I’m thrilled to sit down with Katarina Railko, our esteemed hospitality expert with a wealth of experience in travel, tourism, entertainment, and events. Today, we’re diving into the remarkable achievement of the Tapa Tower at Hilton Hawaiian Village Waikiki Beach Resort in Honolulu, which recently earned LEED certification—a first for the Park Hotels & Resorts portfolio. In this conversation, we’ll explore the significance of this environmental milestone, the innovative strategies behind the tower’s renovation, and how it reflects a deep commitment to sustainability and the local Hawaiian community. Let’s get started!
Can you explain what LEED certification means for a property like the Tapa Tower at Hilton Hawaiian Village?
LEED certification, which stands for Leadership in Energy and Environmental Design, is a globally recognized standard for green building. For the Tapa Tower, it’s a testament to the thoughtful, sustainable practices implemented during its renovation. It means the building meets high standards in areas like energy efficiency, water conservation, and indoor environmental quality. Beyond just a badge of honor, it shows a commitment to reducing environmental impact while enhancing guest and worker well-being. Being the first LEED-certified tower in the Park Hotels & Resorts portfolio also sets a powerful precedent for other properties to follow.
How does this certification differ from other environmental awards or recognitions in the hospitality industry?
What sets LEED apart is its comprehensive, measurable framework. It’s not just about one aspect, like energy use or recycling; it evaluates the entire building process—from site selection to materials used. Unlike some awards that might be more symbolic or based on self-reporting, LEED requires rigorous documentation and third-party verification. For a hospitality setting like Tapa Tower, it’s a signal to guests and stakeholders that sustainability isn’t just a buzzword—it’s a deeply integrated practice.
What were some of the key upgrades made during the Tapa Tower renovation to achieve this certification?
The renovation touched on several critical areas. For energy efficiency, they upgraded to Energy Star-certified mini-refrigerators in every guest room and optimized systems to cut energy use by 14 percent. Water savings were achieved with low-flow plumbing fixtures, resulting in over 29 percent reduction in usage. They also prioritized materials—paints, adhesives, and flooring were all low-emission or non-toxic to ensure better indoor air quality. These changes weren’t just cosmetic; they were strategic moves to balance sustainability with guest comfort.
How did these changes contribute to the 14 percent reduction in energy use and greenhouse emissions?
That 14 percent reduction came from a combination of smart technology and design. Energy Star appliances played a big role, as did improvements in the building’s overall energy systems—think better insulation and more efficient HVAC setups. By cutting energy demand, they directly lowered greenhouse gas emissions. It’s a win for the environment because it reduces the carbon footprint, and for the hotel, it translates to lower operating costs, which can be reinvested into other sustainability efforts or guest experiences.
The managing director spoke about caring for Hawaii as ‘home.’ How does this certification reflect the hotel’s commitment to the local environment and community?
This certification is a concrete way of honoring Hawaii’s unique natural beauty. It shows that the hotel isn’t just operating in paradise—it’s actively protecting it. By reducing energy and water use, they’re preserving local resources that are vital to the islands. It’s also about setting an example for the community, showing that large-scale hospitality can coexist with environmental stewardship. It’s a message that resonates deeply in a place where nature and culture are so intertwined.
Can you tell us about other initiatives at Hilton Hawaiian Village that focus on protecting Hawaii’s natural resources?
Beyond the Tapa Tower, the resort has been involved in efforts like waste reduction programs and supporting local conservation projects. They’ve worked on minimizing single-use plastics and often partner with local organizations to educate staff and guests about protecting marine life and ecosystems. These initiatives complement the LEED certification by creating a broader culture of sustainability that permeates every aspect of the property.
The Tapa Tower earned a walkability score of 90 out of 100. How does this contribute to sustainability?
A high walkability score means guests can easily access nearby amenities, like shops or public transit, without relying on cars. This cuts down on vehicle emissions, which is a huge plus for air quality and reducing the overall carbon footprint. Being just 0.1 miles from a main bus station makes it convenient for guests to explore Honolulu sustainably. It’s a subtle but impactful way to encourage greener travel habits.
Renovating an existing building for LEED certification is often seen as tougher than new construction. Why is that, and what challenges did the Tapa Tower face?
Renovating is trickier because you’re working within the constraints of an existing structure. You can’t just design from scratch with sustainability in mind—you have to retrofit systems, sometimes uncovering outdated infrastructure or materials that don’t meet modern standards. For Tapa Tower, challenges likely included updating old plumbing and electrical systems while ensuring minimal disruption to operations. It takes creativity and persistence to adapt a building’s bones to meet LEED’s strict criteria.
How do you think achievements like the Tapa Tower’s LEED certification will shape the future of sustainability in the hospitality industry?
I believe this is a turning point. When a major player like this earns LEED certification, it raises the bar for the entire industry. It proves that sustainability can be both achievable and beneficial, even for large-scale renovations. I foresee more hotels prioritizing green certifications, not just for the environmental impact but also because guests are increasingly drawn to eco-conscious brands. My forecast is that within the next decade, sustainability will move from a niche selling point to a core expectation in hospitality design and operations.
