Editorial Board   Guest Author

Dr. Tabacchi

Mary Tabacchi

Professor Emerita, Cornell University School of Hotel Administration

Mary Tabacchi, PhD, RD is a Professor Emerita, at Cornell University, School of Hotel Administration and Johnson School of Management. She was a long term employee teaching in Cornell's Division of Nutritional Sciences in 1972 and as a research associate in Post- Harvest studies in Plant Science until 1978.

Dr. Tabacchi entered academic spa work in the early 1980s, working with Deborah Szekely at the Golden Door & Rancho La Puerta and Jerry Cohen and Mel Zuckerman with Canyon Ranch as well as with Sheila Cluff at the Oaks at Ojai. At Cornell University she helped found the Cornell Institute of Healthy Futures.

Dr.. Tabacchi is a Founder and member of Board of Advisors for Global Wellness Summit, Founder and Member of the Board of New York Spa Alliance, Founder and former Board Member of ISPA, Member of the Board of Green Spa Network and Advisor to the Ronald McDonald House in NYC. She and her students have completed projects with Hyatt, Mandarin Oriental, Banyan Tree, Hilton, Four Seasons, Six Senses, Mirbeau, Red Door Spas, The Spa at Norwich Inn and Mohonk Mountain House.

Dr. Tabacchi taught the first academic spa development course in 1987 and also the first academic Corporate Wellness Course in 1988. As a nutrition educator, she taught biochemical nutrition in Cornell's Division of Nutritional Science and Healthful Cuisine at the Hotel School. She still mentors students and former students, world- wide.

Dr. Tabacchi is an ardent hiker, power yogini, world- wide adventure traveler having hiked in Tanzania, Grand Canyon, The Greek Isles, Provence in France, Israel and Jordan, Sailed and hiked in the Galapagos and mid- June will hike to 15,000 ft in the Andes and descend to Machu Picchu.

Please visit http://www.cornell.edu for more information.

Dr. Tabacchi can be contacted at +1 607-255-3458 or mht3@cornell.edu

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.