Read my blog on the water footprint of food at www.HOTELSMag.com, 3/25/2012, by Yvette Jong, Craft House LLC
“Hotels spend months thinking of new “green” initiatives while failing to acknowledge the low-hanging fruit right before their eyes. In addition to green training, hotels should consider changing amenity policies that not only send a message, but can make a big difference.Who eats the fruit basket?
I’d love to know how many guests actually eat the fruit. Better yet, I’d like to know how many guests use the ice provided during turndown service. These amenities and services are things we’ve always offered in top-tier and luxury properties, but are they being consumed? If so, fantastic. But if they aren’t, there’s an incredible amount of money, food, energy and water being wasted here (unless your hotel actually reuses the fruit).
