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Sector: Hospitality

Dear Colleague,

Join hoteliers and other professionals in this six-session webinar series. It’s designed to help you cut your property’s operating costs, attract customers and improve environmental performance.

Participants will learn how U.S. hotels reduce energy, water, waste and toxins; and get recognized for doing so. Each session will have three expert speakers.

Those who attend all six sessions will be acknowledged with a Certificate of Completion.

The webinars are funded by the U.S. EPA. They are organized by Dan Ruben of Boston Green Tourism and Peter Cooke of the Manomet Center for Conservation Sciences.

Sign up for as many sessions as you can!

View the webinars here!

Posted: February 5, 2014

National awareness campaign helps hotels save water and money, reduce greenhouse gas emissions

WASHINGTON – The U.S. Environmental Protection Agency (EPA) today launched WaterSense H2Otel Challenge as a way for agency partners and other organizations to encourage hotels to use best management practices that will save water and money, while reducing greenhouse gas emissions that contribute to climate change.

“Hotels that reduce their water use will not only help their community save precious resources, but can gain a competitive edge in today’s green marketplace,” said Nancy Stoner, acting assistant administrator for EPA’s Office of Water. “Since 2006, WaterSense has helped Americans save more than 487 billion gallons of water, and now we’re building on that success to help hotels take their sustainability efforts to the next level.”

From New York City’s Times Square to the Las Vegas strip, hotels across the country will take a pledge to “ACT”—assess, change, and track their water use in the following ways:

• Assess water use and savings opportunities throughout the hotel.
• Change products and processes to more water-efficient models and methods.
• Track water reduction progress before and after incorporating best management practices.

Caesars Entertainment is the first company to sign up for the H2Otel Challenge.
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Posted: January 22, 2014
Source: Hotel News Resource.com

As energy benchmarking and disclosure ordinances expand, Alternative Utility Services is offering benchmarking services at no-cost to its contracted commercial energy clients.

Alternative Utility Services (AUS), a national energy and sustainability consulting firm, has announced it is offering energy benchmarking services to all of its contracted commercial energy clients, at no cost. This free benchmarking service from AUS is of significant importance in cities with benchmarking and disclosure ordinances.

Several cities and two states currently have ordinances requiring building owners to track and report their properties’ energy use. The list includes California, Washington State, Washington DC, Austin, Portland, Boston, New York City, Boulder, Seattle, San Francisco, Philadelphia and Minneapolis. Chicago’s benchmarking ordinance has been placed on hold at least until September and may be added to the list.

Benchmarking provides important baseline data to assess a building’s energy use. The information gathered is used to establish future goals for projects to improve energy efficiency such as demand response, automated energy management systems and lighting upgrades. According to the U.S. Environmental Protection Agency, buildings that are benchmarked consistently, over time save an average of 7% in energy.
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Posted on December 19, 2013
Source: Reno News & Review Green Guide
By:

Peppermill saves electricity by changing to LED lights

With its own geothermal power plant on site powering all heat and space, the Peppermill Resort had already cut its energy bills down quite a bit—about $1.8 million a year. But they’re always looking for more ways to save, and they recently cut down their electricity bill by an estimated $130, 539 a year by switching their parking lot lights from 1,000-watt metal-halides to 188-watt LEDs.

These savings come from switching both of the Peppermill properties—the Reno Peppermill Resort and the Western Village in Sparks—to LED-lighted parking lots.

“In August of this year, we put in these new units. We’re already seeing about a 90 percent energy reduction at Western Village because they have meters that are dedicated to the lights,” said executive director of facilities at the Peppermill, Dean Parker.
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 WASHINGTON – Today EPA Acting Administrator Bob Perciasepe joined U.S. Department of Agriculture Secretary Tom Vilsack to announce the launch of a challenge that asks farmers, processors, manufacturers, retailers, communities and government agencies to reduce wasted food. The U.S. Food Waste Challenge builds upon the success of EPA’s Food Recovery Challenge to help more Americans do their part to reduce food waste.

“Food waste is the single largest type of waste entering our landfills — Americans throw away up to 40 percent of their food. Addressing this issue helps to combat hunger and save money, while also combating climate change. Food waste in landfills decomposes to create potent greenhouse gases and by reducing this waste we can in turn reduce greenhouse gas emissions,” said EPA Acting Administrator Bob Perciasepe. “I’m proud that EPA is joining with USDA today to announce the U.S. Food Waste Challenge. With the help of partners across the country, we can ensure that our nation’s food goes to our families and those in need – not the landfill.”
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Source: Energy Manager Today.com by Linda Hardesty

A quick and inexpensive way for restaurants to save water and the energy needed to heat water is to install new pre-rinse spray valves in their dishwashing areas, according to the Clean Energy Resource Teams (CERTs), a group affiliated with the University of Minnesota Regional Sustainable Development Partnerships & Extension.

Restaurants, as a sector, are one of the heavier users of energy per square foot compared to other commercial businesses. Some of that energy is used to heat water for cleaning dishes and washing hands in busy kitchens.
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Source: The Motley Fool.com By – February 19, 2013

Nate is a member of The Motley Fool Blog Network — entries represent the personal opinion of the blogger and are not formally edited.

An interesting report came out recently. It was by the Hudson Institute Obesity Solutions Initiative, and it dealt with how restaurants can bring lower-calorie meals to their customers. Interesting reading if you’re into that sort of thing.

But the most interesting part of the report concerns the study on how restaurants do better when they begin offering healthier, lower calorie meals on their menus. The research – which surprised me – shows that when restaurants offer healthier items they actual see better sales and traffic. Again, color me surprised. If you’ve been following along you’ll know that I’ve managed to lose more than 100 pounds in the last year or so, and I largely got that way by eating fast food and other low-health food choices.

I’m cheered that the research shows that, by offering more healthier choices, chain restaurants can do better for their customers and themselves. It’s counter to the oft-made portrayal of American’s and lazy couch potatoes slathering gravy all over everything.
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Source: Environmental Expert.com

Read the full story at http://www.prweb.com/releases/WSSA2013/03/prweb10488320.htm

This month pesticide safety educators, health professionals and other experts from around the U.S. will explore how to motivate pesticide handlers to use best practices concerning personal protective equipment (PPE). The discussion is part of a Pesticide PPE Seminar Series sponsored by the National Institute for Occupational Safety and Health (NIOSH).

PPE includes apparel and devices worn to protect the body from contact with pesticides or pesticide residues, including aprons, chemical-resistant suits, coveralls, footwear, gloves, headgear, protective eyewear and respirators.
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Source: Waste & Recycling News.com

Salisbury University, located on the eastern shore of Maryland, recycled more than 50% of its campus waste last year.

The university’s program, which was launched in 1980 according to its website, has grown to include items ranging from cooking grease to carpet. SU recently partnered with a Delaware-based composting facility to recycle its food waste, helping to boost the campus’s diversion rate by more than 23% since 2011, Ocean City, Md.-based The Dispatch reported.

SU food waste is sent to a facility operated by Blue Hen Organics where it is composted and sold to area farmers. Along with 304 tons of food waste, the amount of glass, aluminum and cardboard recycled by the university has also increased since 2011, due in part to additional collection points and a recycling competition, according to the article.

Kevin Mann, SU’s physical plant director, told the news agency he hopes to implement single-stream recycling at the university.

“We are pushing our market, trying to go single stream,” he told reporters. “…We are hoping that soon, SU will have nothing going to the landfill.”

Source: Environmental Leader.com

The US military composted 670 tons of food waste at its Joint Base Lewis-McChord near Tacoma, Wash., in 2012, diverting the food from landfills and saving $300,000 in disposal costs, the base’s official newspaper The Northwest Guardian reports.

Revenue and savings from the program support the base’s recycling as well as its programs for family, morale, welfare and recreation.

The food waste, which is collected from Army and Air Force Exchange Service restaurants, unit dining facilities, child care centers, and other facilities, is delivered to the JBLM Earthworks composting facility several times a week. The JBLM Lewis Main Commissary alone recycled 261,760 pounds of food waste last year, saving $21,062 in disposal costs.
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