soap, I made my own," she recalled. "At the time of starting this practice, no company was affordable or had their own line of recycled packaging for guest amenities. Sure, now it would be easier to go to a different line, but why? We offer up something unique and that still meets our green requirements. Why change?" Indeed, sustainable practices can also become popular elements for guests. Through such endearment, powerful lessons are taught. "We are not only trying to provide guests with healthy surroundings and conservative-minded options, but we are working to educate them on how easy it really is to make a difference," Martin said. "If a small company such as us can do so, the expectations for the larger corporations should be much higher. "Are we doing everything we can? Absolutely not. Again, KEEP IT GOING Within ARAMARK's environmental stewardship statement, we find a point of connectivity that summarizes the cumulative approach to sustainability. From the company's Web site: "Throughout our corporation, we develop and implement longterm environmental stewardship programs and policies within the areas of sustainable food; responsible procurement; green buildings; energy and water conservation; transportation; and waste stream management. We call these programs and policies Green ThreadTM as they weave throughout our business operations every day." funds are what they are and we still have a business to keep running. I look at each challenge presented to me by staff and ask myself, `Can we afford to go green with this?' The real question is `Can we afford not to?'" The good thing is that once hotel guests understand the purpose of greening, most find it infectious, invigorating. Hotels have an incredible opportunity to create the spark of interest, and with the right information for mental kindling, the message of environmental sustainability will spread like wildfire � or maybe wildflowers. 24 greenhotels IMPACT MEETING GREEN DEMANDS Maintenance Vendors By David A. Brown hen Abigail Martin of The Inn at Middleton Place looks for supplies, she's one picky general manager. But hers is not merely an economic scrutiny � she's also super strict about her sustainability preferences. "Vendors who do their homework already know that the inn is a `green' hotel and don't waste my time on highwaste products," she said. "If there is not a green line or sustainable practice within their company, we do not care to work with them. It's as easy as that." Fortunately, green choices are steadily increasing within the industries serving hotels, and it's a good bet that much of the development has come in response to stated needs. It's about relationship building and any good relationship grows best when the lines of communication remain open. Here, development depends on hoteliers talking to vendors and vendors bringing new ideas and options. Along the way, both groups must respect one another's positions. Martin explained: "I do have some long-time vendors that are struggling to meet the green demands and with the economy today I can't forget that I'm running a business, so I can't just leave them for a higher charging vendor who is 100 percent eco-friendly. We take it a step at a time with suggestions and support so that they too may soon see the benefits." Kaylin D'Aire, general manager of the Fort Lauderdale, Fla.based Natural Soap Formulas (www.naturalsoapformulas.com), agrees, adding that green hotels provide a critical conduit to consumers who are often exposed to the principles and practices of sustainability for the first time during their hotel stays. The opportunity to teach, she said, is invaluable. "Many people are oblivious to what's happening [in terms of greening] and a hotel is an excellent place for them to learn," D'Aire said. "Society needs an education and hopefully people will take away something helpful from their stay [at a green hotel]. "Guests who stay in a green hotel will recognize the difference immediately. They'll feel better in a green hotel and then, hopefully, they'll take that experience with them to their homes, their schools, and their churches." Natural Soap Formulas � makers of the EPA awardwinning KD Gold brand � produces non-toxic, all natural ingredient formulas and basic concentrates for industrial and commercial use. By producing high-performance plantbased cleaners, degreasers, solvents, and polishes, the company seeks to help shift the industry from hazardous chemical cleaning products to safer, organic cleaning solutions. Natural Soap Formulas won a "Champion" award from the EPA's Safer Detergents Stewardship Initiative, W Design for the Environment Program (DfE) by proving that it has never used, nor will it ever use, NPE Surfactants in its products. The basis for Natural Soap Formula's innovative products is a revolutionary development in environmental science known as colloidal chemistry. This process provides a new solution to the personal health and environmental hazards of toxic cleaners and the free radicals emitted by them. Colloidal products are non-hazardous, non-fuming, noncaustic, non-corrosive, non-combustible, and non-explosive. Highly effective, they are remarkably gentle and safe for humans, pets and the environment. Natural Soap Formulas are slightly more costly than harsh chemical cleaners and solvents. However, the company suggests that reductions in Workman's Compensation claims, protective clothing costs, expensive disposal procedures and fire insurance will offset the price differentials. Touting its wares as "industrial strength and baby safe," Natural Soap Formulas makes its non-toxic botanical product available for general use or formulated to fit specific needs. Concentrates are available by the gallon, drum, or tanker load. Customers can also purchase or lease a formula license and manufacture it independently. Noting the severe taxation that harsh cleaning chemicals have already inflicted on the environment, D'Aire said her plant-based products present a twofold advantage: They're made from a completely renewable resource and they're readily biodegradable. Moreover, they're not just eco-friendly; they're human-friendly � a point D'Aire can personally appreciate. "I'm chemically sensitive, so going to a hotel is a trying experience at best," she said. "Sometimes [in a new town], I'll have to try two or three hotels before I find one where I can tolerate the chemicals they use. "This is an extremely important point for the hotelier because staff members are constantly exposed to toxic chemicals. The hotels often have turnover and absenteeism because of staff illnesses resulting from exposure to harsh chemicals. Hotels will cut their absentee time down [significantly] when they use clean products." More urgently, D'Aire said that human complacency toward environmentally harmful products can no longer be tolerated. "We're looking at our own survival on this planet and that of our progeny. We've so neglected it over the past 50 years that it can't wait another minute. That's why I got into this business. For every green cleaner we use, we're not using the other stuff so we're not compounding the problem." 25 greenhotels IMPACT OTHER GREEN GHA VENDORS SERVING THE HOTEL INDUSTRY'S MAINTENANCE NEEDS INCLUDE: ENVIRONMENTALLY SOUND PRODUCTS Location: Eldred, Pa. Web site: www.environmentallysoundproducts.com Summary: Environmentally friendly products that help protect the environment by using renewable, biodegradable ingredients. Among the company's notable products are Cellulose bags. Cellulose, the primary component of the cell walls of plants, is completely natural and nontoxic, so it can be composted and will completely biodegrade. Cellulose can also be recycled with other paper products. Cellulose bags are more effective for food storage, because unlike plastic, no gases are given off to spoil the taste of food. These bags also work well in the microwave, freezer storage, lunch bags, etc. The company also offers products such as Mates Air Fresheners made from high-quality citrus oils. Available in orange, lemon, lime, and grapefruit scents, Mates eliminate odors and clean the air naturally. The special recyclable container contains no harmful CFCs or propellants, yet sprays effortlessly. HOST/RACINE INDUSTRIES Location: Racine, Wis. Web site: www.hostdry.com Summary: Dry extraction carpet cleaning system for use in both residential and commercial settings with results superior to those of hot water or steam methods. Given the dry process, you can walk on the carpet immediately after cleaning, so there's zero downtime. The Advanced Formula HOST� Sponges Carpet Cleaner is a soft, natural product that is environmentally friendly. HOST Cleaner is a soft, natural product moistened with water, detergent and a small amount of safeto-use-solvent. The HOST Sponges Cleaner dissolves, absorbs, and traps soil, spots, and odors as it cleans. The product and the material it gathers are removed by vacuuming. Studies have shown this process to be effective at minimizing dust mites, pet dander, mold, and spores. WASTE MANAGEMENT, INC. Location: West Berlin, N.J. Web site: www.wm.com/index.asp Summary: Waste Management, Inc. offers waste services such as hauling and landfill services, recycling (including single stream, paper, cardboard, aluminum, fluorescent bulbs, batteries, and more); and in-depth assessments of current waste service to determine and implement optimal service levels. With nearly 300 landfill sites managing the disposal of millions of tons of waste per year, Waste Management, Inc. has direct access to a vast supply of a natural, renewable energy source: landfill gas or methane. Created naturally through the decomposition of landfill waste, this gas is a readily available, renewable energy source that can be collected and used directly as medium Btu gas for industrial use or sold to gasto-energy plants to fuel engine- or turbine-driven generators of electricity. Waste Management works with public and private entities to develop beneficial-use projects for landfill gas. The company currently supplies this clean, reliable gas to more than 100 projects in North America, with the equivalent of 470 megawatts of energy equaling the power needed for approximately 400,000 homes. This level of energy would replace nearly 2 million tons of coal per year. Photos courtesy of Waste Management, Inc. 27 greenhotels IMPACT COMPACTORS INC. Location: Hilton Head, S.C. Web site: www.compactorsinc.com Summary: The company's products promote and facilitate recycling, reduce waste hauling costs, are environmentally responsible green solutions, reduce manpower requirements, provide a rapid return on investment, and result in significant volume reduction of recyclables and waste. Models include vertical compactors, chute fed compactors, densifiers, can crushers, glass crushers, and shredders. HOSPITALITY BATTERY HOLDER Location: Kissimmee, Fla. Web site: www.hospitalitybatteryholder.com Summary: Hotels often use high-tech electronic locks to provide a more secure environment to guests and employees. Currently, expensive replacement batteries are only available through the manufacturers of the electronic locks. The Hospitality Battery Holder is a cost-effective alternative that allows you to replace manufacture-specific batteries with inexpensive, standard AA rechargeable batteries. The holder is easy to use and can be applied to most hospitality electric locks that currently require expensive, wrap-around style batteries. The compact battery holder is equipped with a dual- or three-wire connector specifically designed to be compatible with the most popular brands of hospitality electronic locks. REEL MOWERS, ETC. Location: Grenada, Calif. Web site: www.reelmowersetc.com Summary: Under the motto of "Mowing down pollution one lawn at a time," Reel Mowers offers a selection of quiet, safe, long-lasting, grass-cycling, zero-emission, renewable-energy Reel lawn mowers. The company offers push (manual) Reel Mowers, Amish-made Classic Garden Cultivators, ProMow Gang Reel Mowers, manual Hudson Star and Hudson Star, cordless electric golf putting green mowers, and Reel Mower parts and accessories. The advantages of the Reel Mower are many: They start every time, they're quiet, safe, inexpensive to own, and they do not create air, water, or noise pollution. The Reel Mower gives a superior cut, sought after by those who desire a professionally manicured look. BENJAMIN MOORE & CO. Location: Montvale, N.J. Web site: www.benjaminmoore.com Summary: A resolute commitment to producing environmentally safe products, led to the development of the company's lineup of Green Promise� paints. Using safer raw materials enabled Benjamin Moore� to develop paints with ultralow, and in some cases zero VOC. Topping the eco-friendly Green Promise paints is Natura� � a virtually odorless paint that is the greenest and safest paint available on the market. In independent third-party testing, Natura paint has the lowest total VOC emissions of any national paint brand tested. Natura's unique waterborne colorant system keeps this paint at zero VOC levels even after it is tinted to a specific color. Natura paint's quick drying, virtually odorless formula allows you to use your room the same day it is painted. Available in any color, Natura doesn't compromise Benjamin Moore's superior quality or color options as it minimizes any impact on the environment. �Benjamin Moore & Co. 29 IMPACT greenhotels RESPONSIBLE RENOVATIONS Considered to be the front line of any greening protocol, guest rooms provide ample fodder for a hotel's environmental overhaul By Tara N. Wilfong O Although most properties agree that greening their entire organization is the overall goal, pinpointing options to make guest rooms more environmentally friendly is a logical first step. In most cases when guests overnight away from home, they spend more time in their rooms than any other place on the property. Even though the majority of that time is usually spent sleeping, it's by far the guest room that sees the most guest activity. At Adventure Inn in Ely, Minn., operating an environmentally sensitive business is a practice that works in concert with its surroundings and its guests' refined sensibilities. When Sue and Mark Edgington purchased the property five years ago, it was anything but Earth-friendly; old, dilapidated buildings sucked energy, while five smoking rooms polluted the air. Retrofitting and revamping every area of the business, particularly 30 Photo courtesy of Stonehurst Place Bed & Breakfast ne of the most unique traits of today's travelers is an increased awareness of global issues. Many savvy businessmen and women and leisure travelers alike who arrive in cities the world over share one common denominator: a penchant for saving our planet's natural resources. Environmentalism, with an emphasis on preservation and conservation, is no longer a vague term, but rather an extension of many travelers' everyday lifestyles. To this end, it's no wonder that many properties within the hospitality industry are quickly adopting a greener standard of operation, and, in particular, targeting the guest room as ground zero. greenhotels IMPACT The 1896 National Register historic mansion, Stonehurst Place Bed & Breakfast, kept its period feel even after the installation of modern rainwater harvesting systems, unobtrusive mounting of 10 solar thermal panels that heat hot water used throughout the inn, and a gray-water recycling system to conserve water by safely reusing treated gray water for toilet flushing. IMPACT greenhotels Adventure Inn runs successful conservation and recycling programs and is dedicated to using toxin-free cleaners, which are less harmful to both guests and the environment. a significant drop in costs and quantities related to laundering. Before guests were made aware of the environmental advantages to reusing towels and linens, they often regarded the ability to have fresh, clean ones daily as a luxury associated with being a guest. Although most would never consider changing their sheets and towels on a daily basis at home, simply as a matter of practithe guest rooms, the Edgingtons were successful in not only greening their business, but also receiving tremendous guest approval. "Our guests have really appreciated our efforts to make their accommodations greener," Sue said. "They're not only receptive to our recycling and conservation programs, but they also have praised us for our use of natural and toxin-free cleaners. We have heard from some of our guests that they often get ill staying at other properties, but they didn't have a reaction at ours. One guest even posted our inn on a Web site dedicated to safe places to stay for those with chemical sensitivities. That type of feedback makes any effort we put forth at our inn, as well as in our personal lives, more than worth it." While it's true that properties of all sizes � from large national chains to small, cozy boutique establishments � put much emphasis on the general comforts of the guest room, those particular properties with an environmental policy take comfort to a new level. Since guest satisfaction is key to a successful business, green properties are quick to point out that they never sacrifice comfort for the greener good; instead, they determine areas in which a sensitive change can be made, and make it as guest friendly as possible. In regard to linens, for example, most green properties make abundant use of a linen- and towel-reuse program, which allows their guests to determine when and if their linens need to be changed. Removing themselves from this decision-making process, green properties refrain from imparting any unwanted environmental policies on guests while at the same time allowing guests to participate to whatever degree meets their comfort. "Most guests are happy to comply accordingly, just as they would at home, if they are recognized for their contributions to making the world a better place," said Shakti Khalsa, proprietor of Park Lane Guesthouse in Austin, Texas. "Some guests may even be participating for the very first time and start a new habit that they will incorporate into their lives at home." By adopting this "guest-controlled" linen policy, most properties are reporting wide acceptance and noticing cality, many guests became accustomed to this practice while traveling. But once more green hotels adopted a linen- and towel-reuse policy, forward-thinking, savvy guests were quick to comply. Complementing many hotels' reuse policies is a progression toward using linens and towels made of all-natural fibers. Although bamboo is highly touted as a natural fabric (see "The Buzz Behind Bamboo" on page 35), most properties instead provide organic cotton towels and, in many cases, luxury, organic, or recycled-content linens for a superior night's sleep. Plush, soft, and abundantly absorbent, organic cotton takes less time to dry than chemically manufactured fabrics and, as an added bonus, contains no dyes. Combining this effort with the use of non-toxic, chemical-free detergents in ens and ensures the health and wellbeing of guests. "We try to find towels and linens that have some recycled content in them," said Vern Schram, retail, recreation, and environment manager at Harrison Hot Springs Resort and Spa in Harrison Hot Springs, Continued on page 36 Photo courtesy of Adventure Inn the laundry prolongs the life of the lin- 32 greenhotels IMPACT Recycling Redux An impactful part of any property's greening process, particularly in guest rooms, is a comprehensive recycling program. In-room bins that facilitate a patron's desire to sort plastic, glass, and paper not only make the program easy for guests to adopt, but also allows the property to divert recyclable waste � which is prevalent in a guest room � from the landfill. But the recycling initiative doesn't just end there. Guest rooms are full of items always in need of replacement, and this constant turnover can put a severe strain on local landfills. Properties with a penchant for environmental stewardship have come up with savvy ways to not only recycle their unwanted items, but also repurpose or reuse them. With a relatively short lifespan, bed linens represent one area of constant change � both figuratively and literally � for any property. Once sheets, blankets, and comforters reach that point in which they are no longer acceptable for guest use, many hotels ingeniously repurpose or recycle them for longer use. At Harrison Hot Springs Resort, there is no such thing as a trash-worthy linen. Instead of tossing out old or dingy linens, Vern Schram, retail, recreation, and environment manager, said they find new uses for practically everything. Old towels make perfect dust rags for housekeepers or rags to wipe up spills for the maintenance crew, while old sheets are easily transformed into staff aprons. Other linens that still have a bit of life left in them, but aren't quite up to the quality standards for guest use, are donated to local charities, where they'll quickly be put to good use. "As a rule of thumb, we don't throw anything out unless it's in a horrible state of disrepair, mainly because we don't want to contribute to the ever-growing waste stream," Schram said. "There is a use out there for just about everything if you are willing to do your research and find it. The life of almost every product can be extended with a little time and ingenuity." Like linens, mattresses are another guest necessity that is short-lived. With an average lifespan of just five years, mattresses are constantly being rotated in and out of hospitality circulation. For those progressive properties opting to replace old mattresses with new, hypoallergenic and organic green ones, the switch can combine peace of mind with peaceful rest. Ideal for guests with chemical sensitivities and proprietors with a penchant for Earth-friendly products, green mattresses are relatively chemical free and made from natural latex, organic cotton, and wool from chemical- and crueltyfree sheep farms. On the downside, however, most property owners and managers stress that the cost of these green mattresses is too great for their operating budgets. And, because of the inordinate number of mattresses they must replace on a yearly basis (most hoteliers do not replace every mattress on a five-year cycle, instead, they replace a handful of them each year on a five-year rotation), they are forced to use traditional mattresses in their guest rooms. With these less-than-environmentally friendly mattresses gracing their sleeping quarters, many hoteliers are loathe to see these monstrosities relegated to the landfill once their lifespan has been surpassed. To ensure their continued use, many hotels are offering old but still-usable mattresses to staff and local charities, or donating them to mattress recyclers. "When we first donated our used mattresses to the recycler, we did our homework and checked to make sure they were truly an environmentally sensitive company," said Rachael Solem, owner and general manager of Irving House at Harvard and Harding House in Cambridge, Mass. "Many times companies say they recycle items such as mattresses, but, upon closer inspection, you learn they are just taking them to the landfill for quick and easy disposal. For us, it's important to work with a company that supports and complements our environmental mission." GHA Ally Member Ohio Mattress Recovery and Recycling is a nationwide business offering the hospitality industry and municipalities a green alternative to dumping old mattresses in landfills. Ohio Mattress deconstructs the mattresses and sorts the materials for multiple end uses including: sending steal to a local scrap yard, recycling foam for carpet padding, using the inner stuffing for bow and arrow targets, and using the covers as diesel fuel filters. 33 SM greenhotels IMPACT The Buzz Behind Bamboo With so many products proclaiming their eco-friendly nature, it's often hard to differentiate the real from the really not so good. As interest in all things green rises to a frenzied roar, numerous new products flood the market, but perhaps the one generating the most buzz is bamboo linens. Touted for their superior softness, absorbency, and eco-friendly cachet, bamboo linens are making a statement in the global market, while sparking some heated debate. Although most green hotels contend the price is what deters them from purchasing these luxe linens for their properties, others say the process by which they are made taints their eco-friendly claims, making them anything but green. "I did use bamboo sheets when we first opened the inn," said Sue Edgington, innkeeper at Adventure Inn. "There's a lot of hype about the friendly nature of bamboo, but the process by which it's made requires the use of harsh chemicals. When I found out about this `chemical cost,' I decided bamboo was better suited to flooring, not linens, and I did not replace them when they wore out." True, the bamboo plant can be classified as one of the world's most sustainable resources � it can grow at a considerable rate, sometimes shooting up more than a yard a day � but bamboo the fiber may indeed have far less beneficial qualities than its natural roots. When bamboo is harvested for use as a textile, there are two possible processes to turn the woody grass into fiber. The first, and least common, is the mechanical process. Similar to the process used to produce flax or hemp, the hard bamboo stalks are crushed and then natural enzymes break down the bamboo walls until it is a mushy consistency. From this pulpy mass, natural fibers are mechanically combed out and spun into yarn. Considerably more labor- and cost-intensive, not to mention much coarser to the touch, very few bamboo linens are made from this process. Those that are, however, are often referred to as "bamboo linen." The second process, known as chemically manufactured bamboo, follows the same process by which rayon is made. In this scenario, bamboo leaves and woody shoots are chemically broken down using solvents such as sodium hydroxide and carbon disulfide to create fiber. Bamboo linens and clothing made from fibers created by this process are much softer and more cost-effective, however, due to the use of harsh chemicals, their green properties have all but disintegrated. Last August, the U.S. Federal Trade Commission (FTC) cracked down on companies who used chemically manufactured bamboo, labeled their products as pure bamboo, and claimed that their products exhibited all of the environmental benefits of the plant. Among those claims, manufacturers insisted that their chemically produced fibers were created through an environmentally friendly process, retained natural, antimicrobial properties of the bamboo plant, and were biodegradable. According to the FTC, because of the manufacturing process, through which cellulose found in plants and trees � including bamboo � is broken down with harsh chemicals, the resulting fiber is still man-made rayon, not bamboo. Perhaps even more significant, chemically produced bamboo fibers, in contrast to many manufacturers' claims, do not withstand any of their environmental proclamations, as revealed by the FTC. The commission said that even if bamboo is used as the cellulose source, the resulting fibers do not retain any of the antimicrobial properties of the bamboo plant. In the same vein, by using harsh chemicals, which emit pollutants into the air, an environmentally friendly process is unsubstantiated, and any naturally existing properties of the plant, including its ability to biodegrade in a short period of time, are eliminated. "With the tremendous expansion of green claims in today's marketplace, it is particularly important for the FTC to address deceptive environmental claims, so that consumers 35 IMPACT greenhotels can trust that the products they buy have the environmentally friendly attributes they want," said David Vladeck, director of the FTC's Bureau of Consumer Protection. "When companies sell products woven from man-made fibers, such as rayon, it is important that they accurately label and advertise those products � both with respect to the fibers they use and to the qualities of those fibers." To quell any consumer confusion, the FTC has ordered manufacturers who produce linens and clothing with bamboo processed chemically to label their products as "rayon made from bamboo," as long as they can prove and substantiate this claim. Following this order, it can be hypothesized that green properties will begin shying away from the much-hyped bamboo revolution, opting instead for a more environmentally sensitive option. Or, once mechanically produced bamboo is improved upon in both touch and cost, properties may begin to look at this natural product as a viable alternative. Continued from page 32 British Columbia. "However, equally important to us is how we treat them and how long they will last. For those reasons alone, we begin by purchasing quality products with high thread counts so that our linens and towels help us remain true to our greening efforts by not having to replace them on a regular basis." Aiding their efforts to offer high-quality, green options that are designed to pamper guests, many hotels, including Harris Hot Springs Resort, have implemented a strict chemical-free zone within their guest rooms. Besides non-toxic, biodegradable cleaning agents that are becoming increasingly more popular, creating a chemical-free zone also includes using low- or noVOC paints and stains for both walls and floors. At Stonehurst Place Bed & Breakfast, an historic inn in the heart of Atlanta, Ga., a total renovation in 2007 prompted the owner and interior designer, Barb Shadomy, to seek green options that would add to the charm of the inn while surrounding her guests with ambiance and luxury. To her, the allure of staying at a luxury bed and breakfast is the personal experience guests receive; a feeling akin to cozying up in your own home. Keeping true to that experience, Shadomy personally oversaw every green detail of her inn's renovation and hand-picked 36 Photos by Cory Ryan Photography/Courtesy of Park Lane Guest House Guest room greening efforts at Park Lane Guest House include non-smoking rooms (in fact, the entire property is 100 percent smoke free), implementing a linen- and towel-reuse program, as well as providing 100 percent cotton linens and organic robes and reusable carafes/glasses, to name a few. greenhotels IMPACT Harrison Hot Springs is dedicated to recycling and reusing old towels and linens that are no longer acceptable for guest use. Some of the retired linens are made into housekeeping rags, some are turned into staff aprons, while others are donated to local charities. everything from materials to colors and beyond. "A significant green choice for flooring at Stonehurst Place included restoring the original wood floors in about 90 percent of the home," she explained. "We restored them using low-VOC stains and finishes to minimize the off-gassing impact on guests, and us, too. It was more costly to not use harsh chemicals to prepare the wood for refinishing, but it was well worth the investment in our health." While the majority of the floors at Stonehurst Place could be refinished, Shadomy said some were beyond repair and required a complete overhaul. Although walnut would have been her first choice in new wood flooring � mainly because of its deep, rich tones and beautiful finish � Shadomy shied away from it because of the difficulty in finding sustainably harvested walnut. A tough decision, but one that gelled with her environmental philosophy, Shadomy instead chose Forest Stewardship CounPhoto courtesy of Harrison Hot Springs efforts whenever it upgrades is a priority. When the resort underwent a major renovation several years ago, eco-friendly carpets were a given in the guest rooms. "Where we're located, surrounded by mountains and perched on the edge of a beautiful lake, our guests expect us to have green practices," Schram said. "Typically when we replace anything in the resort, we use Earth-friendly products as much as possible, considering they're functional, proven, and cost-effective." Other guest room necessities, such as facial and toilet tissue, are also available in recycled-content versions, though many proprietors admit that what they gain in environmental friendliness, they lose in softness. Although some of these products continue to make strides in comparability, their eco-friendly appeal has allowed them to gain mass acceptance. For Deb Pruitt, owner and innkeeper of Woods Hole Passage Bed & Breakfast Inn in Falmouth, Mass., making the switch from overly consumptive to conservative did come with some sacrifices, but it was a challenge she was happy to accept. Living in a progressive town, she said the opportunities to green her business have been ample. When she first purchased the inn 13 years ago, its five wellappointed guest rooms were in need of a green overhaul. "I began by gradually tackling one area at a time," Pruitt said. "It quickly became a challenge to see how much I could do. I do use recycled paper products in all my guest rooms, and while they're not perfect, they certainly are fine for their intended purpose." Equally as acceptable are eco-friendly, individual bath amenities. Most forward-thinking properties cringe at the thought of tiny, half-used shampoo and other containers filling up their landfills. To clear their consciences, these progressive properties have sought other avenues that still allow them to offer their guests such luxuries as soap, shampoo, and bubble bath, while remaining true to their environmental protocols. Perhaps the most common outlet is the use of commercial soap dispensers, which can easily be refilled. Eliminating those "tiny bottles" entirely is one simple way for hoteliers to lessen their cil-certified beech wood and stained it to look like walnut. Larger establishments usually don't have the luxury of installing hardwood floors, however many do consider installing recycled-fiber carpets whenever redecorating needs arise. At the nearly 100-year-old Harrison Hot Springs Resort, for example, maximizing its green 37 IMPACT greenhotels Artisan Bath and Beauty ... Naturally Self-described flower child Sandy Maine, founder, president, and CEO of SunFeather Natural Soap Company, knew at a young age that her life's passion included sharing the beauty of nature with the world. With a keen awareness of medicinal herbs and scents � not to mention a highly developed nose � Maine began tinkering in her kitchen in a quest to develop a business that married her philosophical beliefs and the tactile joys of working with her hands. As her experimentation progressed, a fragrant and environmentally sensitive endeavor was born. "From an early age, I had an appreciation for fragrance and medicinal herbs, and that appreciation inspired me to create a business that revolved around them," she explained. "At the onset, I quickly discovered that soap was the perfect medium." With an initial investment of just $15, Maine and her compatriots began their foray into creating a socially responsible microbusiness. Offering a dozen unique, scented soaps, all packaged in environmentally friendly calico fabric, Maine's tiny business quickly thrived, and satisfied customers began clamoring for more. Today, more than 30 years after the self-taught entrepreneur discovered an outlet for her scent-inspired creativity, SunFeather Natural Soap Company is a bustling business that produces 4,000 pounds of fine, natural soap each week. Counting among its supporters a number of properties in the hospitality industry, Maine said she is happy to tailor any of her products to her clients' needs. "Currently, we have about 75 boutique hotels and beds and breakfasts, spa destinations, and a few upscale chain hotels that keep us fairly busy," she said. "While we have our signature scents that are available to the wholesale and natural food market, our core competency is in private-label, cold process, artisan-made bar soaps. I tailor the formulas to the sense of place or bio-region of the hotel, for example, we might create a sage- or juniper-infused soap for a hotel in the Southwest, or a mango or lemongrass soap for a hotel in Hawaii." Created from certified organic raw materials, each private-label body care product is slowly and meticulously handcrafted by SunFeather's skilled soapmakers. Using old-fashioned ingenuity � a simple, wooden slatted spoon and a sizable soap pot � unique mixtures of ingredients are blended to create a signature product that perfectly captures the essence of its destination. To further complement the heady experience, Maine's production and design team works with each client to expertly craft the perfect packaging, from custom-designed labels to vessels to hold the products for end use. For those clients with an Earthfriendly environmental policy, Maine is pleased to offer a number of choices to complement any eco-sensitive mission. "All of our products � from soaps, lotions, and candles to sunscreens, bug repellants, and lip balms � are packaged in natural, biodegradable wraps or recyclable containers," she explained. "We use a simple cello wrapper and a cigar band label or pressure-sensitive label, or a combination of these, for our privatelabel work. Our lotions, body butters, and sunscreens are not only organic, but they are also packaged in either glass jars with aluminum lids or recyclable plastic jars and tubes. Our natural, biodegradable, DEET-free bug repellents are in balm or spritzer form and available in recyclable tin or plastic packaging." With so much attention and general enthusiasm for her natural and Earth-sensitive products, Maine is looking to the future to further expand her interests and satisfy the needs of her clientele. This year, plans are in the works for a subsidiary company on the Finger Lakes Wine Trail in Seneca Lake, N.Y. This extension of the original company will not only showcase its methodical production efforts via personal tours, but it will also accommodate a 1,500-square-foot museum housing soap-related fine and commercial art dating to the 1800s. To expand her current crop of body care products, Maine hopes to broaden her private-label offerings by infusing her scentladen soaps with even more regional flavor. "I'd really like to find ways to incorporate raw materials into my soaps that are local to the client or the particular hotel we are servicing," she said. "This would not only create a truly unique brand, but it would also allow for cross-promotion between complementary businesses in the same region. In this respect, and in regard to our fundamental desire to share the beauty of nature with those around us, we can see the vast potential for creativity, as well as the path to social responsibility." 38 Courtesy SunFeather Natural Soap Company greenhotels IMPACT In 2007, Stonehurst Place Bed & Breakfast's major renovations paid special attention to expanding the green aspects of the property. For instance, 90 percent of the hardwood floors were not replaced, but instead restored using Earthfriendly low-VOC stains and finishes. contributions to the waste stream. And, according to Rachael Solem, owner and general manager of Irving House at Harvard and Harding House in Cambridge, Mass., "there's something to not having to deal with the excess bottles that guests really appreciate. We offer both private and shared baths, and for our guests who share facilities, this is a real bonus." Although Solem said she's still waiting for an attractive soap dispenser that can deliver amenities with a one-handed push, she's happy with her switch and will continue to use the dispensers to promote her philosophy. Out West, in the heart of Mt. Rainier National Park, the environmental coordinator at National Park Inn devised a program that helped the innkeepers contend with half-used amenity bottles. Instead of tossing them in the trash, housekeeping collects the bottles for pass-on use. "I started a program with a local homeless shelter," said Tami Rahier, environmental coordinator and administration assistant for Mt. Rainier Guest Services. "All partially used shampoo and lotion is collected, and once we have a few storage bins filled to capacity, we transport them to a local business down the mountain so that someone from the mission can pick them up. Each year, the mission assists approximately 8,000 people, averaging about 650 people every month. This program has been important to us because it not only allows us to continue our green practices, but it also helps local people in need." Still others in the hospitality industry have sought cutting-edge practices to eliminate plastic amenity bottles while still providing guests with individual soaps and shampoos. Low-impact amenities in biodegradable bottles are a growing trend, but for Shadomy, they still didn't fit her philosophy. Continued on page 42 Photo courtesy of Stonehurst Place Bed & Breakfast Contributing to the Greener Good Speak with any proprietor, manager, or green team member in charge of a property's environmental policies, and they all agree that their green practices and programs couldn't exist without the conscious actions and guidance of their vendors. Taking the reins of the green revolution, GHA Vendor Members have developed and honed specific products that complement the hospitality industry's Earth-friendly mission. 39 GREEN TRAVELERS can be so demanding. Consumer demand for Fair Trade CertifiedTM coffee is at an all-time high. National sales have grown an average of 28% every year for five years.1 We'll help you supply the demand. 1 TransFair USA 2009 Almanac Green Mountain Coffee� is a leader in sustainable coffee solutions. Choose from our extensive selection of Fair Trade organic coffees, or other delicious coffees from these national brands. Call (800) 432-4627 to learn more or visit www.GMCRWholesale.com (Promo code WHSL5-Y10D) We donate at least 5% of pre-tax profit to social and environmental projects every year. Learn more about our coffees, and our company, at www.BrewingABetterWorld.com greenhotels IMPACT Shades of Green Long before the terms "green" and "environmentally conscious" were common buzzwords tripping off the tongues of every passerby, Charles Thibeau was experimenting with ancient formulas to create an authentic, natural paint for his reproduction furniture. Primarily creating Colonial and Shaker reproductions, Thibeau did extensive research into the finishing techniques of these skilled Colonial craftsmen. Discovering that the various hues they used were individually created with locally found ingredients, he set out to perfect a formula that would not only compliment their ingenuity, but also add authenticity to his wooden creations. Finding the perfect mixture, Thibeau came up with a viable formula for milk paint in the early 1970s. This simple ingredient mixture, which dates back more than 6,000 years, originally combined skim milk or buttermilk with crushed limestone, minerals, or pigments found in clay pits or chimney soot. The primitive palette that was generated from this combination varied greatly in hue, texture, and permanence, so Thibeau created his own version of the mixture that could consistently be replicated. "Original milk paint varied from one batch to the next, and had a very short shelf life," said Anne Thibeau, Charles' daughter and president of The Old-Fashioned Milk Paint Company. "Because the primitive versions used real milk, it didn't last very long. My father, who has always been very environmentally conscious, didn't want to put preservatives in his paint, so he created a formula that mimicked the original, with one major improvement: Instead of making a liquid paint, he created a powdered version that you mix with water." As luck would have it, Thibeau's furniture, finished in his all-natural, chemical-free milk paint, soon caught the attention of producers of Yankee Magazine, which was producing a book on the lost arts. Highlighting Thibeau's work, the book generated a flood of requests for the primitive paint and served as the impetus for the creation of The Old-Fashioned Milk Paint Company. Today, nearly 40 years after Thibeau rediscovered and perfected the mixture, his milk paint is widely distributed to more than 400 national dealers, as well as a handful of international dealers. Available in 20 classic colors ranging from barn red to bayberry green and marigold yellow to federal blue, the powder paint is ideal for porous, raw wood. "True to its original intent, our milk paint is ideal for porous, wooden surfaces, like furniture," Anne explained. "Once this paint adheres to a surface, there is no getting it off because it hardens, like concrete, over time. In fact, historians have even found traces of milk paint in King Tut's tomb." While milk paint is ideal for wooden furniture, applications to non-porous surfaces, such as walls, are not recommended. To that end, Thibeau went back to the drawing board to create a formula that would not only be safe for these surfaces, but also safe for the environment. Staying true to its inherent qualities, Thibeau aptly named his new creation SafePaint. Made in the same manner as original milk paint, with milk protein, lime, and natural or mineral pigments, SafePaint only differs because of a non-toxic additive that easily allows it to stick to non-porous surfaces. "SafePaint comes in the same 20 colors as milk paint, Photo courtesy The Old-Fashioned Milk Paint Company 41 IMPACT greenhotels Continued from page 39 it's still a powder formula that you mix with water, and it's long-lasting and durable like its predecessor," Anne said. "But, SafePaint is so mild that even pregnant women can safely paint with it." Both manifestations dry quickly and maintain a beautiful, flat luster. However, in high-traffic or high-abuse areas, Anne recommends using a sealant to prevent water spotting and dirt absorption. Her suggestion: Daddy Van's Beeswax, a natural paste wax that seals the painted surface and provides a velvety, unique finish while maintaining the company's green philosophy. "Although original milk paint fell out of favor many years ago with the invention of latex paint and the easy-to-transport paint can, consumers today are discovering the many harmful chemicals that are used to make these paints," Anne said. "With so many people with chemical sensitivities, or a desire to live a more environmentally conscious lifestyle, we're witnessing a rise in consumer interest in milk paint." For those people taking an interest in this ancient art, it's as much a desire for a pure, natural manifestation as it is a return to the basics. Instead of letting a computer generate the perfect paint palette, consumers are trusting their instincts and creating custom colors by mixing and experimenting with The Old-Fashioned Milk Paint Company's signature hues. "For us, this entire endeavor has come full circle," Anne said. "My father went into this business to pursue his dream of making beautiful and authentic furniture that he could share with the world. Instead, from his vision, he created a business that not only benefitted other skilled craftsmen by furthering their art, but also allowed him to pursue his passions for antiques, woodworking, and the environment." With a strict, "no bottles here!" mantra, she sought alternative packaging that would work with her gray-water system. "Although most of the eco-friendly choices come in biodegradable corn starch bottles, in my tests of the products the plastic was so rigid that a significant amount of the product was left unused in the packaging," she said. "I opted instead for paper bottle amenities, which have numerous benefits, including a residual 1 percent of product left in the bottle instead of the 20 to 30 percent that remains in a plastic bottle. In addition, the leftover packaging takes only 7 percent of the space in a landfill that plastic bottle amenities would use." Such consumer consciousness in regard to residual waste can be applied to other areas of the guest room as well. With an almost national obsession with television, many hoteliers have opted for more energy-efficient electronics in all of their guest rooms. Energy Star-rated choices and efficient LCD televisions top the list, while at some bold establishments, removing the electronics entirely ensures a move toward greener operations. In the same vein, many properties are eliminating signature notepads and pens from guest rooms. But for those who still want to facilitate their guests' creative outpourings, many use recycled-content paper and pens to get the juices flowing. Others, like Solem's Cambridge-area inns, offer diminutive, loose-sheet paper in smaller quantities. "For our swag bags, we have recycled content paper notebooks and we've used recycled pens, but I've found the pens to be less than reliable," she said. "When I have my name on something, I need it to work, so we're waiting for the pens to improve in quality before we purchase them again." At Harrison Hot Springs Resort, where paper pads are still in use, Schram said housekeeping will not set out a new notepad if there is sufficient paper left on the old one. Practicing the principles of environmentalism, which proclaims, "reuse, repurpose, recycle," others, like Shadomy, continue to use old stock from previous owners. Although the paper may not be as environmentally sound, using the old stock before purchasing new is a greener way to operate. With so many ways to green their guest rooms, hoteliers are finding new and unique ways to incorporate environmentally friendly products and fixtures. From simple tried and true practices, such as converting old incandescent lights to more energy-efficient CFL bulbs and retrofitting sinks and showers with water-saving aerators, properties are eagerly awaiting the latest technology. While in the beginning, light emitted from CFL bulbs paled in comparison to incandescents, and the fixtures that accepted these retrofits were limited at best, today technology has progressed to where CFLs emit a brighter, pleasant light and are standardized to fit a number of attractive fixtures. In the area of water conservation, dual-flush toilets and composting toilets are gaining attention and appreciation, allowing users to significantly reduce their water consumption. "We've been researching dual-flush toilets, and we really like what we see," said Sue. "We're currently in construction on a new building, and we plan to use these toilets when it is finished. If they work as well as we've read, we plan to retrofit our older building with them too." Other cutting-edge practices that can certainly benefit in the greening of the hospitality industry include electronic door keys that automatically turn on electrical devices within guest rooms when the key is inserted in the lock and ecofriendly signage that is both informative and durable. Regarding the latter, Jay M. Lloyd, general manager of the Suites at Hershey in Hershey, Pa., retrofitted his guest rooms with magnetic signage, which has virtually eliminated the hotel's 42 greenhotels IMPACT A Green Night's Sleep The importance of a good night's sleep can never be stressed enough. But, if you've ever tried to get comfortable using a lumpy or perhaps even worse, a flat pillow, then you know peaceful slumber can be frustratingly elusive. The owners of Harris Pillow Supply in Beaufort, S.C., however, have made it their mission since 1958 to improve rest relations one pillow at a time. The family-owned and -operated company had its humble beginnings as a mobile pillow cleaning service based in Chicago. At that time, William Harris purchased a franchise of Fluff 'n Puff Pillow Service of America and began what today is considered a truly sustainable business of cleaning and regenerating old pillows in institutions such as hospitals, hotels, and nursing homes. When Fluff 'n Puff went bankrupt, William borrowed enough money to purchase the failed business' inventory, and began selling these ingenious pillow-cleaning machines to corporations across the country. Making some adjustments to the original machine with an engineer friend, William soon unveiled an updated version of the Pillow-Vac � the same one that is widely available today. Portable and relatively compact, the Pillow-Vac allows users to empty the stuffing of an old, used pillow into the machine where it is agitated, separating the dirt from the stuffing. Sifting out the bacteria-laden dirt, while exposing the stuffing to an ozoneemitting germicidal light to kill remaining harmful bacteria and sanitize and deodorize the filling, the Pillow-Vac simultaneously fluffs up the pillow and breaks down the clumps or lumps that have formed. Once the stuffing has been sufficiently transformed, and, if needed, additional stuffing is added to regenerate the pillow's original density, the filling is blown into a new cotton ticking that is both feather- and down-proof. The entire process, which is ideal for feather, down, loose-filled microfiber, and cluster-fiber pillows, takes a mere 3 to 4 minutes per pillow. "The Pillow-Vac is basically a recycling machine that allows corporate institutions, like hotels, to restore their old pillows without replacing them," said Patrick Harris, vice president of the company and the grandson of founding father, William Harris. "In today's economy, businesses are looking for ways to not only reduce costs that impact their bottom line, but they also are looking for sustainable, green products that help them adhere to their ever-expanding environmental policies." Doing its part to contribute to this greening trend, Harris Supply reports that one of its supporters in the hospitality industry � with a 700-room property using approximately 4,500 pillows on a daily basis � purchased only 400 new pillows in Photo courtesy of Harris Pillow Supply 2006, and a mere 100 pillows in 2007, due to its use of the Pillow-Vac. "We have about 2,000 customers worldwide using our machines, including many hotels," Patrick said. "At this particular property in Colorado, they've been very successful with the Pillow-Vac, and they even custom-make pillows for their guest rooms." As a full-service manufacturer, Harris Supply also stocks a wide range of pillow tickings in a number of standard and custom shapes and sizes. The ticking, the industry word for the fabric "bag" that holds a pillow's filling, is also available in various patterns and colors, and customers can choose from a stocked inventory of 150,000 yards of fabric. The pre-stitched ticking comes with an opening designed to fit the Pillow-Vac, and it can be custom designed with any logo or company name. Likewise, Harris Supply also stocks pillow feathers and other fillings, as well as fully manufactured pillows. "In 1998 we began 43 When it comes to Architectural Louvers and Sunshades... No wonder it's called Reliable. As a leading supplier of architectural louvers and sunshades, Reliable offers the industry a full line of products that support sustainable-design projects based on LEED certification guidelines, including the AEL-42D-7060 � the best severe weather louver for PTAC applications. In addition, Reliable supplies custom built Extruded Aluminum Sunshades for attachment to Storefront/Curtain Wall framing that can be designed and supplied with engineered bracketry for various wall mounting conditions. � For more information on Reliable's green energy efficient solutions, call (800) 624-3914 or visit reliablelouvers.com. LOUVERS & SUNSHADES 1300 Enterprise Road � Geneva, AL 36340 Tel: 1-800-624-3914 � Fax: 1-800-508-1469 www.reliablelouvers.com greenhotels IMPACT manufacturing high-quality pillows, a segment of our business that is certainly a source of pride," Patrick said. "We make nearly every part of the pillow here in our plant, and import as little as possible to ensure quality control." The company's best seller is its Heavenly Down� pillow, an allergy-free pillow that blends two different microfibers for a soft, down feel. Encased in a 230-thread count, 100-percent cotton ticking, the pillow is both washable and well-received in the hospitality industry. With such a diverse and encompassing product line, Harris Supply continues to gain much-appreciated attention, particularly among the environmentally conscious sector of the hospitality industry. Through its creation of the Pillow-Vac alone, the company has given its clients a viable alternative to the wasteful consumption of pillows that also drastically reduces the amount of trash entering our waste stream. By diverting these bulky items from landfills and creating a unique and Earth-friendly technique to reuse pillows, Harris Supply is on the front lines of conservation. "When you renovate a pillow, it's brand-new, and no one can tell the difference," Patrick explained. "Because every hotel wants each guest to have a superior experience, we developed a system that allows them to custom-make a finequality product while practicing environmental stewardship." GHA Charter Member Bucuti Beach Resort's guest rooms are equipped with separate waste bins for recycling, energy-saving lamps, and water-saving toilets, showerheads, and taps. The resort is also equipped with light sensors, water-control devices, HACCP food safety procedures, environmentally friendly products, solar-heated water, AC sensors, and bulk dispensers. Photo courtesy of Bucuti Beach Resort need for costly paper reprints when signs are damaged or lost. "The magnets rarely disappear, and they hold up better than conventional signage," he said. "So often hotels look to go green, and then they unnecessarily inundate their guest rooms with paper signage." Through smart choices, green hotels are successfully streamlining the consumptive nature of their guest rooms. Creative practices and well-detailed programs not only reduce a property's overhead costs, but they also provide a much sweeter savings: the Earth's limited natural resources. Although monetary savings are never unappreciated, savvy establishments tout their environmental prowess as their biggest return on investment. 45 IMPACT greenhotels NOURISHING GUESTS WHILE NURTURING SUSTAINABILITY By David A. Brown s youngsters, most of our mothers taught us that our health depends on eating plenty of greens. Today, the hotel industry faces the challenge of considering not only the health of its patrons, but also that of planet Earth � both of which require a strong dose of greening. Many hotels are finding abundant greening opportunities in various aspects of their food service. From sourcing to preparation, service to recycling, taking care of guest meals goes handin-hand with promoting environmental sustainability. Technological advancements and a rising tide of "green" product development have propelled many properties forward in their quest for best practices, but nothing drives achievement like heartfelt commitment to a selfless mission. These efforts rarely traverse level paths; challenges are many and resolve is frequently tested. Geography and distance can limit product availability, while implementation of proven green strategies often stumbles over the low enthusiasm of guests and/or staff. Economics factor here as well, but despite the price tag, "Green" Hotels Association (GHA) Members know � A MEALTIME AND AFTERWARD Located on the sun-drenched Mediterranean isle of Zykanthos, Greece, Castelli Hotel lacks a full-service restaurant on the premises, so guests find only a breakfast buffet and a pool snack bar. That's a situation ripe for rampant waste, but Managing Director Maria Lougaris said the hotel remains ever diligent on this front. For starters, Castelli buys paper goods and buffet supplies in bulk whenever possible and avoids singleportion packages. Cereals, juices, yogurts, fruit, marmalade, milk, sugar � all are served in dispensers and pourers. Some 5,000 miles away, Tom and Sarah Murphy face similar concerns as the innkeepers of Walnut Lawn Bed & Breakfast in Lancaster, Pa. One of the endearing facets of a B&B's charm is the comfortably familiar dining. The Murphys take pride in Walnut Lawn's culinary experience, but when preparation exceeds demand, they do their best to put all items to good use. "The greatest opportunity to make green advancements [exists] in the `waste' of foods," Tom Murphy said. "It is difficult to gauge the amount of breakfast a group of people will eat when you serve family style. For [staff and owners], we can make leftovers into a lunch or dinner. Composting is an option that we have used. Also, in the preparation of our breakfasts, we do limit the amount of waste � namely, recycling egg cartons, avoiding plastic, and doubling use of containers." that the short-term cost of doing what's right for the planet is far less than the long-term cost of failing to do so. Some of the green advancements in food service are fairly obvious and straightforward while others occur with more subtlety. Often, hotels work to educate their guests and promote environmentally sound practices through a variety of means ranging from in-room literature, to facility tours, and even some hands-on opportunities. Striking the tasteful balance between promoting green concepts and respecting the guest's privacy is an art as challenging as it is rewarding. Commendably, members of GHA undertake this task with the utmost diligence. 46 greenhotels IMPACT Orchard Garden Hotel Photo courtesy of Orchard Garden Hotel 47 � 2010. NaturaLawn of America, Inc. All rights reserved.Natural Alternative� is a registered trademark of NaturaLawn of America, Inc. Sustainable Tork� products for your hotel The majority of Tork products are third-party certified and 100% recycled. Third-party certification provides objective assurance that our facilities and processes meet or exceed criteria for environmental standards. CM www.torkusa.com napkins � towel � tissue � wipers � soap � dispensers greenhotels IMPACT Roots Restaurant, at the Orchard Garden Hotel, is furnished with Forest Stewardship Council-certified maple wood chairs and tables, 100 percent recycled/low-emission material carpet, and energy-efficient lighting. ARAMARK provides food services and facilities management to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. ARAMARK manages client facility functions including operations and maintenance, engineering, custodial, landscaping, housekeeping, and energy management. Reducing the environmental footprint while delivering exceptional operational results is the company's objective. In the area of food service, ARAMARK Innovative Dining Solutions supports a diverse portfolio of clients including the International Training Center in Bowie, Md. Here, staff members are taught to maintain proper water levels in their three-comPhoto courtesy of Orchard Garden Hotel as the designation of a certified San Francisco Green Business. Roots Restaurant contributes a great deal to the property's green culture with carpet pads made of 100 percent recycled content and low-emission material, maple wood furniture certified by the Forest Stewardship Council, and energy-efficient lighting. At the Orchard Garden's bar, many of the spirits are also organic in nature, while the Roots wine list comprises only sustainable, organic, and biodynamic wines. (Biodynamic refers to an agricultural method that treats the land as a unified, individual organism. This approach balances the holistic development and interrelationship of the soil, plants, and animals as a self-nourishing system without external inputs.) Doubly beneficial is Orchard Garden's innovative recycling process that gives cooking oil a new career. Each week, thirdparty vendor Got Grease picks up the kitchen's used oil, purifies it, and sends it to Energy Alternative Solutions, Inc., which converts the oil into biodiesel fuel. Orchard Garden General Manager Stefan Muhle describes such services as "absolutely crucial" to the viability of greening efforts. "Hotels need to help create a demand for conducting business in a sustainable fashion," Muhle said. "We need to make partment sinks, thaw foods in walk-in refrigerators rather than under running water, and turn off lights in vacant rooms and offices. The Training Center's Director of Operations Joseph Fischioni stressed that the impact of environmental sustainability is not measured solely by a company's negative consumption of resources, but by its holistic approach to conserving, improving, and reducing usage. This belief system resonates deeply at San Francisco's Orchard Garden Hotel, where a strong tradition of environmental consideration has earned the city's official Green Seal, as well 49 IMPACT greenhotels In New Orleans, La., the International House Hotel's Rambla restaurant uses bio-friendly food service items and locally sources its meats whenever possible, cutting down on greenhouse gases. sure we align ourselves with like-minded organizations, partners, and vendors. At the Orchard Hotels, we gladly participate in field studies. That's why we work so closely with the San Francisco Department of the Environment, Green Seal, and the U.S. Green Building Council." In Charleston, S.C., Abigail Martin is general manager of The Inn at Middleton Place. Her property also deals responsibly with food waste � much to the delight of pigs living at the neighboring plantation. Similarly, `eh' Canadian Lodge in the Blaeberry River Valley near Golden, British Columbia, uses the food waste from its restaurant to feed its chickens. Martin notes that sorting through what domestic animals can and cannot eat requires extra effort, but the same can be said of most greening practices. Fischioni puts it into perspective: "Human willingness to adopt better habits is most important to me as the technology is already there but not all humans are putting forth the effort to utilize it and adapt their habits to conserve/recycle and reuse. It takes effort to save but it is the price we must pay to clean up the Earth." fertilization � a disciplined process that maximizes the efficiency of nutrients and crop water. With minimal loss of water and nutrients, the greenhouse increases the quality and quantity of its crops while protecting ground water from nitrate pollution. Balancing soil ecosystems and building sustainability are the long-term benefits. Castelli Hotel boasts an agricultural side of its own, with a farm of chickens and a small production of fruits and vegetables. Organic waste from the produce is used to feed the domestic animals, and farm-fresh eggs are served at breakfast and the pool snack bar. Olive groves surrounding the hotel flourish without any toxic chemicals, and the pure virgin olive oil produced on-site is used for baking the homemade cake served at breakfast, and also for serving salads at the pool snack bar. "GREEN" THUMBS In Beijing, greening is literally a grassroots � make that produce roots � operation for Reignwood Pine Valley. Reignwood's on-site greenhouse provides many of the fruits and vegetables, along with herbs such as rosemary and thyme, used in its restaurant. Using recycled gray water for irrigation, the greenhouse reduces the need to purchase outside produce, thereby minimizing the fuel usage, emissions, and shipping containers associated with transportation. "I feel this greenhouse is the most significant [green element] for our food service operation," said Pachanee C. Devapradipa, Reignwood's head of members' house and project manager. "As we use both wind and solar energy to generate power, this plan will help us save energy and labor costs and reduce CO2 emissions by approximately 5,780 tons per year. "As our guests are always our first priority, we also feel that both health and environmental issues are things that we need to pay more attention to in order to give the best we can to our guests, our place, and our world." Devapradipa said that Reignwood optimizes the potential of its greenhouse through bee pollination and balanced Castelli Hotel and many others strive to source their purchased produce from local vendors. Doing so promotes the sustainability of agricultural communities and limits the consumption of transportation energy. Lougaris said her hotel subtly promotes greening to local growers by donating plastic containers. This helps defray the cost of local produce, while decreasing the number of containers in circulation. For the Murphys, proximity to southwestern Pennsylvania's agricultural areas ensures a healthy selection of fresh products. Of course, optimizing the positive impact of local markets means taking advantage of opportunities before they "We are blessed to live in an area that has lots of farms and we can purchase many of our foodstuffs directly from the farmers or local markets," Tom said. "We do search for as many local outlets for foods as possible. When we do find them we are relieved, but they can be short-lived because [some] cannot do a volume business. During the off-seasons, we have to rely on national markets and it's tough to find the kinds of foods we want to serve to our guests." Bridgette Miramon runs Rambla, the Basque-influenced restaurant within the International House located two blocks Photo courtesy of International House Hotel dwindle. 50 greenhotels IMPACT FivePine Lodge from New Orleans' French Quarter. Noting that the cheaper food service items are typically the worst for the environment, she uses bio-friendly disposable products and strives to source her meats from small local suppliers. "Large pig farms are some of the highest producers of pollution," Miramon said. "Buying local products helps cut down on greenhouse gases and pollution from transportation." Photo courtesy of FivePine Lodge PRACTICAL PRACTICES Martin said her biggest green advancement in her food service is the use of environmentally friendly utensils and packaging. Knives, forks, and spoons are made of biodegradable, compostable plant starch, while the paper napkins and to-go bags come from recycled paper. Properties such as `eh' Canadian Lodge and Castelli Hotel have realized significant energy and water savings by installing commercial dishwashers that clean and sterilize dishes. Pointing to the perpetual pitfall of a breezy, oceanfront location, Lougaris said that Castelli is confronting the specter of saltwater corrosion by installing a desalinator. Removing the salt extends the life of the pipes, fittings, and faucets that serve her kitchen. Across the country, in the Pacific Northwest, Bill Willitts operates FivePine Lodge amid the stunning forest setting of Sisters, Ore. When his guests lift a mug or glass, it's often filled with locally produced beverages produced with the Earth's well-being in mind. From the on-site Three Creeks Brewing Company to nearby Sisters Coffee Company and a local winery, sustainable practices are the common thread of what Willitts terms the "Authentic Green" of FivePine. 51 Signature Crypton Carpet repels spills and odors, improves soil removal by 30% and has a guaranteed moisture barrier that prevents liquids from penetrating. BioCelTM is a trademark of Universal Textile Technologies For a demonstration and information, call us at 800.809.7086 or visit our website at www.signaturecarpets.com. Procter & Gamble Professional� believes in products that are effective AND sustainable, because in the world of cleaners, "If it's not clean, it's not green." That's why for 173 years, P&G has worked to bring effective, innovative products to market, and the area of sustainability is no different. Progress never stops. P&G Professional offers an outstanding program for cleaning your linens, with Tide�, America's preferred laundry brand for more than 60 years, at the core of its offering. P&G Professional combines the power of Tide with the touchable softness benefit of Downy� to deliver a laundry system that provides cleaning, softness and sustainability. The first thing that sustainability-focused customers will appreciate is that the P&G Professional Tide Professional Laundry System does the wash at a near neutral pH, close to that of water. That means you're not exposing your linens or work staff to harsh alkali (base) and sours (acids). It can also help reduce equipment corrosion. P&G's most recent innovation came in the form of bringing the sustainability benefits of compaction to the professional laundry industry. Their formula is 2x concentrated � allowing customers to do twice as many loads with a standard pail. That has multiple benefits for Tide's environmental footprint � including g half as much packaging � and reduced water, r, d CO2, and energy usage in production and transportation. Finally, P&G delivers these benefits s without phosphates, and with safer (nonAPEO) surfactants, and has done so for r more than 20 years. So for sustainably great cleaning, consider r the P&G Professional laundry system of Tide de and Downy. greenhotels IMPACT the property makes good use of its food waste, there's still a lot of energy and resource usage. GREEN MATERIALS: For short-term use or takeaway food packaging, food service operations should use biodegradable items produced from renewable resources (such as paperboard), which contain either some recycled or unbleached content. Styrofoam should be avoided when possible in favor of non-rigid containers. For leftovers, offering guests aluminum foil or wax paper will often suffice. On dining tables, replacing candles with micro-lights powered by rechargeable batteries yields the same ambiance with none of the air pollution. For the small touches, green hotels opt for plain wooden toothpicks with none of the frilly stuff and they don't waste toothpicks in sandwiches. More- GHA Partner Member `eh' Canadian Lodge. over, they bundle napkins and silverware without adhesive paper straps. THE HUMAN FACTOR Complementing the many sensible and sustainable ideas shared by GHA Members, the association offers an insightful summary of greening practices for food service operations. This resource includes tips such as: SAVE ENERGY: Controlling temperatures is essential to energy conservation, so keep refrigerators at 38�F (4�C) and freezers at 5�F (-15�C). Adding a thin coat of petroleum jelly on gaskets yields a better seal and longer life. For the hot stuff, remember that ovens lose about 10 degrees of heat for every second the door is open. In-meat thermometers with outside-oven gauges minimize oven door openings, thereby reducing heat loss and saving energy. Cooking meat at the lowest temperature possible for good results also saves energy, with less shrinkage and nutrient loss. Heat loss will result if floor fans, etc., are allowed to blow directly on cooking surfaces or equipment. After rush periods, staff should turn off all equipment except one of each type (griddles, burners, fryers, etc.) and lower temperature on standby equipment whenever possible. POST-COOKING CARE: When cleaning ovens, green hotels steer clear of products that contain lye as this corrosive matePhoto courtesy of `eh' Canadian Lodge Despite sci-fi tales of hostile takeovers by self-aware machines, reality remains contingent upon a simple premise: Humans control technology. That means development as well as implementation. GHA Members recognize this truth, both for its inherent challenges and the incumbent responsibility for the greencommitted to continually teach, remind, and encourage others. Staff should be expected to uphold green policies, but free will remains a constant hurdle for guest indoctrination. Increasingly, travelers patronizing green hotels do so with forethought and discernment. Many select their accommodations based on the property's commitment to environmental sustainability. However, as eh' Canadian's Denise English pointed out, travel often equates to leisure, which typically means decreased attention to prudent practices. This is where proactive engagement between hotel and guest can bear significant impact. "Human willingness to adopt and adapt is the bigger part of the equation," said English. "People on holidays tend to say `What the heck, I am on holiday.' What they don't realize is people on holiday expand their ecological footprint by virtue of travel. Further, the lack of refrigeration while traveling means they are often eating foods with a lot of preservatives and packaging." Essential to this relationship is a green hotel's persistence in demonstrating and verbalizing sustainability principles. For some guests, hotels simply must bridge the gap between willingness and comfort level. For example, English finds it challenging to get clients to deposit food waste in compost rial proves very detrimental downstream. A better option involves dampening the oven, sprinkling it with baking soda, and leaving a shallow dish of ammonia inside overnight to soften baked-on grime. A steel wool scrubber helps remove the softened matter. NET RESULTS: To help minimize food waste, all food service people should wear hairnets. The simple step of inexpensive hairnets can help avoid a lot of costly waste. One guest sees a hair in something and the batch has to be thrown out. Even if 53 IMPACT greenhotels Casa Laguna Inn & Spa in California, an active member of the Slow Foods movement and GHA, is dedicated to using fresh, local (requiring less transportation), organic (requiring less water and pesticides) ingredients in every gourmet breakfast dish. produce, and explore the natural surroundings. Guests who visit the henhouse can select their own egg and later enjoy a complimentary fresh omelette by the pool. These visual and tangible experiences afford Castelli staff ideal opportunities to articulate the property's green practices and suggest options for guests to carry these lessons home Lougaris said that raising awareness yields bigger dividends than simply mandating compliance. When staff understand why procedures are implemented, they're more likely to go beyond the routines they're expected to remember. "Implementation is usually where most mistakes may happen," Lougaris said. "We may have a drip system for watering the garden but if one [leaves] it on a lot of water is wasted. Or if one washed the vegetables without being very careful with their storage, etc., it could even be dangerous. We invest in our people." Martin echoed this opinion, adding: "We can adopt the use of buckets because they're not as visually tolerable as a conventional trash can. Willitts encounters occasional resistance at another level � this one a calorie-conscious selection of wholesome, locally sourced items known as the Healthy Start Breakfast. Organic coffee and tea, granola, juice, yogurt, and hard-boiled eggs will certainly fuel a body well, but the distinct absence of traditional breakfast treats raises a few eyebrows. For FivePine's guests, it's less about rejection of green practices as it is a simple longing for the sugar and white flour to which Americans have become accustomed. Any such pushback doesn't offend Willitts, as he realizes his breakfast lineup represents a radical departure for some of his guests. However, standing firm on the selection helps define the lodge's complete commitment to sustainable practices. Ultimately, Willitts believes in educating and influencing without preaching. "The lodging industry has the opportunity/responsibility to be an authentic `living green' model of sustainability," he said. "Our property defines the fact that a focus on sustainability is compatible with a premier guest experience. We are the highest rated property in our region on TripAdvisor� and we're authentic `green.' We don't sell green, we live green." Castelli Hotel guests with a deeper interest in greening are regularly invited to tour the gardens, pick the fresh environmental sustainability and provide to our guests all the means necessary to do this, but if they are not willing to help, all our efforts are wasted." The smaller, more intimate setting of an inn, Martin said, affords more direct interaction with guests and that yields greater occasion to pass along the message of sustainability. "In [larger hotels], notes are placed in rooms that explain [the property's green practices], whereas we have the opportunity to talk to guests about what we do on our Web site, through brochures, at check-in, and throughout their stay," she said. "Here at The Inn at Middleton Place, we have had standard green practices for over eight years. It is our way of life, not our way in business." Central to this strategy is a cohesive staff effort, Martin said. "Trained employees [who] understand the need to provide sustainability bring that information home to their personal lives. I am just trying to reach one person at a time, hoping that one person passes on that information to one more." In some ways, the collective concept of promoting greenness parallels a hotel's food service. Intrinsic are the right ingredients, prudent preparation, and creative presentation. With skill and effort, a memorable experience pleases the guest and leaves them hungry for more. Photo courtesy of Casa Laguna Inn & Spa after their visit. 54 greenhotels IMPACT GREEN FOOD SERVICE VENDORS COOKING OIL Chefs use if for a variety of preparations from saut�ing to deep frying. Restaurant patrons see only the end result, but behind the scenes, the limelight quickly fades for this culinary necessity. Grease traps keep food and other debris from going where they shouldn't go, but where does the used oil go? Given the harmful ramifications of groundwater contamination and other environmental maladies, greening prudence warns against pouring oil down drains or directly into soil. However, with voluminous quantities of cooking oil passing through a kitchen each week, the potential for a slippery sea of accumulation would seem inevitable. Fortunately, a sane solution exists � one that exemplifies how specialized services like those of oil collectors bring tremendous value to the hotel industry. GHA Approved Vendor Tallowmasters, LLC, of Medley, Fla., is a collection and rendering company that helps protect the environment by recycling used cooking oils and animal byproducts. As the company explains, fat is more than 75 percent carbon and each pound of carbon can result in an environmental release of 3.7 pounds of CO2. If not rendered, these materials would be a potential source of greenhouse gases such as CO2 and methane. Tallowmasters has been providing rendering and grease removal services since its 1958 inception with conformity to all current EPA and USDA regulations. A member of the National Renderers Association, Tallowmasters serves a diverse range of clients from the single operator to national chains. The company ensures that waste cooking oil is recycled in accordance with state and local regulations. Tallowmasters Customer Service Manager Tom Letcher said that all of the oil collected from restaurants is taken to the company's rendering plant in Miami, where it is screened for large items. After removing all of the French fries, onion rings, and hush puppies, Tallowmasters puts the mostly cleaned oil into a cooker to remove any water. The last step in the purification process is a good spin in the centrifuge. This eliminates any remaining particulates and leaves what is known as "yellow grease." Sold to poultry farms, the rendered product is mostly used as an additive for chicken feed. According to Tallowmasters, renderers continually recycle 95 to 100 percent of discarded material (oil and other animal parts) into useful and saleable products. This represents the most successful and efficient recycling effort in the world today. By David A. Brown "The good thing about our service is that we use 100 percent of the oil � unlike biofuel operations, which only use [a portion] of the oil they collect," Letcher said. "Also, when biofuel is burned, some of it goes back into the environment, whereas [yellow grease] is consumed in chicken feed." Additionally, Letcher said that the Tallowmasters services provide direct environmental benefits, as well as the prevention of maintenance nightmares. "Just about every hotel has a restaurant, so without our type of service, the oil would be poured into the grease traps and that would wind up in the municipal waste waters where it would cause big problems," he said. "It's an expensive proposition to get the oil out of the water. Also, large amounts of oil would clog the municipal pipes and then [waste water management] would have to put a lot more chemicals into the pipes to clear them." As a point of convenience, the Tallowmasters collection team operates from sunset to sunup, as picking up waste oil at night prevents any interference with the normal flow of business. The company offers free pressure cleaning in its container area once a year as a value-added service. (www. tallowmasters.com) Other areas in which green vendors serve the hotel industry include: DINNERWARE, UTENSILS, CUPS & NAPKINS Green hotels with green food service must constantly guard their operation against wasteful and environmentally harmful practices. Meals with locally sourced meats and organic vegetables cooked in water-conscious kitchens with strict energy-management practices can still fall short of optimal greenness when served with or on the wrong materials. Plastics, Stryofoam, even common paper items � these are the energy-wasting, Earth-threatening, landfill-bulging pitfalls to avoid. Options are many and the uses for alternative materials have become increasingly creative. Here are some of the green products available for hotel food service. Bamboo Studio � It's the age-old question that seeks the lesser of two (environmental) evils: "Paper or plastic?" In truth, neither one sits well with the green faithful. Providing a great alternative, Bamboo Studio offers an innovative line of dinnerware made from bamboo sheath � a protective covering found on newly emerging bamboo plants. 55 IMPACT greenhotels Bamboo Studio. Based in San Juan Capistrano, Calif., the company collects the sheaths, which fall to the ground as a plant matures, cleans them, and boils them in preparation for product creation. Bamboo Studio laminates the natural material to the desired thickness and presses it into shape. The result is disposable/reusable dinnerware that is elegant, strong, leakproof, and 100 percent biodegradable. Products include plates, trays, bowls, coasters, utensils, flatware, chopsticks, and various picks and skewers. (www.ecobambooware.com) Ultra Green LLC � Going beyond basic recycling, this company makes Earth-friendly products using cutting-edge ecological discoveries. Ultra Green's premiere Tree Free paper products are made from sugarcane fiber. Under traditional agricultural processes, sugar is extracted from the raw cane by squeezing out its naturally sweet liquid. Afterward, the crushed stalks are burned or discarded. Ultra Green has developed a way to utilize the unwanted stalks, thereby eliminating the atmospheric pollution of disposal fires and adding value to the agricultural operations. The company's premium napkins comprise 80 percent sugarcane fiber and 20 percent other natural fibers. Additionally, the company produces cups and utensils made from cornstarch. This process eliminates the environmental nightmare of petroleum-based plastics that need hundreds of years to break down, while contaminating soil, groundwater, and oceans. All of the company's products are 100 percent biodegradable, compostable, and sustainable. According to Ultra Green, its Tree Free sugarcane paper products biodegrade or compost in 60 to 90 days. The cornstarch products biodegrade or compost in 150 days. Made to withstand heat and hot liquids, Ultra Green's products are oil resistant, safe for microwave and freezer, and compliant with FDA guidelines. (www.ultragreenhome.com) TAKEOUT CONTAINERS G.E.T. � This company's Eco-Takeouts line offers a green alternative to disposable/reusable containers that reduce waste and environmental impact. Break-resistant and designed for use in commercial dishwashers, Eco-Takeouts are made of recyclable, 100 percent BPA free polypropylene and are microwave safe for reheating. G.E.T. also makes BambooMel, an eco-friendly dinnerware crafted from rapidly renewable bamboo cellulose and quality, break-resistant melamine. G.E.T.'s BambooMel and Eco-Takeouts are sustainable options to traditional plastic foodservice items. (www.get-melamine.com) Genpak � The HarvestTM Collection comprises biodegradable food containers produced from naturally occurring, annually renewable resources such as corn, rice, and wheat. All are 100 percent certified by the Biodegradable Products Institute to completely compost and biodegrade when placed into a commercially run composting facility. The Harvest Fiber line includes a selection of compostable dinnerware items, hinged take-out containers, and bowls. In the Harvest Starch line, hinged containers, dinnerware, 56 Photo courtesy of Bamboo Studio IMPACT is online! Sign up for a free subscription to the "Green" Hotel Association�'s IMPACT magazine. The online edition offers informative, industry-specific articles and helpful greening tips. Visit www.impact-gha.com and subscribe today! IMPACT greenhotels and cutlery are made from a hybrid material that reduces the polypropylene material normally used by up to 60 percent with natural, annually renewable starches. (www. harvestcollection.genpak.com) BEVERAGES Whether they're starting their day at the breakfast table, toasting a special event, or just sipping something pleasant during a relaxing conversation with friends, guests of a green hotel should be able to expect a clear history of eco-friendliness in their glass, cup, or mug. Indeed, several vendors provide products boasting strong commitments to environmental sustainability. A shining example of such commitment can be found in Vermont's Green Mountain region, where the aptly named Green Mountain Coffee Roasters, Inc. has established itself as a leader in the specialty coffee industry. The Specialty Coffee business unit produces coffee, tea, and hot cocoa from its family of brands, including Tully's Coffee�, Green Mountain Coffee�, Newman's Own� Organics coffee, and Timothy's World Coffee�. The Keurig business unit is a pioneer and leading manufacturer of gourmet single-cup brewing systems. Recognized for its award-winning coffees, innovative brewing technology, and socially responsible business practices, the company based in Waterbury makes waste reduction and responsible energy use central to its mission and business model. For example, 2008 found Green Mountain Coffee setting out to reduce normalized total energy use in its Specialty Coffee business unit by 10 percent. The company exceeded that goal with a 13 percent reduction in its thermal footprint. In other energy-saving moves, Green Mountain Coffee recently upgraded the air-conditioning for its distribution center's information technology room. The new system is expected to save 61,000 kilowatt-hours of electricity and 6,212 gallons of propane per year. At its Essex, Vt., facility, Green Mountain installed a new energy-efficient compressor system to serve production needs and retrofitted its production area with high-efficiency lights. An independent third-party energy consultant (Efficiency Vermont) estimates that these projects will save 200,000 kilowatt-hours of electricity annually. In the company's human resources office space, upgrading to energy-efficient lights should cut annual energy consumption by 2,340 kilowatt-hours. A grant in 2008 enabled the company to install a 100 kilowatt solar array on the roof of its distribution center. This installation will help reduce demand and CO2 emissions (as well as save money) because solar installations typically achieve maximum output on hot summer days when the Vermont grid is most heavily utilized. In the area of solid waste management, Green Mountain Coffee owes significant reductions to its new quality-control protocols for production; improved processes and newer, more efficient packaging equipment; and expanded recycling. Furthermore, the company has made its disposable items more environmentally friendly by working with International Paper to develop the ecotainerTM -- an innovative alternative to conventional paper cups. Paper for the ecotainer comes from sustainably managed tree farms, so there's no damage to old-growth forests. A liner made from a corn-based polymer breaks down under proper composting conditions. Green Mountain estimates that developing the ecotainer � winner of the 2007 Sustainability Award from the Specialty Coffee Association of America � has helped keep more than a million pounds of petrochemicals out of landfills by using unique and sustainable materials. In another innovative move, Green Mountain redesigned the packaging film used for its Newman's Own Organics line of coffees by replacing a layer of petroleum-based material with a layer of Poly-lactic Acid (PLA). PLA is a polymer derived entirely from natural cornstarches and is 100 percent renewable. The change reduced the non-renewable portion of each bag by 19 percent, by weight. Complementing its operational initiatives, Green Mountain Coffee Roasters promotes its green beliefs beyond corporate property. The company offers incentives for employees to reduce their personal carbon footprint and in 2009, put up $800,000 in grant funding to support nonprofits working on climate change. One of the 2009 grant recipients was the National Parks Conservation Association's Do Your Part program aimed at encouraging park visitors to reduce greenhouse gas emissions. (www.greenmountaincoffee.com) Other companies promoting sustainable practices include: Earth Friendly Distilling Co. � This Earth-friendly spirits company produces the world's first eco-friendly, flavored vodka series � 360 Vodka. With the slogan, "Saving the planet ... one glass at a time," 360 Vodka is produced at a profoundly green facility in Weston, Mo. where it is quadruple distilled and five times filtered with an energyefficient process that fully utilizes every bushel of grain for zero waste. Committed to reducing waste and resource consumption, the company uses recycled paper for labeling and 85 percent recycled glass for its bottles, which were designed for infinite reuse, thanks to the swing-top cap. After consumption of 360 Vodka, the bottles can be reused to hold anything from olive oil to water to spices. For those who choose to recycle their bottle, Earth Friendly Distilling developed the Close the Loop program. Essentially, the company encourages customers to remove the swing-top cap prior to recycling and mail it back in a postage-paid envelope (made from 100 percent 58 greenhotels IMPACT Earth Friendly Distilling Co. Photo courtesy of Earth Friendly Distilling Co. recycled paper) provided in the original packaging. The company reuses the caps, thereby reducing waste and conserving the resources and energy needed to make a new one. To date, customers have returned approximately 50,000 swing-top caps. For each one received, Earth Friendly Distilling donates $1 to Global Green USA. The company also implements green strategies throughout its purchasing and office management, while encouraging employees to work green and live green. (www.vodka360.com) Frey Vineyards, Ltd. � Situated on the slopes of the Redwood Valley A.V.A. (American Viticultural Area) in Mendocino County, Calif., at the headwaters of the Russian River, Frey Vineyards is a family-owned and -operated green business with a third generation helping with the production of fine organic wines in a tradition of sustainability started nearly 30 years ago. In an effort to reduce its carbon footprint, the company has installed efficient lighting and motors. A 17 kilowatt solar array is used to power a forklift, lights, computers, office equipment, bottling equipment, and pumps. A solar water heating system is forthcoming. Using recycled office and label paper, tree planting, and local forest protection enhance the carbon-reduction efforts. Frey Vineyards' wines are made with no added sulfites and this liberates their true flavors. America's first maker of certified Biodynamic� wines, the company puts its emphasis on producing organic wine of the highest quality while caring for planet and palate alike. (www.freywine.com) 59 IMPACT greenhotels EFFECTIVE ENVIRONMENTALISM Unique and informative training methods for all staff members serve as the first step toward success in greening your property By Tara N. Wilfong n the hospitality industry, when it comes to successfully greening your property, staff participation is vital. Simply having an environmental policy and adopting green practices aren't enough; a well-trained and environmentally conscious staff is the key to operational success. "Training for any job, whether the company is green or not, is the most important thing," said Gwen Corbett, owner of Bear's Den Cottages in Hocking Hills, Ohio. "Thorough training not only gives employees self-confidence and more satisfaction, but it also gives employers peace of mind that their employees are less apt to make mistakes. In any business, mistakes are wasteful in every realm, from time and money to materials and products. Many companies in America forego proper training to save money, but, in my opinion, I believe these upfront savings end up costing the company more money in the long run due to wasted resources." As the movement toward a greener way of thinking continues to evolve, and many more properties in the hospitality industry adopt environmental protocols, owners and managers are seeking successful training methods to inspire and enlighten their staff members. Whether a property employs a staff of hundreds or just a small handful, adapting the methods that worked for others to fit your property's needs is the first step toward success in sustainability. For Bear's Den Cottages' single employee, the recipe for success was a long and detailed training process that included instruction from a well-heeled authority: the cottages' owners. Although their business is small, boasting just two environmentally conscious cottages tucked in the breathtaking foothills of the Appalachian Mountains, Gwen and Mike Corbett's mission is to tread as lightly as possible on the Earth, both in their personal and business lifestyles. To accomplish this goal, the Corbetts insist on operating a green lodging, and equate their success to staff participation. When they hired their employee, they began an intensive six-month training process that fully educated her on every facet of sustainable operations, from cleaning with allnatural, organic, and biodegradable products to procedures for recycling or reusing viable resources. "All of our green procedures are written out in great detail so they're easily accessible for a quick refresher," Gwen said. "I also provide her with my weekly `going green' tip from the column I write for a local newspaper so that she is continuously trained and made aware of new trends and procedures." Although many larger properties don't have the manpower or resources to train new employees through one-on-one I 60 greenhotels IMPACT Photo courtesy of Boston Seaport Hotel Photos courtesy of Bear's Den Cottages Bear's Den Cottages Boston Seaport Hotel supervision, most have developed successful training programs that begin with a combination of motivation and education. As new hires are brought on board at Boston's Seaport Hotel, for example, they are immediately exposed to the company's environmental program, Seaport Saves. Based on the criteria that you can only lead by example, Seaport Saves was designed not only as a program for the hotel to conserve precious resources, but also as a platform to empower guests to adopt these efforts in their own homes. Introducing the program during orientation ensures that every employee is familiar with Seaport's environmental mission; it also serves as the foundation for the hotel's environmental training initiatives. "When we introduce new concepts, we explain the `why' and the `how' to ensure the staff completely understands the issues at hand," said Lauri Howe, director of communications for Seaport. "Although we initially faced a lot of skepticism, once our team saw how they could easily execute some of these initiatives, and we were able to make a positive impact, support for the program grew steadily. After 61 IMPACT greenhotels Photo courtesy of Radisson Los Angeles Airport Hotel we have used many mediums for communication," said Julie Radisson Los Angeles Airport Hotel Baylor, project and public relations consultant for the hotel. "The most effective is video, primarily because everyone enjoys watching themselves and their co-workers on film." Whenever the Radisson hosts an environmentally themed event, the video cameras come out, and the employees are encouraged to engage in a little healthy competition. Some of the hotel's most successful events include a recycling pledge drive for America Recycles Day and a Green Halloween, which included a departmental pumpkin-carving contest in which employees were limited to only using recycled materials to decorate their jack-o-lanterns. In celebration of the December holidays, a Holiday Diversity decorating event took place, in which employees again used recycled materials to decorate all, an educated and knowledgeable team is the foundation for exceeding our guests' expectations." In California, where the edicts of "going green" have firmly taken root, especially among environmentally sensitive residents, the hospitality industry is doing its part to emulate the efforts of its citizens. Taking a step beyond traditional training methods, the Radisson� Los Angeles Airport Hotel pursued a new technique designed to awe and inspire its employees. Instead of simply teaching them the hotel's environmental policy, the Radisson engaged its team with oldfashioned flattery. Like most people, the Radisson's employees really responded to the hotel's green policy when they had a formidable part to play in its implementation. So, to harness that enthusiasm and dole out a little good will, management decided to capture its staff in all its green glory on film. "To increase employee acceptance and engagement in our green initiatives, different areas of the hotel to represent the different holiday traditions from around the world. Guests served as judges, voting for their favorite scene. The entire festivities were filmed and posted on YouTube, Facebook, and Twitter, as well as the hotel's internal television station. For the Radisson, a unique approach to training, which allows its employees to participate in their green initiatives in an unorthodox yet refreshing way, has resulted in a program truly embraced by its staff. Instead of relying solely on verbal communication, the hotel has given credence to the old adage, "Actions speak louder than words." At another major hotel chain, the Holiday Inn's 11 properties comprising Indiana's General Hotels Corporation, green products and ideas are slowly filtered into the mix. Instead of bombarding its more than 1,000 combined employees with new procedural protocols, the corporation beta tests every environmental change at just one hotel. If the new, greener option is Conserving by Department E very department in any given hotel has its own unique way in which it can operate more conservatively. By reducing water and energy consumption, recycling and reusing or repurposing good-quality materials, staff members can minimize their department's impact on our natural resources. Housekeeping: The housekeeping department plays a major role in a property's conservation efforts. With so many areas pertaining to greener operations, it's important for management to adequately train its housekeepers. One simple swap is replacing harsh, chemical cleaners with natural, biodegradable ones. Although many in the housekeeping department may be skeptical about the sanitary properties of friendlier cleaners, through proper education and training, they'll learn that these green products are not only sanitary, but also less harmful to themselves, their guests, and the environment. To facilitate their proper use, management's best training practice is empowering the staff with knowledge. 62 greenhotels IMPACT Activeion's ionators � which convert tap water into ionized water � efficiently clean and sanitize, killing 99 percent of harmful bacteria without harsh chemicals. To reduce energy consumption, housekeepers should be trained to turn down thermostats in those guest rooms that are unoccupied, and, perhaps even more dire, make sure they turn off all electrical devices once they are through tidying a room. In regard to water conservation, devising a system in which beds that have been unoccupied don't get remade will help reduce the laundry load as well as the amount of detergents emitted into the waste stream. "The head of our housekeeping team has taken sustainability to every level of the cleaning experience," said Bill Willitts, owner of FivePine Lodge and Shibui Spa in Sisters, Ore. "We use post-consumer tissue paper, 100 percent green cleaning supplies, and natural amenities with postconsumer packaging." Empowering the housekeeping staff to use greener alternatives and training them on their proper use not only helps the environment, but also provides a healthier workplace. For tips on training, lead by example and distribute data on water and energy savings so that staff members are well aware that their efforts on the front lines are truly making a difference. Photos courtesy of ActiveionTM Kitchen: Small but significant changes in a hotel's kitchen can have a huge environmental impact. Like the housekeeping staff, members of the kitchen staff can be adequately trained to make greener choices in both food and packaging. Begin by encouraging those involved with food preparation to buy produce and other foodstuffs locally, thus minimizing the pollution involved with deliveries and, at the same time, supporting local commerce. Instead of offering bottled water in restaurants and through room service, invest in reusable glass carafes that can easily be washed and refilled with purified water. Likewise, consider eliminating Styrofoam for takeout, and opt instead 63 while staying TM TM greenhotels IMPACT for to-go packaging in post-consumer containers. While these greener options may take some getting used to, training the kitchen staff by example and positive feedback will go a long way toward a more conscious kitchen. Groundskeepers: Outside, groundskeepers can tread lightly on the Earth and work in concert with our natural resources by planting vegetable and flower gardens to supplement the kitchen and aid in the ambiance of the property. Training with a horticulturist will teach groundskeepers how and when to plant different varieties of fruits and vegetables, and how to properly tend the soil. To further their efforts, groundskeepers can search for ways to minimize outdoor watering, including collecting rain water and planting indigenous species that flourish in their particular climate. Management: With successful training methods in place for staff members operating in other areas of the property, it's important for management to not only adopt a greener policy, but continually be trained on the newest and most impactful conservation programs themselves. Imperative is a management that leads by example, buying only recycled paper products and recycling used office furniture and supplies. "To keep all of our properties' conservation efforts in check, we formed a green committee comprising representatives from each of our hotels," explained Stacey Metz, sales manager for the Holiday Inn Terre Haute in Indiana. "We also created a `Green Trophy,' which is awarded monthly to the property with the best green idea or the best motivation when it comes to implementing our new programs. This has created some friendly competition, and it's really boosted morale, getting members from every department excited and involved in our environmental initiatives." Concierge, Valet, and Bell Staff: With a unique opportunity to directly engage guests, concierge, valet, and bell staff can quickly and efficiently apprise travelers on the hotel's green successes. Training these staff members on why the property has implemented some of its green programs and how they have positively affected the environment allows them to easily answer guest questions both effectively and knowledgeably. In addition, concierge and bell staff particularly should be instructed to point out green literature that guests can consult for additional information. Photo courtesy of Holiday Inn Terre Haute Holiday Inn Terre Haute viable, and the staff readily accepts the change, then it is introduced as policy in the remaining 10 hotels. Stacey Metz, sales manager for the Holiday Inn Terre Haute in Terre Haute, Ind., said one of its most successful green programs is its Conserving for Tomorrow initiative. Focusing on water conservation, Metz admitted that at first, the staff was a little skeptical, but once they realized that the program not only saved resources, but also time, they were immediately on board. "For our housekeepers especially, this program is beneficial," she said. "Particularly when they are dealing with a double room in which there is only one occupant. In those instances, we train our staff to make the two beds differently so that if a different housekeeper arrives the next day to make up the room, he or she can immediately tell by the way the beds are made, that one does not need to be changed." When new employees are hired to the Holiday Inn's housekeeping staff, they are trained by a long-term employee who is well versed on the resource-saving protocol. As a double check, once that new employee is on his or her own to clean rooms, management inspects those rooms much more thoroughly to ensure all procedures are being met. Every training method implemented by the wide variety of hospitality properties � from intensive one-on-one training to veritable self-flattery � comes with rewards for staff participation, namely a feeling of self-accomplishment and the knowledge that they are doing their part to preserve the planet. To help accomplish their training goals, most managers report that an open line of communication, in which employees can make suggestions for new green programs and products, has made acceptance of their programs flourish. Although monetary rewards are practically unheard of, most employees are happily conserving because, once properly trained, they understand the impact their combined actions can have for a less consumptive future. 65 PRODUCT SHOWCASE PRODUCT SHOWCASE PRODUCT SHOWCASE PRODUCT SHOWCASE PRODUCT SHOWCASE PRODUCT SHOWCASE "Atlas Products Help Customers Meet Their Environmental Needs." We Haven't Gone Green. We Were Born Green.� Atlas Paper Mills is the only Green SealTM-certified manufacturer in the State of Florida and a leading, cost-effective U.S. manufacturer of 100-percent recycled tissue and paper products for over twentyeight years. Atlas carries a full line of Green SealTM products offering customers a truly green value proposition to meet all of their green product needs. Atlas is committed to producing a value offering of tissue and paper products which are made from 100-percent recycled wastepaper, 100-percent chlorine-free and biodegradable. All Atlas products are produced utilizing sustainable, Eco-friendly manufacturing practices. Atlas' new Green Heritage�, Green SealTM-certified tissue and paper products include: toilet tissue, jumbo roll tissue, and kitchen roll towel. Atlas also carries 100-percent recycled facial tissue in their Green HeritageTM line. At Atlas Paper Mills, we take our corporate and individual responsibility as caretakers of the Earth's natural resources very seriously and are committed to elevating our environmental stewardship role to new heights. Atlas is dedicated to remaining fast and flexible in response to our customers needs with our green tissue and towel offerings. Together with Green SealTM, Atlas Paper Mills is dedicated to creating a more sustainable world through products that help protect the environment. Atlas is a proud member of the USGBC, "Green" Hotels Association�, and the Healthy Schools Campaign. ClearWater Tech offers the EcoTexTM Advanced Oxidation Laundry System for commercial laundries to help defray rising energy costs without compromising quality laundering. By using mostly cold water, business operational costs can be reduced up to 50%. Economic Benefits � Ozone requires cold water for effective performance, and therefore saves 86% to 90% of the energy required by traditional (conventional) thermal laundering. Using EcoTex lowers the amounts of chemicals required by about 21%. Labor costs are lowered by 39%. Fabric life is extended (because of fewer rinses being required). � Annual cost savings allow Returns On Investment between 7.7 and 17.4 months, depending on equipment size. Environmental Benefits � Using ozone decreases the use of chemicals. Therefore, fewer chemicals are discharged; fewer chemicals are stored; thus providing more safety for staff. � Ozone "preoxidizes" some organics prior to discharge, making them more biodegradable when discharged. � Ozone adds oxygen to wastewaters, deodorizes, and lowers COD levels in wash and final rinse water. � The UK's Water Research Centre (WRc-NSF) studied ozone-treated laundry wastewaters and concluded that it is not only safe but actually beneficial to discharge them to the environment. Microbiological Benefits � In seconds, the EcoTex system eradicates MRSA, Clostridium difficile, and other laundry-associated bacteria and viruses. The EcoTexTM Advanced Laundry Oxidation Systems result in significant cost savings over conventional laundering, environmentally beneficial wastewater discharges, and provides degrees of microorganism kills and inactivation that cannot be attained by conventional laundering. Contact Info: 805-549-9724 or 262-0203 firstname.lastname@example.com www.cwtozone.com 67 PRODUCT SHOWCASE Hotels go green with high-speed, energy-efficient hand dryers XLERATOR�: The New Industry Standard for Hand Dryers Nestled along the banks of the Colorado River in Lake Havasu City, Arizona, London Bridge Resort and Conference Center boasts some of the most striking views of the world-famous London Bridge. The resort is home to 122 suites that serve as an oasis for guests looking to relax, unwind and be pampered. "All of our facilities are designed and maintained to meet the needs of discriminating guests from around the world," said Finn Hauchrog, maintenance director, London Bridge Resort. To cut back on paper waste, Hauchrog recently installed four new XLERATOR high-speed, energy-efficient hand dryers to service Kokomo, the resort's 10,000-square-foot, four-level nightclub. "In addition to cutting back on paper waste, the dryers also helped us decrease time spent on restroom maintenance," said Hauchrog. "And, the response from customers has been great." Eight years after its official launch, the XLERATOR hand dryer by Excel Dryer, Inc. has established itself as the new industry standard by which other dryers are measured. Unlike conventional hand dryers that take 30 to 45 seconds to dry hands, the XLERATOR completely dries hands 3 times faster (in 10-15 seconds) and uses 80% less energy than conventional hand dryers. XLERATOR also delivers a 95% cost savings when compared to paper towels and eliminates their maintenance and waste, while creating a more hygienic restroom environment. It is the only hand dryer to be MADE IN USA Certified, the first hand dryer to be GreenSpec� Listed and helps facilities qualify for LEED� (Leadership in Energy and Environmental Design) credits by the U.S. Green Building Council. A recent peer reviewed ISO 14040 Life Cycle Assessment (LCA) confirmed that XLERATOR reduces the carbon footprint of hand drying by 50-70% when compared to traditional hand dryers and paper towels. Contact Info: P. O. Box 365 357 Chestnut Street East Longmeadow, MA 01028 1.800.255.9235 www.exceldryer.com Let your guests "carry-on" your green message with The Green GarmentoTM The Green GarmentoTM is an eco-friendly all-in-one reusable VIP/laundry, duffel and hanging garment bag created to help eliminate the estimated three hundred million pounds of single-use dry cleaning plastic that annually clogs US landfills and waterways, threatening marine and wildlife. Each Green GarmentoTM is made from non-woven polypropylene and is durable, washable, printable and recyclable. Rapidly changing the face of dry cleaning, these bags are to garments what reusable totes are to groceries. Since its introduction, The Green GarmentoTM has received a tremendous response from dry cleaners and environmentally conscious consumers and was recently nominated for an Editor's Choice Award from the International Hotel, Motel & Restaurant Association. Because of its growing demand within hotel laundry and guest services throughout the US and abroad, the hospitality industry is quickly embracing The Green GarmentoTM, which finally presents a viable alternative to single-use plastic laundry and garment bags. Eco-friendly, stylish, practical and affordable, The Green GarmentoTM complements many Hotels' green initiatives. Not only does it function as a profitable take-home gift for guests, but it continues to serve branding efforts far beyond the hotel room. The Green GarmentoTM is distributed through Pineapple Hospitality and Paper Industries. 4-in-1 VIP/Route HAMPER DUFFEL GARMENT Be Fantastic...use less plastic! Switch to The Green GarmentoTM www.thegreengarmento.com 68 If you're reading this, you probably already know of ways to help protect the environment using better practices indoors...but what about the outside areas surrounding your facility? NaturaLawn� of America, an organic-based lawn care company, can help you take care of many of your outdoor needs in ways that are better for the environment. Unlike traditional chemical lawn care companies that spray unnecessary chemicals and pesticides into the ground, NaturaLawn of America uses natural and organic-based products for healthier, greener grass. By following an Integrated Pest Management system, NaturaLawn of America has reduced weed and insect control usage by over 85% when compared to traditional chemical lawn care. The NaturaLawn� of America System currently has 66 franchise locations across the United States who offer services such as fertilization, seeding and aeration, flea and tick control, tree and shrub care and more. NaturaLawn of America also offers an exclusive line of commercial retail products including its eco-friendly ice melter, Natural Alternative� Ice Melt. For information on how we can help your business, please visit www.NaturaLawn.com or call 800-989-5444. 1 East Church Street, Frederick, MD 21701 Cascades Tissue Group is the fourth-largest paper tissue producer in North America servicing the hospitality, office building, institutional, and foodservice fields. We offer a broad range of products including paper hand towels, bathroom tissue, facial tissue, paper napkins, perforated roll towels, wipers, and dispensers. Cascades' environmental commitment, supported by over 45 years of recycling experience and ongoing research and development, are strengths that enable us to create increasingly sustainable products. With rapid growth in green product claims, users need to know which claims can be verified. North River� 100% recycled towel and tissue products are Certified GreenTM, providing assurance that you are purchasing one of the most environmentally responsible brands available. North River�'s third-party certifications include Green Seal�, EcoLogoTM, and Processed Chlorine Free� � more than any competitive brands. We are also the first and only brand in this market to offset 100% of the electricity used for its production with Green-e� certified renewable wind energy, which speaks to Cascades' commitment to a sustainable future. In October of 2009, Cascades became the first in its industry to be awarded LEED-NC certification in North America with the significant expansion of its manufacturing plant located in Lachute, QC. The much coveted LEED certification recognizes buildings that are of high environmental quality and that meet stringent performance standards, notably in terms of energy, water consumption, and the use of local materials. For more information, visit www.northriverwind.com or Cascades Tissue Group's site at www.cascades.com/tissuegroup/afh TURTLE PLASTICS is one of the original RECYCLED PLASTICS MATTING companies going back 30 Years. ALL of their MATTING products are made from RECYCLED PLASTICS. Furthermore, TURTLE PLASTICS will BUY BACK their matting at end of life!!!! ENTRANCE MATTING, carpet/drainage keeps beautiful lobby floors clean and sparkling. POOL DECK MATTING covers unsightly and dangerous cracks without expensive concrete work. SLIP-RESISTANT MATTING makes ramp areas and other RISK MANAGEMENT problems easier to manage. LAUNDRY AREA MATTING makes for happier, more productive workers who would be standing on concrete. For more information contact Michele Norton at 1-800-756-6635 Ext. 204 or email firstname.lastname@example.com 69 Activeion Cleaning Solutions Chemical-free cleaner kills 99.9% of harmful bacteria. American DG Energy Inc. American DG Energy provides low cost, clean energy with efficient cogeneration and cooling systems. A.V.M. Enterprises, Inc. A.V.M. ENTERPRISES, INC. distributes hospitality and janitorial supplies nationwide. BIOgroupUSA (BioBag) Biodegradable and certified compostable bags and can liners. GREEN your hotel operations. Amber Arnseth Marketing Manager Ph: 866-950-4667 ext. 306 email@example.com 21308 John Milless Drive, Suite 104 Rogers, MN 55374 Barry Sanders President and COO Ph: 781-522-6000 email@example.com 45 First Avenue Waltham, MA 02451 Biji Abraham Sales & Marketing Ph: 423-847-4700 firstname.lastname@example.com P.O. Box 22283 8923 Transport Lane, 37363 Chattanooga, TN 37422 Jennifer Wagner Marketing Manager Ph: 727-789-1646 email@example.com P.O. Box 369 Palm Harbor, FL 34682 www.activeion.com www.americandg.com www.goavm.com Coast To Coast Leather & Vinyl Call for samples. 100% ECO Earth Leather. Unbelieveable softness and high quality. www.biobagusa.com Blueair Air Purifiers Tony Ritter Executive Director of Professional Sales Clif Family Winery & Farm High-quality wines that sustain the natural resources of the local community. CozyPure� Visit us and discover quality organic mattresses and bedding. Commercial inquiries call Rex 800-229-7571. Linzi Gay General Manager Ph: 707-968-0625 email@example.com 1312 Vidovich Avenue St. Helena, CA 94574 Vicki Reed Manager Ph: 888-409-4433 email@example.com 543 Townsend Avenue High Point, NC 27263 Rex Mitchell Director of Communications Ph: 757-480-8500 x203 email@example.com 201 W. Ocean View Ave Norfolk, VA 23503 Ph: 1-800-BLUEAIR email@example.com 17 N. State Street, Suite 1830 Chicago, IL 60602 www.blueair.com www.cliffamilywinery.com www. coast2coastleather.com www.tomorrowsworld.com Crypton Fabric Dana Winshall Marketing Coordinator Ph: 1-800-CRYPTON firstname.lastname@example.com 6745 Daly Road West Bloomfield, MI 48322 Ecofiber Textile Corp. Lead manufacturer and supplier of organic bamboo apparel, fabric/textiles, beddings, yarn and flooring. Eel River Brewing Company America's first certified organic brewery � brewing great beer sustainably. Energex Inc. Occupancy Sensor � Save 25-45% on the heating and cooling of empty spaces. Cindy Leong Sales/Marketing Manager Ph: 604-779-1007 firstname.lastname@example.com 16777 83rd Ave Surrey, BC V4N5T3 Canada Rachael Weseloh Marketing Assistant Ph: 707-764-1772 email@example.com 1777 Alamar Way Fortuna, CA 95540 Rami Belson President Ph: 604-616-2618 firstname.lastname@example.com 105-6091 Dyke Road Richmond, BC V7E 3R3 Canada www.cryptonfabric.com www.ecofibertextile.com Environmental Specialty Products Manufactures outdoor leisure furniture made from recycled HDPE plastics � 35-year warranty. www.eelriverbrewing.com www.energexinc.com Excellent Packaging & Supply National distributor of bio-based and compostable food serviceware � cups, cutlery, plates, napkins. Green Business Insurance, Inc. Insurance for green businesses. IDC Construction, LLC A Hospitality Company in the Construction Business. Pat Thompson, CPCU President Ph: 614-562-5881 firstname.lastname@example.com P.O. Box 546 Dublin, OH 43017 Jim Chew Owner Ph: 951-371-5792 firstname.lastname@example.com 1044 McCall Drive Corona, CA 92881 www.environmentalspecialtyproducts.com Charlie Crabbe IT/Marketing Coordinator Ph: 678-213-1110 x213 email@example.com 1000 Churchill Court Woodstock, GA 30188 Allen King Ph: (510) 501-3307 email@example.com 3220 Blume Dr., Ste. 111 Richmond, CA 94806-1903 www.excellentpackaging.com www.greenbusinessinsurance.com www.idcconstruction.com Maytag Commercial Laundry (c/o Miller Brooks, Inc.) On Premise Laundry Audience. Impact Enterprises, Inc. Manufacturers of Eco-friendly custom binders, menu covers, table-top accessories, and more. Kirei USA Kirei Eco-Friendly Design Materials: Kirei Board, Kirei Bamboo, Kirei Wheatboard & Kirei Coco Tiles Krull & Company Krull & Co. is the East Coast's leading socially and environmentally responsible investment firm. Lisa Miller Ralph Salisbury Sr. Vice President Ph: 845-988-1900 firstname.lastname@example.com 11 Horse Hill Warwick, NY 10990 Teresa Cooney Marketing Coordinator Ph: 619-236-9924 firstname.lastname@example.com 412 N. Cedros Ave Solana Beach, CA 92075 Peter Krull President Ph: 912-437-2900 firstname.lastname@example.com P.O. Box 1377 Darien, GA 31305 Interactive Media Planner Ph: 317-873-8300 x204 firstname.lastname@example.com 11701 N. Michigan Rd. Zionsville, IN 46077 www.maytagcommerciallaundry.com www.impactbinders.com www.kireiusa.com www.krullandcompany.com Natura World Natural, green and organic bedding, pillows and mattress specialists since 1994. Sleep Well for Life. Pella Pella's aluminum-clad wood, fiberglass, and vinyl windows and doors are a great fit for hotel projects. ProTeam ProTeam, designs, manufactures and markets a full line of high-end commercial vacuum cleaners. Since 1987, ProTeam has been recognized as a leader in efficient vacuum cleaner filtration, cleaning effectiveness, quality, durability and advanced features. Renaissance Lighting Renaissance Lighting designs and manufactures energy efficient LED-based recessed downlights. Julia Rosien Communications Director Ph: 519-651-2006 email@example.com One Natura Way Cambridge, Ontario N3C 0A4 Mike McDaniel VP - Director of Media Services Ph: 515-247-2663 firstname.lastname@example.com 2633 Fleur Drive Des Moines, IA 50321 Jacalyn High Marketing Manager Ph: 866-888-2168 email@example.com P.O. Box 7385 Boise, ID 83707 Cristina Rodrigues Director of Marketing Ph: 703-707-6070 email@example.com 480 Springpark Place, Suite 900 Herndon, VA 20170 www.naturaworld.com www.pellacommercial.com www.pro-team.com www.renaissancelighting.com Savvy Rest Organic Mattresses Supremely comfortable, durable, customizable, certified organic. 20-year warranty. United Feather & Down United Feather & Down is a premier purveyor of quality down and manufacturer of eco-friendly, hospitallity quality bedding Verus Carbon Neutral Verus can help hotels to become certified carbon neutral. WATG WATG is a design firm that creates environmentally sensitive hotels and resorts. Laura Wallace Marketing Director Ph: 866-856-4044 email@example.com 4144 Ivy Commons Charlottesville, VA 22903 Andrew Keenan Tracy Miller Director of Marketing Ph: 847-296-6500 email@example.com 414 E. Golf Rd. Des Plaines, IL 60016 Chief Marketing Officer Ph: 800-275-1847 email@example.com 1112 St. Louis Place Atlanta, GA 30306 Howard Wolff SVP Ph: 808-540-4645 firstname.lastname@example.com 700 Bishop St., Suite 1800 Honolulu, HI 96813 www.savvyrest.com www.ufandd.com www.verus-co2.com www.watg.com IMPACT is online! Sign up for a free subscription to the "Green" Hotel Association�'s IMPACT magazine. The online edition offers informative, industry-specific articles and helpful greening tips. Visit www.impact-gha.com and subscribe today! "Green" Hotels Association Hotels committed to conserving water and energy and reducing solid waste. $1 per guestroom + $150 per year. Includes your logo or photo with web listing. Add $25/year for mailing addresses outside the US. � Vendors offering approved environmental products and services. Sales under $1 million - $350/year, Sales over $1 million $450/year, Sales over $5 million - $550/year. Includes your logo or photo with web listing. Add $25/year for mailing addresses outside the US. Extra logos, categories or links provided @ $50/year each. : Faculty and public employees interested in "green" programs in the hospitality industry. Faculty and Public Employees - $200/year. Includes your logo or photo with web listing. Add $25/year for mailing addresses outside the US. Organizations and associations interested in Earth-saving ideas and wishing to support "Green" Hotels ) Association� members. Organizations/Associations: Up to 50 employees - $300/year; 51+ employees - $400/year. Includes your logo or photo with web listing. Add $25/year for mailing addresses outside the US. Individuals, tourists, business travelers, those interested in supporting "green" hotels and travel; $50/year. "Green" Hotels Association� Membership Application Property/Name: No. Floors: Address: City, State, Zipcode: Reservations No.: Phone No.: Contact/Title: Internet Address: e-mail Address: Member Level: Or, if you prefer, use a credit card: Credit Card No.: Name on Card: Billing Address of Card: We accept checks drawn on Canadian banks, but the check . No. Rooms: N Fax No.: Exp. Date: Please make payment by check drawn on a US bank, Visa, MasterCard or American Express credit card. (Our bank charges us $30 to process checks drawn on banks outside the US.) E:\#membersh\#applformall.doc - Nov09 Imagine a cleaner without a chemical-related health warning label. We did. The new ionator EXPTM converts tap water into ionized water -- an effective dirt-removing cleaning agent -- so you can now clean your hotels without general-purpose cleaning chemicals. With just a faucet and the ionator EXP, your lodging facility will now have a virtually endless supply of cleaner without the ongoing hassles and expenses of cleaning chemicals. When used as directed, the ionator EXP also kills more than 99.9% of harmful germs. Just charge it, fill it and your staff is ready to clean. The ionator EXP is ideal for cleaning: � Guestrooms � Dining Areas � Restrooms � Common Areas � Bars � Exercise Rooms � Pool Areas � Meeting Rooms � 2010 Activeion Cleaning Solutions, LLC. Patents pending, Activeion Cleaning Solutions, LLC, and Tennant Company. 866.950.4667 | activeion.com