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POMPANO BEACH, FLA.—Bust Out Products’ new drink coasters Magic Mug Rugs are making a huge impact when it comes to driving down contaminated paper product waste and driving up profits for the beverage and hospitality industries.
NATIONAL REPORT—Most chafing dish fuel gels found today are made from corn-based ethanol, methanol and other additives to help the product burn hotter. Methanol is added to make it too toxic for consumption. Fuel gel using methanol and other additives is considered hazardous waste and should be treated as such, several industry experts told Green Lodging News for this article. Methanol gel, according to Don Haldenby, CEO of Ecoflame International Inc., is poisonous and contains dioxin and emits nitrous oxide, arsenic, carbon monoxide and excessive carbon dioxide when burned. It is dangerous to touch and dangerous to the environment when containers end up in the landfill. There, they leach their poisons into the water table. Dennis Paul, CEO of ECOFuel Worldwide Inc., said the emissions from most fuel gel today are not only potentially hazardous to those who work around it; they can also impact the taste and quality of the food the gels are working to heat. “You may be ingesting it and it changes the flavor of the food,” he says.
TAMPA, FLA.—Hasek Communications, the Tampa, Fla.-based publisher of Green Lodging News, welcomes Agaia, Inc. as a Green Product & Service Directory partner. According to Agaia, Evolve is the first all-natural, green cleaning technology proven in both lab testing and customer use to match or exceed the performance of petroleum-based Jan-San cleaners and laundry detergents.
FORT LAUDERDALE, FLA.—Agaia, Inc., makers of Evolve, announced that its line of Green Seal approved commercial cleaning products is expanding internationally as pressure mounts in the global janitorial services market for the use of environmentally and human-safe cleaning products and practices.
DENVER—The piece-of-pie shaped Brown Palace Hotel, a fixture in the heart of Denver since 1892, has been undergoing a green transformation the last couple of years that has caught the eye of many. The 241-room property won the Good Earthkeeping Award in 2013 from the Colorado Hotel and Lodging Assn. and the Good Earthkeeping Award in 2014 from the American Hotel and Lodging Assn. While dabbling in sustainability for a number of years—bee hives have been on the hotel roof as part of the hotel’s Bee Royalty Initiative since 2009—it was in October 2012 when good things really started to happen. That is when Brenna St. Onge was hired as Executive Housekeeper. She brought a passion for sustainability to her job and it was a year ago that she was promoted to Assistant Director of Rooms and Chair of Sustainability.
ST. JOHN, U.S. VIRGIN ISLANDS—As Chief Visionary Officer and owner of the eight-suite Eco Serendib Villa and Spa on St. John, U.S. Virgin Islands, Harith Wickrema is adamant about providing luxury experiences for guests that “excite, educate, and entertain.” “Eco Serendib Villa and Spa is proof that you do not necessarily have to sacrifice luxury and modern conveniences to live a greener existence,” Wickrema says. Wickrema, who grew up in Sri Lanka where “eco” efforts were standard out of necessity, readily admits that his property is not perfect when it comes to sustainability but he has gone far beyond what is standard to reduce the property’s environmental footprint. The list is very long and can be seen on Eco Serendib’s website but some of the property’s most significant initiatives include: 69 rooftop solar panels, kitchen appliances that use less energy than a 100-watt bulb and are made from as much as 75 percent recycled materials, a gray water system for irrigation, and three separate 20,000-gallon cisterns to collect rainwater.
WASHINGTON, D.C.—The National Restaurant Association (NRA) named LeanPath Inc., creators of automated food waste monitoring systems, as a preferred supplier of its Conserve sustainability program. LeanPath provides systems which enable foodservice professionals to dramatically reduce food waste, lower food costs and operate more sustainable facilities.
NATIONAL REPORT—Hotel bars and restaurants operate, at least in terms of energy efficiency, much the same as free-standing commercial restaurant operations. Small energy inefficiencies add up in the same ways that they do in commercial operations. When you create any personal budget, the first thing that you do is look at how much you’re currently spending. Saving energy in your commercial kitchen begins the same way: know what your energy expenditures are.
NEW YORK—The Waldorf Astoria, New York Hilton Midtown, and Carlton hotels have been honored for their environmentally friendly initiatives as recipients of the first ever Sustainability Awards, presented yesterday by the Hotel Association of New York City (HANYC) at the International Hotel, Motel + Restaurant Show held at the Javits Center. The Hotel Association of NYC’s Sustainability Committee offered awards in three categories: Environmental Protection, awarded to the New York Hilton Midtown for its comprehensive green building efficiency program; Social Responsibility, awarded to the Carlton for its engagement with the community; and Holistic Strategy for Sustainable Hospitality, awarded to the Waldorf Astoria for its overall commitment to environmentally friendly practices and social programs. “As a leader in New York City’s thriving tourism economy, the Hotel Association of New York City recognizes the significant responsibility we carry in setting high standards for environmental stewardship and sustainability,” said Joseph E. Spinnato, President of the Hotel Association. “We are pleased to present the inaugural Sustainability Awards to three very deserving hotels that are leading the way in green practice and design.”
WASHINGTON, D.C.—Those looking for assurance that a laundry wastewater recycling system does indeed reduce utility costs can find proof in study results recently released by the U.S. Department of Energy (D.O.E.) Building Technologies Office. The D.O.E., with the assistance of outside consultants, conducted a demonstration project to evaluate laundry wastewater recycling technology in the hospitality sector. The D.O.E. report, entitled, “Demonstration of Advanced Technologies for Multi-Load Washers in Hospitality and Healthcare—Wastewater Recycling Technology,” documents the demonstration of a wastewater recycling system installed at the Grand Hyatt Seattle. The Grand Hyatt, a four diamond hotel located in downtown Seattle, has 425 guestrooms, three restaurants, and over 25,000 square feet of conference space. In addition to the Grand Hyatt, laundry from Hyatt’s nearby Olive 8 property is also processed in the Grand Hyatt Seattle laundry facility. The Olive 8 is a full-service hotel and has 346 guestrooms and 12,000 square feet of function space. The Grand Hyatt Seattle laundry facility makes use of five hard-mount Alliance Laundry/Speed Queen commercial washers.
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