Tides is pleased to have hosted Momentum 2008 at W San Francisco, a venue which is taking significant steps toward becoming a green and sustainable space through water and energy conservation, waste reduction and recycling, organic and local purchasing and much more. It is a privilege to have partnered with the W in testing green event innovations, and contributing to the growing body of knowledge about environmentally aware gatherings.

Letter from Michael Pace, W San Francisco General Manager

July 20, 2008

Well, hello there. We are truly thrilled to be the venue hosting Momentum this week; not only because we believe in the mission of Tides, but also because you’re the first W guests to experience exciting new sustainable practices at our hotel! Thanks to a creative partnership with Tides, we have created a comprehensive “Green Meetings” program:

  • All food and beverages served at Momentum are ORGANIC, BIODYNAMIC and/ or LOCAL.
  • This is a ZERO-WASTE event
  • This entire event is CARBON NEUTRAL, thanks to a partnership with “Live Neutral” carbon offsets.

When Tides chose W San Francisco as the venue for Momentum 2008, one of their deciding factors was our sustainability program—not just for what we are doing now, but also what we are planning to do. Sustainability programs don’t have completion dates or goals set in stone. They start with a passion for doing the right thing, and then continue to grow on a sustained wave of enthusiasm, planning, creativity and a clear vision. The green program at W San Francisco started with a petition signed by 132 of the hotel talent (employees) asking to incorporate sustainable practices into our business model. Sustainability is now part of our DNA. Here are just a few of the things we’re doing in energy management, water conservation, recycling, waste reduction, air quality improvements, sustainable food and beverage purchases, education and community outreach:

  • We are investigating installation of wind turbines on our roof (a first for a commercial building in San Francisco!)
  • W recycles or composts 71% of total waste produced
  • 50% of guestroom lighting and 90% of back of house lighting is energy efficient
  • HVAC cooling towers were recently replaced with energy efficient models, saving 223,000 KWH/year
  • W offers discount hybrid parking for guests and hybrid transportation to the airport
  • W is in the process of testing eco friendly and chemical free cleaning products
  • 85% of paints used on our property are low VOC
  • W Café features organic food, cocktails, beers and wines

Thank you to Tides for partnering with us and supporting our efforts to prove that you can run a luxury hotel and still be sustainable!

Warmest Wishes,
Michael Pace
W San Francisco General Manager

Water Conservation

  • Guestrooms:
    water-efficient shower heads (2.5GPM)
    water-efficient faucets (2.5GPM)
    water-efficient toilets (1.6GPF)
  • Above water-efficient products are audited to ensure water-efficient apparatus and products remain in place and functioning
  • "No Drip Left Behind" policy started
  • In-room towel and linens reuse option
  • Low-flow aerators in restaurant line faucets
  • Low-flow spray valves in dish rinse sprayers

Waste Reduction

  • Guestroom recycling by room stylists
  • Property wide recycling of cardboard, paper, glass, cans, plastic (46% diversion)
  • Used cooking oil collected to create biodiesel
  • Composting of all food waste in kitchens
  • Paper towels in restrooms composted not trashed
  • Recycling of batteries, cell phones and all e-waste
  • Donating used linens and towels to local charities and/or businesses
  • Providing washable/reusable mugs during morning W cafe service
  • Providing washable/reusable mugs and glasses in Green Room (staff cafeteria)
  • Return uniform and dry cleaning coat hangers back to dry cleaning company
  • Recycling ink and toner cartridges
  • Stop delivery of unnecessary magazines and subscriptions—50%
  • Reduce quantity of printed reports (intranet, email, share drive, etc.)—25%
  • Phone book "by-request" policy implemented, eliminating phone books from all guest rooms

Air Quality Improvement

  • Low VOC paints (80%)
  • Hybrid car parking 50% discount
  • Encourage commuter check program for talent (employees)
  • Provide free bicycle parking for talent (employees)

Sustainable Purchasing

  • To-go and "doggie bag" containers made from unbleached boxes
  • Use of organic/local vegetables whenever possible
  • Use of sustainable meats (Nieman Ranch, free range chicken and eggs)
  • Largest selection of Organic and BioDynamic wines available (over 350 selections)
  • Commitment toward sustainable seafood through Monterrey Bay Seafood watch
  • Launched Ecolicious

Energy Management

  • Hotel electrical systems and features continuously monitored to ensure maximum efficiency
  • T8 fluorescent lightbulbs and CFLs in back of house areas—75%
  • Motion sensors or timers in low occupancy storage areas and all offices—25%
  • LED Exit signs
  • LCD TVs
  • PCs all set up with 15-minute power save
  • Guestrooms outfitted with 50% energy efficient lights