Westin Boston Waterfront Hotel Case Study: Diverting Food Waste for Energy Production

The Westin Boston Waterfront Hotel’s comprehensive program for diverting waste from disposal includes recycling in both common spaces and guest rooms, donating surplus food, and collecting food scraps for anaerobic digestion. This session focuses on the food scraps program and provides an overview of how this material is collected by Westin staff, transformed into a slurry at Waste Management’s Centralized Organic Recycling (CORe) facility in Charlestown, and finally codigested with wastewater at the Greater Lawrence Sanitary District’s treatment plant to produce biogas.

This session provides facility managers, sustainability coordinators, and culinary staff with best practices for implementing a comprehensive recycling and food waste diversion program, and connects attendees to free resources to improve waste diversion efforts at their own facility.

The first half of this session will be a presentation, followed by a walking tour of food recycling sites within the Westin Hotel. Walking tour is limited to 35 participants.

Session Chair(s): 

Event Time: 

Friday, March 15, 2019 - 10:00am to 11:30am

Room / Location: 

Marina 4

Experience Level: 

1 (no prior experience/knowledge needed)

CEU Information: 

AIA 1.5 LU

Learning Objectives:

Session Documents: 

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