Editorial Board   

Mr. Motavalli

Jim Motavalli

Editor, E Magazine

Jim Motavalli is the Editor of the Norwalk, Connecticut-based E Magazine, the only independent national environmental bi-monthly. The magazine has consistently won national design and editorial awards (including the 2003 Utne award for best science and environmental reporting). He is the author of Breaking Gridlock: Moving Toward Transportation That Works (2002) and Forward Drive: The Race to Build "Clean" Cars for the Future (2000), both published by Sierra Club Books/Random House. Feeling the Heat: Dispatches From the Frontlines of Climate Change, edited by Motavalli and based on reporting in E Magazine, was published by Routledge in 2004. Green Living: The E Magazine Handbook for Living Lightly on the Earth (published by the Plume division of Penguin) was released for Earth Day 2005. He has also spoken to many environmental groups and professional associations, including the Society of Environmental Journalists, the International Motor Press Association, the federal Clean Cities conference, the Center for Environmental Health, EarthSave, the Sierra Club, the Natural Resources Defense Council, the Appalachian Mountain Club and the Vegetarian Society of Hawaii.

Mr. Motavalli can be contacted at jimm@emagazine.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.