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: editor@greenlodgingnews.com.


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Hilton Introduces ‘Meet with Purpose’ to Inspire Sustainable Choices for Events

1/21/2015

MCLEAN, VA.—Hilton Worldwide announced Meet with Purpose, a concept designed to make it easier for meeting professionals to reduce waste and incorporate health and wellness into meetings and events. Meet with Purpose provides meeting professionals with sustainable choices to incorporate into events that not only enhance the experiences of attendees, but also align with many customers’ corporate responsibility goals. Inspired by Hilton’s corporate responsibility strategy, Travel with Purpose, Hilton gathered feedback from customers and sales Team Members to identify the most pressing sustainability issues for meetings and events. To meet these needs, Hilton created Meet with Purpose, supported by two focus areas. The first, Mindful Eating, encourages meeting professionals to reexamine event dining to minimize food waste and encourage healthy choices. Hilton offers solutions such as portion control, sourcing locally, pre-plating salads and establishing central water stations with reusable containers. • Mindful Meeting inspires meeting professionals to host more sustainable events by considering practices that are less resource-intensive. The solutions range from using paperless registration and placing notepads in a central location to turning off climate control when a meeting room isn’t in use.


Ice-O-Matic Names Keith Kelly President

1/21/2015

DENVER—Ice-O-Matic, a leading global manufacturer of ice machines, storage bins, and dispensers announced the appointment of Keith Kelly as President, effective February 1, 2015. In his new role, Kelly will be responsible for the day-to-day management of Ice-O-Matic and will report directly to Rich Gleitsmann, Chief Operating Officer of Ali Group North America.


Riegel Offers Table Linen Made from Recycled Plastic Bottles

1/19/2015

JOHNSTON, S.C.—Riegel div. Mount Vernon Mills, Inc. is turning plastic bottles into durable table linen. RieNu by Riegel is a 100 percent recycled polyester linen produced from Eco-Sure, a 100 percent post-consumer recycled PET as confirmed by Scientific Certification Systems. Simply put, one 20 x 20 napkin made from RieNu recycled polyester fabric eliminates three 16 oz. plastic bottles from our landfills.


De Blasio Administration Bans Single-Use Styrofoam Products

1/12/2015

NEW YORK—The de Blasio Administration announced that as of July 1, 2015, food service establishments, stores and manufacturers may not possess, sell, or offer for use single service Expanded Polystyrene (EPS) foam articles or polystyrene loose fill packaging, such as “packing peanuts” in New York City. After consultation with corporations, including Dart Container Corp., nonprofits, vendors and other stakeholders, the Department of Sanitation (DSNY) has determined that Expanded Polystyrene (EPS) Foam cannot be recycled, which led to the ban. DSNY also determined that there currently is no market for post-consumer EPS collected in a curbside metal, glass, and plastic recycling program. As a result of the ban, manufacturers and stores may not sell or offer single-use foam items such as cups, plates, trays, or clamshell containers in the city. The sale of polystyrene loose fill packaging, such as “packing peanuts” is also banned. “These products cause real environmental harm and have no place in New York City,” said Mayor Bill de Blasio.


New Champion Dehydrator Accelerates Food Waste Disposal

1/7/2015

WINSTON-SALEM, N.C.—Champion Industries, manufacturer of a full line of commercial warewashing systems, announced its newest innovation, the Phoenix Dehydrator, for commercial food waste. The Phoenix Dehydrator can process all organics including: produce, fruits, cut flowers, meats, fat trimmings, fish, paper napkins, coffee grounds, spoiled milks, deli products and some soft plastics, reducing organic waste by as much as 95 percent.


Master-Bilt to Showcase Line of Open Air Merchandisers at NAFEM

1/6/2015

ANAHEIM, CALIF.—Master-Bilt will showcase a new line of vertical and horizontal open air merchandisers in the What’s Hot! What’s Cool! New Product Gallery at The NAFEM Show, February 19 to 21, at the Anaheim Convention Center, and in Master-Bilt booth #1608. These models offer easy access, contemporary styling, increased capacity and quiet operation.


International Restaurant & Foodservice Show Coming in March

1/5/2015

NEW YORK—The International Restaurant & Foodservice Show of New York is an all-encompassing event for thousands of restaurant, foodservice and hospitality industry professionals from throughout New York and the tri-state region. In 2015, Urban Expositions, owners of the event, along with the event’s sponsor, the New York State Restaurant Association, are excited to offer several ways for vendors and restaurateurs to participate in this trade show and conference scheduled for Sunday, March 8 to Tuesday, March 10 at the Jacob K. Javits Convention Center in New York City.


Sustainability Tops Trends on What’s Hot Culinary Forecast

12/30/2014

CHICAGO—Environmental sustainability, sustainable seafood and food-waste reduction are among the top trends at restaurants in 2015, according to the National Restaurant Association’s annual What’s Hot culinary forecast. The NRA, as it does every year, surveyed approximately 1,300 professional chefs—all members of the American Culinary Federation—to determine the industry’s hottest trends, and in 2015 sustainability is going to be center of the plate, the respondents said. “We’ve been seeing strong trends toward sustainability in the food space for several years now and that’s going to continue to grow,” said Annika Stensson, the NRA’s Senior Manager of Research Communications. “Chefs and restaurateurs are realizing the benefits and cost savings that conservation and food-waste reduction bring, in addition to doing what’s good for the environment.” Among the survey’s top 20 trends, environmental sustainability came in third, sustainable seafood eighth and food waste reduction/management ninth. Food waste reduction and management also ranks as a new top trend for 2015, while environmental sustainability and sustainable seafood retained their status as steady, top food trends for the sixth consecutive year.


Former Bar Owner Creates Green Solution to Pulp-board Coasters

12/18/2014

POMPANO BEACH, FLA.—Bust Out Products’ new drink coasters Magic Mug Rugs are making a huge impact when it comes to driving down contaminated paper product waste and driving up profits for the beverage and hospitality industries.


Suppliers Offer Safer, Greener Alternatives to Toxic, Hazardous Chafing Dish Fuel Gel

12/16/2014

NATIONAL REPORT—Most chafing dish fuel gels found today are made from corn-based ethanol, methanol and other additives to help the product burn hotter. Methanol is added to make it too toxic for consumption. Fuel gel using methanol and other additives is considered hazardous waste and should be treated as such, several industry experts told Green Lodging News for this article. Methanol gel, according to Don Haldenby, CEO of Ecoflame International Inc., is poisonous and contains dioxin and emits nitrous oxide, arsenic, carbon monoxide and excessive carbon dioxide when burned. It is dangerous to touch and dangerous to the environment when containers end up in the landfill. There, they leach their poisons into the water table. Dennis Paul, CEO of ECOFuel Worldwide Inc., said the emissions from most fuel gel today are not only potentially hazardous to those who work around it; they can also impact the taste and quality of the food the gels are working to heat. “You may be ingesting it and it changes the flavor of the food,” he says.


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