Sustainable Hospitality Roundtable

Sustainable Hospitality Roundtable followed by Networking and Drinks

February 21, 2008
6:00-9:00 pm
Hotel Rouge
1315 16th Street, NW.

Panelists include:

• Mike Sutter, General Manager, Topaz Hotel – Eco-Champion for DC area Kimpton Hotels
• Ed Virtue, General Manager, Hotel Monaco – Eco-Champion for DC area Kimpton Hotels;
• Abby Flottemesch, Development Director, DC Central Kitchen/Campus Kitchen Project;
• Hervé Houdré, General Manager, The Willard InterContinental Washington.
  

Kimpton Hotels support a sustainable world by using non-intrusive, high quality, eco-friendly products and services through its Earthcare program. Every three months, new products and practices are introduced to Kimpton EarthCare which reduce environmental impact, while maintaining the hotels’ high quality of service.
DC Central Kitchen recycles over one ton of surplus food each day that would otherwise go to waste. DCCK then turns the food into 4,500 daily, nutritious meals for the greater Washington, DC region. The Campus Kitchen Project uses a similar model on college campuses to combat hunger and provide culinary skills to underserved populations.
Willard InterContinental initiated a sustainability plan called “Willard InterContinental – the Next 100 years.” The plan encompasses the triple bottom line of economic viability, social responsibility and environmental concern. Three teams develop and carry out the plan’s programs: Community and Suppliers; Customers and Employees; and Consumption, Waste, Energy and Emissions.