Long before sustainability became fashionable, and long before customers requested information about a hotel’s carbon footprint, the hospitality industry has been involved in what today would be called sustainable practices. The industry’s long-time initial motivation was simply to run as efficiently as possible and to keep costs down so that as much top-line revenue as possible would fall to the bottom line. The oil embargo of 1972–73 added urgency to this effort and focused both academic research and industry practice on energy conservation for many years to follow. Even as the initial urgency faded, however, the industry never really ended its quest for conservation, which has now morphed into its push for ...
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