Category: Hospitality industry

Disneyland Resort pilots new program aimed at reducing food waste

Read the full story from Spectrum News 1.

Disneyland Resort has rolled out a pilot program aimed at reducing food waste. The program is being tested at Galactic Grill in Tomorrowland, which has separate bins for trash, food waste and mixed recycling, including liquids. The resort has a goal of zero waste by 2030 and says it already diverts more than five million pounds of food from landfills each year.

How the travel industry is embracing sustainability

Read the full story at SmartBrief.

The pandemic has not caused the travel and hospitality industry to lose sight of sustainability. Major airlines and hotel chains are still paving the way for a better future — whether it’s sustainable aviation fuel or relying more on LED lighting in hotels, the best of the best in the travel and hospitality industry are taking steps to reduce their carbon footprint.  

Online training: Tahoe Truckee Green Lodging Workshop

May 11-12, 2021
More information and registration

FREE Green Lodging Workshop for small to medium hotels, lodges and the hospitality industry. Learn best practices in energy efficiency, food and waste management, customer engagement, and sustainable transportation. Join a green business program and save money while operating at the highest environmental efficiency. Attract eco-conscious customers.

Although the training is targeted at states in EPA Region 9, much of the information presented applies to all states.

Agenda

All times PDT

Day 1 – Tuesday, May 11, 2021

  • 9:00 – 9:15 – Welcome; Introduction to CA and NV Green Business Programs
  • 9:15 – 9:30 – “The Importance of Hospitality in Climate Action” by US EPA
  • 9:35 – 10:45 – Panel #1: Food Waste Diversion For Hospitality
  • 10:50 – 11:50 pm -Panel #2: Moving our Region Forward with Sustainable Transportation
  • 11:50 – 12:00 – Lodging Case Study

Day 2 – Wednesday, May 12, 2021

  • 9:00 – 9:15- Day 1 recap and open discussion
  • 9:15 – 10:30 – Panel #3: Customer Experiences to Engage Stewardship
  • 10:30 – 11:45 – Panel #4: Green Business Certification for Lodging
  • 11:45 – 12:00 – Day 2 Plenary

HRS Launches Hotel Sustainability Assessment, Database

Read the full story at Business Travel News.

Corporate lodging platform HRS has created a solution that allows corporate travel managers and travelers to select hotels based on sustainability scores, which HRS calculates using a proprietary formula taking various inputs into account, the company told BTN. Dubbed its Green Stay Initiative, the move comes as sustainability programs and carbon-reduction efforts gain visibility at many corporations.

2020 Cornell Hotel Sustainability Benchmarking Index

CHSB is the hotel industry’s largest annual benchmarking of energy, water, and carbon, open to hotels and hotel companies of all sizes and published in a freely available index every year. It offers participants a peer-based reference for analyzing their hotels.

The 2020 Index contains data for 18000 hotels. They are currently accepting new participants for the 2021 report. Contact them to participate.

Ecolab Has a Sustainability Plan for the Hospitality Sector

Read the full story at Triple Pundit.

Ecolab is a 97-year-old company that provides consulting services and solutions on water, hygiene, and infection prevention to the food, healthcare, hospitality and industrial markets. In a bid to show its leadership over the next decade, the company recently launched its 2030 Impact Goals for streamlining both its own operations and how it will approach its work with customers.

For its customer-driven work, Ecolab aims to help the industries with which it works by conserving 300 billion gallons of water annually while helping its customers become carbon neutral by reducing greenhouse gas emissions by 4.5 million metric tons.

When looking at its customer base, the company will face many challenges in executing this strategy over the next 10 years. The hospitality industry, in particular, has an uneven success rate in meeting sustainability goals. But Ecolab, with its presence at 3 million commercial locations, is primed to meet and even exceed these goals.

‘Ecology is economy’: These resorts say sustainability yields cost-savings

Read the full story at CNBC.

At Potato Head Bali, menus are made of old tires and flip flops, while bottle caps are turned into tissue dispensers.

Indonesia, the world’s second biggest polluter of plastic waste in the ocean, has now pledged to reduce ocean plastics by 70% by 2025.

Several beach resorts said their sustainable initiatives have improved their cost savings, while also helping to educate both communities and customers about their carbon footprint.

Winning Food Waste Reduction Strategy

Read the full story in Biocycle.

What does it take for one of the largest hotels in San Diego, California, to reduce food waste?

EPA Recognizes Food Recovery Challenge Award Winners

The U.S. Environmental Protection Agency (EPA) has nationally recognized the exceptional accomplishments of 15 businesses and organizations participating in EPA’s Food Recovery Challenge. This year’s national award winners applied innovative approaches and engaged in a variety of practical cost-effective actions and best practices to prevent and reduce food waste.

“Food Recovery Challenge participants are leaders in showing how preventing food waste and diverting excess wholesome food to people is an environmental win and a cost-saving business decision.” said EPA Administrator Andrew Wheeler. “Their accomplishments serve as excellent examples to other companies, governments, organizations and communities.”

Food is a valuable resource. Efforts to reduce food waste and ensure excess food doesn’t go to waste are needed now more than ever. The innovation these businesses are showcasing can also serve as an example as the nation works together to address the COVID-19 public health emergency. Over 1,000 businesses, governments and organizations participated in EPA’s Food Recovery Challenge in 2019. Participants prevented or diverted over 815,000 tons of food from entering landfills or incinerators, saving participants up to $42.3 million in avoided landfill tipping fees.

This year’s winners used innovative best practices to prevent and reduce food waste, such as:

  • Expanding composting infrastructure to more than double yearly food waste composted,
  • Creatively working with food banks and organizations to donate food that would otherwise be wasted,
  • Repurposing wholesome food into new dishes instead of letting it go to waste, and
  • Initiating programs that encourage composting and reducing food waste in the workplace.

EPA is recognizing Food Recovery Challenge participants and endorsers with awards in two categories: Data-driven and Narrative. The data-driven award recipients achieved the highest percent increases in their sector comparing year to year data. Narrative award winners made notable achievements in the areas of source reduction, leadership, innovation, education and outreach and endorsement.

Data-Driven Award Winners by Sector

  • Grocers:  Sprouts Farmers Markets Store #407 (Alhambra, California)
  • Colleges and Universities: Keene State College (Keene, New Hampshire)
  • K-12 Schools:  Katharine Lee Bates Elementary School (Wellesley Hills, Massachusetts)
  • Sports and Entertainment Venues:  Savor…Chicago at McCormick Place – South Building (Chicago, Illinois)
  • Hotels, Resorts and Lodging:  MGM Resorts International – Bellagio Hotel and Casino Las Vegas (Las Vegas, Nevada) 
  • State/Tribal/Local Government: Los Angeles County Department of Public Works – Environmental Programs Division (Los Angeles, California)
  • NonProfit:  ProduceGood (Encinitas, California)
  • Food Manufacturing: Signature Breads, Inc. (Chelsea, Massachusetts)
  • Restaurants and Food Service Providers: Captain’s Galley Restaurant at Pickwick Landing State Park (Counce, Tennessee)

Narrative Award Winners

  • Source Reduction: Wylie ISD Birmingham Elementary (Wylie, Texas)
  • Leadership: Firekeepers Casino Hotel – Nottawaseppi Huron Band of the Potawatomi (Battle Creek, Michigan)
  • Leadership – Honorable Mention:  Wylie ISD Harrison Intermediate School (Wylie, Texas)
  • Innovation:  Windward Zero Waste School Hui (Kailua, Hawaii)
  • Education and Outreach: Los Angeles County Department of Public Health (Los Angeles, California)
  • Endorser:  Tennessee Department of Environment and Conservation (Nashville, Tennessee)

Background

Food waste is the single largest type of waste thrown away each year in our daily trash. In 2017, more than 40 million tons of food waste was generated. Food waste adversely impacts the economy, our communities and the environment by wasting the resources used to grow and transport food. At the same time, approximately 11 percent of America’s households had difficulty providing enough food for all of their family members in 2018. Hungry people in need would benefit from the redirection of nutritious, wholesome food that would have otherwise been thrown away. The strategies used by Food Recovery Challenge organizations, plus those implemented by individuals, communities and public-private partnerships help to lessen these impacts and bring the United States closer to meeting the national goal to reduce food waste by 50 percent by the year 2030.

Two award winners this year, MGM Resorts International and Sprouts Farmers Market, are also U.S. Food Loss and Waste 2030 Champions, a group of businesses and organizations who have publicly committed to reduce food loss and waste by 50 percent in their own operations by the year 2030.

For more information

Taking the green run – Italian ski resort bans plastic

Read the full story in Reuters.

“Abandon plastic all ye who enter here,” reads a sign at the Pejo 3000 ski resort, which says it is the first in Italy to ban all plastic cups, spoons and straws.

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