Editorial Board   Guest Author

Mr. Cooper

Mark Cooper

Chief Executive Officer, International Association of Conference Centers

Mark CooperChief executive officer of IACC brings 25 years of experience in the global meetings industry working for both U.S.- and U.K.-based organizations, in a number of leadership roles requiring a sales and marketing specialism. With an extensive background, he has held senior posts with respected conference center operators and global third party agencies, including Dolce Hotels & Resorts, Sundial Group, ConferenceDirect and Warwick Conferences. Mr. Cooper joined IACC in 2012 to deliver the strategic plan of IACC which includes building strategic international relationships and continuing to provide our members with the services and benefits they have come to value over the years. Mr. Cooper has until recently held positions on both the European and Global Boards of IACC and has been an active member in the association for 15 years. Mr. Cooper brings a long-standing passion and excellent past experience in championing the meetings experience and it is his role to develop and expand IACC globally and encourage membership expansion by providing new and exciting benefits. IACC aims to engage new people, in new environments and even new countries. The association will embark on a series of initiatives to increase the size of the ‘IACC Shop-Window’ and raise the profile to ultimately deliver membership growth in 2013 and 2014. Members that make up the community of IACC are an incredibly exciting group of impassioned experts and ambassadors and the association engages with many related organisations and cements its reputation as the Thought Leader of the Meetings Industry. VISION: 
IACC is a community of passionate people and organizations delivering innovative and exceptional meeting experiences.
MISSION: 

The International Association of Conference Centres is the thought leader on the meeting experience. IACC represents its members by defining and promoting the IACC Meeting Concept and providing learning opportunities. There are meetings and there are IACC Meetings.

Mr. Cooper can be contacted at 44-0-7824-640624 or mcooper@iacconline.org

Coming up in May 2018...

Eco-Friendly Practices: The Greening of Your Bottom Line

There are strong moral and ethical reasons why a hotel should incorporate eco-friendly practices into their business but it is also becoming abundantly clear that “going green” can dramatically improve a hotel's bottom line. When energy-saving measures are introduced - fluorescent bulbs, ceiling fans, linen cards, lights out cards, motion sensors for all public spaces, and energy management systems - energy bills are substantially reduced. When water-saving equipment is introduced - low-flow showerheads, low-flow toilets, waterless urinals, and serving water only on request in restaurants - water bills are also considerably reduced. Waste hauling is another major expense which can be lowered through recycling efforts and by avoiding wastefully-packaged products. Vendors can be asked to deliver products in minimal wrapping, and to deliver products one day, and pick up the packaging materials the next day - generating substantial savings. In addition, renewable sources of energy (solar, geothermal, wind, etc.) have substantially improved the economics of using alternative energies at the property level. There are other compelling reasons to initiate sustainability practices in their operation. Being green means guests and staff are healthier, which can lead to an increase in staff retention, as well as increased business from health conscious guests. Also, sooner or later, all properties will be sold, and green hotels will command a higher price due to its energy efficiencies. Finally, some hotels qualify for tax credits, subsidies and rebates from local, regional and federal governments for the eco-friendly investments they've made in their hotels. The May issue of the Hotel Business Review will document how some hotels are integrating sustainable practices into their operations and how their hotels are benefiting from them.