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Monday, April 24, 2017
•  Events Calendar  •
The Institute of EcoTourism
GREEN BY DEGREE - SUSTAINABLE SEMINAR
Hospitality Enterpreneurs Introduction to Sustainable Business & Marketin
Created:  Saturday, May 17, 2008

SUSTAINABLE HOSPITALITY
click here for press release
 

Sustainable Operations | Procurement of Green Goods
Dishing it up Local & Sustainable Heritage Foods 
Marketing Green Achievements

Location: Institute of Ecotourism – Sinagua Theatre: 91 Portal Ln, Sedona. At Tlaquepaque and Los Abrigados Resort entrance.Series Overview

The Institute of Ecotourism (IET), a nonprofit center next to Sedona’s Los Abrigados Resort, and the Center for Sustainable Environments at Northern Arizona University are offering a workshop for Arizona resort and restaurant proprietors.

 Sustainable operations for restaurants and resorts.This workshop is designed around a practical approach to more sustainable business practice that includes an analysis of our “energy footprints” .

Presenters include:

Ron Hubert: formerly a senior partner with Deloitte Consulting and one of the founders of the Coconino County Sustainable Economic Development Initiative

Kate Blevins: Sedona Recycles - dedicated to public education and to demonstrating responsible resource recovery

Anne Minard: Journalist and Author - Center for Sustainable Environments

Gary Deason Ph.DActing Director - Center for Sustainable Environments

Heather Farley: Office Manager - Center for Sustainable Environments

Participants can expect to combine their guided inventory of energy use and information from the presentations into road maps for greening their businesses, increasing revenue and cutting costs. Another part of deciding which sustainable business practices to implement is conducting an inventory of resort or restaurant clients and their specific desires and needs.

Procurement of greener goods:
Buying a Better Future -- What do your purchases tell your customers about you? Every single purchase has hidden human health and environmental impacts -- every single purchase. “Green”-minded travelers understand this and they are learning to pay close attention to the previously hidden human health and environmental impacts of their travel decisions.

“Procurement is easily visible to the public,” points out Diane Dearmore at the Institute of Ecotourism. “My guests say they feel better about tourism knowing those things are happening in the resort where they’re staying.”

Dishing up local, sustainable and heritage foods:
Native, heirloom foods are winking out, leaving us with generic foods that contribute to obesity and dull our palates. And tourists are clamoring for rich, location-based experiences and menus that help them understand where they are. 
 

What if your restaurant or resort could help address these trends?

Marketing green achievements & series review:
Today’s businesses get “green by degrees,” Diane Dearmore at the Institute for Ecotourism likes to say. “You never arrive at being green. Ever.” While that’s certainly true, each step along the way – each degree – is a remarkable achievement. Your guests and your advertising base should be aware of the efforts you’re making to be sustainable. They’ll feel better about patronizing your business – which means more business for you.

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