Profile: A Man for All Seasons

Marvin Dixon takes lessons learned on a farm to the luxury hotel business
by Char Vandermeer

If the typical luxury hotel is a gaping hole of conspicuous consumption, then Philadelphia’s Four Seasons Hotel is anything but. With its hugely successful composting program, a commitment to reusing cooking oil, an aggressive commingled recycling program and a brand-new cogeneration system, it sticks out like a green thumb.

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