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And The Survey Says...
Facility managers are increasingly following a master plan when implementing
sustainable practices and are tying their efforts to measurable goals and business
strategy, according to the results of a new International Facility Management
Association survey. The study, “Green Practices 2008” shows that
while recycling and energy conservation initiatives are being practiced by
the vast majority of facility practitioners, financial challenges still present
the
biggest impediment to going green.
Based on a survey of 573 professionals from around the world, the new research
report examines the forces driving sustainability, the green practices being
employed and the challenges facility managers face in implementing sustainable
initiatives.
While most survey respondents say they are implementing green building concepts
without a master plan, 17 percent say they are adhering to one - an increase
of 9 percent over similar data from 2002. The percentage of respondents who
say they have not implemented any green strategies and do not plan to fell
from 16
percent in 2002 to only 5 percent this year.
Ninety-two percent of survey respondents say they are working to make their
facilities more sustainable, and the same percentage say they have measurable
goals related
to sustainability. Seventy-nine percent say these goals are linked to their
organization’s
business strategy.
“
For years facility managers have been advancing sustainable practices with
the aim to lower operating costs and improve efficiency,” said IFMA
Director of Research Shari Epstein. “This study demonstrates the gradual
shift toward incorporating sustainability into the overall business strategy
in addition
to
the overall design and operation of the facility.”
The new survey also presents some of the first data on sustainability in
food service operation. In addition to recycling and changes in packaging,
facility
managers are also turning to sustainable purchasing, such as reducing shipping
distance for food products, and tray-less cafeterias, which discourage excess
waste.
“
Food service is perhaps one of the least explored aspects of sustainability,
yet it can impact virtually hundreds of thousands of people,” said Teena
Shouse, CFM, senior FM consultant at Facility Engineering Associates, who also
speaks and teaches on food service sustainability. “Whether it is simply
reducing disposables or significantly changing the behavior of the customers
and the practices of the food service providers, there is a huge opportunity
here that is cost effective to investigate and respond to. These results illustrate
that efforts are improving, but we have many opportunities available to us
through education and the exploration of possibilities.”
For a complete list of survey results, or to view other IFMA research reports
vist www.ifma.org.
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