January 29, 2014

Dear Boston Green Tourism Members,


The presentations from the January 15 meeting are linked below. See the other sections, too.  
                               Boston Green Tourism Meeting    
credit: intelligent-hospitality.com

                                            January 15, 2015


Location: Millennium Bostonian Hotel


Hosts: Robert Rivers, Albert Tsaturyan, Joy Riordan


Present: Robert Rivers, Albert Tsaturyan, Joy Riordan Alex Chaharmahalian, Indhira Segura, Julia Brant, Philip Abate, Liz Orosco, Fred Mahoney, Tedd Saunders, Mike Duffy, Matthew Rogers, Charlie Mooskian, Fouad Harajim, Raghav Rhuliapur, Fabienne Eliacin, Joe Riordan, Alex Alexandrovich, Dmitry Solovyov, Chris Mulvey, Brian Ricci, Brad Zepko, Bruce Buckbee, Karen Weber, Beverley Spence, Jenny Rushmore, Edmundo Duarte, Brian Madden, Dan Ruben. I missed a few people.


The Millennium Bostonian Green Program: Progress and Plans  

Albert Tsaturyan, Director of Engineering, Millennium Bostonian Hotel   


See the hotel's exciting plans for greening their property.


What do Hotel Guests Want from your Green Program? 

Jenny Rushmore, Director of Marketing, TripAdvisor 


Ms. Rushmore analyzed the TripAdvisor GreenLeaders data base, which is the most comprehensive resource on guest opinions about hotel green programs. Among her findings: guests care most about hotel recycling programs and towel and linen reuse. Since most Boston area hotels have towel and linen reuse programs, the takeaway is to make recycling bins noticeable in guest rooms and around the property.


Hotels improve their overall TripAdvisor score when they offer local and organic food. 


Terrawatt Intelligent Demand Response Technology 

Edmundo Duarte, President & CEO, EU Power Management Systems 


Terrawatt Power Optimization Technology optimizes the power demands of equipment that is being run simultaneously, resulting in reduced kWh's and KW demand charges. The ROI is attractive for commercial buildings, including larger hotels. This technology is popular in Europe, and is gaining ground in the U.S.


The Chaffing Fuel Industry: What is Truly Sustainable?

Vice President of Sales, Fuel 21st Inc.   


Mr. Madden compared the different kinds of chaffing fuels available today. Most are surprisingly toxic, and also smelly. Sugar cane ethanol is the healthiest, most environmentally-friendly alternative. Fuel 21st's cans can be refilled indefinitely, saving fuel and reducing waste. Hotels simply top off the cans before each event.

Last week, SYSCO Boston started to carry the product.

I am having trouble linking this presentation, so I will include it in the next newsletter. 


Advances in Elevators Call for a Quicker Replacement Cycle 

A new report (Advancing Elevator Efficiency, Harvey Sachs, Harry Misuriello, and Sameer Kwatra, January 2015) from the American Council for an Energy-Efficient Economy describes many recent advances in elevator energy efficiency and operations. The authors believe that the improvements are so significant that the standard 20-25 year elevator replacement cycle is now too long.


Elevators account for 2% to 5% of the energy use by commercial buildings. New elevators cut energy use by over 40%. Some of their energy-saving measures include:

  • occupancy sensors that shut down ventilation and lighting when the elevators aren't moving.
  • advanced dispatch software that reduces elevator run-time.
  • regenerative drives.
  • coated steel belts instead of cable rope.
  • better design.
  • gearless hoist drives.
  • LED lights.
  • efficient fans.

New elevators are also more customer-friendly--smoother, quieter and faster. Their software reduces the time spent waiting for elevators.


If you have aging elevators, I encourage you to read this report.



InterContinental Boston Donates 1,945 Pounds of Soap in 2014 

Congratulations go to the hotel's housekeepers and Engineering Coordinator, Fabienne Eliacin. 


Their 57-box contribution is helping needy people and reducing the spread of disease.


Go Boston 2030's Question Campaign: Your Input Requested 

BGT is excited to partner with the City of Boston to envision a bold transportation future for the next 5, 10 and 15 years. The plan, called Go Boston 2030, will develop a far-reaching vision that proposes transformative policies and projects to improve transportation for the city's residents, businesses and visitors.


You can share your vision for the future by participating in the Question Campaign. Donate your question about getting around Boston in the future online at  or via twitter using #GoBoston2030. 


Please encourage your fellow employees to submit questions, too. The City wants to hear about the downtown workers' transportation needs.


Your questions will join many other questions collected across the Boston area, which will be sorted into themes and used to craft a Vision Report. We can also provide input at a Vision Forum in March and by participating in developing the Action Plan later in 2015. 


Share your question today at goboston.com!



Reducing Wasted Food & Packaging Pilot Program and Webinar Series 

EPA's Sustainable Materials Management Web Academy is hosting a free four-part webinar series to guide users through the waste assessment and reduction process presented in the Reducing Wasted Food & Packaging Toolkit. Here are the schedule and registration links:


Milestone 1: Preparing for a Food Waste Assessment and Establishing a Baseline

January 29, 1:00-3:00


Milestone 2: Data Analysis, Creating and Implementing Waste Reduction Strategies

February 26 1:00-3:00


Milestone 3: Tracking Progress

March 26, 1:00-3:00


Milestone 4: Measuring Impact

April 23, 1:00-3:00

Whether you attend or not, I encourage you to download this resource guide: Reducing Wasted Food & Packaging: A Guide for Food Services and Restaurants


Take the Plunge! Introducing the WaterSense H2Otel Challenge 

This webinar, which takes place Feb. 26 from 2:00 to 3:00, describes this year's H20tel Challenge. The program helps hotels understand their water use and deploy best management practices to reduce it. 


Prior webinars can be found here

Richard Young, ConServe, National Restaurant Association

Most health codes mandate 120 for hand sinks and 140 for dish machines. Often, restaurants keep their water temperatures hotter than that, wasting energy and money. See the linked 1-minute video.


The following meetings will be 2:30 to 4:00.


March 5

April 9

May 21

July 16

September 17

October 22

December 10