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This article discusses a solution to the toxic chemicals that are used in technological products and its effect on the environment due to lack of recycling and toxicity hazards. The current solution to the hazardous chemicals leaking into the environment and its human rights issues has been a management solution only. Products are made with these chemicals without, possibly for decades, knowing the true harm that coming into contact with them can cause to humans and the environment, so scientists simply try to decipher this and contain the problem. This has led to huge amounts of money trying to clean the damage already done by this tech trash. We are now learning (especially with the rejection of trash from poorer nations), that there needs to be a better solution to this problem. The article points out a plan with a few strategies, but which center more around prevention, than cleaning up after a mess. This is where "green chemistry," comes in. Technological products of all kinds can be redesigned with prevention of toxicity in mind. This has to do with not only using less toxic chemicals, but using chemicals that break down in certain ways, testing new methods to see how they break down before using them, designing safer chemicals, using renewable raw material, design for better energy efficiency, and more. The article states that it is important for the electronics industry to take responsibility and to design with green chemistry. Green chemistry is a very new science, brought about by the realization of the overwhelming issue of toxic tech trash. A smattering of universities are now developing these green chemistry programs, or in the least, requiring chemistry students to take courses on toxicity which were not requirements previously.

The hospitality industry can contribute to this movement by recycling hardware, reducing hardware usage, and purchasing technology that becomes developed that is considered to be "green." This way, the industry can produce less waste that is driving this huge international problem.

This article is about California's newly implemented law called the Green Chemistry Initiative to "increase the regulation and oversight of consumer product chemical exposure". They are the first state to legally force companies to actually be aware of not only what their products are made of but also how it can be hurt the consumer once disposed. The best part is that they force the companies to provide a list of alternatives that will also be reviewed before a decision is made by the Dept of Toxic Control. at the moment there is a short list of products but California would like to expand this initiative. With expansion, my concern would be how many products actually being regulated and would there be enough funding and manpower to conclude these in-depth reviews for them to be accurate?

Tastry uses sensory science, chemistry, and AI to help winemakers better cater to a specific palate, and consumers to better know which wines best match their taste.

this article was interesting to me in learning more about what we discussed in class regarding to second life. I believe that not only adults in universities but kids can become more in volved and learn faster using the second life method. Alot of people already seem to have fun using this method. I found it interesting when they brought up that a teacher took his students to a sanctuary place related to the Virginia Tech shootings in Second Life. I thought that the idea to create a sanctuary place on second life for students to grieve on unfortunate circumstances was a great way to put to use second life. It makes everything more interesting in my opinion.

A hotel workforce communications platform named Quora is helping operators ensure that all their pools, hot tubs, and spas meet water safety standards within a Pool Readings module. The recurring app enables hotel engineers to test a pool/s chlorine, PH, alkalinity, and calcium levels as well as water temperature and PSI flow rates identifying if the pool water is safe for hotel guests. 

Long term financing in hospitality is often done for a period of more than one year. Such financing will have good impacts on hospitality industry like renewing its equipments and meeting operating costs with smooth cash flow. Therefore it is a cost-effective way to help hotels during their tough times in accounting and cash problems. Like we learned in accounting and financing classes, ratio analysis is the best  method to analyze finance in a hotel, which compares the current ratio with the past in order to make feasible investments in the future. What's more, long term financing in hotel industry gives lots of investment potentials. For example, by investing new sectors in F&B as well as accommodation, the job opportunity has also been increased. Besides the investments in hotels, hospitality investment also includes in airlines, cruise lines and tourism bureaus which can also bring profits. So long term financing help hospitality industry make a successful goal with experience and cost effective strategic plan in order to attract more and more tourists as well as guests.

I didn't agree with the pricing method of examining the past and the prices. What for? Prices, consumers wants and needs along with products constantly change. It's an unpredictable market at times. So examining the history would be a waste of time, the only thing you could possibly get from this would be to see how much your costs have gone up in recent years and plain your profit margins accordingly. But you can do this with out having to manage your previous records and histroy. You could just look at any expense report and go from there

This past week I watched a few episodes of the documentary series on Netflix Rotten. There is an entire episode dedicated to food allergies and the increase we have seen over the past few decades in severe reactions. I am going to attach another article following this one, but this article specifically is about the newly developed food scanner named Nima. Nima is a scanner that is sold with pods. Simply crush up some of the food you would like to eat inside the pod; if it is safe to eat Nima would show a happy face, if it contains the allergen Nima would contain a sad face. As someone who has worked in restaurants for quite some time now, extreme steps have to be taken to keep foods completely allergen free, and not all restaurants are 100% committed to taking them. Currently food allergies have increased 50% from 1997-2011 with 200 people per year just in the US dying from allergic reactions. Nima does come with a high price tag though costing an initial $190 and then $3.99 per pod. It can currently test for peanuts, gluten, and lactose; but the Southern California inventors are hoping to create a single pod connected to an app that would allow user to choose the allergen they would like to test for. If I had a family member with an extreme food allergy, I would definitely purchase this product. There is no price on safety, and while I'm sure even with the product users would exercise concern, it could put many people at ease having this as a second wall of defense.

This article discusses the importance of Green Computing and its impact that it has on our daily lives.