You are viewing items 21-30 (Page 3 of 17)
BANGKOK—Internationally acclaimed sustainable tourism expert Costas Christ is to join Six Senses as sustainability ambassador, it was announced by Six Senses’ president, Bernhard Bohnenberger. Highly respected as a global pioneer of eco-tourism, Costas helped to officially define the term as a founding member and former chairman of the International Ecotourism Society. NBC Today Show’s travel editor said, “For the past 30 years, Costas Christ has been at the leading edge of the green travel movement, since way before it was ever called ‘green’ or even a movement.” The announcement of Costas’ role follows the recent appointment of Amber Marie Beard as vice president sustainability for Six Senses, further highlighting the commitment of Six Senses to the environment and the communities in which it operates.
ORLANDO, FLA.—When she was hired as the first sustainability coordinator for the Orange County Convention Center (OCCC) in March 2012, Abby Gulden joined an organization that already had made significant strides in greening its operations and reducing its environmental footprint. With her hiring, however, OCCC now has a point person to drive continuous improvement and network within the Orlando market and beyond it. As sustainability coordinator, Gulden leads the sustainability team and manages the ISO 14001 Environmental Management System. The OCCC’s Environmental Services section received the International Organization for Standardization (ISO) 14001:2004 certification for its Environmental Management System in 2007. It was the first convention center in the United States to receive the certification.
BANGKOK—Six Senses Hotels Resorts Spas has named Amber Marie Beard Vice President Sustainability. Beard has had a fascinating career in locales around the world, which began in Boston, where she worked for Lend Lease, one of the world’s largest property developers. Relocating to Hong Kong, Amber joined China Resources, which is one of China’s largest government owned organizations, working on the city’s first existing building sustainable redevelopment project that was targeting LEED Gold certification. A move to Singapore saw her as head of sustainability with Sustainability Ltd., an investment finance company managing niche real estate opportunities in China, Japan and Australia, where she focused on delivering heightened levels of sustainability while delivering attractive financial returns.
WASHINGTON, D.C.—Mark S. Andrew, CMP, CHA, regional vice president and general manager, Fairmont Washington, D.C., Georgetown has been appointed chairman for the Green Meeting Industry Council Sustainable Meetings Foundation (GMIF) along with its 2013-2014 Board of Trustees for the fiscal year ending June 30, 2014. In his role as chairman, Andrew plans to move the Foundation’s 2013-2014 capital campaign forward via new initiatives. One such initiative includes the assemblage of a cookbook entitled “Unspoiled”—a compilation of recipes produced by chefs and others on food waste solutions for kitchens and supply chains. Proceeds from the sale of Unspoiled will go directly to supporting food banks and the Green Meeting Industry Council Sustainable Meetings Foundation.
WASHINGTON, D.C.—Brian T. Mullis, who founded global nonprofit Sustainable Travel International in 2002 and continues to serve as its CEO, was recently appointed to the United States National Travel and Tourism Advisory Board. The official announcement was made by U.S. Deputy Secretary of Commerce Rebecca Blank. The Board, established in 2003, serves as the advisory body to the Secretary of Commerce on matters relating to the travel and tourism industry in the United States. Its members represent a broad cross-section of the industry, including transportation services, financial services, and hotels and restaurants, as well as a mix of small and large firms from across the country. Mullis joins five other new appointees to the Board, which is chaired by Travel Oregon executive director Todd Davidson. “I am thrilled about my appointment to the National Travel and Tourism Advisory Board, which demonstrates the increasing importance of sustainability to the national tourism strategy,” said Mullis.
SAN FRANCISCO—When Frank Kawecki was a teenager, he was part of an effort to eliminate tuna from his high school cafeteria. At that time (and even still today), tuna was touted as the wrong seafood selection because of the number of dolphins killed in its harvesting. Today, as the person leading Kimpton Restaurants’ Eco Program on the West Coast, he makes sure that all fish served at Kimpton restaurants are recommended as part of the Monterey Bay Aquarium Seafood Watch program. Kimpton’s Eco Program for its restaurants is part of its companywide EarthCare Program. The restaurant program encompasses everything from procuring eco-friendly wine and coffee to low flow spray valves to food waste composting. Green restaurant practices are now standard in Kimpton restaurants and making sure restaurant operators are adhering to Kimpton standards is part of Kawecki’s job. “As I travel, I do walk-throughs and check eco-standards while I am there,” he says.
LAS VEGAS—When studying mechanical engineering at Cornell University, a school well known for its School of Hotel Administration, Eric Dominguez had no intention of entering the hospitality industry. In fact, he wanted to be an aerospace engineer. It was by accident, he says, that he ended up getting into the energy business after college. After accumulating years of diverse experience in that area in both the public and private sectors, it was by fate, Dominguez adds, that he made some connections with Caesars Entertainment. Today, after eight years with Caesars, Dominguez’s responsibilities encompass enterprise utility management, corporate engineering and environmental affairs. Dominguez works at the corporate office of Caesars Entertainment, a 70,000-employee company that now has 52 properties worldwide. Some of those properties include Caesars Palace, Harrah’s, and Paris Las Vegas. Three energy engineers and one environmental engineer report to Dominguez.
BOULDER, COLO.—A kid’s voice can go a long way. Just ask Milo Cress, an 11-year-old from Boulder, Colo. Two years ago, Milo noticed that restaurants were automatically giving straws to customers—straws that ended up in the trash and ultimately the landfill. That did not sit right with him. The environmentalist that he is—he developed a solar-powered popcorn machine when he was six—Milo decided something needed to be done. With the help of his family he founded the Be Straw Free Campaign, an effort to encourage foodservice businesses to either eliminate straws altogether or at least transition to an “offer first” policy. Two years after his effort was launched, Milo is making significant progress. He has been interviewed on CNN twice, on NPR, for national news publications, and the National Restaurant Assn. is an advocate of his “offer first” policy. The Colorado Restaurant Assn. has officially adopted “offer first” and George McKerrow Jr., co-founder and chief executive of casual-dining restaurant chain Ted’s Montana Grill, recently signed an "offer first" pledge.
WASHINGTON, D.C.—The Global Sustainable Tourism Council (GSTC) recently announced the appointment of Mauro Marrocu as its new CEO. Marrocu will lead the organization through its next phase of growth and extended global partnerships, which includes its official relocation within the offices of the World Tourism Organization (UNWTO) in Madrid. Marrocu is an experienced executive and entrepreneur in the travel industry. He has worked on various continents in developed and developing markets. His passion for travel will lead the organization in encouraging public and private sector partnerships necessary to build sustainable travel systems, strategies and policies for future growth and prosperity. Marrocu brings a rich and diversified C-level background to the role, having held various leadership roles in the travel and transportation industry.
IRVING, TEXAS—Cheryl Forberg, R.D., one of the nation’s leading authorities on nutrition, a James Beard award-winning chef, and nutritionist for NBC’s The Biggest Loser, has joined Omni Hotels & Resorts culinary team as the luxury hotel brand’s in-house nutritionist. From Omni’s award winning restaurants to in-room dining, Forberg will work closely with Omni chefs to create both delicious and nutritious menu choices. This year Omni will embark on several unique and captivating food and beverage campaigns, drawing on Forberg’s expert guidance. She will play an instrumental role in each of Omni’s culinary initiatives, expanding healthy dining options with cuisine that boasts delicious robust flavors, while also being prepared in healthier and more socially responsible ways.
Jump to a specific page: