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Seminar 2 (1)

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Seminar 2 (1)

  1. 1. Sustainability in the Hospitality Industry Stewart Morrell – room Cavendish 2.28 Stewart.morrell@mmu.ac.uk 0161 247 2766
  2. 2. What is Sustainability? Historically – Greek and Roman Philosophers were amongst the early academics to discuss sustainability in a basic form. Plato – in 400BC he discussed issues relating to the role and purpose of fertile land in relation to the size of population. Other themes – Reflection on the often complex relationships between human activities and the ecosystems in which these activities take place.
  3. 3. What is Sustainability? Sustainability is – the ability to achieve business or personal goals whilst protecting the natural resources of the planet. This involves – environmental stewardship with individuals, communities, businesses and governments. For a process to be considered sustainable – it must have the ability to be carried out on a repetitive basis without creating negative environmental effects or without imposing a high cost.
  4. 4. In summary - Definition Present sustainability definitions concentrate largely on the human sustainability issues vis-à-vis the planet Brundtland commission of the United Nations, March 20, 1987 “……… sustainable development is development that meets the needs of the present without compromising the the ability of future generations to meet their own needs”
  5. 5. But……… The 2005 World summit suggests a more balanced view whereby sustainability definitions include.. Economic, social and Environmental demands that collectively constitute the “three pillars” of sustainability. Source: http://www.olf.org.za/images/uploaded_images/Figure__.jpg
  6. 6. Sustainability in the Hospitality Industry It is incumbent on every Manager in the Hospitality Industry to…. Understand the issues that surround Climate Change (pollution, use of natural resources, deforestation as well as loss of biodiversity and global poverty. Explore innovative ways of tackling the increasing costs of natural resources. Understand the moral, ethical and political arguments for taking action.
  7. 7. Corporate Social Responsibility firms ought to justify their existence in terms of service to assorted stakeholders rather than mere profit Scandinavian journal of hospitality and tourism [1502-2250] Bohdanowicz, P yr:2008 vol:8 iss:4 pg:271 -293
  8. 8. Viability of Sustainability within a Business Model Embracing sustainability does not mean compromising the bottom line. http://www.sustainablehg.com/sustainable- hospitality-group/sustainability.htm
  9. 9. Some Considerations..... • How can Hospitality properties and equipment be designed to use less resources? • What are the benefits of using more sustainable food and beverage resources? • How can Environmental impacts be reduced and profitability increased? • How can properties integrate sustainability management systems and stay one step ahead of the competition. • How can the reputation of a hospitality operation be improved to attract investment by incorporating responsible marketing and corporate social responsibility policies?
  10. 10. Placemat exercise. Follow Instructions for the exercise and devise 2 points for each of the previous considerations These to be fed-back to the group 10 minutes
  11. 11. • How can Hospitality properties and equipment be designed to use less resources? • What are the benefits of using more sustainable food and beverage resources? • How can Environmental impacts be reduced and profitability increased? • How can properties integrate sustainability management systems and stay one step ahead of the competition. • How can the reputation of a hospitality operation be improved to attract investment by incorporating responsible marketing and corporate social responsibility policies?
  12. 12. Reduced Operating and Maintenance costs Through increased efficiency of your facilities (water conservation, energy management and enhanced solid waste management and recycling). http://www.un.org/esa/dsd/dsd_aofw_ni/ni_p dfs/NationalReports/israel/scp.pdf
  13. 13. Enhanced Environmental Stewardship By creating processes and procedures for caring for the environment while conducting day to day business
  14. 14. Competitive Advantage/differentiator.... Creating an awareness with guests and investors of environmentally responsible and sustainable practices
  15. 15. New Revenue Opportunities By catering to environmentally- minded consumers including increasing conference and convention revenues from companies with sustainability/environmental values and positions
  16. 16. Enhanced brand image and awareness........ By being viewed as an environmentally responsible business
  17. 17. Healthier Work Environment Resulting in decreased employee sick days and increased employee retention.
  18. 18. Real World Examples • Back of house recycling (paper and cardboard) saves the 483 room Hotel Allegro Chicago $450 per week, or $21,000 per year. • The 50 room Best Western Island Inn saved over $11,000 implementing an effective towel and linen reuse program • In less than a year Kimpton Hotels has achieved the following measurable results: – Recycled 48,000 coat hangers – Replaced 81,000 ounces of toxic cleaning supplies with natural cleaners – Served over 10,000 pounds of organic, pesticide-free coffee – Saved over $100,000 in costs from improved recycling and lower product costs – Generated over $500,000 in new revenue • The Monaco Hotel earned $3,000 in recycling awards and saved over $18,000 in waste management costs through its comprehensive recycling program. • Serrano Hotel in San Francisco saved $800/year by installing motion sensors in low occupancy storage areas. http://www.sustainablehg.com/sustainable- hospitality-group/sustainability.htm
  19. 19. Some Context........ Why has sustainability been slow to catch on in the Hospitality Industry? • Sustainable and natural resources sector tends to focus on those direct users – primary producers etc. • Hotel sector produces only 1% of GHG’s.
  20. 20. Exercise Work in groups – building on what you have learned in the lecture and this seminar. Highlight the various issues (categories) and draw up a mind map of issues - specifically relating issues in each category to specifics in the hospitality Industry 15 mins then presentations
  21. 21. What does this mean to the hospitality sector? Climate Change What are the Direct & Indirect issues in the hospitality industry? Carbon Footprint Wastage Energy Management & Mix Food Miles GHG’s Heating, Lighting, Transport Food Production & Price volatility High Energy costs ISSUE Causes Consequences ConsiderationsCauses Natural Resources Pollution Economic Development Social Development Practical applications / solutions Lights Heaters Ovens Gas Laundry Fuel Local Doors Ask Yourself

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