TravelGreen.org, produced by the U.S. Travel Association and American Express, is an excellent source for information on sustainability efforts within the travel community. The site documents the latest developments in sustainable travel and profiles case studies from each sector of the industry, including hotels, restaurants, cruise lines, airlines, and more.
One of the most interesting aspects of TravelGreen.org is the travel industry case studies. This area of the site provides a forum for travel companies to share their success stories on the development of programs that mitigate the impact of travel on the environment. Case studies include documentation from several hospitality organizations such as Marriott International, Yosemite National Park, and American Society of Travel Agents.
Posted by Nestlé Library 
Eating locally grown produce is important to restaurant customers, as evident by the growing number of locavores. “Locavore” (which combines “local” with “omnivore” or “herbivore”) is such a popular concept that it was named the 2007 Word of the Year by the New Oxford American Dictionary. The term refers to residents who try to eat food grown or produced within a 100-mile radius, which means eating only locally produced food.
Sustainable packaging is a hot topic in the foodservice industry. Terms such as compostable, biodegradable, and recyclable are used frequently – but what does each term actually mean?
An analysis of four decades of hospitality industry stock returns shows that investors have done a poor job of timing the market. According to research by Cornell professor David Weinbaum, the timing of investment flows has been inverse to stock performance. Weinbaum’s analysis of hotel investment and hospitality industry investing, “Assessing the Historical Performance of Hospitality Stocks: The Investor’s Perspective,” is published in the February 2009 issue of Cornell Hospitality Quarterly.
