ECOnomically Sound is owned and operated by me, Kit Cassingham. It is the culmination of my environmental and hospitality backgrounds and passions. ECOnomically Sound is also host to a Forum, or blog, where registered participants can discuss the issues. I have degree in Environmental Conservation from the University of Colorado’s Boulder campus, have lived my life according to my environmental convictions of reducing waste, and have been in the hospitality industry for 30 years.
The Island of the Gods, or Bali, is an ideal vacation destination and has earned its nickname as one of the most popular paradise locations in the world. World class surfing and diving are available for you to enjoy, but you’ll miss much of the magic of the island if you don’t visit the villages and towns that are more rural. Learning more about the people and how they live can help you to appreciate this island even more. One village that you want be sure to visit is Melayang because it’ll give you unique views of paradise.
Ralph Waldo Emerson expresses, in his essay Self-Reliance, “A foolish consistency is the hobgoblin of little minds.” Maybe. But, when it comes to hotel operations I feel inconsistency is the hobgoblin of little minds. In other words, inconsistent staff behavior is troublesome for guests, vendors and staff alike. Green initiatives, or sustainability programs, seem to be the most obvious outlet for inconsistent behavior. And that inconsistency hurts hotels.
One of the most beautiful places in the world to visit is remote Ouray, Colorado. Ouray is like a little piece of the Swiss Alps transplanted into southwestern Colorado. Full of local, independently owned businesses and numerous outdoor activities, Ouray is a great vacation destination.
Hamburg, Germany, the second largest city in Germany, offers “it all” for travelers, whether you are single, a couple, or a family. From museums to shopping to art galleries to historical sites and sightseeing, you will find something to fit your wants and needs, as far as visiting this vibrant city is concerned. Additionally, you can learn more about being eco-friendly with tours of the green initiatives Hamburg is known for. Before you begin planning your activities, however, you will first want to find an eco-friendly home base for your visiting.
If you’ve been reading my articles for long you know I believe indoor air quality tends to be bad. And it concerns me for everyone within the walls of your hotel. So many issues conspire to make the air quality within your hotel worse than outdoor air quality.
Carpet and carpet padding are omnipresent in the hospitality industry. Anywhere people put their feet, from hotel lobbies to guest rooms to convention centers and restaurants, there’s carpet. Unfortunately, this industry contributes to a huge burden on our landfills and solid-waste disposal systems, as somewhere around 4 billion pounds of carpet and padding land there in the US alone.
This is the last article of a four-part article series that will explore how sustainable development can and will impact your operations–especially in light of evolving consumer trends, regulations and new technological developments on a national and global level. Written by Brita Moosman and Kit.
The previous two parts of the Global Insights series on sustainable development as a profit partner dealt more with the implementation and identification of sustainable principles in rooms/facility management and in the areas of food and beverage, meetings and events. The goal of this final article is to establish a methodology to help you with the measurement of sustainable development at your organization, so that you can be one of the first out of the block when the down economy starts to revive. This will serve as a basis to report on your efforts as well as to become better and more profitable for all three areas: environmental, social and in economic value creation.
This is the third article of a four-part article series that will explore how sustainable development can and will impact your operations–especially in light of evolving consumer trends, regulations and new technological developments on a national and global level. Written by Brita Moosman of Yeld for Profit. Reprinted with Brita’s permission.
Traditionally, food-and-beverage operations have been labeled the “poor cousin” as a low-profit department of a hospitality operation. This largely is because of the amount of labor for food production in addition to the amount of goods and services needed to deliver the product.
This is the second article of a four-part article series that will explore how sustainable development can and will impact your operations–especially in light of evolving consumer trends, regulations and new technological developments on a national and global level. Written by Kit.
Making use of basic business principles is smart business, and sustainable development relies on basic business principles. Furthermore, sustainable development requires communication of your intentions and attitudes, actions, successes and failures.