Pollution
Prevention
Mercury IMERC Solid
Waste
Hazardous
Waste
Waste Site
Cleanup
ERP About
NEWMOA
 
About Links Publications Workgroups
NEWMOA Logo
site map    member login
Pollution Prevention & Sustainability Projects Hospitality Hospitality Measurement Methodologies
 
 




 

Methodologies

Starting in 2010, NEWMOA developed a series of formulas for calculating environmental outcomes from sustainable hospitality efforts. These formulas enable users to estimate the outcomes associated with behavior changes at facilities.

NEWMOA began this project by examining the metrics used by Maine's Environmental Leader Certification Program for hospitality businesses and Vermont's Green Hotels Program. NEWMOA also reviewed the metrics used in Florida's Green Lodging Program, New York State's Green Lodging Pilot Program, and other online calculators, tools, and resources. NEWMOA staff compiled a set of calculators and enhanced them by researching and verifying data sources and clarifying the assumptions used in the formulas.

NEWMOA circulated a draft Phase 1 document in July 2010 to approximately 400 sustainability practitioners for review and comment. The formal review period ended in September 2010, and NEWMOA held a webinar to review comments and discuss the next steps in October.

The culmination of the Phase 1 is the final document, From Behavior Change to Environmental Outcomes In Sustainable Hospitality: Metrics, Formulas, Variables, & Assumptions, which was published in June 2011. This document contains formulas for estimating environmental outcomes from behavior changes and explains the underlying assumptions, including references for data points.

 

 

Last Modified 05/17/2012

Home  |  Pollution Prevention  |  Mercury  |  IMERC  |  Solid Waste
Hazardous Waste  |  Waste Site Cleanup  |  About NEWMOA  |  NEWMOA Members

Copyright 2014 NEWMOA, Northeast Waste Management Officials' Association
129 Portland Street, Suite 602; Boston, MA 02114-2014;
ph (617) 367-8558 | TTY (800) 439-2370
All Rights Reserved
Comments contact: .