Spa Association Launches a Green Certification Program

. February 28, 2013

Fort Collins, Colorado, USA - February 28, 2013 - Based on the premise that spas should be green as a part of the culture of our industry, The Spa Association (SPAA) has launched a Green Certification Program to define the parameters of “green” within the industry both for spa facilities and product lines. Please go here for a presentation on the program.

SPAA utilizes the Ecological Footprint model largely set forth by William Rees in 1992 in the effort to compare human demands on nature with the biosphere's ability to regenerate resources and provide services. The LEED green ideals and principles are also enacted in the SPAA materials and precepts particularly for building and facilities projects. Using a point system SPAA determines the environmental merits of a facility, business or product.

Some of the many considerations include:

  • Water Efficiency
  • Energy and Atmosphere
  • Employment Conditions
  • Mission and Code of Ethics
  • Materials and Resources
  • Ingredients Sourcing
  • Packaging
  • Indoor Environmental Quality
  • Customer Service Protocols
  • Importance of Giving Back to the Industry
  • Location and Linkages
  • Awareness and Education
  • Innovation in Design
  • Regional Priority

After an assessment participants are given a listing of areas that warrant improvement. A measurement of their current green standing is assigned. The business is then monitored in a number of ways into the future to either maintain their standing or upgrade to a higher level.

The Spa Association is your one-stop organization for information, industry resources, education, and community connections in the spa industry. No other organization unites medical spas, day spas, resorts, hotel spas, and wellness centers. SPAA is the premier association for spa owners and business-to-business providers. For more information contact Melinda Minton, Executive Director of SPAA: [email protected], www.thespaassociation.com, 011 970-628-6045.

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