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:

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Maine’s Sea Glass Chef Finds Culinary Gems in Food Previously Targeted for Compost Bin


CAPE ELIZABETH, MAINE—The Inn by the Sea’s Sea Glass Chef Mitchell Kaldrovich learned most of what he thinks is important from his grandmother, helping her cook family dinners when a boy in his native Argentina. “Nothing went to waste,” says Kaldrovich. “You bake bread today, tomorrow you make bread pudding. My grandmother respected local farmers and fishermen too much to waste the food they produced.” Early lessons feed the chef’s enthusiasm for the Root to Stalk movement. A long time advocate for farm to fork, trawl to table and fresh seasonal menus, the chef sees the culinary sense of using up the entire vegetable when possible, rather than tossing stalks, stems, fronds or leaves into the compost bin. “Rather than using just the florets, a thin slice of a whole broccoli lightly grilled, with stems intact, is delicious, healthy and beautiful on the plate,” states the Chef. “Presenting the entire vegetable brings attention to simple, lighter fare with an appreciation for the whole plant.”

S&D Coffee & Tea Releases Sustainability Report


CONCORD, N.C.—America’s largest custom coffee roaster, S&D Coffee & Tea, has released its first Sustainability and Corporate Responsibility Report detailing the company’s core commitments, current initiatives, and forthcoming goals. The benchmark report was released to coincide with the Specialty Coffee Association of America (SCAA) Symposium and Exposition held last month in Seattle.

T&S Brass Unveils New Pre-Rinse Swivel Product


TRAVELERS REST, S.C.—T&S Brass announces its new Pre-Rinse Swivel Product #018200-40. The only product of its kind, the pre-rinse swivel fits between the spray handle and the hose of a pre-rinse spray unit (PRSU) and is available both as a separate component for retrofit installations, or factory installed on select T&S pre-rinse units and spray assemblies. The T&S pre-rinse swivel fits and functions on all T&S and Equip pre-rinse units, and on those of many other manufacturers’ models.

Ribbon Cut on Organic Fertility Research Project


NEW ORLEANS—The LSU AgCenter and the New Orleans Ernest N. Morial Convention Center held a ribbon-cutting ceremony to celebrate LSU AgCenter’s organic fertility research project, located on property near the Convention Center. Dr. Rogers Leonard, Associate Vice Chancellor and Program Leader for Plant and Soil Sciences, LSU AgCenter, and Dr. Bobby Fletcher, Jr., Assistant Director, LSU AgCenter, Convention Center officials, plus representatives from the local urban farming community were on hand for the event.

Bluewater Expands Water Purification Brand to North America


ORLANDO, FLA.—Sweden’s Bluewater water purification brand launched its SuperiorOsmosis water cleaners to the residential and professional market in North America. Bluewater’s SuperiorOsmosis water purification technology is designed to generate clean water 24 hours a day as and when required, using little energy and slashing the water wastage commonly associated with traditional reverse osmosis systems.

Six Senses Yao Noi Launches Organic Chicken Farm


YAO NOI, THAILAND—In support of Six Senses core values of sustainability and respect for the environment, Six Senses Yao Noi has launched an organic chicken farm. In January the resort purchased 200 young laying hens and as of April 2014 the farm now provides guests with fresh eggs daily. By June, it is estimated that the chickens will supply the resort with all their eggs. Jim Driskell, senior chef de cuisine at The Dining Room, the resort’s organic European cuisine restaurant, in conjunction with Khun Pim, the resort’s full time sustainability and recycling expert, developed the organic chicken farm from initial planning to implementation. Chef Jim had substantial experience from his time working in the United States, Chile and Japan at several world renowned farms to table restaurants. The opportunity to create the chicken farm within the resort is a point of pride for both Chef Jim and Khun Pim.

NRA Joins ‘Share the Gulf’ Sustainability Initiative


WASHINGTON, D.C.—As part of its efforts to support sustainability practices in the foodservice industry, the National Restaurant Association announced it has joined Share the Gulf, a coalition of chefs, restaurateurs, restaurant associations, seafood suppliers, fishermen, consumers and environmentalists working to protect their access to fish in the Gulf States.

Ali Group Reorganizes Refrigeration Segment


VERNON HILLS, ILL.—Ali Group North America announced that it has reorganized its refrigeration segment in North America by creating a new “Refrigeration Division.” The new Division will support and promote Ali Group North America’s two refrigeration brands, Beverage-Air and Victory Refrigeration, while also allowing both brands to maintain their respective identities.

IPSO Adds 200-Pound Tumble Dryer to OPL Lineup


RIPON, WIS.—IPSO now provides on-premises laundry (OPL) managers with the IT200, a 200-pound tumble dryer, to complement the 140-, 165- and 175-pound washer-extractors. On-premises laundry employees can now improve throughput with the extra capacity and have the added benefit of the intuitive OPTimum technology.

T&S Brass Pre-rinse Spray Valves Selected for WaterSense Labeling


TRAVELERS REST, S.C.—T&S Brass and Bronze Works, manufacturer of commercial plumbing and foodservice products for a worldwide market, announced that six of its high-efficiency pre-rinse spray valves have been selected for WaterSense labeling by the Environmental Protection Agency (EPA). The agency recently announced eight recommended spray valves, six of which are manufactured by T&S Brass.

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