Some properties merely scratch the surface when it comes to being "green" and supporting sustainability. The Hilton San Francisco isn't one of them.

"We have long been addressing issues of this type, in many different ways," said Jo Licata, community projects manager. In fact, she noted, the hotel has already attained "Leadership Level" status in the State of California Green Lodging Program, developed to help hospitality suppliers minimize waste, conserve energy and natural resources, and provide industry players with suggestions for sustainability practices that will improve their bottom line. "Leadership Level" properties must achieve a score of 300 in a field survey of their premises, have in place a written environmental policy, and satisfy seven stringent criteria centered on reuse/recycling, energy efficiency, conservation and management, waste management, freshwater resource management, hazardous materials management, and environmentally and socially sensitive purchasing.

Although a majority of hotels are new to the practice of composting, the Hilton San Francisco has been composting its green waste (food scraps, landscape waste, and food-soiled paper) for nearly seven years. A total of $8,000 was spent to retrofit a pot washer to sanitize the receptacles used to move the green waste to the compost compactors for collection. Discarding "wet" waste through composting has reduced the number of weekly trash pick-ups at the hotel from seven to two or three.

In addition to composting, the Hilton San Francisco's "very aggressive" recycling program includes the recycling of all cans, bottles, and paper used during meetings and by guests and employees in general. The property utilizes biodegradable containers, rather than Styrofoam ones. Groups convening at the hotel are encouraged to set up "water stations" for delegates as an alternative to serving bottled water.

Just as significantly, Licata said, the hotel is committed to re-purposing on a number of fronts. Untouched food that has been prepared for meetings, conferences, or other events, but not used, is donated to community organizations that assist San Francisco's economically disadvantaged and homeless population.

Surplus promotional materials from meetings - such as tote bags, hats, and mugs - are routed to shelters as well. Licata also works with Scroungers for Creative Reuse of Art Parts (SCRAP), a local organization that funnels plastic and other materials to schools and community centers for re-use in art work.

Hilton San Francisco At a Glance
Guest Rooms: 1,908 rooms and suites
Meeting Facilities: Once an expansion is completed, the Hilton San Francisco will offer 130,000 square feet of meeting space, making it the largest hotel on the West Coast.
On-Site Amenities and Services: Spa Fusion and Health Club, four restaurants, fully equipped business center, complete audiovisual services, state-of-the-art videoconferencing systems For More Information: Scott Baublitz, director of sales & marketing, Hilton San Francisco; Phone: (415) 923-5085; Fax: (415) 923-5036; E-mail: Scott Baublitz@hilton.com;
Web site: www.sanfranciscohilton.com

"LEADERSHIP LEVEL:" At the Hilton San Francisco (penthouse pictured above), unused, packaged food and beverages from guest room mini-bars that is about to reach its expiration date, as well as surplus unused ingredients from the property's kitchen, are shared with community organizations for the disadvantaged, along with partially used guest room amenities.