BOSTON—RecyclingWorks MA just released a video and a case study about the Westin Boston Waterfront Hotel (WBW) waste management program. The video featured WBW’s Anthony Dinatale (Director of Engineering) and Ashley Dilieto (Engineering Coordinator and Chair of the Sustainability Committee), and Waste Management’s Scott Peters (Major Account Manager).
WBW has a comprehensive single-stream recycling program with containers throughout the property, including guestrooms. They train their staff by using e-mails, newsletters and signs; and at department meetings and the hotel’s Green Week and Earth Day activities. Sustainability Committee members take field trips to learn about new practices and technologies.
The WBW food waste program has several facets.
- Waste prevention: WBW chefs identify foods that are often uneaten or partially eaten and adjust accordingly.
- Food donation: WBW has rescued and donated over 1,800 pounds of food in six months. Rescuing Leftover Cuisine volunteers pick it up and deliver it to Rosie’s Place and the Greater Boston Food Bank.
- Food waste diversion: WBW diverts nearly 65 tons of food waste per year. Waste Management processes it in Charlestown and takes the slurry to an anaerobic digestion facility where it’s converted to energy and fertilizer.
WBW reuses some of its surplus furniture internally and donates some of it to staff. Their leftover bathroom amenities go to Clean the World.
Since WBW implemented their waste management program, their waste bill has fallen from $16,000/month to less than $10,000/month.
