Green Dining District

Training Videos

New restaurants participating in the Green Dining District Program can now access our online training series. These videos come from a number of guest speakers that gave useful information on recycling and food waste reduction at our Green Dining District Training.

01

Donna Walden from greenUP! provides an overview of the green dining district, what is included in the training for restaurants and benefits restaurants receive by joining the green dining district.

02

Patricia Moen from the Nevada Division of Environmental Protection talks about recycling in Nevada and gives tips for restaurants on how best to recycle.

03

Jessica Counts-Arnold from the Environmental Protection agency discusses the environmental significance of food waste, EPA’s Sustainable Food Management Program, and all the resources EPA has for businesses including restaurants.

04

Cody Witt at Full Circle Soils & Compost talks about food waste and what can be composted and what cannot.

05

Jenny Arnold, a graduate from the UNR environmental science program, goes over the process of the waste audit that is conducted at each restaurant in the green dining district program.

06

As part of the May 21 restaurant training, participants did a waste audit together, courtesy of Gather restaurant in Carson City. 

green lodging workshop

Training Videos

Green lodging experts shared tips and best management practices for energy and water efficiency, food and waste management, customer engagement, and sustainable transportation. The workshop was made possible with grant funding provided from the U.S. Environmental Protection Agency.

INTRO

Jeff Scott, EPA Pacific Southwest Land Chemicals, and Redevelopment Division Director gave welcoming remarks and highlight the overarching benefits of sustainability for the hospitality industry. Angela Sandoval, Manager of the EPA Pacific Southwest Zero Waste Section shared how pollution prevention methods can help lodging/hotels reach their goals to become a certified green business.

01

Food waste is a growing concern across the globe and new regulations in the region are driving food diversion efforts in the region. The panel discusses climate change and effect of food waste in landfills, regulations and implications for hotels and lodges, implementation of food waste programs, best practices to avoid contamination and how to co-exist with Tahoe animals, and cradle to grave dynamics of food waste and composting.

02

Vehicle traffic has grown exponentially in the Lake Tahoe region. This panel will cover reimagining the Tahoe experience using alternate transportation and highlight innovative ways that the Tahoe region is encouraging visitors and the public to walk, bike, carpool and use transit. A new micro-transit program for the Tahoe region will be revealed encouraging the public to leave their cars while enhancing their Tahoe experience.

03

This panel discusses tourism activities that  don’t harm the environment and a how Tahoe is developing a respectful informed community that values this gem enough to preserve it for future generations. Discussion topics will include how to encourage reusable water bottles, protecting Lake Tahoe’s water quality and opportunities for tourists to learn more about the region’s native history and connect to the land.

04

The new standard for hoteliers is green — more than 30,000 hotels worldwide are already certified. This panel will explain how hotels and lodges can take meaningful steps to green their operations by becoming green certified. The Cedar House Sport Hotel will discuss why certifications matter and why our industry should provide them.  Also discussed will be Truckee’s journey to become a sustainable tourism destination.

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