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IRVING, TEXAS—Darling International Inc. and Griffin Industries LLC recently announced the launch of DAR PRO Solutions, A Darling/Griffin Brand. DAR PRO Solutions was an exhibitor at the recent National Restaurant Association Show offering premium recycling services to the food service and restaurant industries in all 50 states, repurposing inedible meat and cooking oil by-products.
NEWPORT NEWS, VA.—The Magnuson Hotel & Convention Center at Oyster Point, a JSK Motel Management property, celebrated the grand opening of its new restaurant and bar, Green House. It features modern American cuisine with an emphasis on the finest, seasonal ingredients from local farmers. The restaurant supports several local food sources, including Rain or Shine Greenhouse Gardens, Oliver Farms Produce, Whitener Farms, Dave and Dee’s Mushrooms, and Sam Rust Seafood, Inc. “Green House is a great addition to our current hotel model and will fit well with the development initiatives planned for the near future,” said Ray Patel, president, JSK Motel Management. “The restaurant provides us with a unique opportunity to work with other local businesses and farms, and at the same time, offers a new concept to dining in the Oyster Point area.” Heading the culinary team is executive chef Damon Covington, who has earned a stellar reputation as an instructor at Stratford University and Tidewater Community College, as well as the former executive chef of The Chamberlin Hotel in Hampton, Va.
PORTLAND, ORE.—LeanPath Inc., creators of the patented LeanPath Food Waste Prevention System, recently unveiled their next-generation, cloud-based solution. LeanPath Online is a complete system to measure food waste, analyze data and make changes to prevent recurring waste in the future. LeanPath focuses on pre-consumer food waste prevention, understanding that food service operations throw away from four to 10 percent of food purchases prior to serving them to consumers.
NASHVILLE, TENN.—The Courtyard Nashville Downtown is anything but a garden-variety hotel. The century-old high-rise in the heart of Music City boasts a completely reimagined lobby with cozy sitting areas and state-of-the-art technology. But what’s on the roof three floors up makes it truly unique among other hotels in downtown Nashville. A new rooftop garden planted in early April is just about ready to bear its first bounty—something that will be music to the ears of diners at The Bistro—Eat. Drink. Connect.
SAN LUIS OBISPO, CALIF.—ClearWater Tech, LLC has introduced a new website devoted solely to EcoTex—“The Cold Water Catalyst,” for on-premise laundering. “With the rising popularity and greater acceptance of ozone by companies involved in laundering, we felt now was the time to raise the awareness level another notch,” said Cameron Tapp, President and CEO of ClearWater Tech.
MANCHESTER, N.H.—Xeros, Inc., a subsidiary of Xeros Ltd., the U.K.-based innovator of an ultra-low water cleaning system, will formally showcase its system to the worldwide commercial laundry market at the June 2013 Clean Show in New Orleans.
CAMBRIDGE, OHIO—On a day very soon Ohio State Park Lodges will be buying most of the food served in its restaurants from sustainable sources, generating zero hazardous waste and significantly decreasing greenhouse gas emissions. At least that is the goal for five Ohio State Park Lodges operated by concessioner Xanterra Parks & Resorts. “Our sustainability practices permeate every aspect of our operations—rooms, restaurants, gift shops, swimming pools, marinas—you name it, and as new technologies and products become available, we take a fresh look at what we are doing to see if we can improve upon it,” said Greg Woodland, regional manager of Ohio State Park Lodges and Punderson State Park Lodge in northeast Ohio near Newbury, Ohio. “And although we have made significant progress over a period of many years, we know there are always more improvements to be made. We take our mission of providing legacy hospitality with a softer footprint very seriously.” An example of Xanterra’s expanding sustainability strategies can be found in the five lodges.
CHICAGO—Conference attendees visited the Organic and Natural Foods Pavilion at the 2013 NRA Show looking for products to help satisfy customers’ growing preferences for such foods. Exhibitors displayed gluten-free and dairy free foods and desserts, naturally raised meats, and specialty teas, all of which have seen increased popularity in recent years.
Since its founding in 1989, Green Seal, a not-for-profit organization based in Washington, D.C., has developed standards for more than 375 categories of products and services, from paints and adhesives to cleaning products. These standards are designed to address the environmental and social impacts of a product using a lifecycle approach—considering everything from the raw materials used to make the product to the manufacturing process and the product’s eventual disposal. This evaluation involves independent, third-party testing protocols using state-of-the-art scientific technologies that are internationally accepted. One of Green Seal’s latest standards applies specifically to the hotel and hospitality industries for both in-house laundry and laundry sent to outside services.
LONDON—The first international restaurant rating system that enables diners to choose restaurants that match their sustainability priorities wherever they are in the world was launched recently by the Sustainable Restaurant Association (SRA). Some of the best restaurants in the world have already completed the SRA rating and a number of others have committed to doing so. Narisawa, the two Michelin-starred restaurant in Tokyo, won the Sustainable Restaurant Award, sponsored by Zacapa, at The World’s 50 Best Restaurants this year, by achieving the highest score among the 50 Best Restaurants to complete the SRA’s new Global Rating survey. Noma, in Denmark and 8 1/2 Otto e Mezzo BOMBANA, in Hong Kong, completed the top three in this award. The SRA’s Global Sustainability Rating means diners in New York, Paris, Tokyo or Sydney for example, who care about where their food comes from, how restaurants manage their energy, waste and water and how they treat their staff, can check their credentials.
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