KEEPERS OF THE EARTH: Making a Commitment to Environmental Stewardship
by Alex Van Tol

Call it shrinking our carbon footprint, lessening our global impact, or simply going green, it’s what people are doing these days. We’re making more considered choices concerning the environment, and we’re directing our policymakers to legislate and implement our green goals. It’s a true revolution, and it’s happening fast. The hospitality industry, always quick to catch on to the newest developments, is keeping right up. Hotels are uniquely poised to take a reading of public interest and turn it to their own advantage. In this case, the trend toward “greening” is beneficial to all parties - the earth included. If it isn’t already, environmental stewardship should be top of mind for hotel owners and managers.

Many hotels recognize that guests are increasingly seeking accommodations that demonstrate a high level of environmental stewardship. “It’s been shown time and again across the marketplace that there is business and profit in being green,” writes Carolyn Soucie, Research and Visitor Services Coordinator for Tourism Vancouver Island. “It’s past time for the industry to hear and learn that lesson and to boldly, prominently, and proudly display their green seal.” In fact, the federal government now requires many employees to ferret out greener options when traveling on the taxpayer’s dime. To stay competitive in a rapidly changing market, properties need to evaluate where they stand in terms of environmental stewardship and always strive for improvement. And don’t forget to advertise this to your guests.

A straightforward and effective way to go green is to switch outdated technologies for new ones. The World Business Council for Sustainable Development defines eco-efficiency as “creating more goods and services with ever less use of resources, waste, and pollution.” In addition to reducing waste, increasing efficiency lowers a hotel’s operating costs. Across the province, hoteliers have embraced energy-saving modifications such as replacing standard light bulbs with compact fluorescent or LED bulbs, turning off computer and TV monitors, installing programmable thermostats in guestrooms, lowering hot water tank temperatures, and installing low-flow fixtures. 

The Green Key program offered by the Hotel Association of Canada provides a measurable indication of a property’s commitment to environmental stewardship. For about $300 a year, hotels can take part in an online environmental audit that ultimately awards an appropriate level of recognition - between one and five green keys - for that property’s sustainable practices. The audit, a detailed collection of questions designed to involve collaboration by all department heads within a hotel, rates a property on energy and water conservation, solid and hazardous waste management, indoor air quality, community outreach, building infrastructure, land use, and environmental management. With hundreds of participating hotels across the country - including Fairmont, Delta, Hilton and Marriott among others - Green Key is a fast growing program. “It just makes sense,” says Tim Greiner, Manager of Sales and Marketing for Best Western Fernie Mountain Lodge. “This hotel had already taken steps on its own to be green, so why not work with a program that makes it official?” Once Fernie Mountain Lodge’s different departments began exchanging information about environmental initiatives, it was revealed that the property was much farther along the path to its three-key recognition level than any one department had previously imagined. Greiner notes that the Green Key rating is valuable for marketing purposes on brochures and online: “If there are two properties in town, one rated and one not, I believe consumers are educated enough to make the right choice.” 

Perhaps the greatest value of the environmental audit is that it forces management to examine a property’s footprint. For the team at Tofino’s Wickaninnish Inn, headed by Charles McDiarmid (a longtime supporter of sustainability), the audit’s recommendations resulted in a mission statement being drawn up to guide the hotel as it moves into the future. “We now have prioritized short- and long-term goals that are measurable and attainable,” explains Marketing Planner Samantha Fyleris. “Our action plan includes communicating environmental objectives to suppliers, guests, and industry partners as well as educating others about local ecosystems, heritage, and local culture.”

Communicating those environmental objectives to others is a crucial part of environmental stewardship. Spread the word - not only to guests, but up along your supply chain too. “Hotel and motel managers have significant opportunities to help protect the natural beauty of this region by purchasing green products and services,” states the Metro Vancouver SmartSteps website. Hammering out sustainable purchasing policies and informing suppliers of your intention to go green is a good place to start. 

What are some other strategies to reduce your carbon footprint? Get your employees on board. Donate leftover food items to local groups. Design a green conferencing program and absolutely ramp up your recycling program. Despite the 1998 ban on all cardboard and paper products in Metro Vancouver landfills, a shocking amount of paper still gets tossed in the trash. Why not follow The Fairmont Hotel Vancouver’s lead and provide blue boxes in each guestroom to quietly emphasize your property’s commitment to recycling? Composting food waste is another effective environmental measure. Larry Avanthay, Business Advisor for Metro Vancouver SmartSteps, notes that plans for a full-scale composting facility on the Lower Mainland are being fast-tracked as a part of the Metro Vancouver’s Zero Waste Challenge 2008. Currently, more than 40% of the waste trucked out to Vancouver landfill sites is organic. Hotels can make a substantial difference by committing to composting. 

And while we’re on the subject of recycling, how about putting that used kitchen grease to good use? Not only is there an outfit that will come to your door and collect your non-hydrogenated fryer oil, they’ll pay you for it. ERM BioSource collects this oil, converts it to 100% biodiesel, and puts $0.05 per litre back in your pocket. Participating hotels include the Royal Hotel in Chilliwack, Best Western hotels in Coquitlam and Langley, and the Hampton Inn in Langley. According to Project Resource Manager Robert Greene, plans are afoot for an expansive network of community-based, self-contained biodiesel processors throughout BC. 

All this, and we’re only just scratching the surface. There are a myriad of programs aimed at helping BC businesses make significant and lasting improvements in terms of environmental stewardship. Look at all areas of your operation, from the structural (nontoxic paint, recyclable building materials) to the operational (HVAC occupancy sensors, T8 instead of T12 fluorescent lamps, solar or wind power). BC Hydro offers a Product Incentive Plan that helps hotels retrofit and adopt energy-efficient products (according to BC Hydro, lighting consumes approximately 44% of a hotel’s electricity). Terasen Gas offers a free energy assessment for businesses whose gas consumption tops $20,000 per year. Its website also provides ideas for conserving energy, like installing suspended ceilings and setting stairway and corridor temperatures to 16˚. Natural Resources Office of Canada’s Energy Efficiency provides grants and financial incentives to small and medium-sized businesses. Many municipal districts and private suppliers are also on board, with innovative programs surrounding energy and waste management. 

As public attention focuses more acutely on sustainable practices, every business niche will be under scrutiny. In the hospitality industry, preference will quickly build around those hotels that can respond nimbly and progressively to environmental issues. Hop on board: this zero-emissions/carbon-neutral/biodiesel/low-impact bandwagon will be running for a long time yet.