water usage because of California’s drought. Once I saw that we were making such a dramatic difference in our con- servation efforts, it became fun. Then I asked myself, ‘How can we reduce more?’” Other actions that he took involved:


• Re-landscaping the hotel property with drought-tolerant and native species of plants


• Replacing all existing light bulbs with high- efficiency alternatives


• Upgrading commercial laundry equipment


• Training the housekeeping staff on best practices to consistently reduce water and energy usage


• Creating “Green Teams” to monitor and improve sustainability results throughout the hotel


A Clean the World recycling poster, often posted at hotels championing the organization’s mission to save lives through the simple act of recycling soap.


tion period. At the time, Campbell was the Chief Engineer at the Courtyard by Marriott San Diego.


So when Campbell mentioned during our interview that he was “invested in sustainability not only because it was the right thing to do, but because the hotel’s leadership and [he] very much wanted to win the EPA’s biggest loser contest,” I was shocked. Did the hotel’s leadership really care that much about sustainability? And how could this man combat waste in the stereotypically indulgent hospitality industry?


The hospitality industry’s customer experience is largely predicated on waste—waste of water, of electricity, of soap. “Waste is the name of the game,” he adds with a laugh. “Hospitality and sustainability seem like an oxymoron,” he explains. “Think about it. When you use a hotel, you leave the lights on. You run the shower longer. You wash your sheets every night. You wouldn’t do any of that at home!”


But Campbell took extraordinary steps to reduce waste, water, and energy consumption, including testing water-re- ducing devices.


“The customers didn’t even notice a difference!” he shares. “At first, my attention was primarily focused on lowering


By far, Cambell says, his most impressive feat has been creating the inter-departmental Green Teams to investigate and develop energy and water-saving measures. “Each de- partment has its own Green Team,” says Campbell. “These teams come together on a semi-regular basis to discuss their ideas and implement them in their departments. For example, the housekeeping staff devised a strategy to use less water when they cleaned the bathrooms. We tested the method and it worked! We save a tremendous amount of water each year just by using less water while cleaning.”


Clean the World is a social enterprise that works with 4,000 hospitality partners to recycle soap discarded by hotel guests. Distribution of soap and other donated hygiene products helps to prevent millions of deaths reportedly caused by hygiene- related illnesses every year.


10


THE WHO’S WHO IN BUILDING & CONSTRUCTION


DISCOVER MORE @ WWW.THEWHOSWHO.BUILD


COURTESY OF CLEAN THE WORLD


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158