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CHICAGO—The National Restaurant Association has issued “Bright Ideas,” its first-ever sustainability newsletter, which offers tips and tools to restaurant and foodservice operators on eco-friendly practices that save money, resources and help protect the environment. The newsletter, produced by Conserve, the NRA’s sustainability initiative, features a variety of videos, best practices, case studies and personal accounts of chain and independent operators who have achieved success by practicing sustainability at their businesses.
WARRENTON, VA.—Airlie, known for its distraction free meeting environment, abundant gardens and sustainable practices, has just been designated as the first lodging destination to receive the Certified Healthy Destination by the Institute for Healthy Destination Accreditation (IHDA). The IHDA PIECES Certification serves as a discernment tool for meeting professionals, business travelers and general consumers who regard health as a significant indicator of value when selecting destinations for leisure or business travel.
RENO, NEV.—The capital costs and the environmental impact of operating a large resort hotel almost always coincide. Heating, laundry, lighting, landscaping—they all have an impact on both a resort’s bottom line and the natural environment. Hotels have the opportunity to save money and save the environment at the same time, but launching conservation projects that significantly reduce a hotel’s environmental footprint and operating budget takes strategy, some innovative thinking and a commitment to capitalize conservation efforts. Here are five ways The Peppermill Resort, Spa, Casino saves millions of dollars each year while conserving water and energy and reducing the resort’s overall environmental footprint. The Peppermill made a huge bet on geothermal energy in 2011.
TAMPA, FLA.—Hasek Communications, the Tampa, Fla.-based publisher of Green Lodging News, has added a UniMac case study to its website. The case study focuses on the Vinoy Renaissance St. Petersburg Resort & Golf Club in St. Petersburg, Fla. and its use of UniMac on-premises washer-extractors and tumble dryers. The hotel upgraded its laundry equipment in 2011 with the assistance of equipment consultant Jason Downey of Southeastern Laundry Equipment.
WASHINGTON, D.C.—The National Restaurant Association has asked the governors in five Gulf States to support their local restaurants in a quest to maintain uncompromised, year-round access to seafood fished in the waters of the Gulf of Mexico.
LOS ANGELES—Dometic Lodging, a division of Dometic Group, a global provider of leisure products for the lodging, marine, truck, caravan, motor home and automotive markets, announced the products it will be exhibiting at the 2014 Hospitality Industry Technology Exposition and Conference (HITEC), to be held June 23 to 26 at the Los Angeles Convention Center.
ATLANTA—Farm Star Living, the new lifestyle brand that celebrates American farming and farmers, has launched an app that provides easy, quick access to hundreds of Farm-to-Table restaurants in major cities throughout the United States as well as hundreds of farms open to the public for activities and fun. The app complements the Farm Star Living website, which satisfies Americans eager to know who’s behind their food, where it’s grown, and how to support local farmers and farm-fresh food.
TORONTO—With research indicating solitary bee populations continue to show signs of decline, and loss and fragmentation of habitat cited as a leading factor, Fairmont Hotels & Resorts is stepping up to provide solitary bees with a place to rest their wings with the introduction of its first pollinator bee hotel at Toronto’s Fairmont Royal York. “Fairmont Hotels & Resorts is extremely excited about the addition of our new pollinator bee hotel and we look forward to providing these pint-sized ‘guests’ with the five-star treatment they so deserve for keeping our ecosystems resilient,” said Alexandra Blum, Vice President, Public Relations, FRHI Hotels & Resorts. “The Fairmont brand has a long history of being a sustainability pioneer, and this project to protect pollinator bees is an extension of our ongoing efforts to support bees of all kinds, including nurturing honeybees with hives at more than 20 of our properties around the world.” Fairmont’s latest project to support bees is part of a larger partnership with Burt’s Bees and its annual WILD FOR BEES campaign.
WASHINGTON, D.C.—The National Restaurant Assn. has relaunched its Conserve website designed to educate restaurateurs about sustainability and showcase how applying greener business practices will save money and help protect the environment.
ATLANTA—EVEN Hotels, InterContinental Hotels Group’s (IHG) newest brand, created to meet the needs of wellness-minded travelers, has introduced the Cork & Kale food and beverage platform focused on simple, natural and good ingredients. The F&B platform is based on the EVEN brand’s commitment to offering guests a variety of healthy and great tasting menu options that elevate their hotel experience while helping them maintain their routine on the road. The Cork & Kale platform is a consistent F&B offering, which will be available at all EVEN Hotels properties, the first of which are set to open before the end of June 2014 in Norwalk, Conn., and Rockville, Md. Vucurevich Simons Advisory Group (VSAG), developers of the American family farmer-inspired Founding Farmers restaurant and Farmers Restaurant Group, based in Washington D.C., and SPE Certified culinary nutritional consultants collaborated with IHG to develop and provide nutritional analysis for a menu consisting of high-quality food and fresh ingredients, with many menu items meeting SPE’s Sourcing/Preparing/Enhancing certification requirements.
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