Sustainable Green Practices in Hotel Operations: Reducing Waste and Energy Consumption in Ghana Hotels

Abstract

This study investigates the role of sustainable green practices in hotel operations, focusing on waste reduction and energy conservation in the Kumasi Metropolis. The research employed a mixed-method approach, using questionnaires administered to 100 hotel staff and managers. Findings revealed that the most widely implemented waste reduction strategies included waste segregation (RII = 0.78) and food waste minimization (RII = 0.76), while composting (RII = 0.56) and structured staff training (RII = 0.66) were weakly adopted. On energy conservation, LED lighting (RII = 0.84), equipment maintenance (RII = 0.80), and guest awareness campaigns (RII = 0.78) were the most effective practices, whereas renewable energy adoption remained low (RII = 0.56) due to high costs and lack of incentives. The study also established that green practices contribute significantly to cost savings and improved reputation among eco-conscious guests. However, challenges such as high initial investment, limited staff training, and policy gaps hinder widespread adoption. The research concludes that sustainable green practices are achievable and beneficial if supported by stronger managerial commitment, government incentives, and stakeholder collaboration. Recommendations include integrating sustainability into hotel policies, enhancing staff capacity-building, and providing government subsidies for renewable energy adoption.