Hotels Work to Make a Difference for Earth Day

INTERNATIONAL REPORT—In honor of Earth Day, Hotel Business is taking a look at the sustainable efforts of the hotel industry.

Hilton Brands to Recycle One Million Bars of Soap by Global Handwashing Day

Hilton Garden Inn, Hampton by Hilton and All Suites brands have launched the Clean the World Challenge in partnership with Clean the World, a global health organization dedicated to sustainability and water, sanitization and health.

Embassy Suites by Hilton, Hilton Garden Inn, Hampton by Hilton, Homewood Suites by Hilton and Home2 Suites by Hilton are challenging hotel owners and team members to collect bars of soap left behind by guests to be recycled into one million bars of new soap by Global Handwashing Day (October 15) for Clean the World to distribute to communities in need.

Thompson Hotels Practices Sustainability in F&B

Thompson Hotels has implemented a number of sustainability initiatives in its F&B areas.

The company is providing guests with alternatives to plastic straws or removing straws completely at all of its properties across North America. Last year, the company sought to find a way to reduce plastic straw waste while still providing a heightened guest experience, working with partners such as Aardvark Straws (U.S.) and Biofase (Mexico) to help supply biodegradable options that do not break down in cocktails, hold up in a morning cold brew and everything in-between.

At L.A. Jackson, the rooftop lounge at Thompson Nashville; Temple Court at The Beekman, A Thompson Hotel in New York City; and The Cape’s Lobby Bar, the outlets are using dehydrated garnishes as a way to keep sustainability in check so as not to waste fresh produce or compromise on aesthetics. Temple Court also repurposes its citrus peels into its infused cocktails as another reuse method.

From front- to back-of-house items, many restaurants don’t realize the amount of wasted plastic used in everyday operations. At properties such as Thompson Zihuatanejo, The Beekman and Thompson Toronto, the F&B teams have worked to eliminate the overuse of these items, instead turning to compostable, biodegradable containers, cups and even piping bags to limit their negative impact on the environment.

Some of the brand’s chefs are trying their hand at upcycling, like at the new Thompson Zihuatanejo on Mexico’s Pacific Coast where Executive Chef Miguel Baltazar and his team repurposed materials found during the resort’s renovation, weaving the property’s history into its new design. Excavated marble flooring became beautiful hand-hewn trays for in-room welcome amenities and special desserts, and Chef Baltazar’s signature fire-roasting cage—used to prepare many ingredients on Ceniza’s fire-themed menu—was handmade by the chef himself from an up-cycled Christmas tree stand.

Greystone Hotels Celebrates with Philanthropy Partnership and Day of Service

Greystone Hotels’ California and Oregon-based properties will donate a portion of profits from gross rooms revenue today to 1% For The Planet, an organization committed to environmental conservancy and sustainability.

The company is also hosting its annual Day of Service, an opportunity for employees at each property to spend a day in April volunteering with local community partners focused on environmental conservancy. These partners include Bend Parks and Recreation(Bend, OR), Los Angeles Mission (Los Angeles), Baylands Nature Preserve (Palo Alto, CA), Oroweat Park Cleanup (San Diego), Creek to Bay Cleanup (San Diego), San Diego’s Storm Drain Stencil Program (San Diego), Save Our Shores Beach Cleanup (Los Gatos, CA), and Aquatic Park Cleanup (San Francisco).

Grand Canyon Lodges Highlight Sustainable Practices

While some commercial buildings recycle, the Grand Canyon Lodges take composting a step further. They actually feed their mules with fruit and vegetable compost collected from guestrooms and dining areas. This reduces food waste and provides the animals with healthy fruits and vegetables remains.

Additionally, the properties use recycled vegetable oil from local kitchens in the area to fuel the Grand Canyon Railroad’s steam locomotive. With a recently installed a 38-kilowatt solar array and starting the rebuild of Maswik Lodge later this year, the new buildings will be energy efficient, with landscaping and fixtures that conserve water, as well as using recycled materials for construction whenever possible.

1 Hotel South Beach Hosts Month of Earth Day Festivities

Throughout the month of April, 1 Hotel South Beach in Miami has hosted a variety of conservation programs.

Included in the programming was a session called “Earth is Paradise: A CBD + Yoga Experience.” Yoga teacher Chloe Ravel hosted a curated multi-sensory yoga experience in celebration of planet Earth, designed to nourish the mind, body and spirit by combining stress-relieving movement in harmony with plant-based elements. Participants were able to elevate their yoga practice with CBD samples from Cannera Wellness, take deep breaths of doTERRA certified pure therapeutic grade essential oils, connect with local conscious vendors. A portion of ticket sales were donated to Debris Free Oceans.

The hotel is also hosting “Earth Day Dinner featuring Sustainable Supper Club.” In hopes of educating guests on different ways of eating sustainably that are not just plant-based, the hotel’s chefs have created a prix fixe dinner menu that will teach guests about being mindful of the way their ingredients are raised, farmed and sourced. Guests will be able to try fresh dishes including Lionfish and Feral Boar, which are local invasive species and are dangerous to other beneficial organisms.

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