2018 Green Lodging Trends Report Updated 02112019

GREEN LODGING TRENDS
REPORT 2018
Green Lodging Trends Report 2018
Greenview
5 Shenton Way, UIC Building #10-01,
Singapore 068808
www.greenview.sg
Published by Greenview
Printed by Greenview, Singapore
First printing 2018
All rights reserved
ABOUT GREENVIEW
With offices in the United States and Singapore, Greenview supports hospitality organizations with their corporate
responsibility and sustainability platforms to drive profitability, streamline data management, keep up with trends and
provide effective communications for their stakeholders by leveraging the power of data, common guidelines, best
practices, and innovation. We work with you to set strategies, develop programs, measure, and report on
sustainability, social responsibility, and ESG. We also offer a specialized online sustainability data platform to make
routine tracking, reporting and advancing in sustainability easy.
Greenview has a niche focus and expertise in the hotel industry and work with many of the hotel industry’s leading
chains including Marriott, IHG, Wyndham, Mandarin Oriental, Hyatt, and Hilton. Beyond hotel companies, Greenview
works with research institutions, destinations, and cruise lines to catalyze sustainability as the industry’s thought
leader.
Greenview also developed and launched the Greenview Portal, an online platform for hotel owners, operators, and
customers to track, benchmark, report, and improve on various aspects of environmental and social performance. It
was named among the top 10 tech solutions in Travel & Hospitality in Asia Pacific by CIO Outlook for 2018.
In addition, Greenview launched several innovative industry initiatives including the Cornell Hotel Sustainability
Benchmarking Index, the Hotel Footprinting Tool, and the Hotel Owners for Tomorrow coalition.
www.greenview.sg
Twitter: twitter.com/greenviewing
Instagram: instagram.com/greenviewing
linkedin.com/company/greenview
Greenview’s online platform for hotel owners, operators, and customers to track, benchmark,
report, and improve on various aspects of environmental and social performance. We manage
data and perform evaluations for hundreds of hotels, venues, and commercial properties every
year, and developed the Greenview Portal for hotels and hotel companies to use the Portal as
their own sustainability management system.
One place to collect all Real time benchmarking Action-oriented dashboard Automatic calculation of
your sustainability data of sustainable practices key metrics
The dashboard provides a
Store all your sustainability Benchmark against your snapshot of your progress, Property’s carbon footprint
data including energy, competition to stay ahead performance, to-dos, is automatically calculated
water, waste, carbon, of the game. Trends data missing data, latest trends and industry specific key
sustainable practices, are available for city, data to keep you current. metrics such as per
efficiency programs, and country and global with occupied room, per guest
community and giving. growing data set. stays are available through
the Portal.
Guidance on 50+ Assess your risks and Unlimited number of users Client ready HCMI
attributes (and growing) potential impacts under the same property reporting capability
or portfolio
We understand not Based on the location of It is becoming common
everyone is proficient in the property, the Portal We understand that practice for customers to
sustainable practices. The provides water risk sustainable practices at a request an environmental
Portal can be used as a assessment and hotel covers all functional footprint report, which can
library of resources on biodiversity reports. areas. So a property can be pulled in a few seconds
various sustainable have users from front desk, in client ready format.
practices from low to high housekeeping, engineering,
level of difficulty. without incurring additional
fees.
Please email support@greenviewportal.com to sign up.

If you have a portfolio of hotels (e.g. owner, management or brand company),
you will be eligible for a portfolio discount.
ABOUT THE COMPARE REPORT

The free compare report provides a quick snapshot of your responses to the Green Lodging
Trends Report survey, with each benchmarked among the data set globally. The information
contained in this report is confidential. It will only be shared with the survey participant, and if
applicable, the management company of the property.
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TABLE OF CONTENTS
06 85
INTRODUCTION
50 COMMUNITY
INVOLVEMENT
HEALTH
& WELLNESS
07 94
ENERGY
MANAGEMENT 61 CLIMATE ACTION &
CERTIFICATION
BACK
OF HOUSE
21 106
WASTE
MANAGEMENT 73 INDUSTRY
SUPPORTERS
COMMUNICATIONS
37
WATER
CONSERVATION 76
STAFF
INVOLVEMENT
05
Green Lodging Trends Report 2018 Introduction
INTRODUCTION
The Green Lodging Trends Report is the lodging industry’s annual exercise to assess and
catalyze green innovation, best practices, and awareness regarding the state of sustainability
across hotels worldwide. The Report highlights and summarizes responses to 115 survey
questions in these categories: Energy Management, Waste Management, Water Conservation,
Health & Wellness, Back of House, Communications, Staff Involvement, Community Involvement,
and Climate Action & Certification.
This year, we received data for 4,544 hotels across 61 countries. Of the overall data set, 2,202
properties were classified as City/Urban Hotels, 814 as Suburban Hotels, 607 as Resorts, 296 as
Small Metro/Town, 258 as Airport Hotels, 211 as Convention/ Conference Centers, 66 as Bed &
Breakfast (B&B) Hotels and 11 as Serviced Apartments (the remainder of the properties are
unidentified). A total of 2,271 properties of the data set were located in Asia-Pacific, 2,127 in the
Americas, and 146 in Europe, the Middle East and Africa. In terms of service type, 2,564 (56%)
properties were classified as full-service properties, and 1,954 (43%) were classified as limited
service (the remainder <1% properties’ service type is unidentified). The responses do not
represent the full data set, however, as participants were not required to answer all questions.
The full data set also includes integration from other sources to augment the missing regions and
hotel types.
Participants received an insightful Benchmarking Report with further peer analysis by location
and market segmentation across all the best practices surveyed. One of the objectives of this
report is to establish a benchmark against which one can compare one’s own property from year
to year - whether that is against one’s own progress or that of other similar properties. While
impossible to tell the individual stories of thousands of properties, this report includes examples
of best practices in action throughout the world.
Thank you to all of you who supported this year’s Green Lodging Trends Report. Be sure to
share the results with your colleagues.
06
Green Lodging Trends Report 2018 Energy Management
ENERGY MANAGEMENT
Key Statistics:
Common practices
o Energy Tracking (99.4%)
o > 90% Guestrooms with Digital Thermostat (80.4%)
o > 90% Guestrooms with Occupancy Sensors (80.2%)
o > 90% Meeting Space with Digital Thermostat (80.9%)
o > 75% Interior Space with LED Light Bulbs (82.7%)
Established practices
o Variable Frequency Drives (74.7%)
o Benchmarking Energy Among Peers (74.4%)
o Energy Sub-Metering (63.8%)
o > 90% Meeting Space with Occupancy Sensors (62.8%)
o High Efficiency Boilers (>85% efficiency) (66.2%)
o High Efficiency Chillers (>0.5 kW/ton) (56.7%)
o Sustainable Transportation Encouragement (69.2%)
o Energy Audit Within Past Four Years (52.0%)
Emerging practices
o HVAC Commissioning/Retro-Commissioning (28.1%)
o > 90% Windows with Enhanced Reflective / Insulating Characteristics (38.9%)
o Electric Vehicle Charging Stations (32.5%)
o Preferred Parking for Electric Vehicles (34.0%)
Innovative practices
o On-Site Renewable Energy (21.4%)
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Energy Tracking
o 99.4% of participants responded that they track energy, 1.1% increase from 2017 and 8.2% increase from 2016.
99.4% 99.6% 97.9% 94.0% 100% 99.8% 99.4% 100% 99.4% 96.3% 97.9% 100%
Common Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES
Benchmarking Energy Among Peers

o 74.4% benchmark energy among their peers. This practice has steadily increased since 2016 (64.9%) and
2017 (68.2%).
o Full service properties have a higher adoption rate of 76.0% compared to 62.8% of the limited service properties.
o EMEA and Asia Pacific regions indicated an increase in this practice over the last three years, while America region
has stayed relatively the same since last year.
74.4% 76.0% 62.8% 47.2% 88.2% 75.9% 74.3% 57.9% 73.7% 29.2% 93.5% 78.0%
Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES
08
> 90% Guestrooms with Digital Thermostat

o 80.4% have over 90 percent of guestrooms with digital thermostats.
80.4% 84.2% 76.0% 75.9% 66.7% 87.1% 83.5% 74.5% 81.0% 74.4% 79.4% 84.8%
> 90% Guestrooms with Occupancy Sensors

o 80.2% have over 90 percent of guestrooms with occupancy sensors.
80.2% 77.9% 87.2% 85.8% 74.4% 78.4% 81.7% 92.0% 70.6% 73.8% 87.7% 78.3%
09
> 90% Meeting Space with Digital Thermostat

o 80.9% have over 90 percent of meeting space equipped with digital thermostats.
80.9% 82.0% 72.0% 71.4% 69.2% 82.3% 82.4% 61.9% 79.9% 48.1% 93.5% 79.7%
> 90% Meeting Space with Occupancy Sensors

o 62.8% have over 90 percent of meeting space with occupancy sensors.
62.8% 64.1% 45.7% 20.4% 22.0% 70.3% 64.5% 23.8% 57.3% 14.8% 65.2% 70.9%
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> 75% Interior Space with LED Light Bulbs

o 82.7% have over 75% of their hotels’ interior space equipped with LED light bulb, up from 2017 (70.1%) and
2016 (54%).
o Small Metro/Town hotels scored higher at 92.7% compare to urban (82.2%), suburban (83.1%), resort (83.3%),
airport (87%) and convention/conference hotels (79%).
82.7% 82.6% 83.2% 84.9% 96.0% 81.8% 82.2% 83.1% 83.3% 92.7% 87.0% 79.0%
Variable Frequency Drives

o 74.7% of hoteliers have installed frequency/speed drives and/or electronically commutated motors in any HVAC
or elsewhere. This number has dropped since 2016 (88.9%).
o 59.6% of respondents indicated that variable frequency drives (VFDs) are used in water pumps, 52.6% are used
in main air handling units and 50.8% used in elevators.
74.7% 77.9% 59.3% 80.9% 85.4% 74.2% 77.8% 75.0% 70.0% 62.5% 73.2% 79.8%
11
“Most of our rooms are

made of natural materials
and look like traditional
Filipino houses. The air
circulates well, and the
rooms are mostly
non-air conditioned.”
Coco Beach Island Resort, Philippines
12
10
Energy Audit Within Past Four Years

o 52% conducted energy audit within the past four years. This number has increased moderately since 2016 (47.0%)
and with a slight drop in 2017 (43.5%).
o Convention/conference hotels have a higher adoption rate of 67.6% compared with the other hotel types. Airport
hotels has the lowest rate of 30.0% for this practice.
52.0% 54.1% 41.1% 59.7% 84.6% 49.5% 52.5% 55.0% 54.7% 44.0% 30.0% 67.6%
HVAC Commissioning/Retro-Commissioning
o 28.1% did building re-commissioning in the past three years to improve the operation and maintenance of building
systems.
28.1% 41.2% 10.3% 20.9% 60.0% 32.2% 27.3% 13.8% 57.1% 21.1% 12.9%
Emerging Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES
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> 90% of Windows with Enhanced Reflective/Insulating

Characteristics
o 38.9% of hotels have over 90% of windows with enhanced reflective and/or insulating characteristics such as
low-emissivity glazing, reflectivity films/coatings, gas fills, heat absorbing tints, etc. to reduce heating and
cooling loads.
o Limited service hotels recorded slightly higher adoption rate of 40.0% compared to full service hotels (38.6%).
38.9% 38.6% 40.0% 40.2% 41.2% 31.6% 37.4% 40.0% 38.4% 41.7% 60.0%
Energy Sub-Metering
o 63.8% sub-meter energy consumption in various areas of the property, an increase from 2017 (61.7%) and
2016 (43.1%).
o EMEA and Asia Pacific hotels have higher adoption rate compared to the Americas, 75.5%, 65% and
36.5%, respectively.
63.8% 67.1% 47.0% 36.5% 75.5% 65.0% 66.8% 44.4% 62.6% 32.0% 32.1% 78.3%
14
“We have separate meters for

the rooms and kitchen, which
allows us to analyze the
consumption according to
the covers and the number of
guests in the hotel.”
Renaissance Paris La Defense Hotel, France
Renaissance Paris La Defense Hotel, France
15
10
High Efficiency Boilers (>85% efficiency)

o Globally, 66.2% have high efficiency boilers.
o Over 73% of urban and suburban hotels have this practice in place.
66.2% 69.4% 54.3% 65.4% 82.4% 47.4% 73.2% 73.7% 60.8% 50.0% 60.0%
High Efficiency Chillers (>0.5 kW/ton)

o Globally, 56.7% have high efficiency chillers.
56.7% 60.5% 41.9% 45.2% 84.3% 57.9% 71.9% 38.9% 44.6% 45.5% 60.0%
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On-Site Renewable Energy

o 21.4% of hotels have on-site renewable energy.
o 9.9% indicated investing in heat pump, followed by solar thermal (5.7%), solar PV (3.9%), wind (0.7%),
geothermal (0.6%), and hydroelectric (0.4%). Note, some hotels use more than one source of on-site renewable
energy.
21.4% 20.8% 26.5% 55.4% 71.7% 17.3% 17.7% 77.4% 29.1% 64.5% 16.7% 12.3%
Innovative Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES
Sustainable Transportation Encouragement

o 69.2% provide facilities/resources such as bike storage and change rooms, subsidized public transport passes,
shuttle buses, parking for low emission vehicles to encourage employees to favor sustainable transportation in
an effort to reduce transportation-related GHG Emissions. This is an increase from 2017 (64.9%) and 2016 (57.1%).
69.2% 76.9% 40.0% 62.9% 86.5% 65.8% 72.3% 72.2% 73.6% 52.0% 20.2%
17
Electric Vehicle Charging Stations

o 32.5% have electric vehicle charging stations installed, an increase of 6% since last year.
32.5% 34.5% 17.3% 48.4% 39.2% 31.2% 24.8% 68.4% 49.3% 33.3% 33.3% 40.1%
Preferred Parking for Electric Vehicle

o 34% provide preferred parking locations for guests and staff driving fuel efficient vehicles. The prevalence for this
practice for the past three years is relatively the same.
34.0% 36.5% 25.0% 38.3% 23.4% 33.3% 30.7% 15.8% 44.3% 38.1%
18
“All public areas are

geothermal, we use salt
water in our pool facilities
(pool and hot tub), we
recycle paper, cardboard,
bottles and use
compostable Keurig cups,
plastic.”
Best Western Plus Kamloops Hotel, Canada
19
10
Sharing of best practices:

Hyatt Regency Maui Resort & Spa, Hawaii, USA
“We are a trend-setter in the area of renewable energy and have recently installed the largest
rooftop solar photovoltaic system in the County of Maui. This 598 kW system allows us to
meet 10.2% of our property’s electricity needs or enough to power 2,144 homes for one
year.”
Six Senses Con Dao, Vietnam

“Energy efficient LED lights are utilized throughout the resort and rechargeable torches are
available in the villas. The whole resort is equipped with electrical buggies as opposed to
petrol fueled ones. All our villas are equipped with solar panels.”
Nana Beach Resort, Greece

“A solar field has been installed, which covers about 30% of the needs in hot service water.
The remaining 70% of hot service water is covered by state-of-the-art heat pumps of high
21
efficiency degree (COP).”
Terranea Resort, California, USA

“Electric Vehicle charging stations were installed in 2014, to accommodate electric vehicles.
This initiative serves as an alternative fueling station, saves gasoline and prevents greenhouse
gas emissions. The charging stations are linked to GPS and appear on interactive maps
including tablets and smartphones, so guests are easily able to locate and identify a place to
charge their vehicle.”
Alila Fort Bishangarh, India

“We have solar panels installed for hot water generation and automatic voltage stabilizer
installed to reduce diesel consumption.”
20
10
Green Lodging Trends Report 2018 Waste Management
WASTE MANAGEMENT
Key Statistics:
Common practices
o Recycling in Common Areas (75.6%)
o >90% F&B with Reusable Food Service Ware (75.5%)
o Newspapers Not Delivered to Guestrooms (79.5%)
o Waste and Recycling Tracking (56.0%)
o >90% Guestrooms with Bulk Soap/Shampoo Dispensers (58.5%)
o Compostable or Bio-Plastic Products (61.0%)
o Food Waste Tracking (57.7%)
o Food Waste Prevention Strategies (72.7%)
o Kitchen Grease Recycling (72.0%)
o Recycling Bins in Guestrooms (53.1%)
Emerging practices
o Waste Audit Within Past Four Years (27.7%)
o Elimination of Plastic Straws (49.1%)
o Elimination of Single Use Plastics (30.7%)
o Hand Dryers in Restrooms (35.0%)
o Excess Food Donations (40.0%)
o Waste Water Treated by Municipal Sewage Treatment (48.1%)
o Waste Water Treated by On-Site (if applicable) Waste Water Treatment (28.8%)
o Food Waste Composting (40.1%)
o Waste Heat Recovery (23.1%)
o Elimination of PVC Key Cards (12.3%)
21
“We crush all glass bottles

on-site and use for golf sand
bunkers.”
The Ranch at Laguna Beach, California, USA
22
10
Recycling in Common Areas

o Globally, 75.6% recycle in all common areas of their property.
o Over 90% of suburban and small metro/town hotels have this practice in place.
75.6% 75.8% 74.3% 75.9% 91.4% 78.6% 91.7% 73.8% 73.1%
>90% F&B with Reusable Food Service Ware

o 75.5% have reusable service ware for over 90% of food and beverage facilities.
75.5% 76.3% 69.4% 55.5% 88.2% 76.5% 76.9% 60.0% 73.8% 76.0% 62.2% 78.3%
23
Newspapers Not Delivered to Guestrooms

o 79% have newspapers available in the lobby/front desk area or central guest floor areas for guests to pick up,
instead of delivered automatically to every guestroom door. Prevalence for this practice has stayed relatively the
same over the last three years.
79.5% 79.9% 78.3% 84.4% 72.0% 73.0% 85.3% 75.0% 76.4% 65.2% 100%
Recycling Bins in Guestrooms

o 53.1% place recycling bins in guestrooms, an increase since 2017 (43.8%) and 2016 (42.6%).
o 69.9% of limited service properties have this practice in place compared with 48.5% of full service properties.
53.1% 48.5% 69.9% 89.0% 48.5% 45.2% 50.9% 93.6% 48.0% 84.9% 60.0% 52.6%
24
Waste Audit Within Past Four Years

o 27.7% have conducted waste audit within the past four years, and 3.1% conducted waste audit prior to four
years ago.
27.7% 28.5% 22.5% 24.7% 40.0% 37.5% 45.8% 30.9% 18.7%
Waste and Recycling Tracking

o Globally, 56.0% track volume of waste and recyclables leaving their hotels including waste diversion rate on at
least a quarterly basis. Prevalence for this practice has stayed relatively the same over the past three years.
o Regionally, 92.2% of EMEA properties have this practice in place compared with the Americas at 57.6% and
Asia Pacific hotels at 55%.
56.0% 57.6% 45.0% 57.6% 92.2% 55.0% 55.2% 55.0% 61.1% 52.0% 56.4% 53.0%
25
>90% Guestrooms with Bulk Soap/Shampoo Dispensers

o 58.5% have bulk soap and shampoo dispensers in over 90% of their guestrooms.
o This practice is more prevalent in Asia Pacific (63.2%) than in EMEA (39.2%) and the Americas (23.2%).
58.5% 57.6% 63.8% 23.2% 39.2% 63.2% 57.2% 31.6% 62.1% 64.0% 44.8% 64.7%
GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Established Practice
Elimination of Plastic Straws

o 49.1% eliminated the use of plastic straws throughout the property.
o Over 30% plan on implementing this practice within the next 12 months.
49.1% 46.1% 60.0% 41.9% 41.2% 83.8% 36.8% 40.0% 64.3% 65.2% 25.0%
26
“We use woven containers

and wooden cutlery for
take-away meals.”
137 Pillars House Chiang Mai, Thailand
27
10
Elimination of Single Use Plastics

o 30.7% have eliminated/reduced to an absolute minimum the use of single use plastics.
o 38.1% are in progress to eliminate single use plastics.
o 14.4% are planning on implementing this practice within the next 12 months.
30.7% 28.6% 38.3% 23.8% 36.5% 45.9% 23.2% 30.0% 38.6% 36.0% 40.0%
Compostable or Bio-Plastics Products

o 61% use compostable or bio-plastic products to reduce plastic use.
61.0% 60.5% 62.8% 64.7% 40.0% 77.8% 53.3% 47.4% 72.1% 73.9% 40.0%
28
Hand Dryers in Restrooms

o 35% have high efficiency hand dryers in public restrooms, and as a result have eliminated paper towels use.
This is a slight increase from 2017 (30.9%) and 2016 (32.5%)
35.0% 37.5% 26.1% 29.9% 42.0% 43.2% 29.5% 40.0% 38.0% 43.5% 40.0%
Food Waste Tracking

o 57.7% measure the amount of food waste generated and take initiatives to reduce food waste.
o Full service properties have a much higher adoption rate of 66.1% compared to limited service properties (25.6%).
57.7% 66.1% 25.6% 36.7% 92.3% 77.8% 60.9% 31.6% 65.2% 52.2% 20.0%
29
Food Waste Prevention Strategies

o 72.7% have food waste prevention strategies.
o 45.0% adjust portion sizes to minimize guest generated waste.
o 42.6% redesign menus that allow an increase in ingredients reuse.
o 31.6% have online or in-person training on the topic.
o 29.7% have changed the size of serving vessels, serving utensils, and/or plates to discourage food wastage
by guests.
72.7% 74.5% 65.9% 62.8% 88.2% 83.8% 68.5% 55.6% 80.0% 79.2% 80.0%
Excess Food Donations

o 40% donate excess food to community kitchens or any other similar programs.
40.0% 39.6% 41.3% 35.0% 48.2% 47.8% 44.4% 53.6% 27.5% 37.9% 50.0% 100%
30
Kitchen Grease Recycling

o 72% recycle kitchen grease, which is an increase from 2017 (68.2%) and 2016 (60.2%).
o Asia Pacific region has the lowest adoption rate among the regions at 37.8% compared with EMEA (88.2%)
and the Americas (75.6%).
72.0% 78.0% 48.8% 75.6% 88.2% 37.8% 75.3% 83.3% 72.2% 43.5% 100%
Waste Water Treated by Municipal Sewage Treatment

o 48.1% treat waste water by municipal sewage treatment.
o Asia Pacific region has the lowest uptake at 13.9% compared with EMEA at 68% and the Americas at 75.6%.
48.1% 48.2% 47.7% 50.0% 68.0% 13.9% 62.6% 31.6% 37.7% 33.3% 60.0%
31
“We have sewage treatment

plant to recycle waste water.”
Alila Jabal Akhdar, Oman
32
10
Waste Water Treated by On-Site (if applicable) Waste Water Treatment

o 28.8% have an on-site waste water treatment plant to treat waste water.
o Asia Pacific region has the highest uptake at 75% compared with EMEA at 24% and the Americas at 17.2%.
28.8% 31.1% 20.5% 17.2% 24.0% 75.0% 11.0% 26.3% 49.3% 41.7% 20.0%
Food Waste Composting

o Globally, 40.1% compost food waste.
40.1% 40.0% 41.1% 75.5% 53.6% 36.4% 38.1% 71.4% 45.6% 86.2% 41.5% 12.9%
33
Waste Heat Recovery

o Globally, 23.1% recover waste heat for reuse.
o The uptake for this practice is higher among EMEA hotels with 56.0% followed by Asia Pacific (26.3%) and
the Americas (9.4%).
23.1% 27.6% 6.5% 9.4% 56.0% 26.3% 33.7% 5.3% 19.2% 12.5%
Elimination of PVC Key Cards

o 12.3% have implemented key cards made from paper, wood or bio-plastics, eliminating the use of key cards
made from PVC.
12.3% 12.6% 11.4% 8.1% 8.0% 31.6% 7.4% 26.3% 12.9% 21.7%
34
“The resort collaborates with

Chefs to End Hunger, a
non-profit organization that
redistributes prepared food
that would normally go to
waste in hotels, restaurants,
and other food service
operations to local food
agencies serving meals to
those in need. Terranea
regularly donates its safely
chilled and unserved surplus
food to the cause. In 2017,
the resort donated more than
4,000 pounds of food
through this program.”
35
10

Lapa Rios Eco Lodge, Costa Rica
“Hotel plastic free since 2008. E.g. no straws, no bottled water, no single use plastic bags, no single
use cutlery, reduction of plastic packaging and wrapping.”
El Dorado Royale, Mexico

“Reusable bags for the housekeeper department, reduction of bags for gardening pruning, oxo
biodegradable bags, use of reusable glasses in employee dining rooms, reusable glasses are
occupied in bars.”
Huntingdon Manor, Canada

“Special Sustainability training program that must be completed by all staff members.
Eliminated all plastic water bottles, plastic cups in guestrooms. Switching to bulk items (jams,
creamers, etc.) for breakfast, working with suppliers to limit plastic packaging, got rid of Keurig coffee
machines, eliminated plastic bags for garbage and composting, switched to biodegradable
21
cutlery/plastic for single serving items – when requested by guests.”

“We have no plastic straws on our resort, instead we use the grown lemon grass to produce our own
straws. We separate the waste into paper, plastic, metal, glass, organic and toxic waste. Organic
waste is composted and reused as a fertilizer in our organic garden. Other plant waste is dried,
shredded and added to the compost. We produce our own drinking water by using a reverse
osmosis plant and bottling it in reusable glass bottles.”

“90 + percent of garden and green kitchen waste is composted or turned into biochar which are in
turn returned to our gardens.”
Alila Villas Uluwatu, Indonesia

“We have "zero waste to landfill" project that is not sending the waste to the environment or other
area outside the hotel.”
W San Francisco, California, USA

“20-yard garbage compactor converted to recycling compactor.”
36
10
Green Lodging Trends Report 2018 Water Conservation
WATER CONSERVATION
Key Statistics:
Common practices
o Regular Water Tracking (98.1%)
o >90% Low Flow Toilets (75.6%)
o >90% Efficient Faucets (68.2%)
o >90% Efficient Showerheads (69.7%)
o Native or Drought Tolerant Landscaping (65.4%)
o Smart Irrigation/Automatic Sprinkler Systems (54.9%)
o Low Flow Pre-Rinse Kitchen Spray Valve (51.1%)
o Water Sub-Metering (62.3%)
Emerging practices
o Toilet Tank Fill Diverters (33.8%)
o Rainwater Capture (26.1%)
o Grey Water Reuse (31.9%)
o Leak Detection (22.5%)
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Regular Water Tracking

o 98.1% track water consumption regularly, an increase from 2017 (91.4%) and 2016 (86.6%).
o 61.8% track water consumption on a weekly basis, while 34.5% track on a monthly basis.
98.1% 98.6% 94.5% 87.8% 100% 98.7% 98.4% 80.0% 98.2% 84.6% 96.4% 100%
>90% Low Flow Toilets

o 75.6% have low-flow or dual flush aimed to conserve water for over 90% of guestroom toilets.
75.6% 75.1% 77.5% 83.6% 88.4% 73.7% 76.4% 74.7% 75.5% 92.2% 74.4% 71.8%
38
>90% Efficient Faucets

o 68.2% have low-flow aerators for over 90% of the guestroom faucets, a significant increase from 2017 (41.6%)
and 2016 (31.1%).
68.2% 66.2% 77.1% 85.5% 84.3% 63.9% 70.4% 85.5% 64.0% 75.5% 80.0% 48.3%
>90% Efficient Showerheads

o 69.7% have low-flow showerheads for over 90% of the guestrooms.
69.7% 68.4% 75.7% 85.6% 61.9% 67.4% 71.9% 87.5% 64.0% 83.7% 77.4% 59.0%
39
Toilet Tank Fill Diverters

o 33.8% have toilet tank fill diverters in the guestrooms.
33.8% 34.1% 32.6% 31.7% 28.3% 48.6% 32.3% 28.6% 41.8% 25.0% 20.0%
Rainwater Capture
o 26.1% capture rainwater for property use.
o Asia Pacific region has the highest uptake at 63.4% compared with the Americas at 21.1% and EMEA at 10.9%.
26.1% 24.6% 30.9% 21.1% 10.9% 63.4% 20.6% 23.8% 32.9% 26.9% 37.5%
40
“Collect rain water as our raw

water.”
Alila Seminyak, Indonesia
41
10
Grey Water Reuse

o Globally, 31.9% reuse grey water.
31.9% 33.1% 23.5% 27.7% 22.2% 32.5% 25.6% 20.0% 49.2% 29.6% 36.2% 29.9%
Native or Drought Tolerant Landscaping

o 65.4% use native or drought-tolerant landscaping to reduce irrigation needs.
65.4% 64.6% 68.0% 63.2% 69.8% 66.7% 53.9% 75.0% 77.3% 76.9% 20.0%
42
“Water from guestrooms run

to water treatment system
then, we are using for
gardening for 100%.”
Evason Hua Hin, Thailand
43
10
Smart Irrigation/Automatic Sprinkler Systems

o 54.9% have smart irrigation system and/or automatic sprinkler systems equipped with moisture sensors to
prevent watering during or after rain.
o The adoption rate for this practice among limited service hotels are higher compared to full service hotels by 18.7%.
54.9% 48.9% 67.6% 53.4% 78.0% 36.9% 53.8% 93.3% 100%
Low Flow Pre-Rinse Kitchen Spray Valve

o 51.1% of hotels use low flow pre-rinse spray valves in the kitchen. The adoption rate for this practice has
increased since 2017 (47%) and 2016 (45%).
51.1% 52.3% 42.9% 65.6% 75.5% 49.5% 50.8% 75.0% 55.6% 28.0% 53.7% 44.4%
44
Water Sub-Metering
o 62.3% have water consumption sub-metered in various areas of their hotel, which is the same as last year and
an increase from 2016 (50%).
62.3% 65.9% 43.2% 68.9% 90.2% 61.3% 61.2% 84.2% 68.8% 55.6% 48.2% 72.9%
45
10
“Installed a water meter for

monitoring the night
cleaning water consumption
at kitchen area.”
The Excelsior, Hong Kong
46
10
Leak Detection
o 22.5% have installed a leak detection system for water piping or toilet tanks. The adoption rate for this practice
has increased from 2016 (18.5%) and 2017 (20.7%).
22.5% 23.5% 18.8% 21.5% 20.4% 28.9% 16.7% 15.0% 32.9% 20.8% 20.0%
47
“We have 10 underground

wells with meters for watering
and fire prevention.”
Evason Ana Mandara, Vietnam
48
10

QO Amsterdam, Netherlands
“42% decrease in water usage because of our grey water system. Locally filtered & Bottles
still and sparkling water for every liter of water that we bottle, 1,000 liters will be donated to
development countries by our partner made Blue.”
Sheraton Vistana Resort Villas, Florida, USA

“We have an on-site laundry that processes over 9 million pounds of linen and terry per year.
We currently take final rinse water, filter (shake) it for sediments and then reuse this “high
temp” water for initial wash. Savings are both in water consumption and in fuels as it takes
less Natural Gas to heat the water to 180-degree wash temp. We have solar power tech
charging stations on pool deck and solar powered stop signs. Several electric golf carts. We
even have recycling on pool decks for trash and in smoking areas for recycling cigarette buts.
As was noted previously our 135-acre resort was transitioned from potable water irrigation to
gray water. All villa/room thermostats are modified to keep temperatures within specific
21
zones (not too cold not too hot). Approximately 60% of the 1682 villas (about the size of a
3500-guest room standard hotel) now boast double pain low “e” emission, windows, sliding
glass doors and have primary entry doors changed out.”
Azul Beach Resort Sensatori, Mexico

“All grey water (from the sewage treatment plant) is used for irrigation. No potable water is
used for irrigation. Pools are only filtered up to 3% of the volume to avoid water waste.”
Best Western Plus Wine Country Inn & Suites, California, USA
“We have a water-cooled ice machine. I was able to capture the water after it cooled the coils
in the ice machine (which is now very warm water) and deposit it into the swimming pool. This
not only helps reduce the amount of water consumption, but also helps heat the pool.”

“Terranea employs natural irrigation and water treatment through a series of wet ponds and
vegetated wetland channels called bioswales. These wetlands enhance water quality while
serving as a habitat for native avian species. First flush rainfall collection systems called
Storm Filters also reduce and treat the runoff of pollutants.”
49
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Green Lodging Trends Report 2018 Health and Wellness
HEALTH AND WELLNESS

Key Statistics:
Common practices
o HVAC Filter Routinely Checked (98.3%)
o CO and Radon Yearly Testing (53.9%)
o Eco Friendly Amenities (59.0%)
o Marketing (72.4%)
o Low VOC or VOC Free Paints in Renovations/Additions (68.4%)
Emerging practices
o Evaluate Suppliers in Human Rights Areas (40.3%)
o >90% Non-Smoking Guestrooms (48.3%)
o Portable Air Purifiers (41.0%)
o Saline or Salt Water Chlorination (24.0%)
50
“Regularly monitoring the

noise level to maintain
authenticity of the place and
to give our guests a noise
free environment.”
Alila Fort Bishangarh, India
51
10
HVAC Filter Routinely Checked

o 98.3% check and change HVAC system filter regularly. The adoption rate for this practice has stayed relatively
the same for the past three years.
98.3% 98.3% 98.1% 100% 94.6% 97.5% 98.1% 100% 98.5% 96.2% 100%
CO and Radon Yearly Testing

o 53.9% conduct test for carbon monoxide (CO) and radon regularly.
o Asia Pacific has the lowest adoption rate of 33.3% compared with the Americas (57.8%) and EMEA (59.3%).
53.9% 50.0% 68.0% 57.8% 59.3% 33.3% 61.5% 68.4% 36.5% 57.7% 80.0%
52
Eco Friendly Amenities

o 59.0% of hoteliers have offered guests eco-friendly amenities.
o Asia Pacific has the highest adoption rate of 81.6% followed by the Americas (56.7%) and EMEA (48.1%).
59.0% 56.9% 67.4% 56.7% 48.1% 81.6% 50.0% 66.7% 63.4% 79.2% 40.0%
Marketing
o 72.4% target travelers who are concerned about health and wellness in their marketing.
72.4% 77.3% 52.5% 66.1% 79.6% 83.3% 69.3% 66.7% 84.1% 60.9% 40.0%
53
“Balance Wellness by
Anantara program for guest
wellness – 1 Day Wellness
Revival.”
Anantara Bophut Ko Samui Resort, Thailand
54
10
Evaluate Suppliers in Human Rights Areas

o 40.3% have a program in place to monitor operations and evaluate suppliers in human rights areas
including modern slavery.
40.3% 46.6% 15.0% 38.5% 58.0% 20.6% 40.2% 38.9% 49.3% 16.7% 40.0%
>90% Non-Smoking Guestrooms

o 48.3% have over 90% of their guestrooms as non-smoking rooms.
o Limited service properties have a higher adoption rate of 60.8% compared with full service properties at 46.4%.
o The Americas have the highest adoption rate at 95.7% followed by EMEA (82.1%) and Asia Pacific (44%).
48.3% 46.4% 60.8% 95.7% 82.1% 44.0% 44.0% 85.7% 63.3% 92.6% 60.0% 31.2%
55
Low VOC or VOC Free Paints in Renovations/Additions

o 68.4% use low- or no-VOC paints, finishes and other items for renovation and/or additions.
68.4% 64.0% 84.0% 79.1% 58.8% 45.0% 74.0% 68.4% 56.3% 73.1% 100%
56
10
“Health Day for employees

during which all employees
that wish will be examined by
various doctors at no
charge.”
Atlantica Aeneas Resort, Cyprus
57
10
Portable Air Purifiers

o 41.0% offer portable air purifiers in guestrooms upon request or in designated rooms for guests with allergies
or chemical sensitivities.
41.0% 45.1% 26.5% 46.9% 21.8% 48.7% 53.0% 36.8% 32.9% 24.0% 20.0%
Saline or Salt Water Chlorination

o 24.0% have a saline/salt water system for generating chlorine in the swimming pools.
o Asia Pacific has the highest adoption rate of 47.5% followed by the Americas (19.7%) and EMEA (17.0%).
24.0% 25.6% 18.4% 19.7% 17.0% 47.5% 20.0% 5.0% 36.5% 19.2% 20.0%
58
“Salt water system in the

swimming pool, jacuzzi and
infinity pool.”
Hotel Arts Barcelona, Spain
59
10

“Healthier food options in the staff cafeteria and running a ‘biggest loser' competition to focus
staff of healthy eating. For guests we have developed a sleep therapy to aid those with
sleeping difficulties.”
Best western Plus Kamloops Hotel, Canada

“We offered a bonus to any staff who quit smoking for 6 months.”
Fogo Island Inn, Canada

“Webinars on health and wellness every Friday.”
21
60
10
Green Lodging Trends Report 2018 Back of House
BACK OF HOUSE
Key Statistics:
Common practices
o Linen or Towel Reuse with Training (91.5%)
o Vegetarian Menu Options (87.8%)
o Prevention Maintenance Program (97.8%)
o >50% Green Cleaning Products (78.7%)
o Environmentally Friendly Pesticide/Insecticide Alternatives in Guestrooms (75.5%)
o Integrated Pest Management Program (91.4%)
o Local Procurement Policy (85.8%)
o Housekeeping Opt-Out (51.2%)
o Sustainable Seafood Procurement (70.5%)
Emerging practices
o Linen or Towel Change Only Upon Request or Every 3 Days (41.3%)
o Food Grown On-Site (42.5%)
o Green Roof (34.0%)
o Soap Donation (35.8%)
o Vegetable Garden (10.2%)
o Beekeeping (4.1%)
o >90% F&B Local Spend (17.1%)
o End-Of-Life Take-Back Vendor Arrangement (24.3%)
61
Linen or Towel Reuse with Training

o 91.5% have a towel reuse plan in place, which includes housekeeping training and periodic checks.
The adoption rate for this practice has increased since 2017 (87.3%) and 2016 (86%).
91.5% 92.3% 85.7% 93.9% 96.2% 91.2% 90.6% 95.0% 93.0% 84.6% 90.0% 92.8%
Linen or Towel Change Only Upon Request or Every 3 Days

o 41.3% have linen/towel reuse program in place that changes linens every three days by default except upon
guest request or check-out.
41.3% 40.4% 47.3% 93.2% 84.6% 36.6% 39.2% 95.0% 44.5% 88.5% 36.0% 35.0%
62
Housekeeping Opt-Out
o 51.2% have linen/towel reuse program in place that offers guests the option of opting out housekeeping
services altogether for one or more nights.
51.2% 51.4% 49.5% 84.1% 78.8% 48.2% 50.3% 85.0% 53.9% 76.9% 56.0% 42.8%
Vegetarian Menu Options

o 87.8% have vegetarian menu options offered in the restaurants.
o Full service properties have a higher adoption rate for this practice at 95.3% compared with limited service
properties at 61.2%.
87.8% 95.3% 61.2% 81.5% 100% 92.3% 82.7% 90.0% 97.3% 76.0% 100%
63
Preventive Maintenance Program

o 97.8% have a preventive maintenance plan which checks, at least quarterly, that building energy and water
equipment are functioning properly. The adoption rate for this practice has increased since 2017 (96.1%) and
2016 (93.5%).
o All service types, regions and hotel types have an adoption rate of over 90% for this practice.
97.8% 98.3% 94.4% 95.4% 96.0% 98.0% 97.8% 100% 97.1% 95.8% 98.2% 99.0%
>50% Green Cleaning Products

o 78.7% have at least 50% of the products used for cleaning that are green certified by a third party.
The adoption rate for this practice has increased since 2017 (73.9%) and 2016 (61.9%).
78.7% 79.7% 72.2% 64.2% 58.0% 80.2% 76.8% 57.9% 80.3% 88.0% 88.7% 87.8%
64
Environmentally Friendly Pesticide/Insecticide Alternatives in Guestrooms

o 75.5% use environmentally friendly pesticide/insecticide alternatives in guestrooms.
75.5% 81.4% 53.3% 70.2% 78.4% 89.2% 70.7% 73.7% 88.7% 56.0% 80.0%
Integrated Pest Management Program

o 91.4% employ integrated pest management techniques throughout their hotel. The adoption rate for this practice
has increased since 2017 (86.5%) and 2016 (77.9%).
91.4% 92.9% 85.4% 89.3% 94.0% 94.6% 91.3% 84.2% 94.4% 86.4% 100%
65
Local Procurement Policy

o 85.8% have a policy that required procurement from local supplies. This is an increase from 2017 (82%)
and 2016 (74.4%).
o EMEA has the highest adoption rate of 91.8%, followed by the Americas (74%) and Asia Pacific (86.3%).
85.8% 86.4% 81.0% 74.0% 91.8% 86.3% 85.0% 76.5% 85.8% 80.0% 96.2% 90.8%
Food Grown On-Site

o 42.5% grow food ingredients such as herbs or vegetables on-site.
42.5% 45.0% 34.0% 35.9% 45.1% 61.5% 28.6% 25.0% 59.7% 65.4% 20.0%
66
“Cooking class using some

ingredients from organic
garden.”
67
10
Green Roof
o 34% have greenery planted on the roof. The adoption rate for this practice has increased since 2017 (28.6%)
and 2016 (17.5%).
34.0% 34.1% 33.1% 18.4% 21.6% 35.4% 34.8% 16.7% 30.2% 26.1% 29.2% 35.4%
Soap Donation
o 35.8% collect all usable bathroom amenities for donation to various charities and/or staff.
o The Americas have the highest adoption rate for this practice at 79%, followed by EMEA (53.7%) and
Asia Pacific (29.6%).
35.8% 33.9% 46.5% 79.0% 53.7% 29.6% 33.8% 89.1% 35.9% 76.5% 42.0% 18.0%
68
Sustainable Seafood Procurement

o 70.5% have sustainable seafood purchasing policy, an increase since 2017 (57%) and 2016 (62.1%).
70.5% 73.9% 59.7% 67.9% 60.3% 86.8% 67.3% 84.8% 74.7% 50.0% 91.7%
Vegetable Garden
o 10.2% have vegetable and/or herb garden on the roof of their hotel. The adoption rate for this practice has
increased since 2017 (7.8%) and 2016 (6.3%).
10.2% 10.5% 8.3% 10.4% 11.8% 10.1% 10.5% 11.1% 9.7% 12.5% 13.3% 7.1%
GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Innovative Practice
69
Beekeeping
o Globally, 4.1% have an apiary (beekeeping) on the roof.
4.1% 4.1% 3.8% 8.7% 3.9% 3.7% 4.0% 5.3% 4.7% 4.2% 4.5% 2.4%
70
10
“Organic herb and vegetable

rooftop garden. The Chef uses
the bounty from the garden
daily in ARC menus, and to
create culinary
masterpieces in the
kitchen.”
Fairmont Waterfront, Vancouver, Canada
71
10
> 90% F&B Local Spend

o Globally, 17.1% purchase food and beverages from local providers.
17.1% 15.7% 23.1% 14.4% 16.0% 27.0% 15.7% 38.9% 14.1% 13.6% 20.0%
End-Of-Life Take-Back Vendor Arrangement

o 24.3% have agreements with vendors for end-of-life take-back for recycling.
24.3% 28.7% 7.1% 21.7% 36.0% 16.7% 16.5% 33.3% 37.7% 13.0%
72
Green Lodging Trends Report 2018 Communications
COMMUNICATIONS
Key Statistics:
Common practices
o Written Environmental Policy(ies) (77.2%)
o Green Initiatives Communication in Guestrooms (77.9%)
o Green Practices Shared on Website (55.3%)
Emerging practices
o Green Investment/Initiative Press Release (49.0%)
73
Written Environmental Policy(ies)

o 77.2% have written sustainability policy/set of policies in place. The adoption rate for this practice has increased
since 2017 (74.3%) and 2016 (72.4%).
77.2% 78.0% 72.0% 66.1% 96.1% 77.4% 75.8% 66.7% 81.2% 76.0% 81.8% 72.9%
Green Initiatives Communication in Guestrooms

o 77.9% have green initiatives communicated in Guest Services Directory (or elsewhere) within the guestrooms.
77.9% 78.4% 76.2% 70.1% 92.2% 83.3% 76.5% 78.9% 77.1% 88.0% 60.0%
74
Green Practices Shared on Website

o 55.3% have a space in their hotels’ website dedicated to sharing green practices. The adoption rate for this practice has
increased since 2017 (51.4%) and 2016 (48.2%).
55.3% 55.5% 54.1% 54.6% 64.0% 55.1% 52.0% 33.3% 62.3% 76.0% 52.8% 55.5%
Green Investment/Initiative Press Release

o 49% have issued a press release highlighting a green investment or initiatives.
o Asia Pacific has the highest adoption rate of 78.9%, followed by EMEA (49%) and the Americas (39.8%).
49.0% 51.2% 40.9% 39.8% 49.0% 78.9% 37.6% 22.2% 72.5% 52.0% 20.0%
75
Green Lodging Trends Report 2018 Staff Involvement
STAFF INVOLVEMENT
Key Statistics:
Common practices
o Staff Training (90.0%)
o Green Champion (64.6%)
o Green Team (70.6%)
o Green Team Budget (52.2%)
o Comment/Suggestion Process (57.1%)
o Staff Recognition (67.2%)
Emerging practices
o Staff Commitment Letter (33.2%)
76
“Staff training around proper

waste management.
Traceability of what
happens to recycling in the
municipality.”
Lapa Rios Ecolodge, Costa Rica
77
10
Staff Training
o 90.0% have staff training at least once a year on understanding and implementing green practices. The adoption rate for
this practice has increased since 2017 (75.5%) and 2016 (79.4%).
90.0% 90.7% 84.8% 83.5% 92.9% 90.3% 90.0% 80.0% 90.6% 92.6% 95.3% 84.6%
Green Champion
o 64.6% have a sustainability coordinator or green champion at their property to oversee the various green initiatives.
o EMEA has the highest adoption rate at 98.2% followed by the Americas at 79.6% and Asia Pacific at 62.4%.
64.6% 65.9% 55.3% 79.6% 98.2% 62.4% 62.9% 66.7% 69.7% 88.9% 68.5% 54.8%
78
Green Team
o Globally, 70.6% have green team or sustainability management team. The adoption rate for this practice has stayed
relatively the same over the last three years.
70.6% 72.2% 59.6% 69.5% 94.6% 70.0% 69.6% 65.0% 73.8% 76.9% 61.5% 67.2%
Green Team Budget

o 52.2% give their sustainability coordinator or green team a budget to implement green initiatives. This is an
increase from 2017 (51.8%) and 2016 (43.8%).
52.2% 56.2% 38.0% 44.4% 69.6% 53.8% 47.1% 47.6% 62.7% 48.0% 40.0%
79
“We have the 'Most

Sustainable Department'
award every two months,
zero waste kits are given as
present to the winning
department.”
Six Senses Duxton, Singapore
80
10
Comment/Suggestion Process
o 57.1% have an employee comment/suggestion collection process for sustainability-related issues.
57.1% 57.7% 53.6% 65.2% 85.5% 55.7% 55.1% 60.0% 61.9% 76.9% 49.0% 50.0%
Staff Recognition
o 67.2% give recognition to staff members who go above and beyond with regards to sustainability. The
adoption rate for this practice has increased since 2017 (59.2%) and 2016 (47.7%).
67.2% 68.0% 61.8% 53.4% 70.4% 68.0% 65.6% 42.9% 70.0% 53.8% 65.3% 73.5%
81
Staff Commitment Letter

o 33.2% request employees to sign a commitment letter, demonstrating their commitment to participating in
sustainability initiatives. The adoption rate for this practice has increased since 2017 (26%) and 2016 (21.7%).
33.2% 39.2% 12.0% 19.4% 56.6% 48.7% 28.2% 28.6% 44.4% 32.0%
82
“Staff member doing a

community clean up.”
Huntingdon Manor Hotel, Canada
83
10

Dan Hotels, Israel
“Determination of annual indices and monthly details in the framework of reports passed to
the Company's management, as well as a financial incentive for savings. In addition,
managers who work in the field are evaluated by personal feedback set out in the work plan.”
Falcon Point Resort, Colorado, USA

“We are managed by East West Hospitality their level of commitment for green initiative's
goes above and beyond. I continue to sit on their EcoCare committee sharing a number of
sustainable programs throughout Falcon Point and East West.”

“Every month, we have a meeting with Staff Welfare Committee. Every three months, we have
departmental meeting in each department. Every year, we have staff recognition event with
the staff members who have delivered long service at the hotel and every year, we have staff
21
party for hotel anniversary. In all those events, the General Manager and other management
team deliver the achievement information of the hotel to all team members that the successes
that we achieve (operation efficiency, the profit, staff happiness, etc.) is because of great
effort and contribution from the staff members.”
Six Senses Kaplankaya, Turkey

“At the moment, there are on-going 2 separate "host of the month" initiative programs. One is
driven by HR department for awarding the host who showed a good and different
performance. The host is given additional 250 TL on his/her salary that month. Another
incentive and awarding program have been just started; we select the "sustainable host of the
month" who comes with a sustainable and feasible brilliant idea to be implemented at hotel.
The host will be awarded by a SPA treatment for him/herself or by a dinner with his/her
spouse. In addition to these official incentive programs, operational departments and hosts
are encouraged and awarded verbally by GM. Also, a special lunch has been organized at
host coffee to celebrate their success.”
Six Senses Samui, Thailand

“Sharing and motivating the team with a multitude of recognition at host appreciation days,
giving awards for the best NIBI's, which is also built into our G&O's/ bonus structure. We're
also driving for awards such as green hotels - Gold and others, to which we will reward our
hosts with gifts for doing so. Gifts - Trash Hero mugs (Stainless steel).”
84
10
Green Lodging Trends Report 2018 Community Involvement
COMMUNITY INVOLVEMENT
Key Statistics:
o Involve Guest to Support Green Initiatives (62.7%)
o Participate in Local Conservation and Biodiversity Protection (56.7%)
o Employee Volunteering Opportunities During Work Hours (70.6%)
o Local Heritage Offerings Communicated (54.0%)
Emerging practices
o Hosted Events Highlighting Practices (46.9%)
o Local Conservation and Biodiversity Protection Communicated (43.2%)
o Reward Program for Sustainable Guests (20.9%)
85
Hosted Events Highlighting Practices

o 46.9% have hosted a community or guest event highlighting environmentally sustainable or socially responsible practices.
46.9% 52.4% 25.6% 35.5% 52.0% 77.8% 34.1% 33.3% 70.0% 47.8%
Involve Guest to Support Green Initiatives

o 62.7% ask guests to support the hotel’s environmental, social and community work.
62.7% 69.8% 38.3% 47.1% 88.0% 78.9% 62.6% 52.6% 73.9% 52.0%
86
“We hosted a ‘green market’

event at our resort to
promote plastic free.
Vendors are not allowed to
bring any plastic products
into the resort. Biodegradable
plates and bamboo cups and
banana leaves were used as
cups/plates. It is a charity
event where vendors are
invited to sell their
sustainable product at no
cost. 10% of the income from
each vendor goes to charity.”
Six Senses Samui, Thailand
87
10
“We clean the beach from

plastics every month, we also
invite the guest to help us.”
Alila Manggis, Indonesia
88
10
Local Conservation and Biodiversity Protection Communicated

o 43.2% communicate about local conservation and biodiversity protection to guests and employees.
43.2% 47.9% 27.1% 29.6% 52.0% 76.3% URBAN

21.5% 33.3% 74.6% 50.0%
Participate in Local Conservation and Biodiversity Protection

o 56.7% participated in initiatives related to local conservation or biodiversity protection or contribute to an
environmental organization.
o Asia Pacific has the highest adoption rate of 84.2% followed by EMEA (78.0%) and the Americas (39.3%).
56.7% 62.6% 36.2% 39.3% 78.0% 84.2% 47.8% 33.3% 81.2% 50.0%
89
Employee Volunteering Opportunities During Work Hours

o 70.6% give employees the opportunity to volunteer time and services during regular working hours.
o EMEA has the highest adoption rate of 92.2% followed by the Americas (80.3%) and Asia Pacific (69.4%).
70.6% 71.0% 67.6% 80.3% 92.2% 69.4% 67.3% 89.5% 79.6% 73.9% 66.7% 61.5%
Local Heritage Offerings Communicated

o 54.0% communicate to their guests about local heritage offerings.
U
54.0% 55.1% 50.0% 47.5% 58.8% 68.4% 33.7% 55.6% 80.3% 60.0% 20.0%
90
Reward Program for Sustainable Guests

o Globally, 20.9% have a reward program for sustainable guests.
URBAN
20.9% 20.9% 20.8% 24.2% 14.0% 18.9% 18.3% 47.4% 17.4% 16.0% 40.0%
91
“One of our activities for our

little VIPs: to go to the resort
garden and learn how to
plant their own seeds.”
92
10

“We have engaged a mosquito expert to provide us best practices and help eliminate
breeding areas and reduce the use of pesticides. We have shared these with our neighbors.”

“We have "zero waste to landfill" project and we take care of two social foundations by
providing some donations (money and food base materials). The foundations are called Bali
Life Foundation and BaliWise Foundation.”
Atlantica Nissaki Beach, Greece

“Recycling of plastic water bottle caps in order to purchase wheelchairs and offer to needy
people, yearly beach clean ups, donations to charitable organizations and associations, free
bus transfer service to guests so as to visit the local areas/town of Corfu, farewell departure
packages with local Corfiot products.”
21
Six Senses Laamu, Maldives

“Our corporate sustainability guidelines set high standards for green operations and
corporate responsibility. At the property level, we have an Earth Lab, a hub for onsite
recycling and waste-to-wealth. Self-sufficiency in production is the ultimate goal, with an
onsite tailor, carpentry workshop, and organic garden. We conduct a community outreach
program, in which we visit all inhabited islands around the atoll, in addition to a yearlong
marine and environmental education program, now being conducted in our third local school.
We also have a sustainability fund, where 0.5% of revenue are collected for use in community
development projects, and a water charity, where 50% of water sales in F&B go towards
projects to provide clean water to those in need.”
Lapa Rios Eco Lodge, Costa Rica

“Internal career path and cross training program for all workers after three months securing a
98% local staff.”
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Green Lodging Trends Report 2018 Climate Action and Certification
CLIMATE ACTION AND CERTIFICATION

Key Statistics:
Emerging practices
o Third-Party Certification (42.1%)
o Climate Change Driver of Actions (36.0%)
o Carbon Footprint Measured (49.0%)
o HCMI Metric Used for Calculations (39.3%)
o Guest Comment Led to Sustainability-Related Changes (29.3%)
o Rebate, Tax Credit or Other Incentives (26.0%)
o Carbon Offsets or Renewable Energy Certificate Purchase (8.9%)
o >90% Overnight Guests Ask About Carbon Offsetting (5.5%)
o >90% Meeting Customers Ask About Sustainability Initiatives (4.9%)
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Third-Party Certification
o Globally, 42.1% have sustainability related third-party certification.
42.1% 40.7% 47.0% 57.9% 62.7% 36.4% 38.9% 57.9% 46.8% 62.5% 44.7% 33.2%
Climate Change Driver of Actions

o 36.0% said climate change has significantly drove them to make operational improvements and investments.
I
36.0% 36.3% 34.9% 36.6% 39.2% 29.7% 29.3% 33.3% 45.8% 33.3% 40.0%
95
Carbon Footprint Measured

o Globally, 49.0% measure their property’s carbon footprint. The adoption rate for this practice has increased since
2017 (40.8%) and 2016 (35.0%).
49.0% 50.1% 41.6% 52.9% 44.9% 48.8% 48.7% 55.6% 49.2% 40.0% 51.1% 48.0%
96
“We publish annually a

Carbon Footprint Report
showing that we are climate
neutral.”
Irota Ecolodge, Hungary
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HCMI Metric Used for Calculations

o 39.3% use HCMI (Hotel Carbon Measurement Initiative) to measure their property’s carbon footprint.
39.3% 40.4% 33.3% 46.0% 30.4% 28.6% 43.2% 40.0% 35.6% 45.5% 25.0%
Guest Comment Led to Sustainability-Related Changes

o 29.3% said guest comments related to green initiatives led to operational changes.
29.3% 33.1% 14.3% 24.8% 37.3% 33.3% 15.4% 11.1% 52.9% 33.3%
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Rebate, Tax Credit or Other Incentives

o 26.0% take advantage of a rebate, tax credit or other incentives to help pay for an energy or water saving system.
26.0% 27.5% 19.5% 33.3% 12.0% 20.0% 28.3% 44.4% 21.4% 13.0% 40.0%
Carbon Offsets or Renewable Energy Certificate Purchase

o Globally, 8.9% purchase carbon offsets or renewable certificates.
8.9% 8.3% 13.2% 10.6% 10.4% 8.8% 9.3% 10.5% 9.4% 16.0% 5.1% 4.0%
99
>90% Overnight Guests Ask About Carbon Offsetting

o 5.5% said over 90% of overnight guests ask about carbon offsetting.
5.5% 5.7% 3.7% 0.9% 6.1% 5.6% 5.2% 8.8% 6.7%
>90% Meeting Customers Ask About Sustainability Initiatives

o 4.9% said that over 90% of meeting customers ask about sustainability initiatives.
4.9% 5.3% 1.2% 0.8% 5.3% 5.3% 4.2% 7.7% 5.3%
100
“Fogo Island Inn takes this even

further, employing the
Shorefast economic nutrition
label to readily demonstrate
“where the money goes”. As
Innkeeper Zita Cobb explains:
“Most people are accustomed
to seeing nutritional labelling
on the foods and beverages
they purchase. These labels
allow consumers to make
conscious and informed
decisions about their food
choices. Food nutrition labeling
was revolutionary for the food
industry. Now, we want to spark
the same energy for change
with the launch of economic Fogo Island Inn, Canada
nutrition labelling.” A label at
Fogo Island Inn therefore
describes how much of a
guest’s bill goes to pay staff
wages, materials and
supplies, and how much is
returned to Shorefast, the
charity that owns the Inn, to
invest in community
resilience projects. The label
also provides a geographic
breakdown of where the
money spent by guests ends
up, e.g. how much remains in
the local community, and in the
region.”
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Green Lodging Trends Report 2018 Industry Supporters
INDUSTRY SUPPORTERS
World Wildlife Fund
Why was this Hotel|Kitchen created?
World Wildlife Fund (WWF) and the American Hotel and Lodging
Association (AHLA), with support from The Rockefeller Foundation,
came together to work with the hospitality industry on
understanding and reducing food waste. Through research and a
series of demonstration projects with properties across the country,
innovative strategies were identified to engage staff, partners and
guests in cutting waste from hotel kitchens. Participating hotels saw
reductions of 10-38% in just 12 weeks. If this scaled across the
industry – it would eliminate half a million tons of waste within a
year.
Who is this toolkit for?

Primarily full service hotels, because changes in buffet and banquet
service can have major impact. But the toolkit includes valuable
approaches that can be applied to all property formats and food
service institutions, including restaurants, cruises, and catering
companies.
How do I use the toolkit?
You can start by selecting your role and get relevant content tailored
to your responsibilities, or page through the toolkit beginning here.
Use the + to jump directly to topics you want.
What are the benefits?
Reducing food waste at your properties does a lot more than feed
people and help the environment: it can directly impact your
bottom line, engage your staff, and strengthen relationships with
your customers. Specifically, we found these strategies can: SAVE
MONEY. EMPOWER STAFF. MEET CUSTOMER DEMAND. Individuals,
meeting planners and corporate clients, especially large consulting
firms, expect their event venues to act sustainably, including
minimizing waste.
For more information: https://hotelkitchen.org/about-toolkit/
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Boston Green Tourism

Boston Green Tourism (BGT) is a membership organization for Boston
hotels. It also organizes green hospitality workshops across the United
States, and advises hotels and companies that serve hotels. BGT helps
hotels reduce energy, water and waste and toxins; choose greener
transportation alternatives; identify greener food options; and attract more
business based on their environmental performance. For Boston hotels, BGT
organizes eight green hotel workshops a year, publishes a newsletter,
provides a green hotel training program, helps hotels secure utility
incentives and tax breaks and introduces hoteliers to qualified vendors.
Contact Dan Ruben at (617) 527-7950 or dan_ruben@usa.net.
C9 Hotelworks
C9 Hotelworks is a globally awarded hospitality consultancy recognized as

Asia's leading advisor on residential and mixed use developments, with
projects and clients across all markets within Asia Pacific. With a history
spanning over a decade, C9 has worked throughout Asia and in many other
locations around the globe from its base in Thailand, delivering independent,
strategic advisory services to owners and developers for market studies,
feasibility reports, management operator negotiations and asset
management. C9 has a high level of expertise in both hospitality and
property sectors, with deep experience producing and analyzing research
that delivers insight to identify key issues, evaluate complex ones and
support clients in achieving solid success.
For more information: https://www.c9hotelworks.com, Telephone: +66 (0)76

325 345/6 and Email: info@c9hotelworks.com.
Green Key (FEE)
Green Key is a voluntary ecolabel for hotels, hostels, campsites, holiday parks,
small accommodations as well as conference centers, attractions and
restaurants. The Green Key award is based on compliance with strict criteria
in the areas of environmental management (water, energy, waste, cleaning,
etc.) and sustainability education (staff, guests, suppliers, etc.). Compliance
with the criteria are confirmed through a rigorous application process and
verified at on-site audits. The award is valid for one year at a time.
Currently, more than 2,500 establishments in 54 countries are awarded with

the Green Key. The program is managed by the international charity, the
Foundation for Environmental Education. Green Key is endorsed by the World
Tourism Organization and recognised by Global Sustainable Tourism Council.
E-mail info@fee.global for more information.
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Green Key Global

Green Key Global is a leading, international, GSTC Recognized, environmen-
tal certification body whose suite of industry standard programs and
resources has been designed specifically for the lodging and meetings
industries. Our affordable programs, including the Green Key Eco-Rating
and the Green Key Meetings Programs, help members leverage
organizational CSR activities to support their property’s sustainable
initiatives, improve overall fiscal performance and community relations.
With member properties in over 20 countries and a notable mix of branded
and independent members Green Key Global truly is the lodging industry’s
certification program of choice.
For further information contact info@greenkeyglobal.com, (613) 237-7149,

or go to www.greenkeyglobal.com.
Green Lodging News
Green Lodging News, a Hasek Communications L.L.C. publication, is the

lodging industry’s leading environmental news source. Created in 2006, it
consists of the Green Lodging News website (www.greenlodgingnews.com),
weekly Monday e-newsletter and weekly Wednesday Green Supplier
Spotlight e-blast that focuses on one supplier. The website currently attracts
36,000 to 38,000+ different visitors each month. The newsletter and Spotlight
reach more than 9,000 opt-in subscribers. To subscribe to the newsletter and
Green Supplier Spotlight, go to www.greenlodgingnews.com, or e-mail
editor@greenlodgingnews.com to be added to the circulation list.
Publisher and Editor Glenn Hasek has more than 24 years of lodging industry
experience—as a journalist, public relations consultant and publisher. He got
his start in 1989 with what was then Hotel & Motel Management magazine.
He worked there until 1996 and again with the publication from 2000 to
2001. Glenn Hasek has spoken and moderated at many industry events and
has received numerous awards for his work
Green Seal
Green Seal, an independent 501(c)(3) nonprofit organization founded in

1989, provides science-based standards and certifications that are credible,
transparent, and essential in allowing manufacturers, purchasers, and
consumers to make responsible choices that protect human health and the
environment while positively impacting business.
Our leadership standard for Hotels and Lodging Properties, GS-33, focuses on
waste minimization, energy conservation, fresh water resource management,
wastewater management, pollution prevention, and environmentally
sensitive purchasing. Certification is achievable for a wide range of
properties—from national chains to boutique hotels—and the three-tiered
system encourages gradual but steady improvement.
Learn more at www.greenseal.org and www.greenseal.org/GS33, or contact

us at (202) 872-6400 to find out how we can help with your sustainability
goals.
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Horwath HTL - Asia Pacific

Horwath HTL—Asia Pacific is the regional arm of Crowe Horwath
International’s Hotel, Tourism and Leisure Consulting Group. Since its
establishment in 1987, Horwath HTL has been involved with
thousands of projects throughout the region in all phases of the
property lifecycle for clients ranging from individually held
businesses to the world’s most prominent hotel companies,
developers, lenders, investors and industrial corporations. Offices are
currently located in Singapore, Hong Kong, Tokyo, Beijing, Shanghai,
Jakarta, Kuala Lumpur, Bangkok, Sydney, Auckland and Mumbai.
By combining resources from our offices in key cities throughout the

Asia Pacific region and globally, when needed, we ensure clients
receive a multi-skilled international perspective for their projects and
benefit from our wide-reaching industry contacts. We are also
supported by the Horwath HTL database.
Our services are grouped under three main areas: Planning &
Development Services, Asset Management Services, and
Transaction/Lender Services
Travelife
Travelife is an internationally recognized sustainability certification

scheme, and has been developed by the travel industry for the
travel industry. Travelife is the only certification scheme to work in
partnership with tour operators like TUI, Thomas Cook, DER
Touristik, Virgin Holidays and Flight Centre UK and many
others—including over 50 of their travel brands, all of whom
promote the adoption of Travelife by their contracted
accommodations. Travelife is a fair and affordable system that
assists hotels and accommodations in showing that they are
serious about sustainability.
Travelife currently has 1,400 member hotels in 55 countries with

768 gaining the Travelife Gold certification. Since Travelife’s
inception in 2007 the certification has grown to be recognized and
used by all major European tour operators.
Call +44 (0) 20 3693 0160, e-mail info@travelife.org, or go to

www.travelife.org.
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UNWTO
The One Planet Sustainable Tourism Programme has the overall
objective to enhance the sustainable development impacts of the
tourism sector by 2030, by developing, promoting and scaling up
sustainable consumption and production practices that boost the
efficient use of natural resources while producing less waste and
addressing the challenges of climate change and biodiversity.
The One Planet Sustainable Tourism Programme is a

multi-stakeholder partnership that promotes networking among
likeminded organizations and brings together existing and new
initiatives focused on decoupling tourism’s growth from the
increased use of natural resources. It is recognized as an
implementation mechanism for Sustainable Development Goal
(SDG) 12, with potential to advance other connected goals such as
SDG13, SDG14 and SDG15 on climate and marine and terrestrial
resources respectively and progress is reported officially to the
United Nations Economic and Social Council (ECOSOC).
For further information, please contact the Coordination Desk:
c/o World Tourism Organization (UNWTO) C/ Poeta Joan Maragall 42

28020 Madrid, Spain
Email: oneplanetstp@unwto.org
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GREEN LODGING TRENDS
REPORT 2018
Published by
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Greenview, Singapore
First printing 2018

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ABOUT THE COMPARE REPORT

Common Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Benchmarking Energy Among Peers

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

> 90% Guestrooms with Digital Thermostat

Common Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

> 90% Guestrooms with Occupancy Sensors

Common Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

> 90% Meeting Space with Digital Thermostat

Common Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

> 90% Meeting Space with Occupancy Sensors

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

> 75% Interior Space with LED Light Bulbs

Common Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Variable Frequency Drives

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

“Most of our rooms are

Coco Beach Island Resort, Philippines

Energy Audit Within Past Four Years

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Emerging Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

> 90% of Windows with Enhanced Reflective/Insulating

Emerging Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

“We have separate meters for

Renaissance Paris La Defense Hotel, France

Renaissance Paris La Defense Hotel, France

High Efficiency Boilers (>85% efficiency)

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

High Efficiency Chillers (>0.5 kW/ton)

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

On-Site Renewable Energy

Innovative Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Sustainable Transportation Encouragement

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Electric Vehicle Charging Stations

Emerging Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Preferred Parking for Electric Vehicle

Emerging Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

“All public areas are

Best Western Plus Kamloops Hotel, Canada

Sharing of best practices:

Six Senses Con Dao, Vietnam

Nana Beach Resort, Greece

Terranea Resort, California, USA

Alila Fort Bishangarh, India

“We crush all glass bottles

The Ranch at Laguna Beach, California, USA

Recycling in Common Areas

75.6% 75.8% 74.3% 75.9% 91.4% 78.6% 91.7% 73.8% 73.1%

Common Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

>90% F&B with Reusable Food Service Ware

Common Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Newspapers Not Delivered to Guestrooms

Common Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Recycling Bins in Guestrooms

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Waste Audit Within Past Four Years

27.7% 28.5% 22.5% 24.7% 40.0% 37.5% 45.8% 30.9% 18.7%

Emerging Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES

Waste and Recycling Tracking

Established Practice GLOBAL SERVICE TYPES REGIONS HOTEL TYPES