Time to *86* Water Bottles from Property Level Operations

If I had to carry a torch for an environmental issue (and I am sure I do), it would have to be getting people to see the problem of plastic water bottles. Or more directly, helping hoteliers and the ENTIRE travel and hospitality industry rid of this needlessly expensive problem.

SO!

My one, isolated, professional recommendation to EVERY SINGLE PERSON IN THE ENTIRETY OF HOSPITALITY – all hoteliers, general managers, managing groups, executive committees, DOS, DOM, Banquets and more – needs to say *NO MORE* to water bottles at property level. If you don’t think you can, breathe deep and just figure it out. Sell them in the gift shop if you have to (along side metal or reusable containers), keep some in case of an emergency…

…but get them out of guest rooms, restaurants, bars, and meeting rooms. They are one of the most pervasive and damaging environmental problems, whether in the state of California or country-wide. What’s more is that it is a needless expense, and can easily be changed. I know it can be an interesting revenue stream for banquets ($1.50-$2 at times per bottle), but just get rid of them.  If not for environmental reasons, just do it because we are being fleeced like mindless zombies/consumers (one in the same).  If you need some proof, Penn & Teller did a brilliant expose about bottle water being a scam.

People cling to water bottles like a security blanket and it is time to grow up.

The bottles are clogging our landfills and recycling plants, and it is about time to start talking out loud about this idiotic and worthless addiction to these things. They pile high in office recycle bins, they litter the floors after conferences. It is unnecessary, and you may be able to make this into a marketable and profitable enterprise.

I have seen some properties install tap filters in rooms, kitchens, banquet, and service areas. Guests are encourage to carry a bottle or canteen. Many restaurants are not only installing reverse osmosis, but are making carbonated sparkling water for their guests as well. There are many ways to save money… one is to charge for water that is already coming out of your taps, and banishing that earth choking plastic bottle.

I am sort of thinking green today, from an industry vantage point. This could save money, have a marketable “message”, impress your green conscious clients, and create less waste (not to mention the savings in not having employees constantly pilfering the stock)