Mr. Zinder, AIA

Joshua Zinder, AIA

Principal

JZA+D

Joshua Zinder, AIA, NCARB, LEED AP BD+C, founder and principal of JZA+D, was born and raised in New York. He received a Bachelor of Architecture from Syracuse University and a Masters of Advanced Architectural Design from Columbia University Graduate School of Architecture, Planning, and Preservation. His 20-plus years of professional experience working for many design firms includes six years as an Associate with Michael Graves & Associates.

Mr. Zinder has worked on a diverse range of projects, such as: The Museum of the Shenandoah Valley, Wyndham Hotel Prototypes, The Bedford Central School District, Irvington Union Free Schools, MTI Television Studios, and many others.

In 2006, he opened his own practice to pursue contemporary and sustainably responsible design. Since then, he has designed projects worldwide, such as Waku Ghin, Sky on 57, Restaurant Charlie, and Hamilton Square South.

Mr. Zinder is a registered architect in the states of New Jersey, New York, Pennsylvania, Florida, and Nevada. He is NCARB certified and a LEED accredited professional. Joshua has also served as adjunct Professor at the New Jersey School of Architecture, where he taught comprehensive design studios.

As an active member of his community, Mr. Zinder has been a board member for a number of not-for-profit organizations, including Solomon Schechter Day School of Raritan Valley, The Jewish Center of Princeton, Electronic Music Foundation, and Sustainable Princeton. In 2011, he won the Gotham City Networking "Networker of the Year" Award. In 2013, he was named AIA-NJ Architect of the Year. Mr. Zinder is passionate about architecture and design from every angle, and brings his vision of complete environments and a unique contemporary style to every project.

Mr. Zinder, AIA can be contacted at 609-924-5004 or jzinder@joshuazinder.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.