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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Vertal Now Offering CITYPOD Composters


MADBURY, N.H.—Vertal US Inc., a Madbury, N.H. based company that specializes in the design and manufacturing of urban, on-site, in-vessel composters, is now offering its CITYPOD composters. CITYPOD composters’ offer a complete odor control guarantee and numerous technical patent pending innovations that make on-site composting user and operationally friendly.

Registration Opens for Green Hotel Webinar Series


NATIONAL REPORT—A series of six webinars with topics ranging from water efficiency to green cleaning to window film will launch on March 26 and wrap up on May 21. In total, there will be 18 different presentations throughout the six webinars that are sponsored by the U.S. EPA. The free webinars are being organized by Dan Ruben of Boston Green Tourism and Peter Cooke of the Manomet Center for Conservation Sciences. Those who attend all six sessions will be acknowledged with a Certificate of Completion.

NRA Announces 2014 Kitchen Innovations Award Recipients


CHICAGO—The National Restaurant Association announced the recipients of the 2014 Kitchen Innovations (KI) Awards, which honor equipment and technology that specifically improves the back of the house operations and benefits restaurant operators.

Girbau Industrial Names 2013 Distributor of the Year


OSHKOSH, WIS.—Haddon Equipment & Supplies (Haddon) in Vancouver, B.C., was recently named the Girbau Industrial Distributor of the Year for outstanding industrial sales, service and support. Haddon is an employee-owned and operated distributorship serving British Columbia and Yukon.

Disney Resort is First Customer for Central Florida Organics-to-Energy Facility


BAY LAKE, FLA.—Harvest Power unveiled the Central Florida Energy Garden, an organics management and renewable energy facility that is the first of its kind in the United States, converting organic waste into renewable biogas and natural fertilizers. The anaerobic digester combines a unique set of proven technologies and will divert hundreds of thousands of tons of waste from Central Florida landfills. Located within the Reedy Creek Improvement District (RCID), the Energy Garden uses anaerobic digestion—a biological process that relies on trillions of naturally occurring bacteria—to produce renewable biogas. When operating at full capacity, the facility will process more than 120,000 tons of organic materials annually while producing 5.4 megawatts of combined heat and power. “We are immensely proud of the teamwork that transformed this technically sophisticated project from a vision to a reality,” said Alex MacFarlane, Vice President of Project Development. “As North American demand for recycling of organic waste grows, this anaerobic digestion facility is a revelation for what is possible.”

NRA Launches Survey to Answer Questions About Food Waste


WASHINGTON, D.C.—The National Restaurant Assn. is calling on restaurant operators to participate in an online survey regarding how much unused food is donated, composted, or sent to landfills and other waste disposal facilities. The information gathered will be used to help develop new ways to reduce food waste in the industry.

NSF Launches StaySafer Program


ANN ARBOR, MICH.—Global public health organization NSF International has launched a new program that helps hotels, resorts and other hospitality settings prevent food and water contamination. The NSF International StaySafer program provides the hospitality industry with a credible means to demonstrate the safety of its food and water to travelers, agencies and hotel rating websites.

Hilton to Ban Shark Fin in Owned, Managed Properties Across Asia Pacific


MCLEAN, VA.—Hilton Worldwide announced that it will cease serving shark fin and stop accepting new orders for shark fin dishes by April 1, 2014. The ban covers all restaurants and food and beverage (F&B) facilities operated by its 96 owned and managed properties across Asia Pacific. In December 2012, the company first removed shark fin from menus across all restaurants and F&B facilities operated by its managed properties in China and Southeast Asia, only serving it on request. This action helped pave the way for a ban, which first took effect in Southeast Asia on September 1, 2013 and then in Greater China on February 1, 2014. Banquet bookings made in each region prior to the respective ban dates will be honored accordingly. The final step of the ban takes effect in Japan on April 1, 2014, when shark fin dishes will no longer be served in restaurants and F&B facilities operated by Hilton Worldwide’s owned and managed properties. In Japan, no banquet orders for shark fin dishes have been accepted since December 1, 2013.

At Kentucky’s Southern Grace Bed & Breakfast, the Chickens Eat Well…Really Well


BRANDENBURG, KY.—If you are staying at the Southern Grace Bed & Breakfast in Brandenburg, Ky., and can’t finish your tasty breakfast, don’t even think about throwing your food scraps in the trash. The approximately 70 chickens—free range chickens—will be more than happy to eat what you cannot. According to Theresa Padgett, owner of the 15-acre B&B with her husband David, all food scraps are either fed to the chickens or composted. The plate-to-chicken approach to waste management is just one of the ways the B&B owners work to lighten their property’s impact on the planet. In the garden that the owners plant each year, a “lasagna” no dig, no till, layering method is used. Layers of cardboard or newspaper are alternated with layers of “live” material such as leaves or egg shells.

Foraging, Farming & Self-Sustainability on Laucala Island


LAUCALA ISLAND, FIJI—Amidst dramatic rainforest-laced landscapes and coconut plantations, the Fijian private island resort Laucala Island sets the gold standard for the “farm-to-resorts” movement. The resort’s new Executive Chef, Anthony Healy, creates signature cuisine by foraging for the freshest ingredients across the island and taking advantage of the island’s plentiful indigenous produce and livestock. Organic produce is grown on a 240-acre hydroponic farm with 15 different types of fruit, 35 varieties of vegetables and more than 50 Fiji Vanilla plants. Additionally, 80 percent of the island’s seafood is caught within a mile of the shore to preserve the natural offshore habitat of the South Pacific, with fish ranging from rock cod and tuna to mahi-mahi, crayfish and coral trout. These combined efforts allow the resort to operate as 80 percent self-sustainable, while guests’ overall on-island experience is enhanced through cooking classes and explorations led by Chef Healy. “Here we maintain ‘paddock-to-plate’ like nowhere else in the world,” said Chef Healy.

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