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NATIONAL REPORT—Throwing out food scraps and leftovers hardly seems controversial until you consider the stats: Some 870 million people, one-in-eight on Earth, go to bed hungry every night, notes the World Food Programme.
MCLEAN, VA.—Hilton Worldwide announced an initial three-year commitment with World Wildlife Fund (WWF) to reduce its impact on the environment. As Hilton’s signature environmental partner, WWF will work with the company to evolve its global business practices. The collaboration also will further WWF’s mission to protect and conserve the Earth’s life-supporting resources by making the hospitality industry more sustainable. Hilton Worldwide properties around the world already contribute to the company’s waste reduction and water conservation targets through thousands of on-property projects. The collaboration with WWF builds on existing efforts in these areas and leverages the company’s initial work on sustainable seafood. “In our business it is critical that we consider the long term impact of our operations coupled with the natural resources needed to operate our hotels and serve guests around the world,” said Jennifer Silberman, Vice President, Corporate Responsibility for Hilton Worldwide. “Collaborating with WWF will enable us to analyze and monitor our operations as well as develop practical, scalable and impactful solutions that we can integrate into our hotel operations and guest experiences.”
NATIONAL REPORT—At last month’s Clean Show in Atlanta, Ralph Daniels, President and CEO, Aquawing Ozone Injection Systems (AWOIS), thought about all of the ozone laundry companies that have exhibited at the show over the years—companies that, in many cases, are no longer in business. “The ones that have survived are the ones that offer local support,” Daniels says. “That is the key in hospitality.” AWOIS, and a handful of other companies like it, have stayed around because they offer not only local support but proven systems that can dramatically add efficiencies to laundry operations. By adding ozone to the laundering process, one can eliminate hot water, almost all warm water, waste water volume, and reduce laundering cycles. Fewer chemicals are required and linen and towel life is extended. Drying times can be reduced and an improved work environment can be provided for associates because machines are not producing as much heat. “Ozone will give you a whiter, brighter, cleaner product,” AWOIS’s Daniels says.
PHOENIX—After years spent working in the automotive and aerospace industries, Ray DelMuro quit his job and set out to combine his passions for engineering and art. Now, DelMuro and his business Refresh Glass, which creates products from recycled wine bottles, is getting national attention from Deluxe Corp. and its Small Business Revolution documentary project. The Small Business Revolution, which also features “Shark Tank” star Robert Herjavec, is a yearlong campaign that celebrates the vibrancy, variety and community impact of small businesses all across the country.
MANCHESTER, N.H.—Xeros, the innovator of an ultra-low water laundry system, announced that it is now offering high performance dryers with shorter dry times to work in conjunction with its award winning polymer bead laundry system and Xeros Sbeadycare laundry management program. Xeros showcased the new dryers at The Clean Show 2015.
MORRIS, CONN.—Crusaders for food as authentically fresh as it is refined will experience just that at the newly rebranded Winvian Farm, which is emerging as the East Coast’s preeminent farm-resort, when it comes to exceptional, organic, non-GMO cuisine. Winvian Farm is once again home to a working farm (the original farm dates to the 1700s) thanks to the efforts of Executive Chef Chris Eddy and proprietor, Margaret Smith, whose passion for healthy eating and earth-to-table menus inspired the re-creation of the farm.
HONG KONG—Shangri-La Hotels and Resorts marked the global rollout of its culinary sustainability initiative, Rooted in Nature, by hosting a month-long celebration of the group’s most exceptional food purveyors. From small farms in the Maldives to fishing villages in Malaysia, the hotels recognized the farmers, fisherman and ranchers that make dining at Shangri-La not only delicious but also sustainable.
LOS ANGELES—Disneyland Resort was recognized by the U.S. Environmental Protection Agency with the 2014 Food Recovery Challenge award for its zero waste efforts, and the highest percent increase in food recovery of any theme park in the nation. “Disneyland is a model for food recovery efforts,” said Jared Blumenfeld, EPA’s Regional Administrator for the Pacific Southwest. “Disney has the potential to educate millions of people who visit the resort on zero waste, while doing its part to fight climate change and create a better environment for Southern California residents.” The EPA’s Food Recovery Challenge partners with organizations and businesses to prevent and reduce wasted food. The participants include groups such as grocers, educational institutions, sports and entertainment venues, restaurants and hotels. The program helps participants save money, reduce hunger in communities, and protect the environment by purchasing less, donating extra food and composting. “I am so proud that our Cast Members are being recognized for their creative approach to keeping the environment top of mind,” said Jon Storbeck, Vice President of Resort Hotels and Downtown Disney.
SYOSSET, N.Y.—Emerald Brand announced a strategic partnership with Totally Green, producer of the ORCA Anaerobic Aerobic digestion machine. This alliance will allow Emerald Brand, a provider of more than 230 sustainable disposable products, to deliver Totally Green's ORCA organic digesting solution to its foodservice and facility clients and help sites in New York City become compliant with the new food waste and Styrofoam laws that are set to take effect this July 2015.
CINCINNATI—P&G Professional, the away-from-home division of Procter & Gamble, announced that the Tide Professional Coldwater Laundry System has been named a 2015 Award Winner by the internationally renowned Edison Awards. This laundry system enables hotel facilities to reduce the energy needed to heat the water in a commercial washer by as much as 75 percent and to reduce the water used in a commercial washer by up to 40 percent. The Tide Professional Coldwater System was recognized as the Silver Edison Green Award winner at the annual Edison Awards gala in New York City.
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