December 1, 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 hosts, Shahram Khan and Melvin Santos
I hope you can come!

Christina McPike Project Manager, Energy & Sustainability,  WinnCompanies

Ms. McPike will discuss the two-page Resilient Hotel Guides  that were produced by the U.S. Green Building Council MA Chapter for the 16 hotels that hosted the recent Greenbuild / ABX conference. 

These guides help Boston hotels prepare for sea level rise, the trend towards more impactful high precipitation events, intensifying coastal storms and the expected increase in extremely hot days.

The following two speakers will expand upon her introduction.

Alison Brizius Director of Climate and Environmental Planning  
City of Boston Environment Department

Dr. Brizius will discuss  Climate Ready Boston, the initiative to develop resilient solutions to prepare our City for climate change. 

She will discuss the city's ongoing work to identify short and long-term solutions that provide protection from rising sea levels and storm surges, and create social, environmental and economic benefits to Boston residents.

Jim Newman   Principal, Linnean Solutions 

Mr. Newman will discuss the context for the Resilient Hotel Guides and dive deeper into problems and opportunities for hotels regarding resilience and preparedness. 

Sean F. Gaines, Senior Account Executive - Channel Management,  BuildPulse

Mr. Gaines will provide an overview of recent advances in Fault Detection Diagnostic (FDD) solutions.  FDD systems reduce energy use and improve guest comfort by improving HVAC equipment issue identification and prioritization.

The most important advance in FDD: it can now be installed on a plug-and-play basis--meaning that no programming or customization is required. This advance dramatically reduces the cost of FDD. Facilities can now achieve ROI's in months, not years.

Mr. Gaines will illustrate recent improvements in Cloud-based data analysis and built-in reporting tailored for facility managers. 

Dana Siles, Greater Boston Area Coordinator, Rescuing Leftover Cuisine

Rescuing Leftover Cuisine enables businesses to more easily donate their surplus prepared food to shelters and soup kitchens.

Ms. Siles will tell us how to get involved as a Food Donor, Food Rescue Volunteer and Food Recipient. She'll also discuss the tax incentives for donors, the Good Samaritan law that protects donors, and the logistics of preparing food for donation.

The following article shows how Rescuing Leftover Cuisine works with hotels to rescue prepared food.


Westin Boston Waterfront Starts Food Donation Program; Donates 1500 Pounds in First Two Months
The Westin Boston Waterfront (WBW) started donating their leftover food to area non-profits like the Rosie's Place and the Greater Boston Food Bank on September 1, by participating in the Feeding Our Neighbors program. In the first two months they donated 1500 pounds. The food comes from its events, cafeteria and several of its restaurants.
The donations to Rosie's Place are coordinated by Rescuing Leftover Cuisine (RLC). RLC transports quality surplus prepared food from businesses to shelters and soup kitchens that, in turn, provide it to needy people.
Ashley Dilieto, WBW's Engineering Coordinator, was inspired to start a program after learning about Gillette Stadium's food donation program. She realized that food donation can be both legal and safe.
When WBW chefs identify food that can be donated, they enter the details on RLC's website, so that volunteers will be notified of the Rescue Opportunity. Then they keep the food heated or chilled--per standard food safety protocols, and prepare for RLC's pickup.
RLC volunteers (including Breakaway Courier Systems) usually pick up the food in the early morning. RLC decides which non-profits will receive the food, based on need and logistics.
Ms. Dilieto said that a wide variety of foods can be donated. WBW donates both whole foods like potatoes, and prepared foods like mashed potatoes. They often donate breakfast buffet leftovers, like bread, pastries and cut fruit.  

RLC charges $10 per pickup. WBW will recoup those charges and more, because they qualify for enhanced tax benefits. RLC provides the hotel with the necessary documentation to claim it. WBW also saves on its food waste hauling bills.   

WBW Executive Chef Anthony Dicillo said, "Pickups are so quick and convenient and we are enjoying donating so much food to our local nonprofits! We also like how user-friendly the website is, and how helpful everyone from Rescuing Leftover Cuisine and the volunteers/staff from Breakaway Courier have been."

Several other hotels participate in the Feeding Our Neighbors program, including Fairmont Copley Plaza and Sheraton Commander.


Carbon Free Boston Launched  
Mayor Walsh announced the Carbon Free Boston initiative, which aims to make Boston a fossil fuel free city by 2050. (The MA goal is reduce greenhouse gas emissions by 80% by 2050.)
Carbon Free Boston will, "review the benefits and costs of technologies and policies," in the areas of transportation, waste, electricity and heat. Its findings will inform the update of the Boston's Climate Action Plan.
To achieve their goals, Boston and MA will seek the cooperation of the business sector and city residents.


Radhika Lalit, Rocky Mountain Institute October 31
The author provides, "helpful tips and tricks that can help mobilize your firm's attention and resources to environmental stewardship efforts."

Press Release, Barbara Delollis, November 1
Marriott launched a new sustainability and social impact initiative. Its environmental commitment is to reduce by 2025: water use by 15%, carbon emissions by 30%, waste by 45% and food waste by 50%. 


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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