COVID-19 Residual Effects: Sustainability Strength and Volatility for the Future
Keywords:sustainability, COVID-19, waste, hospitality, hotel, food
The topic of sustainability, the use of resources and ability to achieve ecological balance, has become a widely researched topic within hospitality segments including events, food & beverage and hotel operations. The COVID-19 pandemic has created an extenuating impact on sustainability initiatives with long term risks on their survivability. Business requirements, such as additional sanitation protocols and food safety practices, as well as a shift in priorities to focus on financial recovery, may have long lasting implications for sustainability progress. The purpose of this industry commentary was to gain insight into the current state of sustainability strength in the “Resort Capital of the East Coast” one-year post COVID-19 and forecast volatility of sustainability initiatives as hospitality segments reopen and move more toward normal business operations. In the early days of the pandemic indicators demonstrated a shift in overall waste from commercial to residential yet the reduction in waste for commercial entities has not been in proportion to occupancy requirements with new safety protocols in place. As hotels and restaurants reopened with increased use of disposables and heightened cleaning procedures, a notable increase in commercial trash production was found. Overall, operating during a time of pandemic has proven to be a financial burden and challenge for businesses.
Copyright (c) 2021 Dr. Noel Criscione-Naylor , Jane Bokunewicz
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