“Itâ€™s no wonder then the hotel industry has become a target of well-meaning legislators and bureaucrats looking to save some precious water for the state. The California State Water Resources Control Board recently instituted new rules that among other things require foodservice establishments to provide water only to customers who request it and mandate hotels give an option to guests of not having linens and towels laundered daily.”
Letâ€™s face it: The hotel industry in the United States over the past 20 years has mostly been paying lip service to sustainability issues. Itâ€™s difficult to blame hotel owners and operators for that attitude because environmental issues are seldom major operational or profitability concerns at most properties.
There are exceptions, of course, but for the owner of a typical mid-market suburban hotel, green issues typically are only seriously addressed for one of two reasons: the vague promise of operating cost savings or the public relations glow generated by being a good and green citizen.
That situation is beginning to change, especially in California and the Southwest. The culprit is water, or the lack thereof.
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