The Earth Summit, held in June 1992, focused international attention on the
state of the environment. Critical environmental threats that affect the hospitality and
tourism industry include solid waste, water quality and availability, energy, and air
pollution. An overview of each of these and initiatives to address them are discussed.
The purposes of this article are to stimulate dialogue among hospitality profession
als, to emphasize the need for research and training in the industry, and to encourage
education programs regarding environmental threats.
Bassow, W. (1992, September). Reflections on Rio: A grand compromise . Environmental Protection, pp. 10-11.
2.
Benarde, M.A. (1989). Our precious habitat: 15 years later. New York: John Wiley.
3.
Bialkowski, C. (1991, October). Hotels working hard to clean up the environment . Convene, pp. 45-46.
4.
Butler, C. (1991, August). A messy business. Successful Meetings, pp. 40-47.
5.
Carey, A.E. (1991). Agriculture, agriculture chemicals and water quality . In D. T. Smith (Ed.), Agriculture and the environment: The 1991 yearbook ofagriculture (pp. 78-95). Washington, DC: U.S. Government Printing Office.
6.
Casper, C. (1992, October). The greening of goodservice distribution . Institutional Distribution, pp. 32-36, 41-42.
7.
City of Phoenix, Water Conservation and Resource Division. (1984). Water conservation guide for restaurants. Phoenix, AZ: Author.
Cross, B.L. (1993, March). Groundwater safety is a public charge. Environmental protection, pp. 44-47.
10.
Crosby, M.A. (1993, January). Composting: Recycling restaurant waste back to its root. Restaurants USA, pp. 10-11.
11.
Cummings, L., & Cummings, W. (1991). Foodservice and solid waste policies: Aview in three dimensions. Hospitality Research Journal, 14(2), 163-171.
12.
Earle, J. (1991). Florida's Pilot Hotel/Motel Recycling Project [Executive Summary]. (IFAS, 10191). Gainesville, FL: Florida Energy Extension Service.
13.
Federal Energy Administration, Office of Energy Conservation and Environment. (1977, January). Guide to energy conservation forfoodservice (Publication No. 041-018-00127-1). Washington, DC: U.S. Government Printing Office.
14.
Feldman, R. (1991). The greening of foodservice. Restaurant Business, 90(6),123-125, 130-132, 134, 136, 138, 142, 144-145.
15.
Flores, R., & Hayter, R. (1991, February). Questions and answers on refrigerant replacement (Publication No. 2-91-2M). Manhattan, KS: Kansas State University, Cooperative Extension Service.
16.
Hankinson, M.G. (1992). The greening of food and beverage operations: Management practice and the law. Hospitality and Tourism Educator , 4(4), 9-14.
17.
Hasek, G. (1991, January). Hotels keep watch on waste. Resource Recycling, 10(1), 56-60.
18.
Hatch, S. (1990, June). The green meeting. Association Meetings, pp. 24-27.
19.
Kay, L., & Sauders, T. (1992, August). Environmental consciousness. Convene, pp. 61-64.
20.
King, P. (1993). Recycling and source reduction. Food Management, 28(1), 54-55, 58, 60.
21.
King, P., & Pennacchia, M. (1990). High cost of garbage war . Food Management, 24(1), 96-106, 108.
22.
Marshall, A. (1990, September). Hotels Discover it Pays to be Stingy With Water. Hotel and Motel Management, p. 2.
23.
McNulty, M.A. (1990, September). The greening of meetings. Meeting News, pp.1, 30-31.
24.
Meyer, P. (1991, October). Green meetings. Convene , pp. 36-38, 41.
25.
Milbrath, L.W. (1989). Envisioning a sustainable society. Albany, NY: State University of New York Press.
26.
Motley, E. (1992). Packaging perks. Restaurants and Institutions, 102(20),115-116.
27.
National Solid Waste Management Association. ( 1985). Recycling in the states. Washington, DC: Author.
28.
National Restaurant Association. (1986). Facilities operations manual. Washington, DC: Author.
29.
Pantano, M.L. (1991). Foodservice and the solid waste industry. The Consultant, 24(4), 42-43.
30.
Pettay, A. (1992). An analysis of the type and volume of waste generated in food and beverage operations in two selected hotel properties. Unpublished master's thesis, Kansas State University, Manhattan, KS .
31.
The Roper Organization Inc. (1990). The environment: Public attitudes and individual behavior. New York: Author.
32.
Scofidio, B.A. (1991, November). The green movement: It's in your hands . Corporate Meetings and Incentives, pp. 12-16.
33.
Shanklin, C.W., Petrillose, M.J., & Pettay, A. (1991). Solid waste management practices in selected hotel chains and individual operations. Hospitality Research Journal , 15(1),59-74.
34.
Solid Waste Price Index. (1993, January). Solid waste price index, national index. Solid Waste Digest , p. 6.
35.
United States Environmental Protection Agency, Office of Solid Waste. (1992). Characterization ofmunicipalsolid waste in the UnitedStates: 1992update (Publication No. EPA/ 530-R-92-01). Washington, DC: U.S. Government Printing Office.
36.
United States Environmental Protection Agency, Office of Solid Waste. (1989). The solid waste dilemma: An agenda for action [Final report of the Municipal Solid Waste Task Force] (Publication No. EPA/530-SW-89-019). Washington, DC: U.S. Government Printing Office.
37.
United States Travel Data Center. (1992). Discover america. Tourism and the environmentWashington, DC: Travel Industry Association of America.
38.
Witter, S.H. (1992). The "greening effect": Implications for consumer food choices. Food and Nutrition News, 64(3), 15-17.
