Will travelers pay more for hotels with green practices? This question has challenged hotel owners for at least the past ten years, as actions by hotels to improve green practices have been undertaken at varying costs to the owners. Some are mandated by regulations, and others are voluntary. Some of the green practices are cost increases, while others save operating costs. Some require almost no cost to implement, while others could require significant capital investment with no to high ROI. LEED is a great example of a green improvement. As consumers become more accustomed to green habits, driven by regulation and/or a sense of social responsibility, the familiarization with green practices has never been higher, and now is a time to test again the likelihood that a guest would pay a premium to stay at a hotel that has an active green lodging program. Take a look at existing industry and academic data and give me your opinion and the basis for such?
As food waste represents more than 30 percent of the material disposed of in landfills today, haulers face increased demands for viable diversion options from consumers and the government, who are attempting to achieve sustainability and zero waste goals.
The diversion of food waste is a complex issue that has historically involved extensive logistics resulting in significant costs to waste haulers and in turn to their customers, the generators of food waste. The current disposal infrastructure in the U.S. typically requires the collection and transportation of food waste in traditional vehicles, resulting in significant costs being passed on to the generators as well as the unnecessary consumption of fossil fuels and associated harmful emissions.
Over the past few years, several new technologies have emerged in the U.S. that make the disposal of food waste much less demanding, including on-site options. Aerobic digesters accelerate the natural decomposition of food waste and convert it to nutrient-neutral water that is transported safely through standard sewer lines without any additional handling required. Some of these units run using a continual process, enabling waste to be added as needed with no chemicals used and no airborne contaminants present. The most logical, cost-effective solution to this growing issue is to treat food waste at its point of generation. This would eliminate the need for increased logistics and provide the most cost-effective and environmentally-friendly option in the marketplace today.
List four current products with photos, equipment specifications and pricing and make a recommendation for the Vita Nova Restaurant based on current food waste production.
LED lighting Courtyard Newark at the University of Delaware
LED is a highly energy efficient lighting technology, and has the potential to fundamentally change the future of lighting in the United States. Residential LEDs — especially ENERGY STAR rated products — use at least 75% less energy, and last 25 times longer, than incandescent lighting.
Widespread use of LED lighting has the greatest potential impact on energy savings in the United States. By 2027, widespread use of LEDs could save about 348 TWh (compared to no LED use) of electricity: This is the equivalent annual electrical output of 44 large electric power plants (1000 megawatts each), and a total savings of more than $30 billion at today’s electricity prices.
For this project, do a survey of the main lighting at least 5 areas of the hotel and make recommendations about conversion to LED lighting, getting the location, # units, type of cost of LED bulbs and fixtures and estimate savings for the conversion so that you can estimate, show equipment specs, photos of current location etc.
Payback period (ROI)
for each area and then for hotel in total!