June 19, 2013
Dear Boston Green Tourism Members,                                                    


Our next Boston Green Tourism meeting will be Thursday June 27 from 2:30 to 4:00 at Mandarin Oriental, in the Bangkok Room on the Arcade level, floor 3. Directions are here.

Thank you to our host: Ed Dustin.  


I also hope to see you at tomorrow's New England Energy Efficiency Conference and Expo, described in the Opportunities section below.    


Dan Ruben 


Marc Sandofsky                                                                                                         

President, RetroCool Energy, Inc.


Mr. Sandofsky will present an overview of energy efficiency strategies for HVAC and refrigeration systems. He will include case studies that point hoteliers to the best options for reducing their energy bills.


RetroCool has helped Boston area hotels and many other U.S. businesses cut ther energy use, particularly in the areas of refrigeration, air conditioning, and ventilation.


Jack Fellman                                                                                                                     


Mr. Fellman wll discuss the advantages of food waste dehydrators for hotels. Food dehydration is a viable method for reducing food waste and complying with the Masachusetts food waste ban, which goes into effect next year.


See the article in the Ideas section regarding te food wast disposal ban.


Charity Pennock                                

Segment Development Program Manager, New England Clean Energy Council


The New England Clean Energy Council's mission is to accelerate our region's clean energy economy. Ms. Pennock will tell us how hotels can benefit by working wth businesses that are creating, testing or beginning to sell cutting edge new energy efficiency products.


Complying with the New Massachusetts Food Waste Disposal Ban   

With the Massachusetts food waste disposal ban going into effect next year, restaurants throughout the state are determining their compliance strategies. The new regulations will apply to 3,000 institutions state-wide.


The ban pertains to businesses that throw out one ton of food per week (an average of 286 pounds per day) during any week of the year. I have seen estimates of food waste per meal ranging from .55 to 2.5 pounds. So at best, restaurants that serve over 520 meals per day will be impacted. At worst, the regulations will apply to restaurants that average 115 meals per day.


One way to comply is by having your property's food waste hauled to a licensed compost facility. Some properties do so already. See the case study of the Eliot Hotel's Clio Restaurant in the News section below.


Other institutions comply with the ban by deploying one of three on-site food waste disposal systems: 

  • Non-biological systems that reduce the weight and volume of food waste by heat or mechanical processing. One example is food waste dehydrators. We will have a presentation on this technology at our June 27 meeting, as mentioned above.

   Another example is food waste pulpers, which will be described at our October 24 meeting. 


  • In-vessel composters, which produce compost in one day to two weeks.       
    • Biological liquefaction systems, which liquefy most of the food waste bulk, allowing properties to discharge it down the drain.

    Two recent reports help businesses analyze their on-site disposal options, and determine which one is the best fit for their circumstances and budget. The first is a PowerPoint presentation, and a quicker read. The second goes into more depth. 

    Which option is best for the environment? It's not clear. One would need to commission a life cycle analysis to answer this question, because there are so many variables involved. However, I think that hotels can and should boast about using any alternative to disposing food waste in the trash.


    If your hotel decides to acquire an on-site system, I recommend that you consider renting or leasing a machine because: the technology is still fairly new; it might improve in the coming years; the best alternative might be clear several years from now; and the machines can break down..


    If you would like a referral to companies that haul away food waste or offer on-site systems, or if you want to talk to hoteliers that already use such alternatives, please contact me. 

    Food Waste Diversion Case Study: The Eliot Hotel's Clio Restaurant   

    and Uni Sashimi Bar

    This case study, posted on the RecyclingWorks of Massachusetts website, is intended to help other restaurants establish or improve their own food waste

    diversion program.


    "Clio Restaurant and Uni Sashimi Bar at The Eliot Hotel have been diverting food waste from the waste stream since 2009. Clio and Uni have made the organics diversion program successful through continual employee training and with supportive managerial and executive staff.


    With a compact urban kitchen serving 2,000 plates per week, keeping the program simple has been a key factor. Recycling and food waste diversion at Clio has allowed the restaurant to realize cost savings each month on disposal fees, and achieve important environmental benefits.


    In 2012, Clio's Recycling Program saved 258 adult trees, 423 cubic yards of landfill space and 151 barrels of oil."


    I encourage you to read the entire case study.


    Hostelling International Boston and Sheraton Boston Win 2013 Greenovate Awards

    These two hotels and 11 other businesses were recognized by Mayor Menino for their, "extraordinary performance regarding sustainability." I am delighted to see them recognized. 


    Energy Star Portfolio Manager Upgrade to Launch on July 10

    The Portfolio Manager upgrade will provide users with a, "new interface, streamlined functionality, and improved usability." The EPA has been working on it since 2010.


    The new system will have little impact on hotel Energy Star scores.  


    The entire PM system will be down from June 26 to July 9 to prepare for the shift. All data will migrate to the new system.


    The website, linked above, has helpful documents and videos that prepare users for the changes to come. Energy Star's April Project Update is particularly useful.


    New England Energy Efficiency Conference & Expo

    June 20, 9:00 to 6:00, InterContinental Boston


    Join NSTAR and a broad range of energy experts by registering for the 5th Annual New England Energy Efficiency Conference & Expo in Boston on June 20.


    The conference includes a hospitality session that looks at future trends in energy efficiency.  As a Boston Green Tourism member, you may register using the special conference promo code of SPECOFF for a reduced fee of $75.  Register at www.neeece.com!  


    Webinar: Cutting Hotel Electricity Bills by Reducing Peak Demand

    June 27, 1:00 to 2:00


    "Today's hotel managers have the opportunity to optimize electricity consumption in ways that have never before been possible...This webinar...will help decision makers understand how to minimize peak demand in the face of the inflexible loads necessary at hotels, and without affecting hotel operations, diminishing guest comfort or requiring sustained effort.


    Video: Solutions for LED Lighting Retrofits

    This 51-minute EcoGreenHotel webinar is now available on video. To see it, click the link,nd go to the third box down. The video covers, "the intricacies of selecting LED lighting. Determining the LED's specifications (CRI, K Color Temp, Lumen Output), the LED's certifications from independent testing bodies (UL, Energy Star, CSA, DLC), and why the "same LED" offered by two different manufacturers can have two very different prices."  


    Green Cleaning Starts at the Hotel Door                                                  

    Brett Davis, Green Lodging News,May 12.
    This article describes how building entry mats are the best defense against outdoor contaminants, why they are important for the protection of hotel assets and air quality, what mats to acquire and how to maintain them. 


    White Optics: Improving Lighting Efficiency and Design

    John Sanders


    This PowerPoint presentation discusses how reflectors can improve lighting output, allowing businesses to save money by using fewer or dimmer lights.

    Federal Energy Management Program Technology Brief: Boiler Combustion Control and Monitoring System

    New control system showed improved efficiency and reduced emissions.


    Smoke Permeates Nonsmoking Hotel Rooms

    Nicholas Bakalar, New York Times, May 17.


    A new study shows that hotels that restrict smoking to designated areas may still have much higher levels of tobacco smoke pollutants throughout their facilites than hotels that ban smoking altogether. 

    2013 MEETINGS   

    June 27: Mandarin Oriental Boston

    August 1

    September 12

    October 24

    December 5: Renaissance Boston Waterfront  


    See you June 27 at Mandarin Oriental Boston,  and tomorrow at the New England Energy Efficiency Conference and Expo!