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This article focuses on an effort by many luxury brands to eliminate the use of plastic single use straws to reduce their footprint and become more sustainably minded. They have moved to serve drinks without straws and instead supply biodegradable alternatives upon request. Some brands have gone even further and reduced, eliminated, and/or replaced plastic water bottles and to-go containers with their environmentally friendly alternatives. These changes have incurred costs that have either been passed on t or absorbed but have also created, in some cases such as the Cayuga's gardens bamboo straws, new business opportunities. 

Ted Turner, George McKerrow Jr, and Charlie Ayers led a panel discussing the local and national benefits of making eco-friendly changes at restaurants. While there is a strong push from customers to eat at sustainable restaurants, "the challenge is convincing them (the restaurants) that being green won't hurt profits." The easiest baby step that seems to have the most ROI is simply changing the lighting in the restaurant to energy-efficient light bulbs. At Ted's Montana Grill, this switch saved his company $80,000 in the first year. Other small changes to consider would be to move to plastic-free straws and biodegradable takeout containers. But those things cost money and may be out of reach for many restaurants. Some places are taking it a step further and incorporating sustainable materials into the restaurant design and decor. The last major suggestion from this panel is a large scale shift in fossil fuel subsidies. If those can be removed, green energy can become a more competitive field and thus offer restaurants another alternative and opportunity to become green.

The article recommends tighter regulations and corporate accountability as means to limit e-waste production and facilitate a cultural shift. E-waste production is set to increase rapidly and will see a 40% increase in quantity by 2030 unless checks are put in place. Creating green electronics has been discussed as an important step as manufacturers have been urged to use biodegradable components in their devices. The article further encourages businesses to promote circularity while highlighting that the responsibility also falls on consumers to adopt better practices. Public education is discussed as a critical tool to make populations aware while consumer electronics brands have been urged to make devices that are easy to disassemble and repair to increase longevity.

The National Restaurant Association has implemented a new "green" restaurant initiative to persuade owners of the US's 945,000 restaurants to adopt measures to control energy use and waste. They have some celebrity firepower in billionaire Ted Turner, who owns Ted's Montana Grill causal dining chain. His restaurants use straws made from biodegradable paper, and the menus are printed on recycled paper, among other initiatives. The NRA makes recommendations like using LED lights, composting, installing low-flow valves, and using recycled materials. In practical terms, however, going green doesn't necessarily mean "making green." In a tough economy, most people won't pay for the extra costs of green initiatives. In a poll, just 29% of consumers said they would be more likely to go to a green restaurant. Those numbers make it difficult to convince a restaurateur to make that extra investment. 

This article was very interesting. It is a short read but it talks about the future POS systems and it is a very cool and definitely increase customer satisfaction. The article mentions five examples which are image scanning, quick sales/mobile POS, RFID, Biometrics, and digital product tracking. Image scanning would recognize items on a conveyor belt so it will eliminate human error like double scanning and will speed up the process. The implementation of quick sales/mobile POS will also speed up the process of check outs by allowing associates and customers the ability to purchase anywhere in the store. RFID will ensure accurate scanning and product security. Instead of a tag on the garment a RFID transponder is printed directly into the cloth or packaging using biodegradable conductive inks. Biometrics will improve store operations and customer experience by personalizing the experience for each customer. Digital product tracking will eliminate the need for checkout lines. This will be done through the customers' mobile device, tracking the items on there and then transferred to the POS or self-checkout. Then a digital receipt will be sent to the mobile device. This article at the end is exciting because of what the future holds for POS systems.

In the article, "Green and Eco-Friendly Hotel Amenities" it talks about how many different hotels are doing their part and keeping the planet green. The first place that the article talks about is the Mayakoba, Riviera Maya, it uses no motorized vehicles instead the guests can use electric golf carts or electric boats to ride around on the nine miles of canal. "Each resort also has an onsite biologist to lead educational boat tours through the lagoons." At the Palmer House Hilton in Chicago they built a rooftop garden to provide fresh vegetables and herbs for the hotel's restaurant, they are also considering making space to put several beehives, this will lead to a natural approach of producing honey. One of the most interesting and easy ways to stay green was at the Calistoga Ranch in Napa Valley; they have sheep that eat the grass replacing all lawnmowers and on top on that, their manure helps fertilize the soil. It's a win, win solution! In New York they have a restaurant called Habana Outpost and you really have to work for your food, literally. At this restaurant you have ride a bike that powers the eatery blender and if they generate up to 100 watts of energy, they will earn a free meal, such an amazing and creative idea! This "is part of the hotel's larger commitment to eco-friendliness, which includes a CO2-neutral building, solar panels, and groundwater-based heating and cooling systems." At Jicaro Island lodge in Nicaragua, they used all of they wood from trees that were knocked down in Hurricane Felix and they also use a good majority of their wastewater that is recycled to irrigate the trees and plants. Before reading this article, I never knew that so many hotels were doing their part at staying green and I'm surprised by all the new and unique ways that they have come up with, it gives me hope for the future!

The article points to the fact that energy is a major issue for hotels, which can be solved by going green and by implementing 3 energy-saving factors. 1. Using low energy devices and replacing all incandescent bulbs with LED-based lightning. 2. Adopting renewable source of energy. 3. Using connected devices, which make it possible for managers to monitor the power consumption. So today going green it's the long-term option for companies who want to save their prosperity.

In this article by USA Today, David Grossman stresses the importance of recycling everything from plastic, to aluminum, even to grocery bags. In California, not only do they recycle the usual newspapers and bottles, but they also dispose of batteries, light bulbs and other hazardous materials that could do extra damage on the environment. Across the country hotels are taking basic measures to protect the environment by maximizing the recycling of towels, and bed linens, but in this article Grossman goes into great detail about the different hotels across the country that has taken extra measures to "go green". For example, The Kimpton Hotels based in San Francisco has equipped every room in in the 40 hotels nationwide with recycle bins and installed water-efficiency faucets, toilets, and efficient lighting. They also have implemented the use of non-toxic cleaners which not only benefits the environment, but also the employees because they are not constantly handling harsh chemicals and ammonia based cleaners. Like the Kimpton hotel, the orchard hotel in San Francisco has replaced these same dangerous cleaners with biodegradable cleansers made of fruit based essences. They have also added low emissions wallpaper and carpets, along with a key card control system that shuts off the electricity when guests leave. By hotels across the country doing their part, we can slowly eliminate the negative effects on the environment.

I agree with the different conservation methods because we have limited resources in the world, and we need to protect them.

I believe eco-friendly practices are necessary in today's world, especially in the hospitality industry, and the writer addresses very valid points. My question is this: is this practical for the industry as a whole? When do we come to the point that we need every hotel to be completely "green"? Over the years, being eco-friendly has become more prevalent across the board, but how do you encourage travelers to consistently be green? For that matter, how do the hotels with primarily transient stays (1-2 night stays) stay afloat in the battle to stay green? They are constantly using large amounts of resources required to clean and maintain their respective property, and constantly having new guests.

This article includes standards and suggestions to operate green hotels. The 40 ways include electricity saving, water saving, recycling systems and other environmental friendly usage method. For example, it mentioned to use digital control to HVAC systems, key card to control lights in guest rooms, using CFL bulbs to save electricity. It mentioned as possible as you can to paperless or recycle paper. Use ozone laundry system to reduce cost, water energy and chemicals use. Give leftover food and amenities to charities. An interesting thing, it also mentioned plant a garden and harvest organically-grown vegetables for your restaurant, a best way to save cost and treat food debris. The highlight ways are what interesting in my mind.

This article provides clarified information about what the hotel should do to be green. This is a valuable guideline for hotel to be a greener hotel. Nowadays more and more hotels bring in new technology to save energy, I know this action can bring many benefits to hotel, but some not mature technology may bring trouble for hotel. I read a story talk about the solar powered energy management system. With this system's control the air conditioner will turn down automatically when there is no person in the room. But sometimes it can turn down the air conditioner when the guests fall asleep. How to deal with this kind of problem is also a big challenge for hospitality industry.

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This article is very interesting because it does not focus solely on one type of technology, but rather summarizes several technologies and discusses the importance of their uses. Green technologies in hotels can vary from anything affecting the water heating system to air ventilation and even plumbing systems in hotels. As stated in the article, it is extremely important for hoteliers to be aware of these changes that are occurring. Hoteliers may not have to immediately alter their current systems but they should definitely be aware and in tuned to the ever-changing "green" technologies - for if they don't they may be putting their hotels at risk.

This article is basically talking about the different green ways that a hotel can operate. For instance in Denmark they have stations set up where a guest can pedal stationary bikes to produce energy which in exchange they receive a free meal from the restaurant. To make hotels more green the hotels are using higher technological systems like changing the ventilation systems that provide fresh air indoors and have timers on the exhaust in the bathrooms. These technological advances to the properties will be more pricey than normal systems but in the long run they will save these hotels money and help them be more earth friendly.

Having worked in the meetings industry for 5 years now, we have also seen the increase of the more eco friendly traveler/meeting planner/attendee. Our accommodations have taken an active stance to incorporate more of the green friendly features to meet the needs of this traveler, but also to cut costs and increase operations efficiency.

This article introduces what is e-waste and the main reason for the surge in e-waste. It also introduced the current recycling status of e-waste and the harm caused by the informal recycling of e-waste, such as heavy metal poisoning and financial information leakage. In addition, measures to address the proliferation of e-waste were also discussed.

It has become necessary for more proper and formal recycling of e-waste as it is economical and environmentally beneficial for companies. China decided to accept less e-waste from other counties and as a result there is more e waste going to other countries in south east Asia damaging their environments.

The main point of this scientific report was to demonstrate how e-waste is becoming an issue and why the current structures in place today are simply not enough to overcome this issue. The author goes into detail the common issues with e-waste: hazardous materials being disposed of incorrectly, the side effects e-waste has on human and environmental life, how current infrastructures in 3rd world countries are not able to keep up with the waste load, why certain policies aren't enough and how new techniques such as the ones being applied in Nordic countries may be the answer to the issue. Ultimately the author makes the argument for why it is an issue, how the issue is growing, and presents alternatives on how to better tackle the e-waste issue.

Through this article we can understand how the trends in event management industry taking shape. By having the knowledge of such trends in the event industry ,hotels can modify their strategies accordingly. Increasingly tech-savvy and eco-conscious clients will drive continued change in meetings and events management in the year ahead, according to meetings management, logistics and event company, Publicis Meetings USA (PMUSA). Technological advances are expected to be at the core of several trends in the meeting industry in 2011. Customizable mobile apps One trend is the use of mobile devices and customized applications to promote audience engagement, interactivity and networking. Mobile apps are now being developed for individual events and programs, allowing organizers to communicate with attendees before and during the meeting, especially regarding time-sensitive subjects like changes of itinerary, maps and other announcements. Hybrid meetings In today's cost-conscious business environment, PMUSA forecasts that new technologies will also drive continued growth in hybrid meetings. By incorporating hybrid components into their meetings, clients are saving money, achieving higher attendance rates and promoting sustainability. Incorporating technology, such as live broadcasts and video streaming, allows clients to conduct and attend meetings from a remote location. PMUSA believes that the cost savings is a major factor in this trend, along with the importance of a meeting's environmental responsibility." Comprehensive "green" meetings Meeting clients have increasingly been requesting "green" events, but it's the comprehensive nature of these requests that PMUSA sees as the most important trend for the coming year. Increasingly, clients are expecting every aspect of a meeting to include an environmental component, from biodiesel vehicles and biodegradable materials to the use of locally sourced food and reusable plants for centre pieces in lieu of cut flo

Yes, what you mention is the trend of technology using in event planning. I used to search information about the green concept of meeting. Now more and more planners consider this trend when plan meeting. It's a comprehensive one when implement.

This article briefly went over a few technology trends, sustainability practices and unique possibilities for future trends. While reading I was able to come to a conclusion on what types of experiences travelers like to have in 2020.

This article discusses 10 robots that are helping to revolutionize the restaurant industry. These robots are really making an impact in the food and beverage industry by stepping in and filling workforce gaps due to the COVID-19 pandemic. The article mentioned that even though these robots have the ability to replace humans, it's very unlikely that will be happening anytime soon. Furthermore, a majority of these robotic systems are still quite expensive and are intended to work alongside human employees so they can "focus on more complex tasks." If you are interested in salad making robots, pizza robots, and my personal favorite the fully automated micro-cafe that creates coffee, then this will be a great read.

This article discusses 10 robots that are automating the restaurant industry. There are robots that make cocktails, pizza, burgers, coffee, ice cream, etc. Business are starting to discover the benefits of using robots to improve their productivity. Since the pandemic began, these robots have become increasingly used and all industries have started to take notice. In the future, it is likely that new generation technologies like these will replace front line workers.