What 

are sustainable, eco-friendly hotels? Sustainable hotels

are businesses that significantly reduce their environmental impact through green best-
practices in maintenance, services, logistics, products, and supplies. The core elements
revolve around reducing waste, saving energy, and cutting down on water usage.

Location | Seattle, WA

Eco | LEED Certified, Organic Spa Materials

Features | Spa, Pool, City Views, Urbane Restaurant

Nightly Rate | $249+

Hotel name Olivia Hyatt

The first LEED certified hotel in Seattle, the Olive 8 Hyatt gives guests an eco-friendly environment
for relaxing, dining, and exploring downtown Seattle and the Pacific Northwest. The rooftop spa and
pool employ eco friendly practices and the entire hotel aims to represent a new spirit for
sustainability in the Pacific Northwest.

Sustainable things that hotel is doing

Decreased Use of Energy: Better air circulation through carefully planned windows, digitally
controlled air conditioners, water heaters or refrigerators, They are using more energy-efficient
equipment, and reducing product wastage by implementing a robust ‘farm-to-fork’ program to avoid
wastage can help to cut down on hotel use of energy, overheads and roll in better profits all at the
same time!

Sustainable Design: A ‘green’ business design can pave the way for business to become highly
sustainable. Recycling is key to sustainability. The whole building was build by recyclable building
materials, installation of furniture made with reclaimed wood (bamboo or compressed wood), using
recycled paper for signs, menus, and stationery, or replacing non-degradable dinnerware with
biodegradable utensils are a few ways to achieve environmental and economic sustainability in the
foodservice business. At the same time, hotel recycle empty plastic containers and bottles, paper
bags, boxes, Styrofoam, and plastic cutlery to left the stress of the environment and increase
savings.

Grow Your Own Produce: Foodservice businesses, especially restaurants, they started growing
vegetables, fruits, herbs and wine in their own orchards or rain gardens to minimize their purchase,
transport, and logistics, and storage expenditure, beautify local neighborhoods, and prevent runoffs
to local water resources.  

Better Waste Management: Another important practice they are practising about sustainability in
the foodservice business is to minimize the production of ‘garbage’. Better waste management is
deeply related to efficient inventory management. When their restaurants estimate, buy and store
exactly the amount of product supplies they need at a given time, they produce lesser waste.
Moreover, they are also ask their suppliers to cut down on the packaging and shipping of products
and supplies. All this is helping to reduce the volume of trash they create, besides saving exorbitant
amounts of money!
Support the Local Economy: Supporting the local economy by purchasing seasonal fresh food
directly from the regional farmers and communities. This is helping to sustain farms, dairies,
vineyards, and other food producers helps to save money on packaging, transportation, and storage,
and increases customer satisfaction by offering ‘farm fresh’ food items.

Shift to Organic Food Products: Hyatt’s initiative to use organic food item. Organic food is free of
synthetic fertilizers and pesticides and helps to conserve soil and natural water resources. Although
it tends to be a little more expensive, it is certainly healthier in every way!  

Focus on Menu Selections: this is very unique strategies , A menu that has fewer but very high-
quality food items not only results in better sales and improved customer satisfaction but also
enables better cost tracking while purchasing food items and reduces wastage.

Conclusion
. 
Sustainability is a collaborative process. A good synergy between foodservice business owners, local
farmers and producers, designers, and manufacturers can help to promote environment-friendly
practices, sustainable production and operations, and better profits