Editorial Board   Guest Author

Ms. Tolbert

Jocelyn Tolbert

Editorial Content Manager, Editor in Chief, American Culinary Federation

Jocelyn Tolbert began her professional writing career in fourth grade when she won a fiction contest and her work was published in her hometown of Denton, NC. In high school she made extra cash by editing and proofreading her friends' English papers.

At the University of North Florida, Ms. Tolbert held the position of Features Editor at student publication The Spinnaker and took on an internship at Jacksonville Magazine. After graduation with her B.A. in English and a minor in Communications, she began working full-time at the magazine, and she spent the next four years immersing herself in every aspect of journalism, print publications, social media marketing, digital content management and more.

In 2018, Ms. Tolbert moved to the American Culinary Federation as the association's first Media Coordinator. Within 6-months, Ms. Tolbert was promoted to the Editor-in-Chief of the National Culinary Review, a legacy print and digital magazine. Over the next year, Ms. Tolbert remade the NCR, both graphically and editorially while simultaneously launching partner media channels, including the ACF's fastest growing platform, the We Are Chefs website.

In late 2018, Ms. Tolbert was promoted again, this time to Editorial Content Manager where she develops and executes strategic marketing content in support of the ACF's 15-thousand chef members. Ms. Tolbert's team distributes content via 8 social media channels, email, print and digital publications and the ACF website all of which reach over 140-thousand followers and subscribers daily. She is the youngest Editor-in-Chief in the history of the 90-year old ACF.

Her writing has won numerous awards and taken her around the world, from the olive fields of California to the Bocuse d'Or in France. She is the 351st fastest Minesweeper player in the United States.

Please visit http://www.acfchefs.net for more information.

Ms. Tolbert can be contacted at +1 904-484-0213 or jtolbert@acfchefs.net

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.