Mr. Copps

Pat Copps

Pacific Division Technical Services Manager

Orkin, LLC

Pat Copps is a board-certified entomologist in urban and industrial entomology. He provides technical support to pest control technicians in Orkin’s Pacific Division.

With more than 40 years of experience in the pest management industry, Mr. Copps has collaborated on various research studies and worked in a variety of different roles. He has held various positions in the pest management field, serving in technical, quality assurance and managerial roles. He has also assisted in the preparation and oversight of Integrated Pest Management (IPM) programs in agriculture, residential, resort, commercial/industrial, food production, and healthcare environments.

Mr. Copps graduated from the University of Manitoba with Bachelor of Arts (English) and Bachelor of Science degrees in agronomy, and then earned his Master’s degree in entomology from the University of Guelph.

As part of the research for his master’s degree, Mr. Copps analyzed mosquito habitats and trapping techniques. He later went on to develop a pest management program in grain agriculture in Saudi Arabia with PCO Canada, now a part of Orkin.

Mr. Copps has published articles and been interviewed for numerous publications, and has worked with print, radio, and television media. He is a recipient of the 2013 Crown Leadership Award, the IPM Service Award from the University of Arizona in 2014, and was co-winner of the Entomological Society of America IPM Team award in 2010.

Please visit http://www.orkin.com/commercial for more information.

Mr. Copps can be contacted at pcopps@orkin.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.