Mr. Militi

Mike Militi

Division Manager

Wine Guardian

Michael Militi is the division manager for Wine Guardian, an Air Innovations company. Wine Guardian is a world leader in environmental control systems as it relates to wine cellars. From small residential cellars to commercial cellars to large wine storage facilities, Wine Guardian has the solution to meet your collection’s unique requirements in temperature and humidity.

Mr. Militi has 20 years of experience in heating, ventilation and air-conditioning project management, sales and applications engineering. He joined Air Innovations in 2001, and is responsible for the Wine Guardian wine cooling systems and Cleanroom Systems divisions, including the AdvancAir and HEPAir businesses.

Previously, Mr. Militi worked as a sales engineer for a package testing and reliability equipment company and an industrial blower manufacturer. He began his career at Cleanroom Technology and continued developing turnkey clean-room solutions for an international client base when that company was purchased by Clestra.

Mr. Militi has a bachelor’s degree in mechanical engineering from the Rochester Institute of Technology.

Mr. Militi can be contacted at 315-452-7400 or mmiliti@airinnovations.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.