The NCCVB sales department, along with several of our hospitality industry partners, hosted a DESTINATION OVERVIEW; also know as the “familiarization tour”, of our beautiful city this past weekend.  This event is for meeting planners so that they can become more familiar with what Newport County has to offer and potentially bring their groups to Newport for meetings or events.  

We spend 2 ½ days together, non-stop, touring venues and hotels.  I was pleasantly surprised when we had one of  our  dinners at the Newport Marriott.  When we received the menu, I noticed that the chef had chosen locally grown  ingredients for our dinner. Ingredients were from Dame Farms and Heywood Farms in Johnson, RI; Jaswells Farm in Smithfield, RI; Five Star Farm in Portsmouth, RI; and fruits for desserts were from our own Sweetberry Farm right next door in Middletown, RI.  The fact that the ingredients are fresh and from Rhode Island really impressed me, and more importantly, our guests. The meeting planners were happy that they were not only now familiar with all of the venues and hotels that we have to offer but also the delicious local food. Not to mention that most conventional foods travel an average of 1,500 – 2,500 miles before ending up on your plate. Buying in your own backyard saves a lotta energy. A California tomato sold in DC has traveled about 2,800 miles - the truck transporting it produces more than 3,100 lbs of CO2 getting it there.

You can find restaurants that serve local produce in Rhode Island by visiting Farm Fresh Rhode Island’s website.

If your favorite restaurant isn't on the list - let them know next time you visit that you want to eat close to the source and that locally grown foods are better for you and the planet, and arguably taste better.

Statistics prove that 40-50% of a bride’s budget will go to her venue and catering option, which is why these selections are the most critical part of her plan to keep her wedding green!

Picking a venue that follows green practices may take more research but in the end, you will not only be saving the planet you will be saving yourself peace of mind. By using a venue that follows green practices, you are supporting local farmers, businesses and cutting down on fossil fuels polluting the air. This means the pollution created by shipping and transporting goods that are not from your area are eliminated since you have selected foods that come from your corner of the world. This is also a way to show off your area’s local favorites to your out of town guests!

By choosing a venue with lots of natural light, you will reduce the amount of electricity used. Better yet, use nature’s beauty as your backdrop by hosting your reception in a botanical garden or park and bring in your own earth friendly caterer to feed your guests.

By picking, a venue that is closer to your majority of guests will cut down on the waste produced by travel. If your love a venue that is close to your family and friends go with that one. It takes a lot less energy to transport just the bride and groom instead of the whole guest list, so go aheard bring the wedding to them for a change!

When it comes to catering, you do not have to substitute elegance for organic. Here are some tips for keeping your meal earth and taste bud friendly:

• Organic wine is a neat way to prove that going green can still be fabulous!
• Select Free-range, beef and chicken for your main course because choosing meats raised with acceptable and humane farming practices are better for the animals as well as the environment.
• Using china or recycled paper products are a must.
• Donate left over or never been touched food to a shelter post reception.
• When serving seafood, avoid fish that are commercially raised or high in mercury.
• Serve organic desserts or have your local baker use local eggs, flour, butter and eggs while making your cake.

By following these tips and tricks, you will be on the right path to creating the ultimate green wedding. And remember, there is nothing more stylish than a bride who cares about the environment!

How to green Your Wedding: Part III Think fresh flowers and fun favors!

Luke told me was that he is excited that they are looking towards using the blue cube waterless flush system in the bathrooms. I’ll keep you posted when that happens.

The Newport Harbor Corporations attributes  part of their success to the natural beauty around which their businesses are located. Not only do they rely on the Rhode Island ’s natural resources to bring guests to there businesses, but they mention that they also pride themselves on the fresh ingredients that local fishermen and farmers are able to procure from this region. For these reasons, preserving the environment and being conscious of their environmental impact is extremely important to the Newport Harbor Corporation.

As they work towards becoming a more sustainable company they strive to minimize the ecological impacts of their products and actions, and to find ways to improve profitability thru environmentally conscious initiatives. For example, the “Green Committee” was established to identify and act on opportunities for NHC to positively and proactively impact the environment. They are currently analyzing their energy consumption at all of their businesses to understand more about their carbon footprint and how they may reduce it. During 2007 they offset 100% of their electrical energy through the use of renewable wind energy credits. Their restaurants have begun to participate in sustainable programs such as donating their cooking oil to be used to create Bio Diesel, which can then fuel any machine or automobile that is fueled by diesel. In the effort to cut back on less food waste, Blackstone Caterers participates in a relationship with a local pig farmer who uses all the food waste from their catered events to feed his pigs.

It is through these initiatives and those to come that they hope to inspire others in this journey, one step at a time.

In the past year they have worked with their staff to take a big step in becoming a more sustainable hotel. The building was constructed in 1972 at a time when the words 'eco' and 'green' were not frequently used on a building site. So they started in the rooms, they installed an Energy Eye system in HVAC, this system allows the unit to run only when the room is occupied by a guest. When guests leave the room the unit sets itself back to a temperature that is preprogrammed. Also in all of the rooms they have installed CFL's (compact florescent bulbs) to bring the wattage down from a sixty watt bulb to a thirteen watt, which drastically reduces electricity use. The Harbor Hotel also use a Planet Green system of cleaning towels and sheets, as a request from their guests.

They have also implemented a recycling program which includes paper, cans bottles and plastic. Newport Bio diesel takes the used oil from the kitchen to be processed into an alternative fuel source. The Newport Harbor Hotel tells me that they are always finding new ways to run the hotel and new products to use that will impress even the most discerning green guest.

We're highlighting local hospitality businesses in the area that have strived to embrace sustainability and "Go Green". You may have read MaryEllen's post on the Hotel Viking's environmental policy and we'll follow that up in the coming months with entries from many other Newport County businesses.

To be a green traveler, you don't have to sacrifice creature comforts or go off to stay in a tree house in the jungle. All you need is a desire to preserve and protect the environment of the place you're visiting.

If we are all responsible and do our part, we can preserve the natural beauty of Newport County for many generations to come.

When you recycle bottles and cans they can be melted and spun into polyester which is used to make all blankets, bags, polorfleece and lots of other fun stuff. Blue Lotus Outdoor Blankets- made from 100% post consumer recycled plastic ($64).  Patagonia - check out their garmet recylcing program.  

Ten Tips for Clean and Green Boating

1. Prevent oily discharges from the bilge. Keep your engine well tuned to prevent fuel and oil leaks. Secure an oil absorbent pad or pillow in your bilge and under your engine where drips may occur. Check the pads often, do not let them clog the bilge pump, and dispose of them as hazardous waste at a marina or local hazardous waste collection center.
   Oil pollution fact sheet.
   Preventive engine maintenance and bilge care.
2. Spill-proof your oil changes. For oil changes, use an oil change pump to transfer oil to a spill-proof container. Wrap a plastic bag or absorbent pad around the oil filter to prevent oil from spilling into the bilge.
   Do-it-yourself oil changes.
3. When fueling, stop the drops! Prevent fuel spills by filling fuel tanks slowly and using absorbent pads or rags to catch drips and spills. Don't "top off" or overflow your fuel tank. Leave the tank 10% empty to allow fuel to expand as it warms. For fueling tips.
4. Do not add soap. Never use soap to disperse fuel and oil spills. It increases harm to the environment, and it is illegal.
5. Minimize boat cleaning and maintenance in the water. If possible, save maintenance projects for the boatyard. When performing work on the water minimize your impact by containing waste. Use tarps and vacuum sanders to collect all drips and debris for proper disposal. Boat cleaning and maintenance tips.
6. Reduce toxic discharges from bottom paints. Minimize the discharge of heavy metals found in soft-sloughing antifouling paints by using a less toxic, or nontoxic antifouling paint. Use only non-abrasive underwater hull cleaning techniques to prevent excessive paint discharge. Remember, dry storage reduces the need for antifouling paints and saves money. 
7. Dispose of hazardous waste properly. Dispose of paints, batteries, antifreeze, cleaning products, oil, oil filters and other hazardous wastes at a hazardous waste collection facility or event. Hazardous waste disposal search.
8. Plan A-head! Manage sewage wastes properly. Never discharge sewage within 3 miles of shore. Use harbor pump-out stations and shore-side facilities. If you don't have an installed toilet, use a port-a-potty and empty it at a harbor dump station or bathroom. 
9. Stow it, don't throw it! Keep your trash on board. Never throw cigarette butts, fishing line, or any other garbage into the ocean. Take advantage of shore-side facilities to recycle plastic, glass, metal, and paper.
10. Reduce Greywater discharges. Use a phosphate-free biodegradable soap to minimize the impacts of greywater on the marine environment. Also minimize discharge by doing dishes and showers on shore whenever possible. Tips for minimizing grey water.

And pass this Rhode Island website along to your local marina - encourage them to be a little "cleaner"!

Don't miss this valuable information session on how to receive your Green Hospitality & Tourism Certification. Learn how to attain green performance standards, implement best management practices, and comply with environmental regulatory requirements.

Thursday, April 3, 2008, 1:30 to 3 p.m. , Sheraton Providence Airport Hotel, 1850 Post Road, Warwick, RI

Why should I participate?

• It's good business. Consumers are increasingly more eco-conscious, which affects their buying decisions.
• Your restaurant can save money by conserving resources.
• Certified restaurants will be featured on the Department of Environmental Management's and Rhode Island Hospitality and Tourism Association's Web sites.
• Your restaurant will be recognized at the Green Certification awards ceremony in April and receive a decal and plaque.

The session will cover:

• An overview of program goals and the Certification Workbook
• A review of the following focus areas for scoring:
• Waste minimization and recycling
• Energy conservation
• Water conservation and landscaping
• Sustainability and the use and value of locally grown food
• Q & A

Click here to review the Rhode Island Hospitality Green Certification Workbook.

This session is free. RSVP to Jessica Caparco at jcaparco@pwcvb.com or call 401-456-0230.

Green Hospitality & Tourism Leadership Council

RI Hospitality and Tourism Association, Providence Warwick CVB, Newport County CVB, Newport Harbor Corporation, The Procaccianti Group, RI Airport Corporation, RI Convention Center Authority, RI Department of Environmental Management, RI Resource Recovery Corporation, RI Tourism Division and the Warwick Department of Tourism, Culture and Development