The document discusses food composting efforts at hotels. It provides data showing that in 2006, a hotel generated over 1,000 tons of waste but was able to reduce this to 559 tons in 2009 through composting and recycling efforts, a 47% reduction. Guidelines are presented for hotels to start or improve their own food composting programs, including meeting with waste management, assessing facilities, and promoting participation across departments. Examples are given of hotels that have implemented successful composting initiatives and the environmental benefits achieved.

1. Food Composting for Hotels
Presentation by Marvin Dixon
Director of Engineering

2. Green Results
2009 Tonnage 2006 Tonnage
Total Total
Compactor Compactor
Month Monthly Month Monthly
Hauls Hauls
Tonnage In 2006, our total Tonnage
Jan 4 38.06 Jan 13 96.29
Tonnage was
Feb 4 38.04 Feb 12 90.33
March 4 42.41 1036.26 tons. March 14 106.02
April 4 41.43 April 12 94.07
May 5 48.77 May 11 105.06
June 4 44.41 Through June 7 56.86
July 4 40.43 July 13 75.69
Aug 5 45.51 composting and Aug 14 84.49
Sept 5 46.07 recycling, we were Sept 13 85.31
Oct 5 57.96
Nov 5 59.14
able to reduce Oct 11 75.02
Nov 13 81.88
Dec 6 56.91 that by 47% to Dec 13 85.24
Year End
Tonnage
559.14 tons. Year End
55 559.14 Tonnage 146 1036.26

3. Guidelines and Tips
Meet with your waste management supplier
Assess your property (including loading dock)
Quantify monetary benefits associated with starting and maintaining a program
Research and make contact with food composting facilities
Meet with key departments in the hotel (kitchen, stewarding, etc)

4. Guidelines and Tips
Revamp signage and receptacles
Develop and get your “green team” on board.
Meet with local officials

6. Four Seasons Hotel, Philadelphia
2009 Waste Stream Report
2009 Tonnage 558.13
Tonnage variance 2009 vs. 2008 - 169.89
Percentage difference 2009 vs. 2008 30%
Cardboard/Paper Comingle 60,000
Compost Generated 220,950
Total Trash Generated 1,057,430
Recycled 280,950
Captured Rate 27%
Total Food and Beverage Covers 231,295
Pounds composted per cover 0.96
Emisson Reduction of CO2 88.38 metric tons

7. The Art of Recycling
Rooftop Garden with Compost Generated from Hotel Food Waste
“The kitchen
is the
nucleus of
the
operation.
Whatever
goes out of
the kitchen
comes
back.”

8. THE NEWEST
RECYCLABLE
Micro 100% of
Turbines building’s hot
water
25% of
building’s 10% of
electric building’s
heat

9. Microturbine Hot
Domestic Hot Water Water Reclamation Hydronic Heating
Guest Room Pool, Hot tub,
Heating Spa
Trigen Logan One
Steam Hot Water
Kitchen Refrigerant
Hot Water Condenser
Loop
Shower Wastewater Steam Condensate
Laundry Hot Water
Heat Recovery Recovery

10. “Use only what you
need, and give the rest
back.”
Marvin Dixon
Director of Engineering
Four Seasons Hotel Philadelphia
One Logan Square, Philadelphia, PA
19103
voice: 1 (215) 963-2703
fax: 1 (215) 963-2795
marvin.dixon@fourseasons.com
www.fourseasons.com/philadelphia