Mr. Sisson

Mark Sisson

Co-Founder

NanoTouch Materials

Mark Sisson is the Co-Founder of NanoTouch Materials Mark Sisson is the cofounder of NanoTouch Materials, the world's first and only producer of NanoSeptic continuously self­cleaning surfaces. Mr. Sisson is a graduate of Virginia Tech with a degree in Computer Science. Prior to NanoTouch, he ran an award­winning advertising agency serving several clients in the hospitality, travel and food service industries.

As a thought leader in creating self­cleaning products, Mr. Sisson is the author of editorial content for prominent industry publications such as ISSA Today, including articles such as The Psychology of Clean , NanoTechnology­The Next Really Big Small Thing , and most recently The War on Germs Goes High Tech He also manages NanoTouch’s research and development program, funded by a $2 million grant, to advance self­cleaning surface technology as well as discover new product applications for the hospitality, food service, healthcare, and facility management industries. This research, as well as current product manufacturing, is being conducted at the Center for Advanced Engineering and Research in Forest, Virginia.Mr. Sisson lives on his farm in Amherst County, Virginia with his wife and two children.

Please visit http://www.nanoseptic.com for more information.

Mr. Sisson can be contacted at mark@nanoseptic.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.