Introduction to Sustainable Hospitality Practices

Module 1: Eco-Friendly Operations

• Lesson 1: Energy Efficiency
• Lesson 2: Water Conservation
• Lesson 3: Renewable Energy Exploration (Solar, small-scale wind, geothermal potential)
• Lesson 4: Building Materials and Green Design (Sustainable choices, impact throughout the building lifecycle)

Module 2: Waste Reduction

• Lesson 1: Minimizing Waste Generation
• Lesson 2: Responsible Waste Management
• Lesson 3: Composting and Organic Waste Solutions
• Lesson 4: Tackling Food Waste (Prevention strategies, donation programs)

Module 3: Sustainable Sourcing and Food Systems

• Lesson 1: Local and Seasonal Procurement
• Lesson 2: Organic and Sustainable Food Choices
• Lesson 3: Responsible Meat and Seafood Sourcing (Ethical practices, reducing impact)
• Lesson 4: Plant-Forward Cuisine (Developing delicious and satisfying options)

Module 4: Community Involvement and Social Responsibility

• Lesson 1: Creating Positive Community Impact
• Lesson 2: Employee Engagement
• Lesson 3: Social and Environmental Responsibility (Ethical labor practices, wider impact of operations)
• Lesson 4: Cultural Preservation and Responsible Tourism

Module 5: Marketing and Guest Education

• Lesson 1: Communicating Sustainability Efforts
• Lesson 2: Empowering Guest Participation
• Lesson 3: Green Certifications and Awards (Using these to build credibility)
• Lesson 4: Storytelling for Sustainability (Authentic communication that resonates)

Module 6: Course Conclusion Sustainable Hospitality