Wendi's Hospitality Corner
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Wendi Shafir is the Green Lodging and Hospitality Lead for EPA Region 9. Her newsletters provide information to lodging and other hospitality facilities and green program managers to help address any challenges faced by hospitality businesses as they work to reduce their environmental impacts and move toward sustainability.
Hotel Energy and Carbon Efficiency paper
Using proprietary hotel energy and emissions model, a paper presents analysis of data on 80% of all US hotels with 15 or more rooms to shed light on energy efficiency dynamics in the lodging industry. This report presents findings including hotel chain rankings, key efficiency drivers, patterns of variability, and best practices for business travel managers.
PG&E offers free energy efficiency classes and workshops for the hospitality and food service industries. There are classes for building owners, operators, contractors and others online and throughout northern California.
Small Business Tools and funding resources
Cool California provides resources to all Californians to help them reduce their environmental impact and take action to stop climate change. Realizing local governments, businesses, schools and individuals have different needs; they have customized pages for each audience, including carbon calculators, toolkits for business and a funding wizard to find rebates, grants and incentives for sustainable projects.
Hotels can go green easily, it's not costly
Hotel News Now contributor Eric Ricuarte discusses how hoteliers can operate a sustainable hotel by following these 5 trends. They range from guest behaviors to F&B to understand- ing your carbon foot- print. It's easy, he says!
Bed Bug Clearinghouse
This online resource helps states, communities, or consumers find information from many sources to help prevent or control bed bug infestations.
EPA's video series on how (and how not!) to use Pesticide Foggers
A few very short videos: "Foggers Safety- Do not use more foggers than necessary" & "Foggers Safety: Keep foggers away from ignition sources."
Lead Renovation and contractors
Be sure your contractor follows EPA requirements to avoid contaminating your house with lead dust. EPA has fined contractors who violated lead-safe work practices designed to prevent or reduce hazardous lead dust from common renovation or home repair activities. Read more on lead-safe work practices.
Travelers Want To Be More Eco-Friendly But Hotels Need To Do More
Gadling reports on a new survey from TripAdvisor, 71 percent of travelers say they plan to make more "eco-friendly" travel decisions in the next 12 months, compared to 65 percent in the past 12 months.
Travel and tourism larger than automotive manufacturing
New research from the World Travel&Tourism Council (WTTC) shows the sector's direct contribution to GDP is US $2 trillion. That is more than both auto manufacturing and the chemicals industry.Read more here.
Go green with new kitchen gear
When shopping for your next kitchen gadget, look out for new earth-friendly products. GreenPan uses nontoxic materials for its nonstick pans, and Pacific Merchants Acaciaware creates eco-friendly salad bowls using fast-growing acacia wood from Hawaii. Eateries that provide disposable cutlery should look into reusable bamboo utensils, which are lightweight, long lasting and cut down on plastic in landfills.Read more here.
Sourcing seafood sustainably can be tricky, and it's always changing.
Read how different chefs are approaching finding sustainable salmon.
Increased demand for sustainable meat grows as customers seek it
More and more mainstream companies are seeking pasture-raised and antibiotic -free meat. Hotel chain Hyatt and Chipotle Mexican Grill are examples of businesses sourcing sustainably produces meat. It is not clear whether customers can taste the difference or are driven by other concerns, but they do care. Chipotle found sales increased when they made the change. Read Read more on the Salt, NPR's food blog.
White Paper: Local Food and Sustainable Agriculture Initiatives in the U.S.
Best practices from four communities and six local initiatives to support local agricultural economies. This white paper takes a comprehensive look at different successful models and best practices.
Beverage trends turn back to nature
Consumers are still concerned about consuming too many calories in their tea, coffee and soft drinks, but are turning away from artificial sweeteners and ingredients back to more natural sweeteners and "skinny" cocktails. FastCasual.com
Chefs prove eating healthy doesn't have to be expensive
Three chefs in California have created a restaurant which features "farmers market food at a price we could afford" as described in a CNBC story. Tender Greens supports locally sourced food and small farmers. They offer healthy dishes made in-house using slow-food techniques, and charge less than $11 per dish.
Sustainable Alaska seafood
Culinary Institute of America features sustainably sourced seafood from Alaska. The website includes background, recipes, videos and a species guide. There is a link to learn more about Alaska seafood and seasonal availability as well.
How to eat your way to sustainability
Blogger Marc Gunther begins a series on sustainable food. In this post he writes about a book called An Economist Gets Lunch: New Rules for Everyday Foodies by Tyler Cowen, which among other topics discusses agribusiness, supply chains and technology.
Crop yields may be lower for organic farms
Acre for acre, conventional farming methods are more productive than organic, recent research shows. Scientists looked at 66 studies that compared yields of 34 crops grown using organic and conventional methods. They found that crop yields produced using organic methods can be up to 34 percent lower than those produced using conventional
techniques.
Disclaimer: Some of the events, articles and websites listed in this email are not sponsored by EPA. EPA is listing them for your information only. EPA is not responsible for their content and does not endorse any commercial product, service, enterprise, or policy that may be included.
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During the 2012 Used Oil + HHW + WSPPN Conference we had a contest to see what individuals did to reduce their carbon footprint while traveling. Points were given for such actions as carpooling, taking public transport, bringing their own cups or mugs, sharing a room, using recycle bins and paperless checkout. 3 extra points were given to contestants who completed their form online. Winners were Daria Kent with 33 points, Justin Lewis with 32 points, and Kirsten Liske with 29 points. Honorable mentions go to Rolland Fornoff, Virginia St. Jean, Jeffrey Smedberg, Christina Piles, Jasmine Vittori, and John Katz.
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Greetings!
This issue of the WSPPN newsletter features environmental consultant and blogger Nikki Florio who covered the 2012 Used Oil + HHW + WSPPN Conference as a journalist. There are far too many articles to include in one issue so look to the July newsletter for more conference coverage.
(Conference photos taken by Deanna Simon, Responsible Purchasing Network).
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A Good Conference - for a Change
By Nikki Florio, Green with NV
During a recent conference in Sacramento, several state leaders and a variety of environmental agencies came together to help propel the region forward in the areas of toxic pollutant prevention, energy and water conservation, and smarter procurement of products. As leadership groups ranging from Cal Recycle, to Department of Toxic Substances, WSPPN and EPA came together, their relationship spoke of their combined goal: New Partnerships for a Healthier Environment. The cornerstone of this conference was its focus on the first of the Three R's of sustainability; Reduction. For those who are unfamiliar, the three R's of environmental sustainability include, Reduce, Reuse and Recycle; the latter of which, is the most widely known, however, not the principal of the three - regarding effectiveness. The minimization of the use of resources has the most immediate, and long term positive impact(s) on the environment. Reuse of resources has the dual effect of not using new resources, and, keeping waste out of the waste-stream. And finally, recycling; taking a product out of the waste-stream and creating a new product of equal value via the use of energy/water/fewer resources. Up-cycling is preferred - taking a waste product and creating a new, more environmental preferable product; and closedloop/cradle-to-cradle production and processing, lowering the impacts even further.
Why is this important? As we have securely entered into our second decade of the new millennium, with all of our national and global environmental initiatives, we are still facing extraordinary global environmental devastation. In every area, from plastics and eutrophic zones in our oceans, to desertification where great forests once stood, human impact has been negative. As a species, we have spoken often, about what we should do to help the planet, but are still lacking in relation to practice.
The conference included a variety of workshops including the design, use, and effectiveness of E-waste programs, used oil regulation and enforcement, producer responsibility, motivating behavioral change, consumer safety regulations, pharmaceutical ordinances regarding disposal legislation, and a host of other informative and important issues.
The keynote speakers, ranging from leading limnologists and chemists, to global coffee procurement and sustainability representatives, presented on the creation of "healthier" chemicals and policy reform, the Lake Tahoe/World Water Crises, and the challenges of a global coffee company on its quest to become more sustainable.
 The WSPPN/HHW/Used Oil Conference provided agencies and individuals with tools and resources needed to rejuvenate sustainable actions. The conference played host to some of California - and Nevada's - most influential policy makers and game changers, including: Debbie Raphael (Director Department of Toxic Substances Control), Caroll Mortensen (California Department of Resources, Recycling, and Recovery), and Jared Blumenfeld (Regional Administrator for US EPA's Pacific Southwest Region). Jared Blumenfeld, spoke of the link between environmental and human rights; and how they have become more clear over the last twenty years. "In a recent EPA poll", he stated, " the environment is a top issue for people". Adding later that, "the strength of what we do as an environmental community, has to do with place." As leaders in industry/government, he let attendees know that their attention to packaging reduction - in all industries - is important on a local/regional level. These reductions will save resources, money, and jobs. His challenge to the group was to see what they could do on a local level to reduce packaging and the impacts related to it.
All areas of environmental degradation on the planet can be traced back to humans. Our unconscious consumerism and lifestyle habits have created problems that affect our food and water systems, our air quality, biodiversity, and of course, our health.
The importance of education and leadership conferences such as WSPPN/HHW/Used Oil, will help decrease the impacts, and one day help stabilize the problems we are creating as a species.
Nikki Florio is a sustainability consultant and educator. She founded and directed the Tahoe Regional Environmental Education (TREE) Program; a tri-branch environmental program which included Environmental Education (Sustainable Living and Natural Sciences), Community Outreach, and Green Business (promotion and connection). During the decade it ran, TREE educated more than 30,000 students, community and business members regarding sustainable business, lifestyles and education, in the northern Sierras. Currently, Nikki is the president of Green with NV, and works as an integrated sustainability consultant, and strategic green business advisor.
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Webinar: Fluorescent Lighting; Phosphor Shortages and Marketplace Strategies - Wednesday, June 27, 2012 - 10:00 AM - 11:00 AM PDT
 As part of the West Coast Environmentally Preferable Purchasing Collaborative Professional Briefing Series, Charlie Stephens, a national expert on lighting standards will give a briefing on the status of Fluorescent Lighting. Prices are going up on fluorescent lighting products due to shortages in phosphors.
The webinar will bring up-to-date information on:
� What's going on in the market place:
� Projected price increases
� Forces driving up prices
� What industry is doing in response:
� The energy bill into effect next July
� Recommended actions
� Applications ripe for LEDs
� Danger of price spikes if too many make switch to LEDs too quickly
� Why T-5s won't reduce the phosphors that are in short supply
� Switching to T-8s best option right now
� Examples of cost savings
After a short briefing, Charlie will be available to answer your questions. This Webinar is Sponsored by The West Coast States EPP Collaborative, the Western Sustainability and Pollution Prevention Network (WSPPN) and the Pacific Northwest Pollution Prevention Resource Center (PPRC).
Reserve your Webinar seat now
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 | | Bill Quinn, Arizona DEQ with P2 Advocate award |
P2 Advocates of the Year Awarded at May 17 Luncheon
2012 Pollution Prevention Advocate of the Year Awards were given to two individuals and one business at an awards luncheon on May 17 in recognition by their peers for outstanding contributions to the purpose and objectives of pollution prevention. This year's recipients were Bill Quinn from Arizona Department of Environmental Quality and Josephine Fleming from Environmental Innovations, Santa Cruz California. The Hilton San Diego Bayfront received an award for their 2011 P2 Week Video: "Reducing Waste While Helping Others...It Starts with Me!" and for environmental practices at their hotel. A Lifetime Achievement award was presented to Thomas Barron for a lifetime of service to the P2 community.
There were many awards presented to individuals for their service to the Used Oil and household hazardous waste industries who will be recognized next month in the WSPPN newsletter.
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Twenty four Session in Four Tracks
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Pictured from left: Teresa Bui, Californians Against Waste (CAW), Robert Carlson, CalRecycle, and Christie Bautista, DTSC
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The 2012 Used Oil + HHW + WSPPN Training and Conference - May 15-17, 2012 in Sacramento was considered a success by all parties. The California's Department of Resources Recycling and Recovery (CalRecycle) and The Western Sustainability and Pollution Prevention Network (WSPPN) along with The California Department of Toxic Substances Control (DTSC) worked together to produce this event appropriately themed: "Come Together - New Partnerships, New Strategies for a Healthier Environment." With over 300 registrants and twenty four sessions in four tracks, there was a good mix of quality speakers with fresh ideas and good information. |
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Starbucks: Coffee Cups, Consumption, and Conflicts
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Jim Hanna Starbucks
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By Nikki Florio, reprinted with permission
As the irrefutable champion in global coffee industry, Starbucks has been looked at skeptically by sustainability professionals everywhere. Being one of the skeptics myself, when I had the opportunity to attend a recent conference where their CSR Director was presenting, I decided to attend and do an article.
Starbuck's Director of Environmental Impact, Jim Hanna, presented as a keynote speaker during the recent 2012 Used Oil + HHW + WSSPN Conference in Sacramento. The conference focused on reduction of resources and chemicals in industries ranging from used oil to pharmaceuticals; with other work- shops related to sustainable packaging, recycling, up-cycling & more.
Armed with a directional power-point presentation, Mr. Hanna covered issues related to Starbucks overall energy consumption, new store energy and water conservation measures, community outreach, and cups. The latter of which, remains a looming issue as Starbuck's customers go through roughly 4 billion cups per year. Starbucks, Mr.Hanna says, is aware of the impact of these cups, both in the fact that they do not require cup manufacturers to source from FSC certified forests, and in the fact that they all have the potential to be recycled. One of the steps Starbucks had made already, is to insure their cups contain 10 percent post-consumer content. Starbucks is right on track with their napkins, made from 100 percent recycled paper; manufactured in a Wisconsin plant where recycled content comes from a variety of resources within a 500 mile radius.
For the cold/iced drinks, Starbucks uses a #5 plastic (polypropylene) which currently has a lower initial/manufacturing footprint than a #1 or #2. Mr. Hanna also says that, "With current recycling systems, they are just about as recyclable as #1 PET cups. Any community that accepts "mixed plastics" (usually #3-#7) in their systems can recycle our PP cups..." adding, "The beauty of PP is that it is a much more forgiving plastic in the recycling system, so you can mix various sources of PP without contaminating the whole load."
One of the biggest problems in current plastic cup recycling waste-streams, is the contamination of corn-based bio-plastics. In addition to having different melting points, it can introduce new chemicals that make the final product weaker, or even unstable. Corn-based compostables, in general are a bad thing because they come from primarily GMO sources which in and of itself, is extremely oil and chemical intensive, as well as being a bio-contaminant.
As the lead sustainability director for the company, Mr. Hanna is currently seeking better ways to inspire and encourage customers to use and purchase reusable cups/mugs. Due to time constraints, Mr. Hanna did not have time to present sustainability information regarding Starbucks primary product, coffee. As a water, chemical, and human intensive product when it is farmed conventionally, coffee is considered a dirty industry when it comes to social and environmental responsibility. However, when farmed sustainably, and with social/ environmental impacts in mind, it can be a economically, environmentally, and socially, positive crop.
I spoke with Mr. Hanna after his presentation regarding this issue, asking about Starbucks coffee, in relation to its particular sustainability measures. After several questions on both sides related to the definitions - and certifications - related to organic, sustainable, Fair Trade, local/national/international certifiers, I was told that they do
have a relatively small percent of organic and Fair Trade certified coffees, however, in terms of non-certified organic/sustainable/fairly traded/community supported coffees, Starbucks CAFE program, currently covers about 200 indicators for sustainability and social equity. CAFE (Coffee and Farmer Equity) program is a self-regulated verification program. While I would rather see a (third party) certified program, Mr. Hanna states that while "fair trade is an amazing certification for raising awareness for farmers and agricultural practices... the transparency stops at the co-op". Further stating, "...for us, CAFE demands transparency back to the picker [farmer]".
"Starbucks", Mr. Hanna reiterates, "is consistently working on ways to better its products and lessen its impacts."
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Where do you find information about P2?
P2Rx Regional Centers are conducting a brief survey to determine where people seek and find information about P2, waste reduction and sustainability. We would really appreciate your feedback to help us continue to improve on the services we provide the P2 community.
Take survey now. |
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Enter 3rd Annual P2 Week Video Contest by Sep 12
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Lets make Region 9 stronger by joining forces to advocate for sustainability and pollution prevention.
Sincerely,
Donna Walden
Regional Coordinator, WSPPN
University of Nevada Reno/
Business Environmental Program
dwalden@unr.edu
www.wsppn.org
WSPPN is a proud member of P2Rx (www.P2Rx.org).
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