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Travel Channel: Embracing eco-friendly practices and reducing waste whenever possible
“One of the most important things the hospitality community can do is to embrace eco-friendly practices and reduce waste whenever possible.” Those are the words of Carlo Carroccia, general manager of The Spectator Hotel, a glamorous boutique property in Charleston, South Carolina, that has figured out a way to turn leftover food into something useful. Using a digester from BioHiTech, all leftover food items are put into the digester, which then uses microorganisms to break down the food and turn it into water. From June 2018 to June 2019, the hotel diverted nearly 15,000 pounds of food waste while reducing their carbon dioxide footprint by 5.1 metric tons.
https://www.travelchannel.com/interests/top-hotels/photos/hotels-that-make-sustainability-a-priority