The document discusses various aspects of sustainability as they relate to hotels and resorts. It provides examples of sustainable practices across operations, including waste reduction, water and energy conservation, green cleaning products, sustainable food and materials sourcing, and staff training. The goal is for hotels to minimize their environmental impact and create a holistic sustainability program through initiatives in these and other areas of operations.

1. Planet
Sustainability 2010

2. People Planet Profit

3. Curators of a lifestyle
…a lifestyle of refined conscious luxury.
Eco-luxury is…. not a contradiction.
From earth friendly…. to earth passionate.
“Sustainable luxury hotels “

4. The Green Hotel Directory — Earth-Friendly and Affordable It's easy
and affordable to go green with Travelocity, thanks to our Green Hotel
Directory. As you shop on our site, you'll see this symbol marking eco-
friendly hotels. Not only are these resorts making changes for a better
tomorrow…many are budget friendly.

5. “There is a growing understanding of the value of environmental
responsibility among our guests, employees and partners, one which
lends excitement and urgency to our efforts. We envision a future
where our innovations become the norm and the next generation of
travelers will simply expect it.” excerpt from Terra Resort
Management Mission Statement

7. LOHAS Consumer 2010
spa Wellness, Education
Innovation, technolgy
Single use anything
Dyson's Airblade dries
(ex: paper hand towels) hands with 400MPH
blast of air
Imported, non-seasonal produce Local, seasonal produce
Water Filtration Systems

8. LOHAS Consumer 2010
Over packaging Durable, reusable, quality
Not knowing company practices
? FSC-Certified

9. Everyone at Kimpton is guided by the same vision. Our Kimpton EarthCare®
program works because each one of us is making critical behavioral changes
on a daily basis. We started out recycling trash, phones, batteries, buying
organic coffees and teas and serving organic wines at our evening wine hours.
That was the easy part. Educating our cleaning staff to use green products
took an entire year, a water engineer and weekly meetings with EarthCare
champions in every hotel and restaurant. That was the hard part, and we did it
in six languages.

10. 360 degree sustainability
AUBERGE
INPUTS RESORTS OUTPUTS

11. 360 degree sustainability
Waste - Output
Zero Waste
Nothing to Landfill
Recycle, Compost
Energy - Input
Renewable Energy Choices
Conservation Practices
Materials - Input
Renewable
Conservation * From the Business Guide to
Sustainability- SCORE Assessment Model
Natural and Organic
Industry- Input
Influence the Supply Chain
Community- Output
Contribute to Solving Problems
Products and Services - Output
Wholesome, Healthy, Non-Toxic

12. Resort Management Practices
Executive Leadership*
Sustainability Director*
Community Connection**
Waste**
Sanitation**
Laundry **
Water**
Linens and Textiles**
Food and Beverage**
Spa Protocols**
Guest Experience/Service** *From the Business Guide to
Retail Products** Sustainability- SCORE Assessment Model
Staff Experience**
Human Resources* **GSN Sustainability Assessment Toot
Lighting**
Energy - Existing and Small Remodels**
Energy – New Building, Extensive Remodel**
Pool Operations and Maintenance**
Equipment**
Marketing/PR*

13. 360 degree sustainability
Materials - Input Linens and Textiles**
Renewable Food and Beverage**
Conservation Furnishings
Natural and Organic Retail Products/Amenities
Executive Leadership*
Industry- Input
Sustainability Director*
Influence the Supply Chain
Purchasing
Community- Output Marketing
Contribute to Solving Problems Community Connection
Products and Services - Output Guest Experience/Service
Wholesome, Healthy, Non-Toxic
Waste - Output
Zero Waste
Nothing to Landfill
Recycle, Compost
Energy - Input
Renewable Energy Choices
Conservation Practices

14. SUSTAINABILITY COMPETENCY & OPPORTUNITY RATING & EVALUATION
Senior Management
Sustainability Director/Coordinator
Facilities
Purchasing
Human Resources
Environmental Affairs
Office Operations
Marketing/Public Relations
Finance/Accounting

16. Each Practice includes three defined benchmarks
on the sustainability path. Review each practice and
evaluate your current measure of sustainability with a
number from zero to 9.

17. Executive Leadership Industry Input
Vision: Have a clear vision for how sustainability
relates to your organization’s mission.
Conduct a back-casting like process to develop
a clear long term vision of sustainability and goals.
* From the Business Guide to
Sustainability- SCORE Assessment Model

18. Executive Leadership Industry Input
Sustainability Management System: Have in place a
process to routinely set priorities for sustainability
improvements, monitor the results and institutionalize best
practices.
Integrated 9 - Have an ISO compliant EMS with
sustainability targets, goals and criteria embedded.
Incubator 1 - Have a formal (but perhaps
temporary) structure and process to identify and
make sustainability improvements (e.g., a steering
committee)
* From the Business Guide to
Sustainability- SCORE Assessment Model

19. Strategy: Develop a business strategy related to sustainability
that Identifies your opportunities and threats.
1 Incubator
Develop a formal business case for adopting sustainability and take initial steps to
Implement the insights.
3 Initiator
Sustainability is part of formal strategic and business planning processes;
Sustainability is seen as an important element of your organization’s competitive
advantage.
9 Integrated
Actively work to affect customers, suppliers and others in your industry and
solve sustainability-problems.
* From the Business Guide to
Sustainability- SCORE Assessment Model

20. Waste:
Eliminate waste through minimization, reuse, recycling, composting
Incubator 1:
• Conduct a waste audit; establish recycling programs
throughout the organization; develop plan to reduce waste to
landfill.
Initiative 3:
• Establish purchasing policies for reusable, durable, recyclable,
compostable supplies; achieve 50% reduction in land filled
waste.
Integrated 9:
• Zero waste generation

21. Zero Waste
• Eliminate all single use items- bottles, cups, towels –
replace with reusable and durable products.
• Compost on site.
• Recycle all (plastic), paper and glass.
• Recycle all electronics and IT.
• Recycle all textiles – to building supplies or shelters.

22. Product Analysis – resource input; waste output
What’s it made from?
Who makes it?
How is it packaged?
Is the packaging re-useable/recyclable?
What’s the product lifespan?
Can it be repaired/re-used?
What happens once it’s no longer useful?
How will it be disposed of?
Reduce?
Reuse?
Recycle?

23. Sanitation/Janitorial:
Use sanitation and janitorial products that minimize toxics
Incubator 1:
• 50% or more by volume are green cleaning products(Green
Seal, Green Cross, UGCA or equivalent); janitorial paper
products, source those with high post-consumer content.
Initiative 3 :
• At least 75% or more by volume are green cleaning products;
Use janitorial paper products sourced with 100% post-
consumer recycled content
Integrated 9:
• 100% green cleaning and janitorial with zero waste

24. $31/gal

26. Water Management: Provide quality water and
reduce, reuse, and rethink spas relationship to water
Incubator 1:
Audit water quality, waste water quality, and consumption;
design protocols to reduce water use inside and out; install
aerators.
Initiative 3:
Provide best quality, purified water for clients; eliminate
toxins from waste water; utilize low flow fixtures; reduce
water consumption by at least 25% inside and at least 50%
outside.
Integrated 9:
 Install best quality water conservation systems with goal to
achieve net zero water usage.

27. Materials/Resource - Water
Losing only 1 minute of hot water per shower can mean an
additional $75 in utility bills and 2,700 gallons of water
wasted per year – a nd tha t’s fo r a fa m ily o f thre e
13,ooo Spas with changing rooms and Vichy showers
3 * 2,700 * 13,000 = 105,300,000 gallons/year
Worldwide, 1 billion people have no reliable source of
drinking water; 3,000 children a day die from diseases
caught from tainted water.
We pitch into landfills 38 billion water bottles a year--in
excess of $1 billion worth of plastic.

28. Laundry:
Select, implement and work towards 100% zero impact on environment.
Incubator 1: Source products that do not contain phosphates or
synthetic chemicals, fragrances or dyes; eliminate petroleum-
based detergents.
Initiative 3: Purchase 100% detergents, fabric softeners and
whiteners that are chemical free; educate staff and clients
about policy and provide client incentives to minimize spa
laundry load; purchase Energy Star rated equipment.
Integrated 9: Purchase equipment that allows zero use of
detergents, fabric softeners and whiteners; cold water only
and minimal water quantity. All water used is recycled on
site.

29. Textiles/Linens:
To maximize the quality and lifecycle of spa linens and use C2C principle in purchasing
decisions.
Incubator 1: Have a policy/plan to replace as needed; source linens that
meet sustainability goals; audit linens usage (including towels, sheets,
blankets, robes); educate/reeducate all staff on true need for each
linen item used; redress use of linens for treatment protocols.
Initiative 3: Purchase linens that meet ISO 14001 and Oko Tex
manufacturing standards and select vendors (fair trade) practices;
recycle/reuse old worn linens toward the next best use (e.g.: recycled
for building materials if feasible or turn into rags/ send to shelters).
Integrated 9: All spa textiles & linens are manufactured according to the
highest level of cradle to cradle sustainability principles; lifecycle
assessment of all spa textiles indicates best use and zero waste.

30. Food and beverage: To provide a food and beverage
choices for guests that are sourced through organic, sustainable resources.
Incubator 1: Provide all spa guests with water or organic
tea/beverage that is filtered and chlorine free; use organic
condiments (e.g. stevia, fresh herbs, organic fruit garnishes);
20% foods/beverages are sustainable, local, organic and in
season.
Initiative 3: 60% foods/beverages are sustainable, local or regional,
organic and in season; containers are re-usable, compostable or
recyclable; establish a food waste composting program.
Integrated 9: Provide spa food offerings whose ingredients are
sourced from regional, organic resources and focused on
seasonal offerings; use Fair Trade vendors and practices; 100%
foods/beverages are sustainable, local or regional, organic and
in season; service pieces and containers are re-usable,
compostable or recyclable; all food waste is composted.

31. Spa Leadership:
Embed sustainability into the organization
Incubator 1:
• Implement pilot efforts and achieve some measurable results
Initiative 3
• Embed sustainability in business processes (planning,
budgeting, appraisal, rewards, procedures, etc.) and make it
part of every department's and person's job.
Integrated 9:
• Undertake efforts to move sustainability into supplier's,
customer's and other stakeholder's operations.

32. Spa Protocols:
To provide transformative and healing guest experiences in alignment with sustainability principles.
Incubator 1:
Assess and design treatment protocols from a sustainability
perspective: product quality, use, resource efficiency and
messaging.
Initiative 3:
 Implement results oriented and transformative protocols
with sustainable treatment products and maximizing resource
conservation, at least 50% of the time.
Integrated 9:
All service protocols are assessed from an evidence based
perspective and meet the highest standards of sustainability
in resource use and products.

33. Guest Experience:
To connect guests to nature and restorative energies vies a vies the gestalt of
the spa experience.
Incubator 1:
Audit the guest experience & spa environment from a sustainability
perspective.
Initiative 3:
Produce or promote special programs/materials specifically about
eco-living, and promote health & wellbeing; immerse guests in
natural & sustainable sensory elements of the spa (sound, aromas,
visual elements); eliminate environmental toxins from the spa
environment.
Integrated 9:
Reference eco-living and green spa mission at all touch points;
sustainability is core to 100% of the spa experience; clean
environment.

34. Service Delivery: Embed sustainability into the
core service. (SCORE)
1 Incubator
Conduct a sustainability analysis of your core service and identify
sustainable targets for all major impacts. Work on at least one
sustainability initiative per year.
3 Initiator
Redesign service to eliminate or offset all major external impacts and
engage in activities to mitigate common, negative side-effects from the
delivery of your product or service.
9 Integrated
Change the service delivery such that customers change their behavior
to support sustainability.

35. Retail Products:
Select a Product line(s) that correspond with your philosophies of Well Being, Quality,
Sustainability and Responsibility to you, your clients and our planet.
Incubator 1: Whenever possible select Retail Skincare & other product
lines that correspond with your sustainability goals; communicate
your sustainability and ingredient goals to product suppliers; plan to
eliminate products that contain synthetics, fragrances and dyes,
phthalates, parabens & triclosan.
Initiative 3: Audit retail products from a sustainability perspective;
request that supplier(s) employ sustainable practices such as
packaging, local sourcing of raw materials; 20% of products are fair
trade, organic & sustainable, pure ingredients and packaged
sustainably.
Integrated 9: 100% of retail skin care products are at the highest level
[USDA NOP, EcoCert, NPA, NaTrue, Soil Assoc., NSF, BDIH]
certification for entire product quality, purity, and sustainability

36. Promotion Analysis – Healthy, Eco, LOHAS
What does the product/service say about the values of the
organization?
Is there an opportunity to use this product to enhance the reputation
of the organization?
What aspirational hooks are being used in the advertising and
promotion of the product?

38. Employee Experience:
To integrate staff policy and experience into sustainability goals.
Incubator 1: All job descriptions include a commitment to
sustainability practices and planetary wellness; management
assesses key employee interests; provides in house spa
benefits and sustainability training.
Initiative 3: Management includes employee benefits and
educational opportunities in strategic planning and culture
development; the company culture acknowledges and
supports the employee healing aspirations; includes
planetary wellness as a core value.
Integrated 9: Spa employment provides all employees a living
wage, benefits, career opportunities and a nourishing work
culture.

39. HUMAN RESOURCES
Culture: Make sustainability "how we do things here".
1 Develop an empowered culture where employees routinely
come up with ways to improve performance; sustainability is
one of the areas employees focus on.
3 Have a formal system for recognizing employee contributions
to sustainability.
9 Demonstrate through word and action, both internally and
externally, that sustainability is a core value of the
organization.

40. Lighting: Conserve energy through sustainable lighting and
choices optimizing the spa ambiance
Incubator 1: Conduct a lighting audit. Use as much day lighting
as possible. Use best available lighting technology in back of
the house areas and dispose of bulbs properly. Educate staff
to turn off lights.
Initiative 3: Conserve energy through 50% sustainable lighting
practices; use best available lighting technology in outdoor
areas as much as possible; use automatic sensors wherever
possible.
Integrated 9: Conserve energy through 100% sustainable lighting
technologies. Using best available lighting technology and
occupant sensors in all areas of facility.

41. Energy: Eliminate the use of non renewable energy -
[Existing/Small remodels < 25% sq ft of total]
Incubator 1: Perform energy audit and create plan to reduce
energy use by at least 25% within 1 year. Consistently train
staff in energy awareness and best practices.
Initiative 3: Perform energy audit and create plan to reduce
energy use by at least 35% AND purchase green power for at
least 50% of all energy use within 1 year.
Integrated 9: Perform energy audit and create plan to reduce
energy use by at least 50% AND purchase green power for
100% of all energy use AND install at least 5% on-site
renewable energy within one year.

42. Pool operations and maintenance: To
respect water, provide a healthy aqueous environment sustainability.
Incubator 1:
Evaluate current pool O&M protocol (i.e. water use, energy
use, chemical use). Source sustainable, healthy water
treatment strategies
Initiative 3:
Install non-chemical (chemical = chlorine, bromine) water
treatment systems. Install pool cover systems to reduce night
time water and heat loss.
Integrated 9:
Install renewable energy water heating systems (e.g. solar,
waste heat, geothermal, etc.). Recycle all pool water on-site.

43. Total Cost of Ownership
A concept that goes beyond the initial cost of acquisition and includes all costs
of ownership: energy use, maintenance and repair, environmental effect,
disposal, installation, employee training and operation, and downtime.

44. Technology
• On-line booking systems eliminate the need for
continual upgrade of hardware.
• Subscription/ web-based software for accounting,
operations, etc. is standard.
• Equipment is Energy Star rated
• Align with technology suppliers that have
sustainability commitment.
• Recycle all IT equipment, and ink cartridges.

45. Equipment: Select spa & salon equipment that is manufactured from
sustainable materials and/or reduces current carbon footprint while meeting operational
requirements.
Incubator 1:
• Assess current equipment. Acknowledge the need for
sustainable equipment. Research sustainable equipment.
Educate staff and guests. Recycle equipment.
Initiative 3:
• Implement a plan to purchase sustainable equipment through
a capital budget. Create a realistic purchasing timeline.
Replace equipment on an "as needed basis" with sustainable
equipment options.
Integrated 9:
• 100% sustainable spa & salon equipment.

47. Community connection:
Reach out to the community to support and educate regarding sustainability .
Incubator 1: Establish a community bulletin board; promote and
attend events; donate goods & services to non-profits;
acquire and maintain a membership in an organization
promoting sustainability as a central mission.
Initiative 3: Offer periodic educational events to the community;
take leadership role in non-profits; host green/sustainable
educational event.
Integrated 9: Community recognizes your leadership
contribution; known as standard-bearer for wellness and
sustainability; adopt formal process for ensuring longevity of
the community program.

49. Marketing v.s. Greenwashing
• Consumers are provided with
authentic and accurate sustainability
education and information.
• Our market message is embedded
with sustainability values.

50. Green Washing Examples
Calling a product “recyclable” when there is no practical collection
system or market for the material or the product at end-of-life. In other
words, the product is unlikely to actually be recycled.
Calling a product “biodegradable” when the product will either end up in
a landfill -- where even the most biodegradable materials do not
biodegrade -- or it will be burned in a garbage incinerator.
Calling a product “green” because it is made of recyclable or renewable
materials, but the finishes (paints) are made from materials that are
harmful to humans and the environment
Calling a product’s packaging recyclable or “green” when the contents
are decidedly not green.

51. 100% recyclable… the product or the packaging?
A product of Advantage Marketing – used at Hotel Whitcomb.

53. http://www.ted.com/index.php/talks/capt_charles_moore_on_the_seas_of_plastic.html
Charles Moore: Sailing the Great Pacific Garbage Patch