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TORONTO—The World Wildlife Fund (WWF) has welcomed Fairmont Hotels & Resorts, a worldwide hotel brand known for its industry-leading environmental efforts, as the newest member of its innovative Climate Savers Program. In recognition of this new partnership, Fairmont has agreed to a brand-wide carbon emissions reduction plan and has pledged to reduce operational CO2 emissions from its existing portfolio of hotels by 20 percent below 2006 levels by 2013, while also ensuring that new Fairmont properties strive to reduce their CO2 emissions through the implementation of the brand’s new Energy and Carbon Management program.
GUANGZHOU, CHINA—Mayland Seaside Hotel, a five-star hotel project to be situated along the Zhujiang River, will feature an architecture style focused on sensibility to social responsiveness, energy use, urbanism and ecological awareness. The hotel is currently in the deisgn phase and is due to be completed in 2012-2013, according to Narendra Patel, Patel Architecture, Rancho Mirage, Calif. The design provides for wind turbines on the upper portion of the tower and a massive array of photovoltaic panels covering the entire south façade. In the basement is a provision to incorporate a fuel cell power generator that would run on clean natural gas to efficiently produce electricity and heat for hot water.
EUGENE, ORE.—Sustainable Foodservice Consulting has launched, www.sustainablefoodservice.com, a resource for food service owners and operators interested in adopting sustainable business practices. The website is a free resource promoting environmentally sound food service operations.
LONDON—Mega-resorts are destroying communities and are environmentally unsustainable and lead to widespread alienation and displacement of people from their land, according to a new report from lobby group Tourism Concern. Poor communities in developing countries, which depend heavily upon their natural resources for their livelihoods, are the hardest hit. Huge tracts of public and privately owned land are being “grabbed” and sold off to real estate developers by governments keen to expand tourism in pursuit of economic growth. In reality, little of the profit from internationally managed resorts stays in the local economy, Tourism Concern says.
LAS VEGAS—Hospitality Design magazine’s 2009 Exposition & Conference will include a Green Day once again. It will be held on May 13, a day before the May 14 to 16 Exposition & Conference, at the Sands Expo and Convention Center in Las Vegas. Green Day is one of the hospitality industry’s leading events focused on education, idea exchange, and marketplace trends related to sustainable design and operations. New this year, Green Day will exceed the annual AIA sustainable design mandatory continuing education requirement. Green Day will include sessions focusing on sustainability strategies, third-party product certification and what some of the leading chains are doing to build their green brands.
PACIFIC CITY, ORE.—The Craftsman Bed and Breakfast announced that it is offsetting its carbon emissions with Carbonfund.org. By joining Carbonfund.org’s CarbonFree Partner program, The Craftsman B&B has joined a national movement of businesses and organizations that are leading the fight against global warming.
BURBANK, CALIF.—The Walt Disney Company announced a landmark set of strategic environmental goals and challenging three to five year targets to reduce emissions, waste, electricity and fuel use, and its impact on water and ecosystems. The goals are part of Disney’s 2008 Corporate Responsibility Report, which details the company’s approach to critical corporate responsibility issues ranging from charitable giving to nutrition and from online safety for kids to workplace diversity. The interactive multimedia report provides a detailed snapshot of the company’s philosophy and activities in five areas.
NATIONAL REPORT—Historically, owners of lodging establishments throughout the United States and Canada have ignored the sun as a source of potential energy to heat water. Whether because of concerns about cost or misperceptions about how solar thermal technology works, solar hot water heating systems are rare. That is all beginning to change, however, thanks to improving technologies, tax incentives and rebates, creative financing, better education about solar thermal heating, an increase in the number of developers interested in building to Leadership in Energy and Environmental Design (LEED) standards, and an increase in the number of qualified vendors that sell and install solar hot water heating systems.
ARCOLA, ILL.—With the second wave of construction on Green Mill Village (GMV) set to begin within the next few months, developers are certain the project will provide an economic boost to Arcola and the surrounding communities. Feutz Contractors, Inc. of Paris, Ill., completed infrastructure work on the roads, sewer and water lines and storm water control in December. The construction of the hotel, conference center, spa and restaurant will begin this spring along with the GMV Retail Center. A service station and out lot restaurant are also planned for this phase of construction. “In order to boost the local economy, GMV will utilize as many local contractors as possible during each of the construction phases,” said Bob McElwee, developer/partner.
SAN DIEGO—In an effort to support and enhance its local farming communities, Loews Coronado Bay Resort announced the introduction of “Farmers, Foragers and Fishermen,” a seasonal dinner series that allows guests to dine with the folks who produce, harvest and catch the ingredients they enjoy on a regular basis. “We believe today’s dining experience extends far beyond chefs and wineries,” said Ellen Burke Van Slyke, Loews Hotels’ corporate creative director of food and beverage. “It starts with the source—the farmer—and these dinners are designed to showcase them and their similar passion for sustainable practices.” Similar to a winemaker’s dinner, “Farmers, Foragers and Fishermen” will pair Loews Coronado Bay Resort’s chef Martin T. Batis with one local purveyor for an informative four-course dining experience.
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