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 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.