Kitchen & Laundry

Cooking, cooling, washing and drying all consume large amounts of energy and water. By simply using Energy Star-qualified equipment, a hotel operator can sharply reduce resource consumption. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.


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Xeros Earns Editor’s Choice Award for Best New Product

11/13/2013

NEW YORK—Xeros, the innovator of an ultra low water cleaning system, announced the company has been awarded the Editors’ Choice Award, Best New Product for Hotel Operations. The award was presented November 10, during the Opening Ceremonies of the 98th annual International Hotel, Motel, and Restaurant Show (IHMRS) at New York City’s Jacob K. Javits Convention Center.


NRA Opens Registration for 2014 Show

11/13/2013

CHICAGO—The National Restaurant Association opened attendee registration for its NRA Show 2014 and the International Wine, Spirits & Beer Event. Attendees may register online at Restaurant.org/Show and/or WineSpiritsBeer.org. Members of the National Restaurant Association receive free registration for the NRA Show and a member-exclusive rate of $50 on IWSB registration at any time.


Courtyard Marriott Grappone Adds Leafy Green Machine to Grow Salad Greens

11/11/2013

CONCORD, N.H.—Concord, N.H. entrepreneur Steve Duprey is no stranger to firsts. At 19, he became the country’s youngest elected state representative. As a former chair of the New Hampshire Republican Party and national committeeman, Duprey has been central in saving the Granite State’s first in the nation presidential primary. He scored another first recently when a tractor trailer unloaded a 40-foot-long freight container in the parking lot of the Courtyard Marriott Grappone Conference Center, making it the first hotel in North America to be able to grow all its own organic salad greens on premises. The Leafy Green Machine, as it is called, is the first delivered to New Hampshire by Boston-based start-up Freight Farms. The “farm” is made of a recycled, insulated freight container 40 feet long by eight feet wide and 12 feet tall. The container houses a high-tech infrastructure that will allow the Grappone Center to grow leafy greens, such as lettuce, kale, spinach, arugula, basil, oregano and sprouts hydroponically.


Planglow to Bring 'Grab & Go' Food Packaging Solutions to IHMRS

11/7/2013

SAINT PAUL, MINN.—Planglow USA, a leading provider of branded labels and compostable packaging to the “grab and go” foodservice industry, will be showcasing its products at the International Hotel, Motel + Restaurant Show (IHMRS) for the very first time (November 9 to 12 in New York City at the Javits Center). The company will feature two branded collections of compostable grab and go packaging, as well as the company’s labeling software—LabelLogic.


NRA Previews Expanded Zero Waste Zones Program

11/5/2013

CHICAGO—The National Restaurant Assn. (NRA) recently previewed its revamped Zero Waste Zones program in Atlanta, saying it is excited to help the city’s restaurateurs, foodservice businesses and retailers become more sustainable.


In Preparation for Possible Energy Star Restaurant Rating System, NRA, EPA Partner on Energy, Water Survey

10/24/2013

CHICAGO—The National Restaurant Association has partnered with the U.S Environmental Protection Agency’s Energy Star division to collect data on restaurants’ energy and water usage that could lead to eventual Energy Star certification for the industry. The survey runs through November 1, 2013. “We really need to capture this data industry-wide to generate enough information for a potential Energy Star certification,” said Jeff Clark, director for the NRA’s Conserve Sustainability Education Program. “If EPA can develop a certification program, restaurateurs will then be able to hang a sticker or sign on their doors or in their restaurants indicating they are Energy Star-certified and recognized for their reduced energy use.” “We think this is an exciting and promising project that, through this energy collection survey, could result in the eventual development of an Energy Star 1-100 performance score rating and correlating certification for restaurants,” said Stephanie Plummer, national program manager for Energy Star’s Commercial Buildings Program.


Electrolux Adds More Energy Star Washers to Lineup

10/21/2013

PORDENONE, ITALY—Electrolux Professional announced that the range of high spin washers that have earned the Energy Star has now increased to include washers with a capacity larger than 105 litres (up to 45 pounds).


Fiber Origin & Type are Just a Part of Linens’ Evolving Sustainability Story

10/17/2013

NATIONAL REPORT—Getting guests to forego linen laundering is one way to reduce linen-related costs and their associated environmental footprint. Another way is to choose linen that is inherently environmentally advantageous—in other words, its reduced footprint is built into its very fibers. Still another way is to choose a supplier that not only is concerned about the product itself but also the supply chain behind it, how it is made, and what happens to it at the end of its life. When considering environmental impact, there is no perfect sheet or pillow case. Cotton, unless it is certified organic, requires a significant amount of herbicides and pesticides to grow and maintain. As versatile as polyester is, it is petroleum-derived. Fortunately, through research and testing, suppliers have figured out ways to at least reduce the environmental impact of their products and, in some cases, even introduce new fiber types into their textile blends—those made from eucalyptus or beech trees, for example.


UniMac Revamps Website to Align with Updated Brand Platform

10/17/2013

RIPON, WIS.—UniMac, a leading provider of on-premises laundry equipment, has redesigned its website, UniMac.com, to better relay the brand’s key messaging. The site showcases UniMac as an industry leader offering the lowest cost of ownership across all on-premises environments.


Pre-rinse Spray Valves Can Now Earn WaterSense Label

10/17/2013

WASHINGTON, D.C.—The U.S. Environmental Protection Agency (EPA) has finalized the first WaterSense specification for a commercial kitchen product. EPA estimates that approximately 51 billion gallons of water is used every year to rinse dishes by close to 1 million food service establishments in the country. Pre-rinse spray valves—which remove excess food waste from dishes prior to dishwashing—are now eligible to earn the WaterSense label and help food service establishments save water, energy, and money.


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