Editorial Board   Guest Author

Mr. Gatlin

Douglas Gatlin

Chief Executive Officer, Green Seal

Doug Gatlin is CEO of Green Seal, the nation's premier ecolabel and the first independent organization established to transform the economy for a healthier, greener planet. One of the world's foremost experts in the design, development and promotion of market transformation programs and environmental certifications, Mr. Gatlin came to Green Seal with two and a half decades of experience working on advances in energy efficiency and sustainability within the building industry.

Mr. Gatlin has held senior leadership positions with both the U.S. Green Building Council's (USGBC's) LEED Program and the Environmental Protection Agency's (EPA's) ENERGY STAR Program. During his tenure at USGBC, he spearheaded the development of standards for existing buildings, schools, the retail sector and hotels, and launched the LEED Volume initiative for large national and global real estate portfolios. He also served as Senior Vice President for LEED Certification and Professional Credentialing at the Green Business Certification Institute (GBCI), a USGBC sister organization.

At EPA, Mr. Gatlin helped create the ENERGY STAR Buildings program, where he launched the first national energy certification program for schools and state and local government buildings. With his extensive technical and policy expertise, he has spoken throughout the nation about leading-edge energy performance in buildings, sustainable corporate portfolios, USGBC's LEED Program, environmental certifications and green products.

Mr. Gatlin holds a B.S. in Political Science from Duke University and an M.S. in Energy and Environmental Policy from Georgetown University.

 

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

Mr. Gatlin can be contacted at +1 202-872-6400 or dgatlin@greenseal.org

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.