简介
A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. Sustainability in the Hospitality Industry explores innovative ways to tackle the ever increasing costs of energy and water as well as the moral, ethical, social and political arguments for taking action. This book uses case studies throughout to explore the followingkey issues: *How can hospitality properties and equipment be designed to use less resources? *What are the benefits of using more sustainable food and beverage sources? *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? Sustainability in the Hospitality Industry contains stimulating new ideas, solutions, and strategies essential to every student and professional in the hospitality industry. Philip Sloan Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany Willy Legrand Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany Joseph S. Chen Department of Recreation, Park and Tourism Studies, Indiana University, Bloomington, USA
* Revealing and refreshing ideas for the neglected area of sustainability in hospitality management.
* Presents viable strategies for saving energy and promoting a positive image for hotel managers, restaurant managers and other hospitality providers.
* Demonstrates principles with case studies from industry and chain hotels
* Stimulates new solutions and strategies to tackle the problem of increasing energy costs and to help alleviate pressure from environmental groups
目录
FRONT COVER 1
SUSTAINABILITY IN THE HOSPITALITY INDUSTRY 4
COPYRIGHT PAGE 5
CONTENTS 6
PREFACE 8
ACKNOWLEDGMENT 10
ABOUT THE AUTHORS 12
CHAPTER 1 Sustainable development in the hospitality industry 14
EMERGING CHALLENGES ON THE PLANET 14
CHAPTER QUESTIONS 25
ONLINE READING LIST 25
CHAPTER 2 Energy efficiency 26
ENERGY USE IN THE HOSPITALITY INDUSTRY 26
RENEWABLE ENERGY USAGE 27
BUYING GREEN ELECTRICITY 29
CARBON OFFSETTING 30
THE USE OF ENERGY IN HOTELS 33
ENERGY AUDITING 34
ENERGY CONSUMPTION GOAL SETTING 34
DEFINING AND IMPLEMENTING AN ACTION PLAN 34
ENERGY EFFICIENCY TECHNOLOGY 35
CHAPTER QUESTIONS 39
ONLINE READING LIST 39
CHAPTER 3 Waste management 40
WASTE AND THE ENVIRONMENT 40
ECO-PROCUREMENT MINIMIZING WASTE 43
WASTE REDUCTION TACTICS 43
PLAN TO REDUCE WASTE 48
CHAPTER QUESTIONS 50
ONLINE READING LIST 50
CHAPTER 4 Water conservation 52
WATER CONSERVATION: PROBLEM DEFINITION 52
WATER CONSERVATION IN HOTELS 54
WATER USE REDUCTION IN HOSPITALITY OPERATIONS 55
CHAPTER QUESTIONS 60
READING LIST 60
CHAPTER 5 Eco-Design in Hospitality Architecture 62
IMPACTS OF BUILDINGS ON THE ENVIRONMENT 63
CONSTRUCTION WASTE 63
SUSTAINABLE ARCHITECTURAL DESIGN 65
SUSTAINABLE DESIGN PRIORITIES 69
RATING SYSTEMS FOR SUSTAINABLE BUILDINGS 70
IS HOSPITALITY LUXURY COMPATIBLE WITH THE ENVIRONMENT? 72
CHAPTER QUESTIONS 73
ONLINE READING LIST 73
CHAPTER 6 Sustainable food and beverage management 74
CONCEPT OF SUSTAINABLE FOOD AND BEVERAGE MANAGEMENT 74
FOOD SECURITY AND GENETIC ENGINEERING 77
WHICH TYPES OF FOOD CAN BE CONSIDERED FOOD? 77
NUTRITION AND HEALTH 80
ORGANIC LABELING 85
FOOD MILES 85
SOURCING WINE 88
CHAPTER QUESTIONS 89
READING LIST 90
CHAPTER 7 Energy efficient kitchens 92
KITCHENS: PROBLEM DEFINITION 92
ENERGY SAVING AND STAFF TRAINING 93
NEW GENERATION ENERGY EFFICIENT KITCHEN EQUIPMENT 95
LIGHTING 96
CHAPTER QUESTIONS 97
ONLINE READING LIST 97
CHAPTER 8 Responsible marketing for hotels and restaurants 98
CAUSE-RELATED MARKETING 99
GREEN MARKETING 99
CHARACTERISTICS OF GREEN MARKETING 100
THE MARKETING ENVIRONMENT REVISITED 101
THE MARKETING P\u2019S REVISITED 102
LIFE-CYCLE ASSESSMENT 103
MARKETING RESEARCH 105
PRINCIPLES OF RESPONSIBLE MARKETING 105
PUBLICITY 108
INTERNAL AND EXTERNAL COMMUNICATION 108
COMPETITIVE ADVANTAGES FROM RESPONSIBLE MARKETING 109
GREENWASH \u2013 A COMPETITIVE DISADVANTAGE 110
SUSTAINABLE CLAIMS AND COMMUNICATIONS 110
RESPONSIBLE MARKETING: A LOYALTY DRIVER 112
CHAPTER QUESTIONS 112
READING LIST 112
CHAPTER 9 Responsible consumerism 114
THE ENGAGED CONSUMER 115
CONSUMERS AND SUSTAINABLE DEVELOPMENT 116
MOTIVATIONS FOR RESPONSIBLE CONSUMER BEHAVIOR: SOME THEORETICAL CONSIDERATIONS 119
RESPONSIBLE CONSUMER BEHAVIOR: CONSUMPTION MODEL 123
CHAPTER QUESTIONS 125
READING LIST 125
CHAPTER 10 Corporate social responsibility for sustainable business management 128
BUSINESS CHARTER FOR SUSTAINABLE DEVELOPMENT 128
CORPORATE SOCIAL RESPONSIBILITY (CSR): DEFINITION AND DIMENSION 131
SHAREHOLDERS\u2019 VALUE AND INTERESTS 132
CSR AND COMPANY PERFORMANCE: GREENWASH VERSUS ACCOUNTABILITY 138
CSR BUSINESS STRATEGY: INTERNAL ISSUES AND GLOBAL CHALLENGES 140
CHAPTER QUESTIONS 143
READING LIST 144
CHAPTER 11 Communicating environmentally sustainable initiatives 146
SUSTAINABILITY BENCHMARKING 147
SUSTAINABILITY REPORTING 150
FOUR CS OF SUSTAINABLE REPORTING 151
REPORTING GUIDELINES AND INDICATORS 152
CERTIFICATION: A DEFINITION 153
CERTIFICATION AND QUALITY 153
CONCEPT OF ECO-LABEL 153
DEVELOPMENT OF ECO-LABELS IN THE HOSPITALITY INDUSTRY 154
TRENDS IN ECO-LABELING 154
INTERNATIONAL AND NATIONAL TOURISM- AND HOSPITALITY-RELATED ECO-LABELS 156
CHAPTER QUESTIONS 158
READING LIST 158
CHAPTER 12 Hospitality industry environmental management systems and strategies 160
ENVIRONMENTAL MANAGEMENT SYSTEMS: DEFINITION AND OBJECTIVES 160
THE BENEFITS OF EMS TO THE COMPANY 161
CLASSIFICATION OF ENVIRONMENTAL STRATEGIES 169
RECOMMENDATIONS FOR SUSTAINABILITY 170
CHAPTER QUESTIONS 172
READING LIST 172
CHAPTER 13 Financing schemes and funds according to sustainable principles 174
GREEN FINANCING: INTRODUCTION 174
FINANCING INSTRUMENTS 175
SOME NATIONAL FINANCING EXAMPLES 175
SUSTAINABLE FUNDING GUIDELINES 176
SUSTAINABLE DEVELOPMENT INITIATIVES: ASSUMPTIONS AND FACTS 177
FINANCING SCHEME 178
CHAPTER QUESTIONS 179
READING LIST 179
CONCLUSION 182
GLOSSARY OF SUSTAINABLE DEVELOPMENT FOR HOTELS AND RESTAURANTS 184
A 184
B 184
C 184
D 185
E 185
F 186
G 187
H 187
I 187
K 188
L 188
M 188
N 188
P 188
R 189
S 189
T 190
U 190
V 190
W 190
INDEX 192
A 192
B 192
C 192
D 193
E 193
F 194
G 194
H 194
I 194
J 194
K 194
L 194
M 195
N 195
O 195
P 195
R 195
S 195
T 196
U 196
V 196
W 196
X 196
SUSTAINABILITY IN THE HOSPITALITY INDUSTRY 4
COPYRIGHT PAGE 5
CONTENTS 6
PREFACE 8
ACKNOWLEDGMENT 10
ABOUT THE AUTHORS 12
CHAPTER 1 Sustainable development in the hospitality industry 14
EMERGING CHALLENGES ON THE PLANET 14
CHAPTER QUESTIONS 25
ONLINE READING LIST 25
CHAPTER 2 Energy efficiency 26
ENERGY USE IN THE HOSPITALITY INDUSTRY 26
RENEWABLE ENERGY USAGE 27
BUYING GREEN ELECTRICITY 29
CARBON OFFSETTING 30
THE USE OF ENERGY IN HOTELS 33
ENERGY AUDITING 34
ENERGY CONSUMPTION GOAL SETTING 34
DEFINING AND IMPLEMENTING AN ACTION PLAN 34
ENERGY EFFICIENCY TECHNOLOGY 35
CHAPTER QUESTIONS 39
ONLINE READING LIST 39
CHAPTER 3 Waste management 40
WASTE AND THE ENVIRONMENT 40
ECO-PROCUREMENT MINIMIZING WASTE 43
WASTE REDUCTION TACTICS 43
PLAN TO REDUCE WASTE 48
CHAPTER QUESTIONS 50
ONLINE READING LIST 50
CHAPTER 4 Water conservation 52
WATER CONSERVATION: PROBLEM DEFINITION 52
WATER CONSERVATION IN HOTELS 54
WATER USE REDUCTION IN HOSPITALITY OPERATIONS 55
CHAPTER QUESTIONS 60
READING LIST 60
CHAPTER 5 Eco-Design in Hospitality Architecture 62
IMPACTS OF BUILDINGS ON THE ENVIRONMENT 63
CONSTRUCTION WASTE 63
SUSTAINABLE ARCHITECTURAL DESIGN 65
SUSTAINABLE DESIGN PRIORITIES 69
RATING SYSTEMS FOR SUSTAINABLE BUILDINGS 70
IS HOSPITALITY LUXURY COMPATIBLE WITH THE ENVIRONMENT? 72
CHAPTER QUESTIONS 73
ONLINE READING LIST 73
CHAPTER 6 Sustainable food and beverage management 74
CONCEPT OF SUSTAINABLE FOOD AND BEVERAGE MANAGEMENT 74
FOOD SECURITY AND GENETIC ENGINEERING 77
WHICH TYPES OF FOOD CAN BE CONSIDERED FOOD? 77
NUTRITION AND HEALTH 80
ORGANIC LABELING 85
FOOD MILES 85
SOURCING WINE 88
CHAPTER QUESTIONS 89
READING LIST 90
CHAPTER 7 Energy efficient kitchens 92
KITCHENS: PROBLEM DEFINITION 92
ENERGY SAVING AND STAFF TRAINING 93
NEW GENERATION ENERGY EFFICIENT KITCHEN EQUIPMENT 95
LIGHTING 96
CHAPTER QUESTIONS 97
ONLINE READING LIST 97
CHAPTER 8 Responsible marketing for hotels and restaurants 98
CAUSE-RELATED MARKETING 99
GREEN MARKETING 99
CHARACTERISTICS OF GREEN MARKETING 100
THE MARKETING ENVIRONMENT REVISITED 101
THE MARKETING P\u2019S REVISITED 102
LIFE-CYCLE ASSESSMENT 103
MARKETING RESEARCH 105
PRINCIPLES OF RESPONSIBLE MARKETING 105
PUBLICITY 108
INTERNAL AND EXTERNAL COMMUNICATION 108
COMPETITIVE ADVANTAGES FROM RESPONSIBLE MARKETING 109
GREENWASH \u2013 A COMPETITIVE DISADVANTAGE 110
SUSTAINABLE CLAIMS AND COMMUNICATIONS 110
RESPONSIBLE MARKETING: A LOYALTY DRIVER 112
CHAPTER QUESTIONS 112
READING LIST 112
CHAPTER 9 Responsible consumerism 114
THE ENGAGED CONSUMER 115
CONSUMERS AND SUSTAINABLE DEVELOPMENT 116
MOTIVATIONS FOR RESPONSIBLE CONSUMER BEHAVIOR: SOME THEORETICAL CONSIDERATIONS 119
RESPONSIBLE CONSUMER BEHAVIOR: CONSUMPTION MODEL 123
CHAPTER QUESTIONS 125
READING LIST 125
CHAPTER 10 Corporate social responsibility for sustainable business management 128
BUSINESS CHARTER FOR SUSTAINABLE DEVELOPMENT 128
CORPORATE SOCIAL RESPONSIBILITY (CSR): DEFINITION AND DIMENSION 131
SHAREHOLDERS\u2019 VALUE AND INTERESTS 132
CSR AND COMPANY PERFORMANCE: GREENWASH VERSUS ACCOUNTABILITY 138
CSR BUSINESS STRATEGY: INTERNAL ISSUES AND GLOBAL CHALLENGES 140
CHAPTER QUESTIONS 143
READING LIST 144
CHAPTER 11 Communicating environmentally sustainable initiatives 146
SUSTAINABILITY BENCHMARKING 147
SUSTAINABILITY REPORTING 150
FOUR CS OF SUSTAINABLE REPORTING 151
REPORTING GUIDELINES AND INDICATORS 152
CERTIFICATION: A DEFINITION 153
CERTIFICATION AND QUALITY 153
CONCEPT OF ECO-LABEL 153
DEVELOPMENT OF ECO-LABELS IN THE HOSPITALITY INDUSTRY 154
TRENDS IN ECO-LABELING 154
INTERNATIONAL AND NATIONAL TOURISM- AND HOSPITALITY-RELATED ECO-LABELS 156
CHAPTER QUESTIONS 158
READING LIST 158
CHAPTER 12 Hospitality industry environmental management systems and strategies 160
ENVIRONMENTAL MANAGEMENT SYSTEMS: DEFINITION AND OBJECTIVES 160
THE BENEFITS OF EMS TO THE COMPANY 161
CLASSIFICATION OF ENVIRONMENTAL STRATEGIES 169
RECOMMENDATIONS FOR SUSTAINABILITY 170
CHAPTER QUESTIONS 172
READING LIST 172
CHAPTER 13 Financing schemes and funds according to sustainable principles 174
GREEN FINANCING: INTRODUCTION 174
FINANCING INSTRUMENTS 175
SOME NATIONAL FINANCING EXAMPLES 175
SUSTAINABLE FUNDING GUIDELINES 176
SUSTAINABLE DEVELOPMENT INITIATIVES: ASSUMPTIONS AND FACTS 177
FINANCING SCHEME 178
CHAPTER QUESTIONS 179
READING LIST 179
CONCLUSION 182
GLOSSARY OF SUSTAINABLE DEVELOPMENT FOR HOTELS AND RESTAURANTS 184
A 184
B 184
C 184
D 185
E 185
F 186
G 187
H 187
I 187
K 188
L 188
M 188
N 188
P 188
R 189
S 189
T 190
U 190
V 190
W 190
INDEX 192
A 192
B 192
C 192
D 193
E 193
F 194
G 194
H 194
I 194
J 194
K 194
L 194
M 195
N 195
O 195
P 195
R 195
S 195
T 196
U 196
V 196
W 196
X 196
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