Editorial Board   

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.

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

Coming up in January 2019...

Mobile Technology: The Future is Now

Mobile Technology continues to advance at a relentless pace and the hotel industry continues to adapt. Hotel guests have shown a strong preference for mobile self-service - from checking-in/out at a hotel kiosk, to ordering room service, making dinner reservations, booking spa treatments, and managing laundry/dry cleaning services. And they also enjoy the convenience of paying for these services with smart phone mobile payments. In addition, some hotels have adopted a “concierge in your pocket” concept. Through a proprietary hotel app, guests can access useful information such as local entertainment venues, tourist attractions, event calendars, and medical facilities and services. In-room entertainment continues to be a key factor, as guests insist on the capacity to plug in their own mobile devices to customize their entertainment choices. Mobile technology also allows for greater marketing opportunities. For example, many hotels have adopted the use of “push notifications” - sending promotions, discounts and special event messages to guests based on their property location, purchase history, profiles, etc. Near field communication (NFC) technology is also being utilized to support applications such as opening room doors, earning loyalty points, renting a bike, accessing a rental car, and more. Finally, some hotels have adopted more futuristic technology. Robots are in use that have the ability to move between floors to deliver room service requests for all kinds of items - food, beverages, towels, toothbrushes, chargers and snacks. And infrared scanners are being used by housekeeping staff that can detect body heat within a room, alerting staff that the room is occupied and they should come back at a later time. The January Hotel Business Review will report on what some hotels are doing to maximize their opportunities in this exciting mobile technology space.