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Duluth inn offers lessons in sustainability
The Inn on Lake Superior in Duluth, Minn., sets an example for other hoteliers of how to achieve sustainable travel not only across the board but how to make it profitable as well.
“From expanding recycling to every room to cutting electric and water use, to eliminating foam and plastic for plates and silverware, the hotel has tried to go green across its 175 rooms. And it has produced a better bottom line as well,” writes the Duluth News Tribune
“We couldn’t do a lot of these things if they didn’t offer a payback. But they all do,’’ said Cara Overland, hotel administrator.
A chance of coffees from imported to locally grown provided support for locals but also was preferred by guests who thought it tasted better. But the move didn’t just feel good for the hotel. It saves the business US$1,239.83 every three months.
“But even then, you wouldn’t think a little thing like changing the coffee supplier could make so much difference,’’ Overland told the newspaper.
Next up for the Inn is composting food waste from its breakfast bar.
By David Wilkening
David
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