1. Facilities Management and Design Chapter 3 Environmental and sustainability management

2. Sustainability 3 E’s – Economics – Environment – Equity

3. Environmental Issues & Corporate Sustainabiltity Economic issues – Energy conservation saves money – Recycling can generate revenue – Environmentally friendly programs can improve hotel’s image Regulatory issues – Statutes/ codes/ regulations govern design/ operation/ maintenance Market factors – Ecotourism is a growing market segment – ISO 14000 standards – Marketability as a good corporate/ global citizen

4. Waste management & minimalization Packaging Bulk purchasing Glassware/ cloth instead of plastic/ paper Reduce plates, flatware, etc thrown away Manage menu – Eliminate unpopular items – Monitor portion sizes Train in proper food prep Donate leftovers Recycle Reuse Transform

5. Poor energy management High energy costs – reduce bottom line Damage reputation Association with air/ water pollution

6. Water & wastewater management Limited supplies of fresh water Increasing cost of fresh water treatment Statutory limitations on usage “corporate citizenship” Cost of wastewater treatment Cost of wastewater disposal Regulations concerning wastewater treatment/ disposal Beach, aquifer, river, stream pollution “corporate citizenship”

7. Hazardous materials Toxic Flammable Explosive Corrosive Infectious HazMat storage PCB’s Asbestos Reduction/ elimination

8. Vehicle management Electric vehicles Alternate fuels Dual fuel Mass transit

9. Land use management Reduced development/ operations Reuse of existing structures – Reduced cost (in some cases) – Cultural/ social reasons (downtown Memphis) Regulatory concerns – Environmental impact statements

10. Benefits of sustainability management Positive effect on bottom line Team/ family/ neighbor effect Public perception/ image