Mr. Lunn

Walker Lunn

Founder

EnviRelation, LLC

Walker T. Lunn is the founding Member and Manager of EnviRelation, LLC. EnviRelation is the mid-Atlantic’s leading provider of food composting services. EnviRelation helps hotels and restaurants save money on waste disposal by offering affordable, environmentally friendly food composting services. This sustainable alternative to waste management has been widely adopted in the areas serviced by EnviRelation.

Mr. Lunn also established composting collection operations in Philadelphia, PA and Atlanta, GA, where EnviRelation was a key player in creating Atlanta’s “Downtown Zero-Waste Zone” in partnership with the Green Foodservice Alliance. Today, EnviRelation’s portfolio of services include emissions quantification, sustainability reporting, food composting and waste vegetable oil collection for the Washington, DC metropolitan area.

Mr. Lunn graduated from Cornell University’s School of Hotel Administration and has over 10 years of experience in environmental sustainability within the hospitality industry. He has been a consultant to the World Bank and Conservation International. He is active with Cornell’s Center for Hospitality Research and is a co-founded the annual Sustainability Roundtable sponsored by the center in 2009. He co-authored the Willard InterContinental’s Annual Sustainability Report. Over the past four years, EnviRelation, LLC has worked with the Hyatt, Hilton and Marriott hotel groups, Sodexo, University of Maryland, Alexandria City Public School district, area hospitals, and many more customers in an effort to help the hospitality industry reduce its carbon footprint and maintain affordable, sustainable practices throughout the United States and abroad. Mr. Lunn frequently speaks on topics pertaining to sustainability, hospitality, composting, and entrepreneurship.

As a former president of the Washington, DC Chapter of the Cornell Hotel Society, Mr. Lunn has led the chapter in developing fundraisers to finance scholarships to the Hotel School for local students. He has been a member of Cayuga Hospitality Advisors and to the Professional Association of Diving Instructors (PADI).

Mr. Lunn lives in Washington, DC with his wife. He is passionate about travel and the outdoors, and is working toward a career to facilitate conservation of the natural environment.

Mr. Lunn can be contacted at 202-465-4802 or info@envirelation.com

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining – all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. It’s leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. It’s the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.