October 12, 2016

Dear Boston Green Tourism Members, 

Our next meeting will be tomorrow, Thursday October 13, from 2:30 to 4:00 at Sheraton Boston Hotel. See the agenda below.

Please note: the meeting has been moved to a different room: Back Bay D, floor 2. (It was originally scheduled for the Fens Room, floor 5.)
I hope you can come!


Boston Green Tourism Meeting
October 13, 2016
Location:   Sheraton Boston Hotel, Back Bay D, floor 2.
Host:          Jeff Hanulec

2:30 to 2:40     

2:40 to 2:45

Dan Ruben 

2:45 to 3:15
Approaches to Reducing Energy and Water Use in Hotels
Paul Van Kauwenberg, Associate Principal, Vanderweil Engineers
Julia Rogers, Sustainable Design Practice Leader, Vanderweil Engineers

3:15 to 3:35    

Mattress Recycling for Hotels
Ed Frechette, Chief Innovation Officer, United Teen Equality Center (UTEC)
3:35 to 3:55

Variable Speed Water Pumps for Hotels
Larry Whalen, Sales, Urell  

Glenn Hasek, Green Lodging News, September 29

Glenn Hasek, Green Lodging News, September 30

Mr. Hasek describes two carbon offset programs designed specifically for hotels. LivClean Corp and Arbor Day Foundation plant trees to compensate for fossil fuel emissions associated with hotel stays. Guests contribute roughly $1 per hotel night to these programs to offset their carbon. Hotels also support these programs directly. 

It's easy for guests to understand the value of planting trees, which is one reason these programs are popular.

The author provides one-page summaries of technologies that enable commercial businesses to process their own food waste. He describes anaerobic digesters, aerobic digesters (both food waste to water and food waste to compost), food waste pulpers and shredders, food waste dehydrators and more.

For each technology, he details how it works, the leading vendors, acceptable materials, the end products, onsite logistical requirements, costs, how well it works and its suitability for different kinds of businesses.

Kevin GoldsteinSonia Vasquez, HVS, March 14


The authors describe common strategies used by restaurants to pare utility bills. Most have been covered here, but it's useful to review them.


Low-Cost Strategies: assure faucet aerators are in place, use low-flow pre-rinse spray nozzles, clean refrigeration condenser coils quarterly or more, assure that walk-in refrigerator doors have tight gaskets and door sweeps, don't defrost food under running water and assure that equipment is turned off at night and otherwise when not in use.

Investment Opportunities: LED's, including new ballasts; demand-responsive ventilation; repair or replace water-cooled ice machines; replace old kitchen equipment with Energy Star units; and retrofit and replace HVAC equipment.

Waste Management Strategies: re-bid waste contracts, improve recycling programs and re-consider how food waste is managed (per the article above).


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

October 13

Sheraton Boston Hotel

December 1 

Seaport Hotel

See you tomorrow at Sheraton Boston!

Boston Green Tourism

Phone |Email | Website

Boston Green Tourism | 175 Auburn Street | Newton | MA | 02466