As we read in the macro perspective, businesses and organizations are joining the environmental movement. Many recognize that environmental social responsibility can be good for the environment—and for business. Not only do people want to do business with and belong to organizations that are environmentally
The Army Navy Country Club (ANCC), located just outside of Washington, D.C., in Virginia, is a club rich in military history and tradition. The club was established in 1924 to give military officers and their families a suitable option for recreation, entertainment and leisure activity
For more than a decade, worldwide concern for the adequacy of our freshwater supply has been on the rise. Water, as the saying goes, is the new oil. The energy crisis of the past has taught us more than one lesson: scarcity potentially brings with
Energy conservation and responsible environmental design for club facilities and operations are an important responsibility for our club world (as it is in all aspects of society today). As we read in the macro perspective, a large majority of Americans as well as many influential
Locally sourced and grown foods are making their way to club dining tables across the country. While members love the taste, managers find it sustains the organization in other important ways. When you hear the term “Green Keeper” in the club context, it is understandable
Club management is difficult enough without having an understanding of where potential environmental risks and liabilities might lie throughout the business. For instance, recently a golf course in Maryland received a $15,000 regulatory fine resulting from discharges of pollutants into buffer zones, along with discharges
In the last few years, we have seen the dramatic rise of “green” and eco-friendly trends and practices in the special events industry, and how this is translating to our club’s catering departments. As predicted, it is no longer a “trend”-it really is a “lifestyle,”
The economic issues that plagued the overall golf industry in the last decade were particularly hard on turfgrass research, affecting funding from sources inside and outside golf. Universities and colleges, which conduct the vast majority of research, were severely impacted, and programs were eliminated or
In recent years, sustainability has been a touchstone of the American consciousness. More and more clubs have adopted sustainable practices and renovated their facilities to make better use of sustainable technologies. Likewise, many affluent consumers have resolutely hopped on the green bandwagon in terms of
Club members expect club food to be something special; it should look good, taste great, and never run out. Clubs provide plentiful dining options, large portions and a smorgasbord of delicious dishes. But what happens to all the leftover food once members eat their fill?