The word from a lunchtime forum discussion in Vail, Colorado about implementing environmental initiatives: real, lasting change comes from employees, not from top-down edicts.

Here are a couple of the ways that Vail resorts and restaurants have helped cut energy costs and reduce their carbon footprint:

  • At one restaurant, employees take turns taking wine bottles to a local recycling depot, as there’s no room for a recycling dumpster on-site.
  • At the same restaurant, the staff lobbied to eliminate bottled beer. Now, all beer comes from (refillable!) kegs.
  • Management has made criteria and sustainability goals public, asked for staff input, and provided regular updates on progress to give employees a sense of ownership and accountability.

Have you introduced efficiency measures? How have you gotten your staff on-board with changes? Share your tips in the comments section.

Image credit: joelk75