Gear up for Summer: Conserve Energy and Water

South Carolina Green Hospitality Alliance – 2014 Spring Webinar Series

This Webinar was recorded on April 15, 2014

View this Webinar on the ESRC YouTube Channel

Description

If you want to reduce energy and water use at your hospitality facility and save money at the same time, then this webinar is for you.  Learn about the strategies industry professionals across South Carolina are using to conserve energy and water.

This webinar is part of the 2014 Spring Webinar Series presented by the South Carolina Green Hospitality Alliance, a program of the S.C. Restaurant and Lodging Association and the S.C. Office of Solid Waste Reduction and Recycling designed to help hotels, motels and restaurants go green. To learn more about the series, visit DHEC’s Green Hospitality Program web site.

Return to the Green Hospitality Webinars page.

Presentations

Anne McGovern
Green Hospitality Program Manager
S.C. Department of Health and Environmental Control
Office of Solid Waste Reduction & Recycling

Facilitated this informative session comprised of three panellists representing the South Carolina Energy Office, Spartanburg Water and the Hampton Inn and Suites in Greenville.  The panelists share information about energy financial tools, water conservation considerations and best practices for water and energy efficiency.


Presentation: South Carolina Energy Office Financial Tools
Start Time: [02:10]
Duration: 12 minutes

Jennifer Satterthwaite
Public Information Coordinator
South Carolina Energy Office


Presentation: Water Conservation Considerations
Start Time: [11:58]
Duration: 10 minutes

Chad Lawson
Communications Manager
Spartanburg Water


Presentation: Water and Energy Efficiency Best Practices
Start Time: [21:30]
Duration: 10 minutes

Matt Lew
General Manager
Hampton Inn & Suites – Greenville Downtown


Presentation: Questions & Answers
Start Time: [29:45]
Duration: 5 minutes

During this segment of the Webinar, questions were fielded by the presenters relating to specific aspects of the green hospitality information they provided.