This document discusses sustainability in the hospitality industry. It begins by defining sustainability as meeting present needs without compromising future generations' ability to meet their own needs. Hospitality managers should understand issues like climate change, resource use, and costs in order to explore innovative solutions. Embracing sustainability does not require compromising profits. Properties can design facilities and equipment to use fewer resources, use sustainable food and beverages, implement sustainability systems, and engage in responsible marketing to improve their reputation.

1. Sustainability in the Hospitality
Industry
Stewart Morrell – room
Cavendish 2.28
Stewart.morrell@mmu.ac.uk
0161 247 2766

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. 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. 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. 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. 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. 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. 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. 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. 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. • 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. 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. Enhanced Environmental Stewardship
By creating processes and
procedures for caring for the
environment while conducting day
to day business

14. Competitive
Advantage/differentiator....
Creating an awareness with guests
and investors of environmentally
responsible and sustainable
practices

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. Enhanced brand image and
awareness........
By being viewed as an
environmentally responsible
business

17. Healthier Work Environment
Resulting in decreased employee sick
days and increased employee
retention.

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. 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. 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. 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