Hotel Industry Embraces Green Revolution - Green Hotels - Entrepreneur.com - 1 views
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The hotel's motto is "Environmental consciousness in action." The hotel environment is free of toxic chemicals, has the largest hotel solar system in the continental U.S., and the property's organic fruit and vegetable garden is used for hotel food services and contributes to local food banks.
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This program could potentially increase repeat business and attract frequent travelers who make last-minute decisions based on a search for unique experiences.
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Food grown in the hotel's native garden provides hotel guests with a healthy dining experience. In fact, the hotel's adoption of native gardening also gives guests a compelling reason to eat at the hotel and accounts for 15 percent of hotel guests' revenue stream.
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"Companies with proactive environmental strategies have a 4 percent higher return on investment, 9 percent higher sales growth and 17 percent higher operating income growth than companies with poor environmental track records."
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"The eco-tourist understands that you can go to Disneyland or Las Vegas where things are done for you; but when an eco-tourist comes to a place like Hawaii he gets to do activities that benefit the environment, native culture and the human spirit." The value in experiential learning is a major marketing theme and competitive advantage green hotels are using to maintain and expand their revenues.
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The hotel and hospitality industry has become aware of the green revolution. Hotel guests are now leaning towards hotels that are environmentally friendly. This has lead to hotels establishing environmental programs, growing their our fruits and vegetables for use in the hotel restaurant, non- daily towl and sheet cycling, etc. There has also been an increase in eco-tourism. If the hospitality industry wishes to capitalize on the green revolution they should follow the trend closely.
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This article discusses the advantages of having a "green" hotel and how much it impacts the guest experience, in a positive way. From not using chemicals and growing food on site, they have capitalized on a new type of traveler and will find these guests to most likely refer business and be a repeat guest. These travelers know they are participating in "experiential learning" that benefit the environment and provide a more local experience. They are also generating revenue as guests are staying on site and enjoying the local fare, such as food grown on site.