|The SC ZWZ Tour Group @ Greenco|
See the ZWZ Blog posts, ATL ZWZ Team Hosts SC Hospitality Tour and Sustainability = Sharing, for details of the August tour along with related NRA press coverage.
With the SC operators on-board, the SCHA came to Atlanta in November for a second tour focused on the destination of the food scraps source-separated for composting by foodservice establishments. The November contingent consisted of trade association|non-profit executives, city & state officials along with two Columbia hotel associates. From Atlanta, EPA Region IV and GA Department of Natural Resources Sustainability Division staff joined the tour and meetings to share their experiences in the ZWZ program development.
|food processing scraps ready|
Day One of the tour started in Barnesville at Greenco Environmental's windrow composting operation. Tim Lesko, Greenco co-owner, was most gracious with his time as he explained the permitting process and the challenges Greenco overcame to open their composting facility. While Tim gave his overview two trucks filled with food residuals arrived to deposit the nitrogen-rich material. It was educational to witness the vast difference between the pre-consumer and post-consumer loads.
|Latex gloves, a common contaminant|
After the compost site tour, the group traveled to La Tavola, a Fifth Group restaurant located in the heart of Virginia-Highlands. GM Chris Dean greeted the group with a wonderful array of cured meats, cheeses and olives to enjoy as they listened to Steve Simon, Fifth Group partner, share his ZWZ experiences. Working with landlords in mulit-tenant locations with limited space was a focus of Steve's talk.
|Leonard @ the Sheraton's|
water recycling system
Day Two began with a thorough back-of-the-house tour of the Sheraton by Leonard McCoy, Director of Engineering, and Daniel Senden, Director of Sales & Marketing. Taking their zero waste commitment seriously, the Sheraton completely eliminated polystyrene use at the hotel, even in the employee cafeteria. Beyond zero waste, the SC group learned about the Sheraton's saline pool, electrical vehicle charging stations, impressive water recycling system for their laundry service, window glass replacement projects and the amazing number of trees on the hotel's property.
For additional details on the Sheraton's sustainability commitment read the IMPACT Blog post, Sheraton Atlanta POWERS New Energy & Identity, and the ZWZ Blog post, Charter ZWZ Participant Tours.
|Tim Trefzer sharing with the group|
The above referenced ZWZ Blog post on ZWZ Participant tours also includes an overview of a GWCC fall visit. For pictorial recaps of the Sheraton & GWCC tours, see the Ei FB album, Fall, 2011 ZWZ Participant Tours.
|A full-house during for the morning|
Lunch at Cafe Jonah was the last stop before the group returned to Columbia. Jessica Hanners and Eric Miller shared how they made zero waste practices work in older buildings with limited space. Souper Jenny, an affiliated restaurant around the corner, is one of the ZWZ-Buckhead Charter Participants.
|Eric & Jessica|
Trip success was evident by Douglas OFlaherty's , SCHA Director of Operations, immediate follow-up e-mail scheduling the conference call to discuss an ACTION plan. Stay tuned for updates as the SCHA understands sustainable practices are important to solid business models.