ORLANDO, FLA.—The Peabody Orlando announces the rollout of its green initiative entitled, “The Greener Peabody—C.A.R.E. (Conserve and Recycle for our Earth). “Many of these initiatives have already been in place for some time, but we have significantly stepped up our efforts to go even greener,” said Marshall Kelberman, director of rooms for this landmark, luxury hotel on International Drive. Kelberman also heads up the hotel’s Greener Peabody committee.
“Frankly, it’s everyone’s responsibility to design—and then execute—practical green initiatives for our planet’s sake and for our children and grandchildren,” said Kelberman. “Ours is a hotel-wide initiative in which all associates are given the opportunity to express their opinions and make suggestions to identify and then help us achieve our goals. Some of the responses have been outstanding in their thoughtfulness and can-do, will-do attitudes. From CFLs (compact fluorescent light bulbs), identifying areas for energy savings, to water conservation efforts which could save up to 80 percent, and the proactive, hotel-wide recycling of glass, paper, plastics and cans, we have already achieved so much, thanks to the amazing input of our associates and the encouragement of our owners and management.”
Many Green Programs in Progress
Some of The Peabody Orlando’s Greener Peabody initiatives:
• Support of the Department of Interior’s Federal Duck Stamp Annual Art Contest to promote the conservation and preservation of migratory wildfowl habitat;
• Support of the Annual Wings ‘N Water Festival in Stone Harbor, N.J., a renowned marine, wildfowl/wildlife research institute;
• Hotel-wide energy management system;
• Installation of CFLs in all guestrooms;
• Low-flow showerheads installed in all guestrooms—2.5 gallons per minute;
• Already awarded Oil & Grease Prevention Program Registration Certificate by Orange County Utilities Department, Water Reclamation Division;
• Active co-mingling recycling program with Waste Management;
• 10,000 pounds of leftover food donated annually to Second Harvest Food Bank;
• Purchase locally-grown and organic foods and products whenever possible, such as: produce, poultry, eggs and meats. When purchasing wild-caught fish/seafood, follow the recommendations and guidelines of MSC (Marine Stewardship Council);
• Purchase and serve condiments and beverages in bulk: juice, iced tea, coffee, and water in pitchers (banquets);
• Just-in-time buying;
• Paperless press/media kits in digital format;
• Optional linen reuse program/guest choice;
• Fluorescent lighting converted from T12 to T8 lighting to save energy;
• Electronic communications such as BEOs, daily events, 90-day forecast and 11-day forecast, employee request forms, employee applications, annual associate reviews, marketing materials, and client contracts & resumes;
• Meeting room light conversion program;
• Printer cartridges recycled;
• Routine maintenance of window gaskets to maintain proper insulation;
• Portable water coolers available upon request for meetings to reduce waste;
• Purchase Fair Trade, shade grown or organic coffee;
• Offer vegetarian selections;
• Offer biodynamic, sustainable or organic wines;
• Use 100 percent cotton napkins;
• Provide dedicated TV channel to meetings for area information to reduce printing;
• Offer paperless check-out;
• Environmentally responsible cleaning products in use in kitchens and public areas;
• Partially-used guestroom amenity products not removed;
• Encourage vendors to minimize packaging materials, to use recyclable, biodegradable shipping and packing materials, consolidating orders to reduce transport costs;
• Menus currently printed on post-consumer paper;
• Soy inks used in pastry preparation;
• Use local, seasonal and/or organic flowers that minimize damage to ecosystems and conserve biodiversity;
• Centerpieces and decorations reused;
• Only non-hydrogenated cooking oils (canola) and participation in spent cooking oil removal and recycling program;
• Tinted windows in guestroom tower to reduce cooling loss; and
• Open, un-depleted guestroom amenities donated to Edgewood Boys Ranch.
The hotel currently is undergoing a $450-million expansion, due for completion in November, 2010. At that time the hotel will feature 1,641 guestrooms, 210,000 square feet of state-of-the-art function/exhibition space, a parking garage for 2,100 cars, 22,000-square-foot Peabody Spa & Athletic Club, Napa Valley Wine-themed restaurant overlooking a new exotic grotto pool, and Food-On-The-Go outlets throughout.
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