August 25, 2011 05:33
If you are not yet recycling or composting your food waste, you may want to take a look at what the Sheraton San Diego Hotel & Marina has done. The 1,053-room hotel, located just minutes from the historic Gaslamp District, Seaport Village, and the San Diego Convention Center, last month launched a comprehensive food waste recycling program and is already seeing significant success. The hotel’s food scraps are now diverted to the City of San Diego’s Greenery, where restaurants and hotels are able to turn breakfast, lunch and dinner leftovers into renewable products, including compost. Conservatively, the San Diego Hotel & Marina believes they will now divert more than 200 tons of food waste from the landfill annually. Waste Management of San Diego (WMSD) is assisting the hotel with its program.
“Food waste is a major opportunity for beneficial reuse so we are pleased to help the Sheraton San Diego Hotel & Marina expand and manage this program,” said Jason Rose, vice president and general manager of Waste Management San Diego and Orange County. “The hotel’s food waste can be transformed into a valuable resource such as compost for farmers and landscapers. It also cuts trash collection frequency, which ultimately reduces fuel use and green house emissions. The result is a greener San Diego for residents and visitors alike.”
The food waste recycling program is just one part of an overall recycling program that was launched at the hotel with the assistance of WMSD. In the first three weeks of the program, the Marina Tower’s diversion rate has jumped from 15 percent to 80 percent, with a goal of reaching 90 percent by the end of the year. The hotel has achieved more than a 300 percent increase in diversion and recycling as compared to previous months. Sheraton and Waste Management officials estimate that more than four times the amount of material will be diverted from the landfill in the next 12 months, compared to last year.
“Food separation and diversion, coupled with single-stream recycling, dovetails perfectly with the rest of our green initiatives throughout the property,” said John Ford, hotel manager. “It doesn’t hurt that our financial and environmental goals are aligned perfectly--the more material we can divert from the landfill, the lower our waste bill is.”
The Sheraton is just one of many recycling success stories in California. Has your property experienced similar success with recycling? I would love to hear about it. Leave your comments here or write to firstname.lastname@example.org.