Chapter 6 Step 2 Designing change in your accommodation (Materials)
Published: February 2023
Component type: chapter
Published in: How to Create Sustainable Hospitality
Parent DOI: 10.23912/9781911635659-5276
Integrated thinking can transform your approach to problem solving. It is how to get the most out of your audits. Be guest-centred. Step away from one-size-fits-all approaches to hospitality and really try to put yourself in your guests’ shoes. It is ultimately people who use resources, not buildings. Call on altruistic values. People want to help. They also want to see the benefits for themselves. Where possible, design experiences that make green benefits immediate and clear. Look at the big picture. Think holistically and embrace the complexities when they appear. It is an intimidating task, but the best solutions come when problems aren’t isolated from one another. Iterate, iterate, iterate. There is no shame in not getting it perfect first time. Any plan worth its salt has a strong feedback loop, allowing you to refine designs over time.
- Christopher Warren, Griffith University (author) https://orcid.org/0000-0001-5782-2548
For the source title:
- Christopher Warren, Griffith University (author) https://orcid.org/0000-0001-5782-2548
Warren, C. (2023) "Chapter 6 Step 2 Designing change in your accommodation (Materials)" In: Warren, C. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635659-5430
Accor (2016). Responsible Guests are looking for sustainable hotels. Guest habits and expectations of hotels in terms of sustainable development: international report.
Akbari, H. (2002) Shade trees reduce building energy use and CO2 emissions from power plants. Environmental Pollution, 116, S119-S126.
Ambrose, M., James, M., Law, A., Osman, P., & White, S., (2013). The Evaluation of the 5-Star Energy Efficiency Standard for Residential Buildings. CSIRO, Australia.
Baker, M. & Schaltegger, S. (2015). Pragmatism and new directions in social and environmental accountability research. Accounting, Auditing & Accountability Journal, 28(2), 263-294
Brager, G., Paliaga, G, & de Dear R. (2004). Openable windows, personal control, and occupant comfort. ASHRAE Transactions, 110 (2)17-35, p32.
Brown, T. (2009). Change by Design. HarperCollins, New York.
Bundesministerium fur Umwelt (2021) Reusable is possible in the to-go area. https://www.bmu. de/pressemitteilung/mehrweg-wird-moeglich-im-to-go-bereich/[Accessed 7 November 2021]
Chrisafis, A. (2016). French law forbids food waste supermarkets. The Guardian, 5 February. www.theguardian.com/world/2016/feb/04/french-law-forbids-food-waste-by-supermarkets [Accessed 7 November 2021]
Coles, T., Dinan, C. & Warren, N. (2016) Energy practices among small and medium sized tourism enterprises. A case of misdirected effort. Journal of Cleaner Production, 111, 399-408
Cooper, G. (2008) Escaping the house: comfort and the California garden. Building Research & Information, 36(4), 373-380.
Cozzio, C., Volgger, M., Taplin, R. & Woodside, A.(2020). Nurturing tourists' ethical food consumption: Testing the persuasive strengths of alternative messages in a natural hotel setting. Journal of Business Research, 117, 268-279.
Dawood, S., Crosbie, T., Dawood, N. & Lord, R. (2013). Designing low carbon buildings: A framework to reduce energy consumption and embed the use of renewables. Sustainable Cities and Society, 8, 63-71
De Dear, R., Braager, G. & Cooper, D. (1997) Developing and Adaptive Model of Thermal Comfort and Preference. Macquarie University and Centre for Environmental Design Research, University of California.
De Oliveira, S. & Nisbett, R. (2017) Culture changes how we think about thinking: From "human inference" to "geography of thought". Perspectives on Psychological Science, 12(5), 782-790
Dolnicar, S. (2020), Designing for more environmentally friendly tourism. Annals of Tourism Research, 84, 102933
Dolnicar, S., Cvelbar, L. & Grun, B. (2017). Do pro-environmental appeals trigger pro-environmental behavior in hotel guests? Journal of Travel Research, 56(8),988-997
Heikkila, L., Reinikainen, A., Katajajuuri, J., Silvennoinen, K. & Hartikainen, H. (2016) Elements affecting food waste in the food service sector. Waste Management, 56, 446-453
Horng, J. S., Hu, M. L., Teng, C. C., Hsiao, H. L., & Liu, C.-H. (2013). Development and validation of the low-carbon literacy scale among practitioners in the Taiwanese tourism industry. Tourism Management, 35, 255-262.
Kallbekken, S. & Saelen, H. (2013) 'Nudging' hotel guests to reduced food waste as a win-win environmental measure. Economic Letters, 119, 325-327.
Lane, L (2021) Hotel industry releases their top 5 requriements to avoid Coronavirus: Leasers express commitment to travel safe. Forbes, 21 July. www.forbes.com/sites/lealane/2020/07/21/hotel-industry-releases-their-top-5-requirements-to-avoid-coronavirus-leaders-expresscommitment- to-travel-safety [Accessed 16th may 2021]
Lomas, K. & Kane, T. (2013) Summertime temperatures and thermal comfort in UK homes. Building Research and Information, 41(3), 259-280.
Martin, R. (2007). How successful leaders think. Harvard Business Review, June. https://hbr. org/2007/06/how-successful-leaders-think
Martin, R (2009). The Opposable Mind. Harvard Business Press, Boston.
Morgan, D., Elliot, S., Lowe, R & Gorman, P. (2016) Dyadicinterviews as a tool for qualitative evaluation. American Journal of Evaluation, 37(1), 109-117
Moseley, C. (2000). Teaching for environmental literacy. The Clearing House, 74(1), 23-24.
Nicol, J. (2011) Adaptive comfort. Building Research & Information, 39(2), 105-107
Pallesen, S., Larsen, S. & Bjorvatn, B (2015). "I wish I'd slept better in the hotel" - Guests' selfreported sleep patterns in hotels. Scandinavian Journal of Hospitality and Tourism, 16(3), 243-253
Palmer, J., Bennetts, H., Pullen, S., Zuo, J., Ma, T. & Chileshe, N. (2014) The effect of dwelling occupants on energy consumptions: the case of heat waves in Australia. Architectural Engineering and Design Management, 10 (1-2), 40-59.
Peffer, T., Pritoni, M., Meier, A., Aragon, C. & Perry, D. (2011), How people use thermostats in homes: A review. Building and Environment 46, 2529-2541.
Purtill, J. (2021). Heatwaves may mean Sydney is too hot for people to live in 'within decades'. ABC News, 25 January. www.abc.net.au/news/science/2021-01-24/heatwaves-sydney-uninhabitable- climate-change-urban-planning/12993580 Accessed [8 November 2021]
Robert, A. & Kummert, M. (2012) Designing net-zero energy buildings for the future climate, not for the past. Building and Environment, 55, 150-158.
Sakaguchi, L., Pak, N. & Potts, M. (2018). Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behaviour change. Journal of Cleaner Production, 180, 430-436
Sheffield, H. (2016). How the humble doggy bag reduced food waste in Scotland by 40 per cent. Independent, 19 September. www.independent.co.uk/news/uk/home-news/hundreds-of-scottish- restaurants-sign-up-to-offer-customers-doggy-bags-to-reduce-food-waste-a7316731.html [Accessed 7 November 2021]
Silver, K. (2017). Check in, help out: Socially conscious hotels give back to the community. Washington Post, 30 November. www.washingtonpost.com/lifestyle/travel/socially-conscioushotels- give-back-to-the-community-when-you-check-in/2017/11/30/1e8ce6f8-cbe3-11e7-8321- 481fd63f174d_story.html [Accessed 16 May 2021]
Sommet Education (2019) Top trends in hospitality for 2019. www.sommet-education.com/wp-content/uploads/Sommet-Education-Top-Hospitality-Trends-2019.pdf
Starostinetskaya, A. (2019). Hilton Hotel unveils its first all-vegan suite. https://vegnews. com/2019/1/hilton-hotel-unveils-its-first-all-vegan-suite [Accessed: 16 May 2021]
Teng, C., Horng, J., Hu, M. & Chen, P. (2014) Exploring the energy and carbon literacy structure for hospitality and tourism practitioners: Evidence from hotel employees in Taiwan. Asia Pacific Journal of Tourism Research, 19, 451 - 468.
Tweed, C., Dixon, D., Hinton, E. & Bickerstaff, K. (2014). Thermal comfort practices in the home and their impact on energy consumption. Architectural Engineering and Design Management, 10(1-2), 1-24
United Nations Environmental Programme (2020). One Planet Network 2019 annual magazine. UNEP, Paris
Vondrasek, D. (2011). The future of smart grid technology in the US lodging industry. Adelphi Study. University of Delaware, USA.
Wansink, B. & van Ittersum, K. (2013). Portion size me: Plate-size induced consumption norms and win-win solutions for reducing food intake and waste. Journal of Experimental Psychology: Applied, 19(4), 320-332.
Warren, C. & Coghlan, A. (2016) Can the hospitality sector ask customers to help them become more sustainable? Progress in Responsible Tourism,5(1), 98-102.
Warren, C., Becken, S., Nguyen, K. & Stewart, R. (2018). Transitioning to smart sustainable tourist accommodation: Service innovation results. Journal of Cleaner Production, 201, 599-608. Westley, F., Olsson, P., Folke, C., Homer-Dixon, T., Vredenburg, H., Loorbach, Thompson, J.,
Nilsson, M., Lambin, E., Sendzmir, J., Banerjee, B., Galaz, V, & van der Leeuw, S. (2011) Tipping toward sustainability: Emerging pathways of Transformation. AMBIO, 40, 762-780
Whitmarsh, L., O'Neill, S., Seyfang, G. & Lorenzoni, I. (2009) Carbon Capability: what does it mean, how to prevalent is it, and how can we promote it? in A Stibbe (ed.), The Handbook of Sustainability Literacy: Skills for a Changing World. John Elford, Green Books, Totnes.
WWF (2021). More reusable, less packaging waste. www.wwf.de/2021/januar/mehr-mehrwegweniger- verpackungsmuell [Accessed 7 November 2021]