The Westin Providence and the Providence-based Chow Fun Food Group are hoping to be among the first to receive green certification through the recently announced “Green Hospitality & Tourism Certification” program.
Though both employ green practices such as asking guests to decide whether they need their towels and sheets washed every night or purchasing recycled toilet paper, energy-conserving light bulbs and biodegradable take-out containers, now they have an incentive to expand on those practices and get recognition for it.
The certification program started as an idea among staff in the R.I. Department of Environmental Management, who then asked the Rhode Island Hospitality and Tourism Association to partner in the effort.
It took six months to put together a survey to gauge hospitality and tourism-related companies’ commitment to the environment; they will be certified if they earn at least 100 points.
“This program really charts a road map for your industry … toward sound environmental business practices,” Michael Sullivan, director of the DEM, said at a recent event to unveil the initiative. “It will focus on aspects of energy conservation, water conservation, recycling, waste minimization and good, sensible sustainable practices.”
Those companies that get the certification will receive decals to display at the locations that qualify, as well as promotion on the RIHTA and DEM Web sites. The DEM will review and score the surveys, but will not conduct spot checks to ensure the companies follow through.
It will be the industry’s responsibility to self-police, Sullivan said.
Dale Venturini, president and CEO of RIHTA, said the goal of the certification program is to show “that the state of Rhode Island is working toward becoming green in all aspects.”
It’s an important distinction, especially in the meetings and conventions industry.
“It’s what a large number of meeting planners are looking for,” said Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors Bureau.
Meeting planners want to see that convention centers and hotels are recycling, donating leftover food to homeless shelters and using “green” chemicals for cleaning, she said.
But are general leisure travelers and diners making decisions based on how “green” a hotel or restaurant is?
John Elkhay, president of Chow Fun Food Group, which manages Ten Prime Steak & Sushi, Big Fish, XO Steakhouse and Citron, said he’s not seeing it.
“Most people just want a good plate of food,” he said. “It’s still about the experience.”
Sam Guedouar, general manager of The Westin Providence, on the other hand, said the hotel has won some meeting and convention business because of its green practices.
“The first thing they ask is, do you allow smoking?” he said. “The second is, do you recycle?”
Another concern in the industry is the cost of going green. Recycling bottles, cans and corrugated materials, for example, is still very expensive in downtown Providence, Elkhay said, because not many restaurants are recycling.
Elkhay expects as more people recycle the price of pick-up will become more affordable because it will be worth the trip for the recycling companies.
RIHTA will try to address the costs associated with green practices, perhaps by forming buying groups like the one the organization formed for purchasing natural gas, Venturini said. She is also encouraged by phone calls from vendors offering cost-effective solutions, though the products need to be vetted before RIHTA presents them to members as an option.
Training for the green certification will begin in January. The DEM will focus on lodgings first, then restaurants and food service, then transportation, venues and events.
Sullivan said he hopes to announce the first round of green-certified businesses in conjunction with Earth Day in April next year. •
