Ellis Cooley - AMP 150
Nominator: Daniel Pora, AMP 150
How has the nominee implemented sustainable business practices in his or her business or organization and what are the triple bottom line benefits (people, planet, prosperity) of the nominee's work?
Ellis Cooley's approach can certainly be considered “farm to table” but it is also “parking lot to table.” I took a walk behind the hotel and there is a garden that stretches a quarter-acre along the parking lot and back fence, in close proximity to an interstate and a row of houses. The garden was put together with the help of kitchen staff this past summer. Tomatoes, corn (400 stalks), peppers, cucumbers and other items are grown there and appear throughout the year on the restaurant’s menu that is updated two or three times a week. AMP 150 is proof that an urban hotel can use the patches of green that it does have to grow its own food. (There are also three bee hives on the roof.)
How does the nominee actively participate in the sustainability community? How do they collaborate and share their knowledge with others?
Produce not grown on the hotel grounds is purchased, when possible, from businesses located throughout Northeast Ohio—farmer’s markets and businesses with names such as Killbuck Valley Mushrooms and The Chef’s Garden. Buying locally not only supports the local community, it also reduces AMP 150’s overall carbon footprint.
How has the nominee inspired you to implement sustainable business practices? What is your relationship with the nominee: supervisor, employee, peer, father, friend or other.
Dan Pora is Ellis's Supervisor at the Cleveland Airport Marriott. In addition to its popular AMP 150, the hotel has garnered publicity for some of its other environmental efforts. It is one of the only hotels in Cleveland to graduate from the E4S Sustainability Implementation (SI) Program.
How can someone else translate the success of the nominee? Is the work of the nominee an example or model that others can follow?
One of the ways Cooley has helped create new business for his restaurant is through social networking. His Facebook page has more than 800 friends and on Twitter he has 4,600 followers. Not too shabby. He posts new messages when there is a menu change and followers even make reservations through his Facebook and Twitter accounts.
