TITLE

Composting Flourishes At Boston Hyatt Regency

AUTHOR(S)
Weeks, Jennifer
PUB. DATE
July 2005
SOURCE
In Business;Jul/Aug2005, Vol. 27 Issue 4, p24
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on a hotel that has cut disposal costs in half and has opened way new services as it becomes model for other programs. Viewed from outside, the Hyatt Regency in Boston, Massachusetts' financial district looks like a standard downtown hotel, with 22 stories, 500 rooms, and a doorman. But inside, the Hyatt is pursuing a broad set of "greening" initiatives, including a pilot program to separate food residuals for composting. The Hyatt Regency is one of only a handful of hotels in the Boston area that are conducting organics separation on a large scale. Its greening program was initiated in 2003 when the Coalition for Environmentally Responsible Economies (CERES), a local nonprofit, approached the hotel about hosting CERES' annual conference. The CERES found a receptive audience in General Manager David Nadelman, who bad some experience with sustainable hotel practices from previous assignments in Colorado and New Mexico but was interested in learning more about possible steps to demonstrate environmental responsibility at the Hyatt Regency Boston. As a compromise, the Hyatt agreed to weigh all of the food prep waste that it would have recycled if disposal service were available, so that CERES and Hyatt management would have some data on the hotel's waste stream as a basis for further discussions.
ACCESSION #
18058370

 

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