December 5, 2017

Dear Boston Green Tourism Members, 

Our next meeting will be Thursday December 7 from 2:30 to 4:00 at Le Meridien Cambridge - MIT

I thank our host, Melvin Santos.

I hope you can come!



Boston Green Tourism Meeting

December 7, 2017
Location Le Meridien Cambridge - MIT
Host :        Melvin Santos

2:30 to 2:40     

2:40 to 2:45
Dan Ruben 
2:45 to 3:15

Resilient Hotel Guides: How Hotels Can Prepare for Weather and Climate Emergencies 
Climate Ready Boston: How Boston is Preparing for Climate Change

Christina McPike, Project Manager, Energy & Sustainability, WinnCompanies
Alison Brizius, Director of Climate and Environmental Planning, City of Boston Environment Department
Jim Newman,  Principal, Linnean Solutions  

3:15 to 3:45   
The New Generation of HVAC Analytics: 
ROI in Months, Not Years
Sean Gaines , Senior Account Executive - Channel Management, BuildPulse
3:45 to 4:00

Surplus Prepared Food Donation: 
Easy, Popular and Profitable
Dana Siles, Greater Boston Area Coordinator, Rescuing Leftover Cuisine


Fighting Food Waste in Hotels:  
AHLA Introduces  Website and Toolkit 

The American Hotel & Lodging Assn. (AHLA) and the World Wildlife Fund (WWF) published a superb 65-page toolkit called Fighting Food Waste in Hotels, and launched a website called Change the Flow of Food.
Both are based on findings from their 12-week demonstration projects that tested food waste reduction strategies in 10 full-service hotels. The properties, which deployed different strategies, cut their food waste from 10% to 38%. Case studies are posted for each hotel.
The website describes the programmatic roles for  the hotel owners, finance team, culinary team, F & B Directors, the catering and events team, the service team, engineers, marketing, purchasing and HR.
The toolkit and website focus mostly on food waste prevention, but they also have sections on food donation and diversion to compost facilities.
Food waste reduction programs make good business sense. They can cut food purchasing budgets by 3% or more, reduce waste hauling bills and generate tax breaks. They also satisfy staff who want to participate in solving the food waste problem, and customers who want to patronize sustainable businesses.
The authors emphasize that the most successful food waste reduction programs require, "leadership, commitment and sustained effort," and must lead to a, "culture shift in the way food is valued and managed by staff."
Whether your hotel wants to develop a full-fledged food waste reduction program, or if you want practical tips in specific areas, I encourage you to review the toolkit and website.

[The website also has a five-video training course  for hotel staff, called the "Fighting Food Waste in Hotels."] 

Robert Barton, City of Boston Greenovate website, October 5
The City of Boston recently posted the third year of data for the Building Energy Reporting and Disclosure Ordinance (BERDO). Links to the spreadsheet and interactive map are on this page. Over 1800 buildings, sized 35,000 square feet or more, participated.
"The next step required by the ordinance is for buildings to show that they are making progress in cutting their carbon emissions. Buildings can comply with this requirement [by] showing a 15 percent reduction in their energy usage or [by] performing an energy audit."


Jeff Gorrie, October 30, Energy Manager Today
The author recommends that building managers invest in energy monitoring capabilities to help them understand and reduce their building's peak energy use. He emphasizes the need for granular and equipment-specific energy consumption data, real-time data, forecasts and energy use visualization.
He listed four strategies for peak demand reduction, with the first being most important:
  • Schedule energy intensive processes so that they don't run at the same time.
  • Shrink peak demand by installing energy efficient equipment.
  • Use energy storage. For example, charge batteries during times of low energy consumption, and discharge them during peak periods. (This strategy is expected to be cost effective in MA commercial buildings in 2018 or 2019.) Another strategy is to make ice during off-peak hours and use it to cool buildings during peak periods.
  • For the right buildings, solar panels can reduce peak demand.

Green Lodging Trends Report 2017
Green Lodging News and Greenview
In their second annual survey, the authors analyzed the responses of 2,093 hotels in 46 countries to a 110-question survey of green practices. Some of the interesting findings:
  • Guests are increasingly interested in carbon offsets to compensate for the energy they use for travel and at the hotel.
  • Climate change is impacting hotel investment decisions.
  • Local food is particularly popular with guests.
  • Only half of hotels tout their green programs on their websites.
  • Most hotels surveyed have green teams and green champions. Also, they train their staff on implementing green practices.
  • 48% of U.S. respondents buy responsibly-sourced seafood.


The following meeting will be 2:30 to 4:00. 

December 7 Le Meridien Cambridge-MIT
February 1 
March 8 
The Lenox
April 5 

See you Thursday at Le Meridien Cambridge - MIT !

Boston Green Tourism
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