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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Starwood Hotels Announces Ban on Shark Fin in All Hotels


STAMFORD, CONN.—As part of its ongoing commitment to sustainability, Starwood Hotels & Resorts Worldwide, Inc. announced that, beginning July 2014, it will no longer procure shark fin in any of its nearly 1,200 hotels or 1,300 restaurants around the world. The company has committed to completely eliminating the consumption of shark fin, without exception, in all restaurants and food and beverage services across its global portfolio by year-end. Starwood is the first global hotel operator to take this strong stand and commit to banning the ingredient across its entire portfolio. “At Starwood, we believe economic growth and the well-being of society are inextricably tied to the health of the environment, including the health of the world’s oceans and its inhabitants,” said Frits van Paasschen, President and CEO of Starwood. “Our worldwide ban on shark fin represents an important, environmentally responsible step to aid in the collective goal of marine preservation. As a company with a collection of hotels that span the globe, Starwood has a unique opportunity to influence travelers and guests worldwide.”

Maytag Commercial Welcomes Two New Team Members


ST. JOSEPH, MICH.—Maytag Commercial Laundry recently welcomed two new team members—Dawn Marie Smith, marketing manager, and Eric DeJong, senior product manager. “Dawn and Eric are proven leaders who will help us grow our business through their strategic product and marketing efforts,” said Bob English, general manager at Maytag Commercial Laundry. “With extensive industry-related experience, we are better poised to support our customers and our robust commercial laundry product portfolio.”

Electrolux Unveils Climate Impact Target in Sustainability Report


INWOOD, N.Y.—Electrolux has published its annual Sustainability Report for 2013, highlighting a new target to halve the Group’s CO2 impact by 2020 compared to 2005. The report focuses on how the business strategy and the approach to sustainability are intertwined.

NRA Announces 2014 Operator Innovations Awards Finalists


CHICAGO—An independent panel of foodservice operator experts from across the industry has selected finalists for the third annual 2014 Operator Innovation Awards. The judges have selected finalists in each of five categories: Health and Nutrition, Marketing, Menu Development, Sustainability and Technology. The winners in each category, in addition to the Innovator of the Year, will be announced live in Chicago at the Destination: Celebration gala on Saturday, May 17, during the 2014 National Restaurant Association Restaurant, Hotel-Motel Show.

Huebsch Introduces New 200-Pound Tumble Dryer


RIPON, WIS.—Huebsch has extended its product range with the introduction of the HT200, a 200-pound tumble dryer for on-premises laundry accounts. Available with Galaxy controls, the single-pocket tumble dryer can help laundry operators increase staff productivity and utility efficiency.

Wind Creek Hospitality Steps Up Support of Regional Food Suppliers


MONTGOMERY, ALA.—Wind Creek Hospitality (WCH), one of the largest hospitality companies in Alabama, announced a new initiative focused on promoting regional food that includes growers, purveyors, consumers, chefs and restaurateurs, amateur cooks, food banks, and nonprofits promoting healthy lifestyles. “Wind Creek’s Southern Table: Setting a Place for Good Food” is a multi-faceted initiative spearheaded by WCH President Jay Dorris. Designed to expand access to good food for citizens across the region, this effort will promote the culinary industry and its traditions, and support locally grown and produced food. In making the announcement in Montgomery, WCH’s Vice President of Marketing Michael Perhaes was joined by Edwin Marty, Executive Director of EATSouth, which has an urban farm in downtown Montgomery, and Caroline Rosen, Executive Director of Front Porch Revival, an organization comprised of regional culinary professionals. “The good food that is grown all across our region should be available to everyone, and we are making a targeted effort to have what’s grown here and what’s made locally offered on our Wind Creek menus,” Perhaes said.

Master-Bilt’s Master Controller Now Apple iOS Compatible


CHICAGO—Master-Bilt’s award-winning Master Controller, featuring Web2Walk-In software, is now Apple iOS compatible making remote monitoring and adjustment of walk-ins accessible from any device with an Internet connection including a PC, Mac, smartphone or tablet. The newest Master Controller will debut at the 2014 National Restaurant Show May 17 to 20 at Chicago’s McCormick Place.

Palace Resorts Chooses InvoTech for Linen, Laundry Control


LOS ANGELES—Palace Resorts recently installed the InvoTech Systems, Inc. Multi-Property RFID Linen and Laundry System for automated linen and laundry control and cost reduction. Palace Resorts implemented the InvoTech Linen System at all of its resort properties and installed InvoTech’s Laundry System at the Palace Resorts laundry distribution center. The InvoTech System provides Palace Resorts with complete control over linen inventories and establishes more efficient operations.

Grande Lakes Orlando Hotels Among First to Send Food Waste to New Energy Garden


ORLANDO, FLA.—The two hotels in Grande Lakes Orlando—The Ritz-Carlton Orlando and JW Marriott Orlando—are among the first lodging establishments in Central Florida to send food waste to the Central Florida Energy Garden. Owned and operated by Harvest Power and located within the Reedy Creek Improvement District, the recently opened Energy Garden converts organic waste into renewable biogas and natural fertilizers. (See related article.) Twice each week, food waste from the two facilities’ banquet operations is picked up and taken to the Energy Garden. Bob Brown, Chief Engineer for the hotels, says about 20 to 30 tons a month of food waste is being recycled. That represents just a portion of the food waste generated. “We are looking to add an additional weekly pickup,” Brown says. “Together, the three weekly pickups would end up accounting for 50 percent of our food waste.” Brown says he first visited the Energy Garden in November when Harvest Power first approached the two hotels. “We have since taken a team of chefs,” he says.

Green Seal Launches Sustainability Standard for Restaurants


CHICAGO—Green Seal, an independent nonprofit providing sustainability certification for products and services, launched a new sustainability standard for restaurants and food services in conjunction with The Green Chicago Restaurant Coalition and The Rosenthal Group.

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