Editorial Board   Guest Author

Ms. Tuss

Taryn Tuss

Vice President of Marketing & Communications, Green Seal

Taryn Tuss is the Vice President of Marketing and Communications for Green Seal, a global environmental nonprofit and market-leading ecolabel for products, services and hotels. Green Seal applies rigorous standards for health, environmental sustainability and product performance to its certification programs and has certified more than 30,000 products, services and spaces from leading companies including 3M, Ecolab, Georgia Pacific, Hilton, Westin, Marriott and Staples.

Ms. Tuss has more than 15 years of experience in strategic communications, media relations and journalism focused on environment and energy issues. Prior to joining Green Seal, she was the Communications Director for the White House Council on Environmental Quality, serving as a spokeswoman for President Obama on energy and environment issues, an advisor to Cabinet members, and a communications and media relations strategist for the Administration.

Ms. Tuss has advised dozens of nonprofits and foundations on communications and messaging strategy for their policy campaigns and initiatives, with a particular emphasis on environment and climate issues. Previously, she reported on energy and environment policy and politics for E&E News, with stories appearing regularly in the New York Times. She has also written for the Washington Post, the Seattle Times, the Chicago Tribune and dozens of other leading publications.

Ms. Tuss began her career post producing documentaries for National Geographic Television & Film, where she collaborated with Emmy-Award winning production teams to deliver dozens of shows for channels including PBS, NBC and FOX. She holds an M.S. in journalism from the Medill School of Journalism at Northwestern University and a B.A. in Communications, Legal Studies, Economics and Government from American University, where she graduated Magna Cum Laude and Phi Beta Kappa.

Please visit http://www.greenseal.org for more information.

Ms. Tuss can be contacted at +1 202-872-6400 or ttuss@greenseal.org

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.