Consider the Human Factor

One driving force in their conservation efforts is the budget cuts they have experienced the past several years. Their budget cuts are like many businesses and have caused them to re-evaluate operations. Because HSU was already conserving resources, the budget cuts just forced them to be that much more conserving. They also know that being less wasteful is not only environmentally responsible but also economically responsible.

A recent article about their environmental programs caught my eye because of some of the lessons they have learned and are sharing. The lessons seem like something those of us in the hospitality industry can hear and use in our quest to become greener.

Annually, HSU diverts at least half of its waste from the landfill through composting, recycling, and reusing items. They have further decreased their landfill contributions by discontinuing the option of disposable cups in one of their student cafeteria (and disposables are being phased out of the other food service operations on campus). The lesson learned was that knowledge of human nature is more helpful than knowledge of environmental science. Students, faculty and staff are aware of the sustainability policy of the campus yet, when given a choice, they often chose the un-environmental option: In the cafeteria options were large disposable cups or small reusable cups; the large cups won, even though they were disposable. Now that large reusable cups are available, more of those are being used than the disposable cups. Lesson: convenience is what sells change or product use. Conscience and financial savings aren't always enough to evoke change.

How does that apply to greening the hospitality industry? Make sure you give your guests and staff options that are convenient for them and environmentally responsible. If large drinking cups are what people want, provide them in an environmentally "correct" format. If a towel program is what you and your guests want, make it convenient for your guests and staff by providing baskets for "change" towels and towel bars for "keep" towels. If you are going to recycle, then make it convenient for everyone and place recycle bins near trash cans. Training and communication are one aspect of helping people change their patterns, but making change convenient is valuable in effecting change. Making it convenient goes a long way in gaining compliance and participation.

Pay attention to human nature, not just environmental science or green accounting, and provide your guests and staff convenient and green alternatives for your ECOnomically Sound decisions.