Editorial Board   Guest Author

Mr. Pearson

Pete Pearson

Director of Food Waste, World Wildlife Fund

As Director of Food Waste at the World Wildlife Fund (WWF), the world's leading conservation organization, Pete Pearson leads work on food waste prevention and food recovery, helping businesses understand the vital intersection of agriculture and wildlife and habitat conservation.

At WWF, Mr. Pearson works towards promoting and integrating food sustainability initiatives - his expertise includes zero waste programs, local food hub development, sustainable agriculture, annual corporate social responsibility (CSR) reporting and retail sustainable sourcing. His most recent endeavor at WWF has been co-pioneering the Hotel Kitchen initiative with the American Hotel and Lodging Association (AHLA), with support from The Rockefeller Foundation, to address the issue of food waste within the hospitality industry.

Mr. Pearson has led local and national sustainability programs within the retail grocery industry; has over 10 years of technology experience with companies including Hewlett-Packard, Accenture and Albertsons; has worked with public schools and hospitals as an independent sustainability consultant, co-founded a sustainable agriculture non-profit, and co-produced a documentary film on local and regenerative agriculture (www.ToLiveLocal.com ). He is also a co-founder of the Idaho Center for Sustainable Agriculture (ICSA), which promotes local and sustainable food communities through research, collaboration with farmers and the expansion of local food distribution.

Please visit http://www.wwfus.org for more information.

Mr. Pearson can be contacted at +1 202-293-4800 or Pete.Pearson@wwfus.org

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.