Sustainability in hospitality industry : principle of sustainable operations / Philip Sloan, Willy Legrand and Joseph S. Chen

Includes index.

The rationale for sustainable development: the environment, the people, the economy -- Sustainable development in the hospitality industry -- Energy efficiency -- Waste management -- Water conservation -- Eco-design in hospitality architecture -- Food security -- Sustainable food issues and food sourcing -- Sustainable food and beverage management -- Green marketing and branding -- Consumer typology and behaviour -- Corporate social enterprises -- Hospitality industry environmental management systems -- Certification processes and eco-labels -- Financing, investing, measuring and accounting in sustainable hospitality.

"Sustainability is one of the single most important global issues facing the world. A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every future manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. Sustainability in the Hospitality Industry, second edition, is the only book available to introduce the students to economic, environmental and social sustainable issues specifically facing the industry as well as exploring ideas, solutions, and strategies of how to manage operations in a sustainable way"