Donning strappy dresses, impossibly high heels, seersucker suits and at least one head-to-toe Steampunk gown, Milwaukee’s art and fashion scenes turned out Thursday night to cheer on two beloved Milwaukee artists who are competing on this season of “Project Runway.”

Timothy Westbrook filled a ballroom at the Pfister Hotel, where friends and supporters staged a surprise fashion show before settling in to watch the fashion-driven reality show on several screens. Miranda Levy’s supporters jammed into the Zen Den bar at the InterContinental Milwaukee, where they sipped cocktails and had cubes of cheese and sausage.

While the competing fetes marked a friendly hometown rivalry between the pair, lots of revelers traveled between the two downtown events and supported both artists. People waited to greet and have their pictures taken with Timothy, who wore a gray, short-sleeved V-neck T, and Miranda, who wore a floor length, form-fitting, stop-sign red gown.

“We think that the support Milwaukee has given to Timmy has been phenomenal…it really touches us and means a lot to us,” said Chris Westbook, Timothy’s dad. Timothy’s parents were flown in from their small town in New York for the big night by the Pfister Hotel, where Timothy was an artist in residence last year. His mom Sue Westbrook was wearing a flowered dress he’d made for her.

Alison Levenick and Theresa Balistreri, who both work in the fashion industry, sat waiting for the fashion show at the Pfister. They were there to network and meet new people. They thought they might slip over to Miranda’s party later.

“I just love to see all of the fashion,” Levenick said.

Over at the InterContinental Milwaukee, Miranda picked up 7-year-old Sidonie “Nonie” Stern and swung her around for the cameras as the show got started. The bar was humming, so much so that it was hard to hear the show playing on several TVs tuned to the Lifetime channel.

Huddled together in a large booth with a clear view to one of the TVs were several members of Miranda’s family.

“I feel a little bit under dressed here,” said Michael Levy, Miranda’s dad, who is from Wilton, Wis.

“She was always artsy and crafty in school, and she’s got the heart for this,” he said when asked if Miranda might do well on the show.

Both Miranda and Timothy were tight lipped about the details of what transpired during the taping of the show. Asked whether they were competitive or supportive of one another, they wouldn’t say, though Miranda confessed to being “frenemies” with a bit of a wink.

The first challenge of the new season of “Project Runway” started on a literal runway, where sky divers dropped from above and handed their parachutes over to the 16 designers competing for about $500,000 in prizes this year.

Timothy, who set himself apart instantly as one of the more performative of the competitors, described his approach as one dedicated to the notion of sustainable design. He asked his model to go without makeup and even shoes. He used a lighter to burn the cream and yellow parachute fabric of the dress, which gave it a slightly puckered texture.

“Are you serious?” Tim Gunn, mentor to the designers on the show, asked about the fabric treatment. “That’s beautiful.”

But there was more. Instead of the typical “stompa stompa” catwalk, as Timothy described it, he wanted his model to create a performance on the runway that would suit the World War II-inspired theme of his dress. “This is a story about war,” he said as the model rehearsed her moves. “Something else is pulling you. Snap! Snap!”

As for Miranda, she made a smartly tailored, two-piece black suit that used the bright orange and red parachute fabric only as accent, which Gunn and later the judges suggested was a bit of a cheat.

Actress Kate Bosworth called Miranda’s piece “incredibly modern” on the runway, and designer Zac Posen called it the “most polished piece” on the runway for the night. Though she got an official warning from host Heidi Klum for using too much of the “alternative fabric,” Miranda’s garment, which bared a bit of midriff, was good enough to keep her “safe.”

Timothy came a little closer to being booted. He was one of two designers from which the judges had to pick a loser. Posen called the frock a cross between Tinkerbell and Burning Man. Fashion journalist Nina Garcia liked his commitment to sustainable practices but said he’s have to work harder than everyone else to make it work. Timothy, too, was safe.

Milwaukee is glowing a bit brighter on the fashion map this week as Project Runway’s twelfth season premieres on Lifetime tonight (Thursday). This latest installment of the fashion-focused reality TV series, which pits sixteen designers from across the nation against each other in a series of creative couture challenges, features two locally-based designers: Miranda Levy and Timothy Westbrook.

Miranda Levy crafts fashions for women with a sense of directness, clarity, and tailored lines. Her style is strongly inspired by her eight-year service in the Army. Her fabric palette is built on earthy olive colors, spiked with bright reds, glowing golds and rich, mid-century-inspired sophistication. Her work in Milwaukee has been seen at various events, including multiple appearances at Run Up To the Runway, MAM After Dark and in INFO magazine.

According to her Project Runway portfolio, Levy’s interests and inspirations include:

• Inspirations: William Morris, Franck Sorbier, Christian Dior
• Favorite Muse: Edie Sedgwick
• Style Icon: Bettie Page

Timothy Westbrook’s designs veer between post-punk edginess and romantic fantasies of Victorian crinolines and corsets. Long, draping skirts are created with very modern materials: hoops, frames, plastic and cassette tape. Westbrook is formerly from New York, but recently wrapped up his sojourn as the fourth Pfister Artist-In-Residence in 2012 through 2013, and currently has opened a studio right in the Grand Avenue Mall downtown.

Westbrook’s Project Runway portfolio notes the following tidbits of interest:

• Design Influences: the Adirondack Mountains, Victorian Period
• Favorite colors: Every Color
• Style Icon: Grace Jones

The season premiere airs at 8 p.m. Thursday on Lifetime, preceded by the preview show Road to the Runway at 7 p.m. Local viewing parties will be held at both the Pfister Hotel (Westbrook) and The InterContinental Hotel (Levy), with a shuttle running between the two events in support of the local fashion scene. Admission to Timothy’s viewing party at the Pfister is $10, part of which will go to fund his Milwaukee Artist Resource Network Micro-Fellowship; Miranda’s viewing party is free, but donations are accepted for the Service Women’s Action Network (SWAN) a nonprofit seeking to provide assistance to service women facing discrimination and sexual assault.

Found: The Ultimate Health & Wellness Retreat — Plus, 4 Helpful Tips!

by Rebecca Taras

While you’re probably being more active during the summer months (you have to make the most of it, after all), superfluous calories from copious fests and barbecues can negate that morning beach run faster than you can suck down a frosty margarita. But instead of tossing in your sandy towel and becoming a hermit for the rest of the warm-weather months, we suggest you skip town and re-evaluate your health and wellness goals instead.

The Grand Geneva Resort & Spa just launched a super-awesome, three-day wellness retreat that is anything but cookie-cutter. Here’s how it works: Upon registering, you’ll get a one-on-one consultation to craft an itinerary to suit your needs. Need to up the ante on the exercise? Done! Struggling with making healthy eating choices? No problem. Over the course of the retreat, you’ll have daily consultations with a certified nutritionist, workout at least six times (from candle-lit yoga to swimming to strength training), participate in group cooking lessons, and treat yourself for all your hard work with premium spa treatments. Before you leave, there’s a closing ceremony where you’ll release a paper lantern into the sky to signify the beginning of your new and improved healthy lifestyle — even if it was just a tweak here and there.

So, if you’re ready to drop that burger and take a road trip to recovery, sign-up for one of the upcoming sessions: July 21 to 24, August 18 to 21, and September 22 to 25. The retreat includes three nights of resort accommodations, eight nutritionally curated meals and snacks, three spa services, 10-plus fitness classes, two personal training sessions, and one biomat session. Rates vary per month, so contact the resort for additional details and pricing information.

If you can’t make it, check out these easy tips from spa and fitness director Connie Woodhouse, the mastermind behind the retreat.

1. Shake Up Your Routine
“The summer is the perfect time to explore new ways of working out, whether it’s bike riding, team sports, or, aqua Zumba. Create a game plan, learn how to properly warm up, and then get going.”

2. Soak It Up
“Experts are always reminding consumers to drink more water, but hydrating your body should also include a healthy dose of sunscreen for your skin. Another way to incorporate water in your fitness routine; get moving in a pool, lake, or ocean for added dose of ions.”

3. Know Your Body
“No matter what activity you choose, make sure to listen to your body to learn the difference between hard work (pushing yourself) and detrimental work (creating injuries). Learn from an expert or certified fitness pro to help you engage and fine-tune your wellness plan.”

4. Breathe
“To keep your body going and oxygen levels up, learn a simple breathing technique for when you need a short break. Make sure to inhale slowly through your nose and exhale slowly through your mouth.”

Grand Geneva Resort & Spa, 7036 Grand Geneva Way (Lake Geneva, Wisconsin); 262-248-8811.

July 12, 2013 | Stacy Vogel Davis for The Business Journal Serving Greater Milwaukee

Peggy Williams-Smith
———–
• Title: Corporate vice president of food and beverage, Marcus Hotels & Resorts
• Age: 42
• Experience: Started with Marcus as social catering manager for the Hilton Milwaukee City Center in 1997. Most recently was senior director of catering and event operations for Marcus Hotels & Resorts.
• Family: Husband, Tim Smith, is general manager of the InterContinental Milwaukee.
• Home: Downtown. “We (Tim and I) live, work and breathe downtown. If we go west of 60th Street, we’re getting a hotel room.”
• Hobbies: Trying Milwaukee restaurants, spending time with friends and her five nieces and nephews
• What do you love about Milwaukee?: “Everything it has to offer — the lakefront, the arts, the sports teams. We’re very fortunate to live in a city where you don’t have to deal with the type of traffic you deal with in Chicago and still have the type of amenities a city has.”

The booths and tables were starting to fill at Miller Time Pub & Grill in downtown Milwaukee on a recent Friday afternoon.

Families arriving at the Hilton Milwaukee City Center stopped in for an early dinner or afternoon snack. Business travelers grabbed one last drink before heading home. Happy chatter and the smell of the grill filled the room.

It’s days like these that Peggy Williams-Smith works for.

“This is exactly what brings you into it, on a day like today when you walk in and it’s just people having fun,” she said. “For the most part, that’s what the hotel business is.”

Williams-Smith has been in the hospitality business for more than 20 years, 16 of them at Marcus Hotels & Resorts. The company, a division of Milwaukee-based The Marcus Corp., recently promoted her to corporate vice president of food and beverage, overseeing restaurants and catering at Marcus’ 20 owned or managed hotels and resorts.

She got her start in catering, particularly weddings, an area that still holds a special place in her heart, she said.

“There’s just something completely fulfilling about being part of the most important day of someone’s life,” she said.

Appropriately enough, one of her tasks will be to expand Marcus’ catering operations outside its hotels. The company already is one of the largest caterers in the state with its six Wisconsin hotels and it’s ready to bring its expertise to other venues, she said. It has been catering the Milwaukee Air & Water Show for four years and started catering Milwaukee IndyFest last year. This summer, Marcus was named the official backstage caterer for the Marcus Amphitheater during Summerfest.

Event planning has changed and business groups don’t always want to hold their meetings at hotels, Williams-Smith said.

“People are looking for things that are experiential,” she said. “We need to be able to adapt and find other venues that we’re able to cater. It’s certainly something that we see as a growth opportunity for the company.”

She will also oversee expansion of some of the company’s restaurant concepts, including Miller Time Pub. Marcus introduced a new version of the restaurant in May with a stronger focus on beer, particularly MillerCoors products. The menu includes suggested beer pairings with each dish, and all of the waiters are certified beer servers. The decor includes classic Miller memorabilia.

Marcus will open a second Miller Time Pub at its new Cornhusker Marriott Hotel in Lincoln, Neb., later this year, and is looking at other possible locations, including some that are outside Marcus hotels, Williams-Smith said.

“Beer is something that’s extremely hot right now,” she said. “This brand just seemed right to move it forward and take it into other locations.”

‘Hospitality DNA’

Williams-Smith is the perfect person to help bring Marcus’ food and beverage operations to the next level, said Greg Marcus, president and chief executive officer of The Marcus Corp.

“She’s got the full package,” he said. “She’s smart, she’s street smart, she works hard (and) she understands how to take care of people. She’s got the hospitality DNA.”

In addition to that, she’s a good friend who makes it fun to come to work, Marcus said.

The feeling is mutual. Williams-Smith said she’s stuck with Marcus all these years, despite the typically transient nature of the hospitality industry, because she believes in the company and loves her co-workers.

“The people who work here are my best friends,” she said. “It’s just a family.”

In fact, she met her husband, Tim Smith, when they were working together at the Hilton. He’s now general manager of the InterContinental Milwaukee.

Williams-Smith also has become a leader in the community. She currently serves as president of TEMPO Milwaukee, a group for women leaders that emphasizes mentoring. Her own mentor, Nancy Hernandez of Abrazo Multicultural Marketing & Communication, convinced her to get involved in the organization. Three years ago they asked her to serve as president for 2013-14.

“I thought ‘Oh my goodness, that’s so far away. Absolutely,’” she said. “It came pretty quickly.”

The organization gives women an outlet to exchange ideas and create networks with other professional women, she said. The group is working on a new strategic plan to help boost the talent pipeline in Milwaukee.

The environment for professional women has improved in Milwaukee, but much remains to be done, she said.

“There’s still a lack of women who sit on boards of directors of publicly held companies,” she said. “I don’t think women need to be defined by that, but it’s certainly a measurement and the needle hasn’t moved.”

Stacy Vogel Davis covers banking, financial services and retail for The Business Journal. She also covers restaurant news through her Table Talk blog on The Business Journal website.

July 2, 2013 | BizTimes Milwaukee

Marcus Hotels & Resorts has named Paul Ohm general manager of the Pfister Hotel in downtown Milwaukee.

At the Pfister Hotel, owned by Marcus Hotels & Resorts (a division of Milwaukee-based The Marcus Corp.), Ohm is monitoring hotel operations and assisting with oversight of renovation efforts in the Pfister’s 176 tower guest rooms scheduled to kick off this fall.

Ohm said the Pfister’s “timeless elegance” and the Marcus family’s commitment to quality hospitality piqued his interest in the position.

“Here (at the Pfister) we still respect the individual traveler, and we appreciate them,” he said.

Ohm is originally from Toledo, Ohio, and said he is looking forward to moving back to his Midwestern roots.

“The people of the community are very warm and welcoming and friendly, and there’s just a genuine sense of care for someone new to the community,” Ohm said.

“We are thrilled to welcome Paul to Marcus Hotels & Resorts as general manager of the Pfister Hotel. As the Pfister celebrates its 120th anniversary this fall, Paul’s extensive experience in hotel management and operations makes him the ideal candidate to lead this prestigious property and continue its legacy of gracious service and tradition,” said Kirk Rose, president of Marcus Hotels & Resorts.

Ohm succeeds Joe Kurth, who left the Pfister earlier this year to become director of the Morris Inn and Notre Dame Conference Center at the University of Notre Dame in Notre Dame, Ind.

Stephanie Barenz, the current artist-in-residence at The Pfister Hotel, was born in Houston. She lived there with her family for five years before moving to Nebraska and finally to Wisconsin.

“I’ve called Wisconsin home for about 15 years,” she says.

Barenz is the fifth artist-in-residence, four of which were from Wisconsin. The unique program employs an artist full time for one year, during which appointment they receive a monthly stipend, studio space inside the hotel and extensive marketing.

Barenz was picked for the position earlier this year out of a field of 40 applicants, which was narrowed down to six finalists. The application process included a video interview, a show at the InterContinental Hotel and a 250-word proposal. (The Pfister also hires a writer-in-residence. The author of this article currently holds this post.)

Her proposal, called “The Carriers,” included her intention to paint 20-30 paintings based on the stories of Milwaukee, The Pfister hotel, The Pfister staff and the guests.

“I’m creating stories into paintings,” she says.

Her proposal also stated she would bring children and education to The Pfister through a mentoring program. Prior to the residency, she was a volunteer art teacher at St. Marcus, where her husband, Zachary Wiegman, is a teacher. Together, the couple created a program that now operates from The Pfister called “Our Story Arts.”

The program is aimed at giving St. Marcus middle school students the chance to express their voice visually or through writing.

“The idea is to give them a platform to tell their story,” she says.

Barenz started the residency on April 1 and says it’s going very well so far.

“The first month I had to get used to people watching me paint and figuring out a new way to work. But I’m learning how to embrace that and it’s really exciting and inspiring for my work,” she says.

Barenz, who describes herself as a mixed-media artist combining painting, drawing and drafting, uses mostly ink, acrylic paint and pencil.

Barenz received her bachelor’s degree from Bethany Lutheran in Minnesota and an MFA from Washington University in St. Louis. After she received her undergrad degree, she had a residency at the Chicago Printmaker’s Collaborative.

“This sparked a lot of interest for me in residencies and being a part of a group of artists,” she says.

When Barenz attended graduate school at Washington University in St. Louis, she thought she wanted to teach on the college level. Following grad school, she taught at the Milwaukee Institute of Art and Design (MIAD) and Wisconsin Lutheran College.

“But I realized I wanted to paint all the time,” she says.

Barenz decided to make time to reflect on her life and art and so she accepted a job teaching English to post-graduates at an engineering college in Hangzhou, China.

“It was completely the opposite of what I was doing. It was an amazing experience. I took pictures and wrote and got to think about where I wanted to go with my art,” she says.

While in China, she met her husband who was also teaching there and, coincidentally, from Wisconsin as well. The couple returned last summer, got married at Blue Harbor in Sheboygan and now live in Bay View.

Last August, Barenz joined Plaid Tuba, a collective of artists and other creative professionals working together in the Third Ward’s Marshall Building. Reggie Baylor, the first artist-in-residence at The Pfister, founded the group about five years ago.

“It’s kind of like a one-stop shop for artists and people in the community looking for artists to do work for them,” says Barenz.

Much of Barenz’s work features Milwaukee imagery including the Allen Bradley clock tower, highway signage, the Marquette interchange, lighthouses, the Hoan Bridge, Bay View bungalows and more. But these local images are mixed in with faraway places where she has traveled.

“My work is about travel and movement and how it affects our perception of home and place. A lot is about place making and how movement – whether it’s a walk around a city block or to the store or whether you go to China or India – will affect your perception of where you come from and where you’re going,” she says.

“Wen Yi Laundry,” for example, combines the Riverwest neighborhood and the street she lived on in China – called Wen Yi – where she often saw laundry hanging out to dry.

“Once I saw an entire skyscraper covered in laundry. It was such a whimsical, beautiful thing. It reminded me of my roots, my upbringing, because my mom always hung out our laundry to dry, too,” she says.

Her work also reflects on the concept of homesickness, and how we always miss the place where we aren’t.

“When I go to a new place, everything is so different and yet I find so many little pieces that remind me of home. And then I finally get home, to Milwaukee, and I miss China and I reach for the those little things that remind me of China,” she says.

Her upbringing had a strong influence on her decision to become an artist. Her father is a Lutheran minister and her mother was a kindergarten teacher and both were very supportive and open minded.

“I had a really positive upbringing. My parents were both really open and did not force us to believe anything. They allowed us to ask questions and have moments of doubt. Looking back, it’s why I am an artist. They encouraged us to find our thing that we felt passionate about,” she says.

Her family – which consists of her parent and three siblings – lived frugally. This, too, inspired her art.

“I think frugality fosters creativity,” says Barenz.

A lot of her work is about community and neighborhood and this, too, was inspired in part by her upbringing.

“From the time we were really little it was always about being a part of a larger community, whether it was our church or our neighborhood. We were taught to be aware of the people around us and the needs of others and the importance of serving others and donating time and pitching in,” she says.

 

 

Peggy Williams-Smith, Vice President of Food and Beverage at Marcus Hotels & Resorts
Company address: 100 E. Wisconsin Ave., Ste. 1900, Milwaukee, WI 53202
Website: www.marcushotels.com
Industry: Hospitality
Number of employees: 6,000
Family: Husband, Tim – General Manager of the InterContinental Milwaukee

What was the smartest thing your company did in the past year?

“We rebranded Miller Time Pub & Grill and acquired two new properties, one in Lincoln, Neb., and one in Atlanta, Ga., and continued to support community-wide events such as Milwaukee IndyFest and the Milwaukee Air & Water Show.”

What’s new at your company?

“Kirk Rose was hired as the new president of our hotel division. I am very excited with some of the changes he has already implemented and I look forward to the outside perspective he will share with our team.”

Do you plan to hire any additional staff or make any significant capital investments in your company in the next year?

“One of the many positive things about Marcus Hotels & Resorts is that we are constantly reinvesting in our assets. It’s one of the reasons I have stayed with the company for over 15 years.”

What will be your company’s main challenges in the next year?

“The economy continues to be a challenge. With volatility comes apprehension, and apprehension causes people to deviate from their typical spending habits. The increase in hotel supply will also challenge our portfolio in Milwaukee.”

What’s the hottest trend in your industry?

“There are many trends but I find two of them to be especially interesting: Hotels and their restaurants are becoming more seamless with the surrounding area. We are seeing less of a distinction between a hotel restaurant and a neighborhood hangout, with locals—not just hotel guests—spending time there. All three of our Milwaukee hotels are using this trend to their advantage with Clear, Lobby Lounge and The Monarch Lounge. We will also continue to see less formality when it comes to restaurant dining. Restaurants will have the service and quality associated with fine dining but without the white tablecloths, sommeliers, etc. With the increasing desire to know where our food and spirits/wine come from, the focus on quality and origin will become more important than the formalities that surround fine dining.”

Do you have a business mantra?

“Treat others as you wish to be treated.”

From a business standpoint, who do you look up to?

“There are so many business acquaintances and colleagues that I look up to, but the person that I look up to the most is my dad. I admire the way that my father has always carried himself in business. He treats people with dignity and respect, and that goes a long way in forming and maintaining relationships.”

What was the best advice you ever received?

“No one is forcing you to stay in your current position, so if you aren’t satisfied, you can always find your happiness elsewhere. We are in the business of making memories, so that needs to be top of mind at our company each and every day. Greg Marcus, our chief executive officer, always says, “Our job is to make somebody’s ordinary day extraordinary,” and I truly believe that we need to embody that statement in all of our hotels.”

What’s the funniest thing that ever happened to you in your career?

“We had just opened the Milwaukee ChopHouse at the Hilton Milwaukee. All of the managers were to bring their family in to test the new menu. I brought my parents. They had a great COMPLIMENTARY steak dinner. As I was walking them out of the restaurant, a guest asked us if we knew of a good steak restaurant. I was about to answer “Milwaukee ChopHouse,” but my mom beat me to it and said, “Mo’s is a great steak house. You should definitely go there.” My dad just shook his head. Parents – you can dress them up, but you can’t take them anywhere.”

What do you like to do in your free time?

“I like to eat out, spend time with my family, especially my nieces and nephews, and spend time with my husband and friends.”

June 20, 2013 | Greening the Inn

Becoming a sustainable hotel doesn’t happen overnight. Unfortunately there are no wizardly spells or ancient rituals that will instantly green up your operation. So what can a hotel do to join the ranks of the many sustainable hotels that we’ve chronicled here in “In the Limelight?” You can start off by looking at the Sheraton Madison Hotel, which not too long ago was on the ground floor of sustainability…

Taking Baby Steps

Situated near Lake Monona and not far from the University of Wisconsin campus in Madison, Wisconsin is the Sheraton Madison Hotel. You won’t find any solar panels mounted on its roof or an acid reducing beach, but make no mistake; this is a hotel that is going green. Beginning with an energy audit of the facilities, a highly recommended first step for any organization looking to improve sustainability, the Sheraton Madison has made several changes to promote environmental efficiency:

• All guestroom sink aerators were changed to 1.0 gallon per minute (GPM) aerators, a change that will significantly reduce the hotels water use.
• An Ozone Laundry System was installed, which will allow linens to be washed with cold water, reducing the hotels energy use.
• The hotel replaced their hot water heaters with models that are 99.9% efficient.  Previous models were only 85% efficient.
• Lighting fixtures for the hotels exterior parking lot and building were converted to LED fixtures, while lights in guest hallways were converted to compact florescent lights, all improving energy efficiency.
• Guests are now given the option of forgoing guest room cleaning during their stay in exchange for reward points or a discount. This helps the Sheraton Madison conserve water and cleaning supplies, and engages guests in the sustainability efforts.  Besides, who doesn’t love a discount?
• The Sheraton Madison has also established an Energy/Resource Conservation team which discusses ideas for energy reductions monthly.

Following a Wise Direction

As a part of Starwood Hotels and Resorts hotel portfolio, the Sheraton Madison has been able to incorporate Starwood’s sustainability initiatives into their own sustainability mission.  One Starwood initiative that the Sheraton Madison is taking part in is the “30/20 by 20” initiative.  This initiative is attempting to reduce Starwood’s energy use by 30% and its water use by 20% by the year 2020.  The above improvements by the Sheraton Madison should certainly help Starwood towards accomplishing this goal.

The Sheraton Madison also practices Starwood’s sustainable meeting practices. These practices include promoting paperless meetings, utilizing supplies made from recycled content, offering sustainable food options, and even providing environmentally friendly transportation if possible. What do you know, meetings can actually be productive.

This spring, the Sheraton Madison began participating in the Clean the World Foundation, through Starwood. This program works to recycle open and partially used amenity bottles and soap bars. Not only does it keep these items out of landfills, but it helps promote hygiene and prevent disease across the world.

A Little Help from the Community

In the pursuit to become more sustainable, it also helps to get a little assistance. That’s exactly what the Sheraton Madison has and will continue to receive through Dane County’s Sustain Dane’s 2013 MPower Business Champion Program. This one-year program will work with the Sheraton Madison to creatively find effective and efficient solutions that will make the hotel a more sustainable place. Through establishing goals and facilitating ideas, this program will help the Sheraton Madison implement at least five sustainable projects by March 2014. What those projects will entail has yet to be determined, but there’s little doubt that they will push the Sheraton Madison further down the path of sustainability.

Under the active management of Marcus Hotels & Resorts, and with the aid of Starwood and Sustain Dane, the Sheraton Madison should progressively move through their green expedition and Greening The Inn will be sure to follow the journey.