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Technology group joins green initiative and climate-related advocacy projects to that benefit the the environment, but also contribute to the economy. Tech Networks of Boston a provider of tech services to non-profit and small business has recently joined / aided / launched programs : Climate Action Liaison Coalition (CALC), and  The American Sustainable Business Council (ASBC). CALC provides business community with support services that sponsor business's speaking out about climate change, but also supporting policy improvements. The ASBC project is a co-sponsored initiative which seeks to promote signing of a Climate Declaration that covers topics such as employment, environmental impacts, and sustainability. Tech Networks of Boston http://bit.ly/17vfaBq American Sustainable Business Council http://bit.ly/14Tu9of Climate Action Liaison Coalition | CALC http://bit.ly/1a1nRnm

Scientists at Purdue University are working on a sensor that relies on readings of carbon dioxide to control the climate system of a building. This can be beneficial for hotels and other hospitality industries that see significant charges from energy consumption. The uniqueness of the sensor is that it can control the climate more accurately since rooms that are empty will have lower readings of carbon dioxide thus energy will not be used to control the climate.

This article mentioned that economic uncertainty is regarded as the biggest challenge facing the travel industry, ahead of climate change and sustainability issues. 53% of people in Travel Technology Europe's survey polled put economic conditions at the top of the list of concerns followed by sustainable travel at 45% and climate change at 44%. The survey also found that cybersecurity remains a worry, with 20% citing it as a key challenge in 2020.

The article mentions the importance of not relying on solar power to solve all of our climate issues. Even though solar power can definitely be a great tool to alleviate climate change, other measures need to be taken to have an actual impact.

I totally agree with your comment "@cvera019" . There have been a great trend into sustainable practices in the lodging industry however is important to also keep a balance between covering the necesseties of the lodging business and achieving a more environmental friendly practice.

Energy management systems provide a number of benefits to a hotel property: - better tracking and targeting of preventative maintenance programs - extend the life of equipment through better maintenance - auto-off climate controls - direct interface with the PMS system All these factors add up to provide cost savings in energy usage, improvement in engineer efficiency and effectiveness and increased equipment longevity. An energy management system brings value to the property and likely pays for itself over time through these benefits.

This is a brief report on workplace health, biodiversity, climate change, agriculture and food, sustainable consumption and production, and human rights. In addition, the World Health Organization's (WHO) action plan to combat these issues. The goal is to have everything in place by 2030.

The Grand Cancun has been designed to anticipate natural disasters climate change, as well as incorporated amenities that will make it self-sustaining and even beneficial to the city in which it resides. Including a wind and underwater energy farm, desalination plant, ocean waste facility, wind turbines and solar panels. Not only this but its design will avoid destruction of the underwater ecosystem during development and construction. This is not only a hotel but also it incorporates a facility for marine research. The design appears expensive but it has the opportunity to recapture its investment through the building's own energy savings, the sale of the energy it generates to external users, its ability to remain largely unaffected by rising sea levels or other climate change and the incremental business related to the research laboratories.

This article pretty much just explains the new development done in Brickell, which we all know BCC (Brickell City Center). But, I wanted to share this article because many people have not noticed the ceiling's design. Or many have noticed it, but just think it's "artsy". Well, in reality it was created to create more air flow in the building to save up on having ac or fans. Since it's an open mall, they had to develop a design that would eliminate the hot sun, collect the rain, channel the wind and anchored to the earth. It captures sea breezes to regulate air flow and temperature, collects rainwater for reuse, and allows visitors to enjoy natural light in an open air environment. composed of steel, fabric and a continuous glass surface, the 'climate ribbon' is the project's flagship sustainability feature, demonstrating an awareness of its environmental responsibilities. This is a great example of sustainable design.

Green computing, commonly referred to as "green technology," is the study of creating, utilizing, and disposing of computing systems in a way that minimizes their impact on the environment. The ecologically friendly and ethical use of computers and their resources is known as "green computing." A growing trend that has established itself as the preferred method of doing things while preserving the environment is "Going Green." Green computing aims to lessen technology's negative effects on the environment. This entails conserving energy, cutting waste, and fostering sustainability. The goal of "green computing" is to lessen the carbon footprint left by the information technology and systems sector and allied businesses. Green computing mainly uses two methods: e-waste and energy efficiency. Reduced resource use as well as the use of energy-efficient servers, peripherals, and CPUs are all part of energy efficiency. And e-waste is how electronic garbage should be disposed of properly. Even while we may believe that computers are non-polluting and require relatively little energy, their use really contributes significantly to environmental pollution. Only 15% of the estimated $250 billion annually spent on powering computers globally is thought to be used for computation; the remaining energy is lost idling on inactive machines. Since energy consumption is the primary cause of CO2 emissions, any energy saved on computer hardware and computing will result in tons of CO2 emissions being avoided every year. The Energy Star program was established by the U.S. Environmental Protection Agency (EPA) in 1992 as a controlled labeling initiative to promote and reward energy efficiency. More than 75 different product categories, as well as residences, office buildings, and industrial facilities, have already received the Energy Star badge. Consumers of devices have widely embraced sleep mode because of the campaign. The IT industry is working to implement Green Computing across a

This article emphasizes the importance of HVAC for hotel properties. Hotels have to work diligently on replacing the climate controls in HVAC systems and to make sure HVAC systems work properly in order to be more efficient and provide hotel guests with comfortable environment, resulting in guests' overall satisfaction. Large and modern commercial HVACs can save a large amount of money on unnecessary power costs and constant maintenance with proper controls. However, there are many hotels that cannot afford the large machinery of an HVAC, so this article introduces PTAC, Packaged terminal air conditioner, which is a type of self-contained heating and air conditioning system, for small-sized hotel properties. Generally, PTAC generates negative sound and visual impact on a room. Randy Dawes, corporate director of facilities at Select Hotels, advices hotels with PTACs to use transcendental wheel technology over fan blades, which reduces noise. This article also urges hotels to upgrade or replace their old HVACs for state of the art HVACs now. Since there are state and local rebates available for upgrading to modern HVAC technology, it is a good time to do so.

As there is a rush to fix emission gases in our ozone, some scientists are invented new technology to help eliminate CO2 gases in our air. One of their inventions helps take CO2 gases from the air and fixes it into basaltic rock. Another stores CO2 gases for power for natural-gas power plants. However the USA is still waiting for approval from the IRS to implement a carbon capture tax credit.

This article is based on the new trend of traveling & what the travel agents need to stay aware of. Climate change and global warming is on the rise and the majority of the people are starting to make a change. Yes, people are switching vehicles to fuel efficient but are starting to recycle a lot more but people are also changing their traveling motives. Instead of spending a week in the sun at a luxury resort, travelers are wanting more of a cultural experience and yearning to learn about other ways of life. There is a shift in activities which people are starting to take up. A more personal and low key tour of a family or small village is the ideal excursion now. Travelers are also taking into account the carbon emissions they are producing while traveling to their destination. Traveling by train or boat is making a come back instead of flying or driving.

Hotel de Paris in opulent Monte Carlo, Monaco pleasantly surprises as a forerunner in the hospitality industry's green revolution. Prince Albert II leads by example after having a 'sustainably' lavish wedding using local and fair-trade products. Even though "mullet carpaccio" does not sound delectable to me; I am sure world renowned Chef Alain Ducasse knows how to transform the ordinary into extraordinary. Prince Albert II went so far to even have his cows supply the milk for his ice cream dessert, I call that dedication. With such excellent leadership and funding in the green initiative the Prince Albert II of Monaco Foundation addresses three major environmental issues: climate change, biodiversity and water consumption. Because of the Foundation visitors to Monaco participate in the green initiative with or without their knowledge. The casino, four hotels, several restaurants and spas all educate their staff on how to "be green." Hybrid shuttles, organic farming, reclaimed watering, on-site herb gardens and the banning of bluefin tuna are all examples of how the hospitality industry in Monaco has gone green. Monaco's will and initiative in the green revolution is inspiring. I hope that every hotel worldwide can try to adopt some of these practices and look to Monaco as a role model.

FIFA has paid noticeable attention to the environmental impact of the World Cup since the 2006 World Cup and green management has increased with every World Cup since with the biggest plans already staged for years 2018 and 2022. The Green Goal environmental program has been in effect since 2005 when FIFA partnered with Local Organizing Committees (LOCs) in order to champion green initiatives. This program has been adapted for every World Cup since. The program combines the resources of host cities, governmental departments, local environmentalists and international partners. Now, FIFA is implementing green initiatives into the bidding process for 2018 and 2022 by requesting information pertaining to the reduction and control of negative environmental impacts from bidders prior to making a decision on where to host the World Cup. In my opinion, FIFA has adequately worked towards environmental sustainability over the past ten years and has powerful plans to continue and improve green initiatives going forward. Previously, the indoctrination of the Green Goal program in 2005 laid the foundation for green goals and growth. Each subsequent World Cup has relied on a Green Goal program to set and measure environmental initiatives. Also, FIFA has already begun working on the Green Goal for 2018 and 2022 by requiring potential host destinations to incorporate environmental sustainability into the management structure of the mega-event. Management is required to set measurable objectives in six key areas: water, waste, energy, transportation, procurement and climate change. In addition, potential host destinations are required to plan and explain how they will incorporate stakeholders and the community via an Environmental Advisory Board. All of these aspects must be outlined in the bid submitted for consideration by FIFA and will be weighed heavily during the host location decision process.

FIFA's decision to use involved green standards as part of the bidding process for World Cups 2018 and 2022 is ingenious. The rigorous standards and expectations eliminate cities that are unwilling or unable to do the research and prep work required for the environmental concerns associated with such a large and prestigious event. However, these same circumstances caused increased competition between the remaining cities and come with some sort of financial cost. The increased competition between potential host cities and the associated higher costs pertaining to the implementation of green strategies may be seen as negatives to involved commercial/government entities and community conservatives. The following comparison explains how this may be so. Companies often design buildings with minimal closets despite having a large need for storage space. The philosophy behind this is "closets don't make money." On the contrary, entertainments space (i.e. Casinos), larger sales floors (i.e. Car Dealerships) and management offices are all spaces in which money is generate and therefore income is maximized by maximizing the "money-generating space" and minimizing spaces (i.e. closets) that do not do so. Similarly, green initiatives guarantee extra expenses and do not generate a significantly increased income. Some entities may view green initiatives as "closets." In conclusion, FIFA is a powerful force in the green initiative campaign. The organization has worked tirelessly the last 15 years to implement and improve environmental initiatives related to the World Cup. Despite the outside chance that a significant portion of the population will view green initiatives as costly non-necessities, I believe that FIFA's Green Goal program will be a success. It provides an expanding platform for each subsequent Word Cup by requiring environmental initiatives to be implemented at the management level and begin at the earliest point possible: bidding.

This article ties into this week's topic of sustainability and green initiatives, even though it's from 2017, which was dubbed as year of sustainable tourism by the United Nation. The hospitality industry is guilty of having a large annual footprint. Today's traveler is more eco-conscious then ever and is always looking for hotels and properties who support their mindset. The hospitality industry is hopping on the green train and taking action to set precedent for their competitors. Many big cities along with celebrities are promoting the idea of sustainable and conscious living and hospitality, making it the hottest trend. The hospitality industry id one the fore front of this effort because they are one the impacted businesses due to climate change. Many local economies that depend on tourism and hospitality can crumble if they don't start taking action right now. This trend will hopefully create a domino effect and influence other industries to follow suite.

This article discusses the benefits to using new technologies to manage kitchens in hotels and/or restaurants. By using digital softwares, processes can be streamlined as information is shared more quickly across different departments and staff versus paper reports being misfiled or lost. This also ties into food sensors to better determine and manage food output and ensure not only a better quality being served to the public but less waste overall. Especially in the current climate, less food waste would not only help the bottom line but would be an added marketing tool to more eco-conscious patrons.

There are so many systems for revenue management and labor control for the F&B industry, but certainly based on my personal experience, the use technology for food temperature and cost control is an area that is still lagging behind. In most the hotels I have worked at, we still rely on monitoring the temperature of the fridges from the sensors and alarms installed in the fridges and although we use the Birchstreet system to order food and cost the recipes, the inventory and quality assurance of food once received is still done visually and with the "clipboard and paper" method which takes a lot of labor and inaccuracies. Very interesting article and reminder of where technology can come in handy. Thanks for sharing!

As World Water Week has come to a close, experts have discussed a number of issues regarding water and waste. With major climate initiatives such as the agreements established in Paris, individuals and industry alike have been called to action in order to mitigate negative climate change. Water use is one of the key resources that must be preserved. Hotels are major consumers of water, from guest consumption to laundry to F&B, water use is rampant in hotels. Water scarcity would be utterly detrimental to the hospitality industry. For this reason, greywater systems and ground water collection are but a few of the water-saving methods at the disposal of the hospitality industry. This is especially important because it has been found that hotel guests in some countries use ten times as much water as the local populace.

Amazon has introduced a new biometric payment device that works by having shoppers scan their palms. This is similar to the Amazon Go app where shoppers can set up a credit card and scan the app on the way into an Amazon store. Palm scanning works well in a the current climate where people do not want to touch things others have also touched. This technology could be implemented and work well in places with high foot traffic such as stadiums. Palm scanning also has some security advantages. Palms are not as easy to observe and read as faces and not as commonly used as fingerprints. The data will be stored in the cloud and consumers have the option of removing it later, which helps some feel safer with regards to security concerns.

This article highlights the need for technology innovation to be more inclusive within the sector. It focuses on senior level roles but also emphasizes the importance of including all levels within the evolution of the industry. It also highlights that these changes would have occurred with or without the pandemic but was expedited because of it. It speaks about including lower levels of management with invitations to trade shows and other technology exposition in order to include a larger net of point of views and perspectives. It also highlights the need for further automation in order to help with large scale global issues like climate change and continuing touchless actions like check ins to maximize efficiency and the guest experience.

New apps are being developed for digital menus. Pros and cons and tablet menus and traditional menus. Many restaurants around the world are already implementing this type of technology.

The apps are searching within several options. Apps are various while somebody is searching. I like the example to show on menus that wine would offer grape variety and climate zone. There are more offerings on iPad about food suggestions. While clients are taking an option inside, everyone should take an insight. They are going on SmartCeller for e-digit selling. Even some of the groups are keeping software digital menu inside. How many more options are keeping to get papers and get owners. Data source are concerning more about processing like reservations online due to everyday data source. If there are more current contents. I would like to be offered more about networks and payments solving via cards no matter member cards or savings cards.

This article helps us to understand the benefits of eMenus. The main point is that eMenus do not replace waiters or waitresses but help them. For example, it lets people see the actual pictures of the dishes so they are more willing to order something new and maybe even something more expensive than usual.