Roundtable participants discussed the process of managing excess food, reducing excess food in the service industry, and creating a market for food rescue.
Elena Belavina and Ashish Kabra offer guidance to hotels on choosing a bike-share for guests and how cities can best design and run tourist-friendly systems.
SHA associate professor Elena Belavina is finding strategies to help grocery suppliers, households, and restaurants reduce food waste.
CHR roundtable participants discuss the results of owner, operator, and brand collaboration to improve the hotel industry’s sustainability strategies.
Anderson and Martyn explore how customer contact employees can be trained in the “how” of service, especially when involved in service recovery.
Chris Anderson’s study found that consistency within a brand is increasingly important, as compared to location and reputation across a chain scale.