In common usage, climate change describes global warming—the ongoing increase in global average temperature—and its effects on Earth's climate system. Climate change in a broader sense also includes previous long-term changes to Earth's climate. The current rise in global average temperature is more rapid than previous changes, and is primarily caused by humans burning fossil fuels. Fossil fuel use, deforestation, and some agricultural and industrial practices increasegreenhouse gases, notably carbon dioxide and methane. Greenhouse gases absorb some of the heat that the Earth radiates after it warms from sunlight. Larger amounts of these gases trap more heat in Earth's lower atmosphere, causing global warming.
Anybody that knows me, understands that I have strong feelings about environmentalism. I can't change the world, but I can do something about the very industry I work in, Hospitality & Food Service. My industry is a huge contributor to the environmental issues. Over the last month or so, I have had a few significant encounters with individuals working in environmental initiatives. One is a PHD student, the other a environmental activist and sustainability accountant. Today I would like to focus on Christopher Uchenwa, the activist and award winning author of "The threat to earth", available on Amazon. His website can be found here; www.gewo-intl.org and www.christopheruchenwa.com
First a little about the issues surrounding my industry;
The hotel & restaurant industry is one of the major contributors to the global environmental crisis. As a result, the need for hotels to become more sustainable is more important than ever. Here are a few reasons why your hotel should become sustainable:
Sustainability has long been a key topic in the hospitality industry, with issues like elimination of food waste and single-use plastics, energy and water management, responsible tourism, and conservation remaining important causes to be championed. Yet less-tangible issues like indirect emissions exist further down the value chain and can make a company's overall impact on the environment and society much harder to quantify. Without knowing a company's true impact, it's a challenge to measure progress, but technology for managing impact has the potential to make a company's sustainability measures as accessible and transparent as its financial records.
There is so much that could be said about this in terms of solutions, but the one thing I want to point out is that running a sustainable operation is actually profitable. If you were to apply just a few of the suggestions I offer in my sustainable hospitality program, you would put thousands of dollars in your pocket. It's all about mindset and habits. We have been fooled by big box corporations like Sysco, Nestle and McDonalds to mention a few, that things are OK. They are not, change has to happen, it starts with hotel and restaurant owners, there staff and customers. I invite you to join my program here. Looking for consulting help to initiate some change, give us a shout; www.dtpca.online Just want to talk first, shoot me an email at; email@example.com
I highly recommend Christopher's book as well, grab a copy today!
Cheers, and have a happy hump day. Keep your stick on the ice, we are all in this together!