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Roche2016_Article_RecreationalDivingImpactsOnCor.pdf - 0 views

diigo.com/0hzzy1
shared by marble_bird on 07 Jul 20 - No Cached
  • Recreational diving on coral reefs is an activity that has experienced rapidly growing levels of popularity and participation.
  • the potential role of dive impacts in contributing to coral reef damage is a concern at heavily dived locations. Management measures to address this issue increasingly include the introduction of programmes designed to encourage environmentally responsible practices within the dive industry.
  • Coral reefs are a threatened, but globally important ecosystem, providing key services to local communities such as coastal defence, sediment production, and fisheries benefits
  • ...45 more annotations...
  • The role of dive supervision was assessed by recording dive guide interventions underwater, and how this was affected by dive group size.
  • Over recent decades, tourism activities benefiting from the pleasing aesthetics and biodiversity of coral reefs, primarily SCUBA diving and snorkelling, have experienced rapidly increasing numbers of participants globally
  • We found evidence that the ability of dive guides to intervene and correct diver behaviour in the event of a reef contact decreases with larger diver group sizes. Divers from operators with high levels of compliance with the Green Fins programme exhibited significantly lower reef contact rates than those from dive operators with low levels of compliance.
  • Damage to corals on dived reefs often occurs as a result of skeletal breakage, particularly in branching species (Guzner et al. 2010;H a s l e ra n dO t t 2008). Tissue abrasion can also result from diver contact (Hawkins et al. 1999), and a recent study reported a higher incidence of coral disease in areas heavily used for recreational diving
  • It is possible that other diver characteristics such as qualification level or dive experience may affect the ability to respond to dive briefings, although several studies have failed to find a correlation between divers’ reef contact rates and experience
  • Due to the difficulties of effectively addressing global stressors, an emerging recommendation is the focus of coral reef management on local scales (e.g. Anthony et al. 2014). A frequent challenge facing managers and policy makers at local levels relates to the maximisation of tourism benefits whilst simultaneously reducing its environmental impacts
  • Alternatively, previous experience and possible affinity and attachment to a specific dive site may influence how closely divers follow pre-dive briefings and affect their behaviour underwater, as suggested by place attachment theory
  • The methodologies which have been developed to minimise the environmental impact of SCUBA diving on coral reefs can be summarised as follows: (1) managing or restricting diver numbers, (2) regulating the locations in which SCUBA diving activities occur, (3) regulating the types of equipment used, and 4) implementing programmes which seek to manage the methods used by the dive industry in providing their services. Restricting diver numbers is based on the concept of a reef dive site’s ‘carrying capacity’; a level beyond which diving impacts become readily apparent.
  • Restriction of SCUBA diving equipment has focused on banning the use of accessories believed to increase reef contacts within marine protected areas such as gloves, muck sticks, or underwater cameras; however, such regulations are often unpopular within the SCUBA diving community
  • Governments and reef managers seek evidence that the effort expended in implementing programmes translates into measurable benefits; however, research into the effectiveness of such programmes at influencing diver behaviour and reducing diving impacts is limited.
  • In this study, we focused on dive operators participating in the Green Fins diving programme at three major dive locations within the Philippines.
  • Nonetheless, levels of dive supervision underwater would intuitively appear to be linked to rates of reef contact, and when examined, the willingness of dive guides to intervene in correcting diver behaviour underwater has been found to significantly reduce diver contact rates
  • Malapascua Island, Moalboal, and Puerto Galera.
  • divers may have been aware that a Green Fins compliance assessment was taking place, but they were unaware that diver contacts with the reef were being specifically recorded. Green Fins environmental assessments and diver observations were conducted simultaneously.
  • Dive guides and guest divers from 44 dive operators participating in the Green Fins programme were followed
  • Diver characteristics with potential to influence underwater behaviour were categorised as the following factors: diver qualification level (three levels), dive experience (five levels), and previous number of dives at site (three levels).
  • Divers were assigned a unique diver number, and then followed and observed underwater for the entire duration of their dive.
  • If the overall group was very large such that the dive guide could not be seen from the rear of the group, the pair immediately behind the dive guide was selected.
  • Compliance with the Green Fins approach was determined by utilising diver contact rates and dive guide intervention rates as at the dependent variables of interest, and by defining dive operators according to those who had received a high score (above the median score) versus those with a low score (below the median score) on the most recent conducted Green Fins assessment
  • The part of the body or item of equipment making contact with the reef was recorded as follows: hand, fin, knee, camera, muck stick (a handheld stainless steel or aluminium rod approximately 30 cm in length) and equipment (e.g. tank, submersible pressure gauges, octopus regulator), and multiple (parts of the body and equipment simultaneously). The time during the dive at which the contact occurred was also recorded.
  • If observable damage (i.e. breakage, obvious physical damage, or injury) occurred as a result of the contact this was recorded, together with the apparent awareness of the diver to the contact, regardless of damage caused.
  • Contacts made with a camera (77.7 %) accounted for the highest proportion of contacts which resulted in damage, followed by contacts made with the knee (43.3 %), multiple body and equipment parts (38.2 %), equipment (30.7 %), fins (29.8 %), hands (24.7 %), and muck sticks (23.5 %).
  • A total of 100 SCUBA divers were observed at three diving locations within the Philippines (Table 1). The majority (72 %) of these divers were male, and diving experience ranged from those completing diving training to those who were instructors elsewhere with experience of hundreds of dives.
  • Following dive completion, divers that had been observed underwater were asked to complete a survey to determine diver characteristics.
  • Most contacts were made with fins (45.5 %, n = 261); however, hands (19.5 %, n = 112) and dive equipment (15.9 %, n = 91) were also major contributors to the total number of contacts
  • Interventions were defined as an event in which the dive guide intervened in diver behaviour through signalling or demonstrating correct behaviour in order to minimise or prevent contact with the reef.
  • A total of 81 interventions were observed (in comparison to 573 reef contacts—see Fig. 4 for the distribution of contacts and interventions);
  • Camera systems were carried by 55 % of divers; camera-wielding divers accounted for 52.7 % of the total contacts made with the reef. Of divers who utilised a camera, 35 % carried a non-specialist compact type and 20 % carried an SLR type within a specialist underwater housing.
  • Mean (±SE) dive time was 49.3 ± 0.42 min. A total of 573 diver contacts with the reef were recorded during all assessed dives.
  • The difference in the frequency of interventions was statistically significant (ANOVA, f = 4.81, P = 0.03)
  • although a significant portion (36 %) appeared unaware of the contact they made with the reef.
  • In addition to overall contact levels, some studies have also quantified reef contacts either as the mean number of contacts per diver over the duration of a dive or the diver contact rate per minute of dive time. The mean contact rates of 5.7 contacts per dive, or 0.12 contacts per min, which we observed at dive sites in the Philippines are lower than those previously reported
  • All divers observed within the present study were diving with operators participating to various degrees in the Green Fins environmentally responsible diving programme.
  • Identifying factors and policy measures which influence SCUBA diver behaviour underwater can help coral reef managers determine where to most effectively focus effort and funding with respect to dive management. In this study, we found that 88 % of the divers observed made at least one contact with the reef at some point
  • Divers who are more conservation aware and who contact the reef less may preferentially choose to dive with environmentally ‘accredited’ dive operators; indeed, this assumption partially drives dive operator participation in such programmes.
  • Underwater interventions by dive guides have been suggested to be the most successful deterrent to diver contact with reefs (Barker and Roberts 2004). In this study, there was no significant difference in the intervention rates between dive centres of high and low Green Fins compliance. Therefore, we cannot attribute the observed difference in diver reef contact rates to differences in intervention rates between these two groups.
  • Studies examining the effect of carrying camera equipment on the frequency of diver contacts with the reef have produced conflicting results.
  • Additionally, the administration of a pre-dive briefing can influence diver contact rates underwater (Medio et al. 1997). The Green Fins programme incorporates the use of a pre-dive briefing that emphasises the importance of refraining from contacting the reef, which would be expected to result in lower diver contact rates.
  • A concern amongst representatives of the diving industry is the use of muck sticks to manipulate animals unnecessarily—pushing animals out of holes for better viewing, stressing animals to show customers their stress behaviour (e.g. an octopus changing colour), and physically breaking hard coral to be used in photographs.
  • When examining the part of the body or dive equipment which made contact with the reef, we found that the majority of contacts were made with fins, in agreement with Krieger and Chadwick (2013) and Rouphael and Inglis (1998).
  • It has previously been noted that dive guides customarily perform different roles at dive locations globally; at some locations, they act primarily to lead the dive group around the reef, whilst at others, pairing with and closely supervising individual divers throughout the course of a dive
  • this suggests that dive guides carry out the closest supervision during the initial phase of the dive and then switch to a ‘dive leader’ role at the front of a dive group.
  • This study provides evidence that the effective implementation of environmentally responsible practices, via programmes designed to reduce diving impacts, may translate to reduced diver reef contacts.
  • Many diver characteristics which might intuitively be expected to impact reef contact rates, such as level of qualification and overall experience, were not significant influencing factors in this study, and high versus low levels of Green Fins compliance did not influence the number of interventions made by dive guides underwater.
  • For continued economic benefit and conservation of Philippine reef dive locations, we recommend that management measures facilitate high levels of compliance with environmentally responsible diving programmes to reduce the impact of diving on coral reefs.
  • marble_bird on 07 Jul 20
     
    This article discusses a study performed at various diving locations in the Philippines to determine whether or not measures taken by Green Fin diving guides were effective in reducing contact with coral reef systems. The study also recorded the average number of contacts with the reef during a dive, as well as the equipment or body part which came into contact with the reef most often, and which actions resulted in the most damage. The study finds that adherence to Green Fin standards or other policies may significantly impact diver behaviors and reduce the level of contact with sensitive coral reefs during SCUBA dives.
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7 Green Technology Examples That Make a Difference | Walter Schindler - 0 views

walterschindler.com/7-green-technology-examples
shared by svail001 on 28 Sep 21 - No Cached
  • Green technology, also known as sustainable technology, takes into account the long- and short-term impact something has on the environment
  • These technologies allow for the captivation of clean energy from natural resources such as water and sun, and have great potential to revolutionize the energy market towards sustainability.
  • Water Purification
  • ...16 more annotations...
  • Key developments include membrane filtration, microbial fuel cells, nanotechnology, development of biological treatments and natural treatment systems such as wetlands.
  • Recycling and waste management
  • A new technology used by the Danish company Ørsted allows for unsorted household waste to be divided up into plastic fractions that can be used for recycling, and a plastic to textile fraction that can be used for fuel or for recycling
  • Chemical recycling, for example, is an innovative process that uses chemicals to break down post-consumer plastic waste into its valuable chemical components. These components can then be used as fuel or converted once again into new plastic products
  • Self-sufficient buildings
  • Scientists have been able to overcome a design flaw of solar panels by allowing them to collect energy in both the rain and sun.
  • Solar panels, for example, are designed to capture energy from the sun
  • Generation of energy from the waves
  • The energy from waves, tides and currents, known collectively as ocean energy, is a massive resource.
  • An Australian company has been working on a system that uses underwater buoys to convert sea waves into zero emission energy and desalinated water
  • Vehicles that do not emit gases
  • Harnessing solar energy
  • Self-sufficient buildings are buildings designed to be operated independently from infrastructural support services such as the electric power grid, gas grid, and municipal water systems
  • Vertical gardens and farms
  • Some vertical farms don’t even require soil, and reduce water use exponentially.
  • Investments in technology are necessary to advance green energy solutions and make the much-needed transition towards a sustainable energy infrastructure
  • svail001 on 28 Sep 21
     
    This article discusses some innovative and unique technologies that exist to combat top sustainability issues such as energy consumption, water conservation, and waste maangement.
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Apple expands global recycling programs - Apple - 1 views

www.apple.com/...ands-global-recycling-programs Computing
shared by jalipman on 14 Jun 20 - No Cached
  • Apple will also be supporting the efforts of environmentally-focused non-profits Conservation International, SEE Foundation and The Recycling Partnership — expanding on its Conservation and resource efficiency work from last year.
  • Today, Apple released its 2019 Environment report, which contains additional information on the company’s climate change solutions, including its recent announcement that 44 of its suppliers have committed to 100 percent renewable energy for their Apple production
    • jalipman
      jalipman on 14 Jun 20
       
      Apple is working to cut down their carbon footprint in all facets further than just e waste.
  • Apple today also announced the opening of its Material Recovery Lab dedicated to discovering future recycling processes. The new 9,000-square-foot facility in Austin, Texas, will look for innovative solutions involving robotics and machine learning to improve on traditional methods like targeted disassembly, sorting and shredding. The Lab will work with Apple engineering teams as well as academia to address and propose solutions to today’s industry recycling challenges.
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  • Starting this year, aluminum recovered through the Apple Trade In program is being remelted into the enclosures for the MacBook Air.
    • jalipman
      jalipman on 14 Jun 20
       
      The other question that comes from this information. While it is very good that they are doing this. Would they be doing it if they had the option to cheaply ship it off to china.
  • he company’s engineering of an aluminum alloy made from 100 percent recycled aluminum allows the new MacBook Air and Mac mini to have nearly half the carbon footprint of earlier models
  • Apple also uses 100 percent recycled tin in a key component of the main logic boards of 11 different products.
  • Apple’s vice president of Environment, Policy and Social Initiatives. “We work hard to design products that our customers can rely on for a long time. When it comes time to recycle them, we hope that the convenience and benefit of our programs will encourage everyone to bring in their old devices.”
    • jalipman
      jalipman on 14 Jun 20
       
      This is very interesting considered apple has been known to create products that DO NOT last very long. Also it is surprising that this position within their company even exists.
  • Daisy is now able to disassemble 15 different iPhone models at the rate of 200 per hour, recovering even more important materials for re-use.
  • Once materials have been recovered from Daisy, they are recycled back into the manufacturing process. For cobalt, which is a key battery material, Apple sends iPhone batteries recovered by Daisy upstream in its supply chain. They are then combined with scrap from select manufacturing sites and, for the first time, cobalt recovered through this process is now being used to make brand-new Apple batteries — a true closed loop for this precious material.
    • jalipman
      jalipman on 14 Jun 20
       
      Here they have closed the loop and allowed for them to not be taking away from our natural resources as was discussed in "the story of stuff" Shows apple is being environmentally conscious. Would be very interesting to see the ratio of how many phones they implement the old cobalt and how many are new.
  • In 2018, the company refurbished more than 7.8 million Apple devices and helped divert more than 48,000 metric tons of electronic waste from landfills. 
    • jalipman
      jalipman on 14 Jun 20
       
      Apple clearly has been working to brand themselves as a green company. Since they are one of the main companies that quickly cycles through products and getting rid of your old one it is smart that they are now moving towards putting used products and materials back into the cycle for a second time.
  • Customers can also turn in their eligible devices to be recycled at any Apple Store or through apple.com as part of the Apple Trade In program.
  • pple today announced a major expansion of its recycling programs, quadrupling the number of locations US customers can send their iPhone to be disassembled by Daisy, its recycling robot.
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Making ecotechnology worth it for hotels - Insights - 1 views

insights.ehotelier.com/...technology-worth-it-for-hotels
shared by erinkieltyka on 20 Jun 22 - No Cached
  • n a 201
  • budget limitations, and a lack of manpower. “These barriers”, warn the researchers, “are likely to reduce the motivation of senior hotel management to adopt the technologies unless they are essential to survival”.
  • n a 201
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  • In a 2012 survey, TripAdvisor found that 71% of the respondents were keen to make eco-friendly choices when travelling
  • In Hong Kong, a few upscale hotels have seen their reputations improve and profits rise since installing occupancy sensors, headboard coolers, and air conditioning control, amongst other innovative solutions.
  • External barriers to installation include resistance from local governments and weather conditions that hinder the use of renewable energy
  • Price-conscious hoteliers can save money by installing energy-saving technologies such as lowflow shower-heads, solar hot water collector systems, and decomposers that liquefy leftover food
  • A chain hotel with 400 rooms might benefit more in the long run from investing in environmental technologies than will a smaller, independent hotel that cannot afford the initial outlay
  • Finally, a lack of technical knowledge can make hotels reluctant to adopt any new technologies – especially environmental ones
  • For instance, installing water restrictors in shower-heads may reduce water flow and pressure.
  • Although many of the hotels boasted green awards, employed specialists responsible for environmental programmes, or had green committees, fewer than 30% of them planned to obtain green certification within the next year.
  • a lack of green knowledge and experience. As this barrier most strongly affected hotels with no green incentives or programmes, a logical solution is to create a formal structure to promote environmental management
  • For example, employees at internationally branded chain hotels, which pride themselves on globally consistent service quality, were particularly concerned that adopting environmental technologies would damage guests’ experience
  • nsola015 on 20 Jun 22
     
    Hotels are definitely in a position to use green technologies to reduce their consumption and waste without compromising customer experience. In addition to environmental benefits, this approach can also improve a company's environmental performance and reduce utilities expenses. However, both external and internal factors can affect a company's decision to adopt these environmental technologies. This study explores some of the factors that might be hurdles for the industry as it tries to move towards a smarter and more sustainable future.
  • erinkieltyka on 29 Sep 22
     
    This article discusses the barriers to more hotels implementing green/eco-friendly technology. The main concern most hotel managers have about installing green tech is compromising the experience for the guest. For example, lowflow water heads are eco-friendly and conserve water as well as money, however guests may be displeased with the low pressure. Another large reason for lack of implementation is the little knowledge hotel staff have of green tech in both installation and usage.
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Facility Managers Explain How They Minimize Risks and Maximize Rewards of New Technology - 0 views

www.facilitiesnet.com/...wards-of-New-Technology--13113 hospitality facilities
shared by Hui Chen on 21 Nov 12 - No Cached
  • There are plenty of reasons that facility managers should keep the door open to new technology.
  • Marriott, for example, has developed a strategy for contributing to environmental conservation that includes expanding the use of LEED certification for existing properties.
  • Evaluating New Options
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  • "New facility technology" doesn't necessarily mean a product left the lab yesterday. There are plenty of technologies that have been out in the marketplace for a couple years or more,
  • Rath says
  • I want new technology vendors to prove their claims," Rath says. "And I want those claims substantiated by an independent third-party engineering firm."
  • Larry Morgan
  • "When you first deployed this technology, what mistakes did you make and what steps did you take to correct them?" Morgan is intently interested in the course correction taken in the product's earliest days, when inevitable flaws appear.
  • Ron Sharpe,
  • evaluated new technology by getting "my hands on it." The goal: "connect it to the building system and see if it can perform and meet the claims made by the representative and/or manufacturer."
  • Kampschroer turns to the national labs — Pacific Northwest, Sandia, Lawrence Berkeley, etc. — for information on new technologies. "
  • Hui Chen on 21 Nov 12
     
    This article suggests that Facility Managers should keep the door open to new technology. It gives an example of Marriott Hotel to demonstrate this point. Moreover, this article shows us several ways to evaluating new options. This methods are shared by  managers with great experience.
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Is what we're recycling actually getting recycled? - 0 views

science.howstuffworks.com/...recycling-reality.htm technology tech Green
shared by Tracy Kohn on 17 Jun 13 - No Cached
  • Tracy Kohn on 17 Jun 13
     
    This article touches on the progression of recycling, as well as wether or not the products we think we are recycling are actually being recycled. As it turns out, most of the stuff consumers send out for recycling does in fact get recycled. The reason the materials that are recylclable are labled as such is because the materials they are made of have some value. It was interesting to read however that when we recycle ink cartridges, for example, they are shipped to China where the cartriges are suked dry of the remaining ink, and then the plastic casing gets shipped to the electronic wasteland to be disposed of. The ink that remains in the cartriges is what is of value.
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Eco Tourism: Hotels Going Green - Cereplast - 0 views

www.cereplast.com/eco-tourism-hotels-going-green hospitality hotel eco tourism solution green
shared by Frances Mesa on 08 Feb 13 - No Cached
  • Water-efficient practices can through technologies and proper systems can deliver equal or better service while saving water.
  • Cooling, lighting, water heating/cooking/refrigeration and ventilation account for 85% of total electric usage in hotels and motels. Reducing electricity consumption in theses equipment areas represents considerable energy and cost savings. There are many options for conserving energy: from good insulation to something as simple as changing thermostat settings can help reduce or eliminate the need for costly heating and cooling.
  • Solid waste in lodging include paper, food, plastic and various other components. Implementing a solid waste reduction program in a hotel can create significant cost savings and reduce land pollution.
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  • Lighting is the second largest energy expenditure in a hotel and is the easiest area for saving energy and money.  According to the Florida Power & Light Company, interior lighting accounts for 19% of electric usage in hotels and exterior lighting accounts for 4%
  • Thus, many hotels have realized a significant decrease in solid waste, energy and water consumption by making these small changes. It is not easy to be green in this sector, but the hotel industry now has a new environmental conscience.
  • Melisah Miller on 08 Feb 13
     
    This article discusses a couple of ways in which hotels are extending themselves to go green. Specifically the article lists three ways in which these hotels are initiating themselves into going green, which are through low water consumption Power saving, and solid waste disposal. The article also discusses energy efficient lighting.  Along with discussing these processes, the article explains that its not easy to be green in this sector, but the hotel industry now has a new environmental conscience. This being great for hotels. its one step in opening a new way to help get our environment back to where it needs to be and with there being such a large scale of hotels why not get them in the best order that we can get them. 
  • Frances Mesa on 23 Jul 13
     
    As the article states"The hotel industry has long been associated with excessive waste: using powerful chemicals for cleaning and wasting energy for maintenance rather than being environmentally friendly. Moreover and as result of tourism industry growth, the demand for resources from the hospitality sector has exponentially increased. However, the new popularity of Eco Tourism has encouraged hotels to adopt new green practices that allow them to reduce their negative impact on the environment" The hospitality industry can help improve the environmental problems we are going through at the moment by simply adding: low water consumption, power saving, energy-efficient lighting and solid waste disposal. Furthermore, the guest are starting to become more aware and loyal to brands that are making changes to become green and there is where eco tourism starts and its getting bigger. In the future, all hotels will have to follow the LEED requirements which makes them follow certain rules to help reduce energy and go green. This will help the hotel managers and industry save money and at the same time help the environment.
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HowStuffWorks "Are hotels going green?" - 0 views

home.howstuffworks.com/...hotels-going-green1.htm
shared by Catherine Gibson on 08 Feb 13 - No Cached
  • Green-certified hotels employ numerous innovative energy-saving and conserving features, such as room lights that will not power on until a hotel key card is inserted
    • Catherine Gibson
      Catherine Gibson on 08 Feb 13
       
      See this feature is not only abroad
  • The Crowne Plaza Copenhagen Towers recently tested a pilot program that awarded free meal vouchers to guests who rode electricity-generating exercise bikes connected to the hotel's solar grid.
    • Catherine Gibson
      Catherine Gibson on 08 Feb 13
       
      Just wanted to highlight this because it cam up in todays class discussion
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Staying Green: Hotels Step Up Their Sustainability Initiatives: Scientific American - 0 views

www.scientificamerican.com/article.cfm hotels sustainability initiatives
shared by Yunfan Wu on 07 Feb 13 - No Cached
  • but they can actually result in significant water, waste and cost reductions. The website Economically Sound reports that a 150-room hotel can conserve 72,000 gallons of water and 480 gallons of laundry soap every year by placing the cards in its guest rooms.
  • Another positive trend is the Four Seasons’ 10 Million Trees Initiative. The hotel chain is celebrating its 50th anniversary by planting 10 million trees across the 34 countries in which it operates with the hope that the effort will help combat deforestation and global warming and attract more customers concerned about the state of the planet.
  • Beyond what the major chains are doing, eco lodges run by or in partnership with native people or tribes have popped up all over the tropics and beyond;
  • JIACHEN LI on 07 Feb 13
     
    this article is talking about the sustainability development in hotel industry. every year the waste of water and energy in washing machine is huge. this behavior violates the mind that builds a green industry. in the help of the Green Hotels Association the hotel companies make some measures to save the water and energy like putting a card which ask guests to consider not having sheets changed every day. it is simple word but really playing an important role in developing sustainable vision.
  • Yunfan Wu on 25 Sep 13
     
    We all know that a lot of hotels leave little cards in the room claiming that they are environmental-friendly and initiate protection of the environment or reducing waste. They encourage customers reuse towels and linens, and so on. This article use Marriot and Four Seasons as examples to describe that this kind of behavior is indeed helpful. Water, waste and cost reduction is resulted. So hotels should keeping doing this and lead to green life-style and reduce waste.
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Royal Caribbean and the Enviornment - 0 views

www.cruisemates.com/...and-the-Environment-111118.cfm
shared by Mikaela Vourtsis on 05 Feb 13 - No Cached
  • Mikaela Vourtsis on 05 Feb 13
     
    Twenty years ago marked the beginning of a new period in Royal Caribbean Cruises Limited (RCCL) and helping the environment. They proposed a Save the Waves program, which allows guests to choose when towels and linens are ready to be washed saving numerous amounts of water and energy as well as reducing, reusing, and recycling. Today, their green initiative goes even further, and as the arictle discusses RCCL is implementing a plan to improve their waste, power, and most importantly, their future. Protecting and conserving the environment is a priority this company is willing to stand for. They constantly plan their efforts to maintain environmental protection and to continue to be environmentally responsible.
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Marriott's® Strategy for Contributing to Environmental Conservation - 0 views

www.marriott.com/...nvironmental-responsibility.mi Technology hotel
shared by Xinghe Hu on 07 Feb 13 - No Cached
  • Xinghe Hu on 07 Feb 13
     
    With an increase in global travel comes corporate responsibility for mitigating our business impact on the natural environment. Both in our hotels and beyond, we seek to understand and act on the direct and indirect environmental impacts of our business operations.
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Hilton New York installs green roof system | Hotel Management - 0 views

www.hotelmanagement.net/...stalls-green-roof-system-15872 Hotel IT investment
shared by Chenchen zheng on 24 Oct 12 - No Cached
  • Hilton New York has announced the completion of a new green roof system and the installation of a Cogeneration (Combined Heat & Power) System, both designed to reduce the hotel's overall carbon footprint.
  • The installation of a highly-efficient, environmentally-friendly Cogeneration system also situated on the hotel's 5th floor roof setback, will provide in excess of 50 percent of the hotel's electrical power and over 40 percent of its steam consumption for heating and hot water requirements
  • The foliage and roots of those plants naturally absorb airborne pollutants, which in turn prevents large quantities of carbon dioxide from being released into the atmosphere. Additionally, the vegetated rooftop deflects solar radiation and reduces the thermal load, reducing the energy previously expended in cooling the property. All together, these benefits aid in the reduction of the Urban Heat Island effect - or increased temperatures in midtown Manhattan due to concentrated cityscapes and a lack of vegetation.
  • ...3 more annotations...
  • The system represents a major investment by Hilton New York to benefit efforts in carbon capture, energy conservation, and reduction of the Urban Heat Island effect.
  • Based on well-proven technology, this 1,750kW Cogeneration system uses clean and efficient natural gas to produce electricity and hot water for the hotel. The system will consist of seven 250kW energy modules manufactured by SDP Energy, Inc., a California-based leader in green and reliable on-site energy systems.
  • the system will reduce the Hilton New York's carbon footprint by in more than 30 percent, the Co2 reduction into the atmosphere will be over 10,000 metric tons per year equal to removing more than 6,000 mid-sized sedans from the roads.
  • Chenchen zheng on 24 Oct 12
     
    This article talked about Hilton New York installs a new green roof system and cogeneration system. Those two IT investments are designed to reduce the hotel's overall carbon footprint. The green roof system represents a major investment by Hilton New York to benefit efforts in carbon capture, energy conversation, and reduction of Urban Heat Island effect. And the high-efficient, environmentally-friendly cogeneration system will provide in excess of 50 percent of hotel's electrical power and over 40 percent of its steam consumption for heating and hot water requirements.
  • Chenchen zheng on 24 Oct 12
     
    This article talked about Hilton New York installs a new green roof system and cogeneration system. Those two IT investments are designed to reduce the hotel's overall carbon footprint. The green roof system represents a major investment by Hilton New York to benefit efforts in carbon capture, energy conversation, and reduction of Urban Heat Island effect. And the high-efficient, environmentally-friendly cogeneration system will provide in excess of 50 percent of hotel's electrical power and over 40 percent of its steam consumption for heating and hot water requirements.

Environment - Marriot - 1 views

started by tabathalesmarie on 15 Jan 17 no follow-up yet
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PaaS: Using Beacon Marketing In UK Hospitality | PYMNTS.com - 0 views

www.pymnts.com/...y-full-service-payments-beacon Hospitality Technology mPOS PaaS Proximity Marketing Beacon Payment Advertising
shared by bbguy09 on 20 Feb 17 - No Cached
  • British merchants are not rushing to adopt the services, instead taking a cautious approach to introducing new payment technology and solutions into their businesses
  • if merchants fail to offer payment solutions that appeal to customers, they could risk frustrating and ultimately losing long-term visitors
  • [The merchant] can specifically pick out age, first time [at establishment] and gender and create a group around that … and then push out a special offer.
  • ...6 more annotations...
  • “It’s the sexiest thing in marketing that I’ve come across since email,” he said. “Really. It’s a game-changer when utilized correctly.”
  • “Consumers are demanding these sorts of conveniences in their everyday purchases now and with everything they do.”
  • U.K. merchants have been slower to adopt to these solutions than their U.S. counterparts
  • “We’re more of a conservative nation,” he said. “We’re a very skeptical people. We like to wait longer than others.”
  • Some business owners, he said, can get commitment-phobic because some solutions require years-long contracts with software and hardware suppliers.
  • urges merchants to take steps to make sure their business operations fall in line with consumer expectations.
  • bbguy09 on 20 Feb 17
     
    Lee Nazari is the CEO and founder of a payment solutions company in the UK. He provides his thoughts on the tendency for British hospitality merchants to be slower at adopting modern technologies, particularly in the point-of-sale category. Nazari exalts the power of beacon-based advertising and marketing tied to these technological solutions. He illustrates a scenario in which even a micro-business can affordably increase visibility in the marketplace and, consequently, foot traffic and revenues. In particular, Mr. Nazari describes the shifting expectation of consumers to integrate convenient, highly visible technological solutions into hospitality interactions and implores British operators to move past their concerns regarding the initial investment in the technology for the sake of their long-term success. He warns that operations that fail to "fall in line with consumer expectations" will "be left behind".
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Current Trends and Opportunities in Hotel Sustainability. - Friday, 10th February 2012 ... - 0 views

www.4hoteliers.com/...6618
shared by ramomar4 on 27 Feb 17 - No Cached
  • Current thought in facility management, and specifically hospitality operations, is largely focused on optimizing operational efficiency (and the resultant cost savings) in primarily three areas: energy, water, and waste.
  • Cost savings. The realization of a bottom line financial return from implementation of sustainable business practices is arguably the strongest motivating factor to encourage private sector participation. Energy efficiency and conservation measures have been studied in depth over the past several decades, leading to assessments that the majority of building stock throughout the world is consuming more energy than necessary. There are also potentially significant opportunities for cost savings in the areas of water consumption and waste handling/recycling.  From a financial perspective, many of the cost reduction and efficiency strategies can be achieved with no-cost or low-cost measures focused on optimization of the performance of both equipment and personnel. Given the competitive nature of the lodging industry and the associated difficulty of increasing revenue, the potential for reduction of operating costs provides a compelling incentive for hoteliers to consider investment in environmental technologies, as well as more efficient operational procedures. 
  • Vetting and confirmation of technology. Within the past decade, a tremendous number of green technologies have been introduced into the marketplace.  With numerous vendors and differing technologies (including emerging forms of alternative energies), hospitality owners require vetting and confirmation of these technologies as being cost effective and contextually appropriate for hotel and lodging use.
  • ramomar4 on 27 Feb 17
     
    The current trend hotels executives and owners are adopting is green and sustainable practices. First, because of the marketing and positive public relations it brings to the image of the hotel and second, because of the energy and cost savings to the bottom line. The implementation of these practices with new technologies and software's designed to streamline processes and keep routine calendar of projects make easier for management to keep track and follow through.
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Minority report: Era of total surveillance zooms-in on US? - RT - 0 views

rt.com/...cia-spy-internet-gadgets-862
shared by angelamenoher on 02 Apr 12 - No Cached
  • angelamenoher on 02 Apr 12
     
    Now this article is about Big Brother and total surveillance. The CIA has laid claims that they would be able to tap into almost all of our daily used devices including our dishwashers. Why I don't know but it is unnerving that they would even bother to see if I separated my darks from my lights. In essence The CIA and the NSA will be able to gain access and control of all devices that are linked to the internet.  The article also reports that anyone who has been arrested in NYC is only released from custody with an iris scan. Probably because of the increased presences of CCTV and facial recognition but they are keeping mum on their reasons.  Oh and for all you email users oh wait that is all of us, the NSA is working on de-encrypting all messages to read, analyze and store. 
  • ...1 more comment...
  • Melissa Krajewski on 02 Apr 12
     
    This addresses several privacy concerns. I agree, why should devices like dishwashers and refrigerators be monitored? Are they concerned with how much water is being used?
  • angelamenoher on 05 Apr 12
     
    I'm not sure but that would be a good guess or perhaps they can bug it for sound?
  • Melissa Krajewski on 05 Apr 12
     
    I'm going to go with the benefit of the doubt and say no to the bugging on the machines. In terms of water conservation the government can monitor individual meter readings from companies through water bills, so that throws out that theory as well. I am still pondering the reasons.
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A Green Hotel: Investing in Energy Management | hospitalityupgrade.com - 1 views

www.hospitalityupgrade.com/...magazine_Detail-ID-718.asp
shared by Karl Koenitzer on 25 Aug 12 - No Cached
  • Karl Koenitzer on 25 Aug 12
     
    Sustainability in the Hospitality Industry begins with energy management. It can be viewed by your establishment as a way to save money, conserve the environment, and preserve destinations for future generations to enjoy as we have. This article points out some of the simple, more inexpensive ways to manage energy consumption and how sadly, so few establishments develop these energy management systems despite acknowledging their benefits. On a brighter note, the article mentions 6 reasons why energy management will inevitably assume its role in our industry and it is encouraging to see more and more establishments already paving that road towards a cleaner, brighter tomorrow. It is not about "tree huggers" and fanatics. It is about our future and the future of next generations living on this fragile planet. The "Green" Movement needs more exposure and I am glad that many experts are taking the initiative to point that out. If we don't take care of this planet, who will?
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At Hyatt Regency McCormick Place, 'Little' Steps Add Up to 'One Big Green Initiative' |... - 0 views

www.greenlodgingnews.com/mick-place-little-steps-add-up initiative lodging green
shared by Laura Montoya on 01 Sep 12 - No Cached
  • Perhaps even more impressive than its energy and water savings is the hotel’s recycling and composting accomplishments. In 2008 the hotel recycled 85 tons of materials; in 2009 that number grew to 137 tons. Last year 116 tons was recycled. In late June of last year, a food waste decomposition machine was installed in the loading dock area. The leased machine uses heat, and bacteria treated wood chips to accelerate the decomposition process. Over the remainder of 2010, 110 tons of food waste was composted. “We need to generate at least a few hundred pounds a day to make it [financially] worthwhile,” Martin says of the machine. The Hyatt Regency McCormick Place recycles the following: office paper, newspaper, glass, metal cans, plastic containers, glass, construction waste, cardboard (four to six tons per month), used bulbs, batteries and ballasts, electronics and pallets. Recycling containers are placed throughout the hotel in public areas and guestrooms include a plastic bag for guests to insert recyclables.
  • “Our focus is to do a lot of the little things that add up to one big green initiative.”
  • reduced its electricity consumption by 12.7 percent from 2009 to 2010 and its water consumption by 24.4 percent.
  • Nelson Placa on 01 Sep 12
     
    Travelers prefer to stay at green hotels. Major corporations such as Marriott, Hyatt, and Hilton & Starwood are looking for ways to integrate green into their hotels while conserving water and energy. Not only is the focus on going green going to impact the environment but also will impact the bottom line which is the dollars. This article shows how the Hyatt Regency McCormick Place in Chicago, Illinois has been able to go green to benefit both the company and the environment. The amount of items they are able to recycle is amazing; it is great that the company can also focus on the disposal of foods. As we continue to focus on the environment, more and more companies will continue to find ways to help reduce cost while protecting the environment. At the Walt Disney World Resort, guest can tour facilities and are educated on how the company impacts the environment through their recycling programs worldwide.
  • Laura Montoya on 02 Sep 12
     
    This article talks about the Hyatt Regency McCormick Place and the different steps they have taken to Go Green. They have significantly reduced their water and electricity consumption with the "When not in use, turn off the juice" project. Along with saving water and energy, they have also begun recycling. They recycle, paper, plastic, cardboard, light bulbs and the list goes on. They are also taking the time to educate their employees as well. "To encourage participation in programs such as 'When Not in Use, Turn Off the Juice,' employee awareness days are held. Compact fluorescent light bulbs are given to employees to help them save energy at home." The hotel has a green team who meet quarterly to continue growing in their sustainability initiatives. The Hyatt Regency McCormick Place is Green Key certified and has been recognized and awarded for their Green efforts.
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It's not easy being green - USATODAY.com - 2 views

www.usatoday.com/...2006-07-22-grossman_x.htm
shared by Gaby Belardo on 29 Aug 12 - No Cached
  • Gaby Belardo on 29 Aug 12
     
    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.
  • Gaby Belardo on 29 Aug 12
     
    I agree with the different conservation methods because we have limited resources in the world, and we need to protect them.
  • Darlysa Westley on 30 Aug 12
     
    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.
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Restaurants to go 'greener' in 2012 - NRA News Blog - 3 views

www.restaurant.org/...ants-to-go-greener-in-2012.cfm
shared by Diana Sardina on 28 Aug 12 - No Cached
  • The report discovered that more operators will invest in green equipment and fixtures in order to attract the 41 percent of consumers who say they're likely to make their restaurant choices based on whether the establishments they frequent practice environmental conservation
  • , as more information becomes available to them through online and social-media channels, they're learning even more that much faster. Not only that, they're much savvier about how they spend their money and want to make purchases from those they feel are doing the right thing. Operators who understand that and cater to their desires will win that market share every time."
    • Diana Sardina
      Diana Sardina on 28 Aug 12
       
      There is trend into the "green initiative" and we customers are more inclined into purchasing good and services from companies that are eco-friendly. It is a win win situation, not only that you are cutting your expenses in the long run, you are also improving the company's image.
  • Diana Sardina on 28 Aug 12
     
    More and more restaurants are following the "green move" to make sure they are staying in the loop of an eco-friendly customer.
  • Jenna Rashbaum on 29 Aug 12
     
    Nice article Diana. I also chose an article on restaurants going green. Customers really do like the idea of eating at a certified green restaurant because they care about the environment and want to help it stay healthy. There are some easy and quick fixes that restaurants can do to become green from using recycled paper products to making sure the turn any lights on when they are not needed to making sure there are no gaps in doors leading to and from coolers which would let the air leak out. I am glad that more restaurants are becoming green and from reading these articles since I work in a restaurant it makes me want to go to my bosses and see what we can do to help the environment in our restaurant.
  • Gaby Belardo on 29 Aug 12
     
    Diana I agree with your statistic. From a business point of view it makes more sense to try to attract the customers who are eco-friendly, because people who are not necessarily concerned about the environment are not gonna turn down a restaurant because it is eco-friendy, but on the other hand a green person will turn down a restaurant if it does not meet environmental standards.
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