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 November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.