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 August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.