Ms. Holowka

Taryn Holowka

Senior Vice President of Marketing, Communications & Advocacy

U.S. Green Building Council (USGBC)

A skilled communicator, storyteller and multi-market brand strategist, Taryn Holowka brings 16 years of experience in building multinational brands. Currently the Senior Vice President of Marketing, Communications & Advocacy at the U.S. Green Building Council (USGBC), Ms. Holowka heads up all global marketing, communications and public affairs efforts for USGBC and its popular LEED green building program. She is also responsible for a variety of other B2B sustainability brands at the Green Business Certification, Inc. (GBCI), including PEER, WELL, SITES and EDGE.

Ms. Holowka is responsible for the successful development, implementation and measurement of product and mission-marketing initiatives both in the U.S. and internationally while managing a dynamic staff of 30+, covering all market sectors of USGBC’s broad membership and aligned organizations.

Ms. Holowka's core areas of expertise are strategic communications planning, messaging and product and brand management; project and people management; business development and analytics; emerging technologies; and leadership. Ms. Holowka was also awarded PR News’ PR Person of the Year in 2008 and nominated for Marketing Executive of the Year in 2014.

Ms. Holowka holds a Masters in Liberal Studies from Georgetown University and a B.A. in Political Science from the State University of New York College at Geneseo. She has been a LEED AP since 2004. Prior to joining USGBC, Ms. Holowka worked at the National Environmental Policy Institute (NEPI) overseeing an EPA grant as part of the Clean Air Act. She also was at the Polyisocyanurate Insulation Manufacturers Association (PIMA).

Please visit http://usgbc.org for more information.

Ms. Holowka can be contacted at 202.828.1144 or tholowka@usgbc.org

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.