Waste Management

From the guestroom to the loading dock, waste is a perpetual challenge for hoteliers. Fortunately, there are many ways to reduce waste—through intelligent purchasing, packaging, recycling and education. 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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Green Hotelier Names Winners of Green Hotelier Awards 2016

4/26/2016

LONDON—As part of Responsible Business Week and marking Earth Day, April 22, Green Hotelier named the winners of the Green Hotelier Awards 2016. The winning hotels in four regions around the world represent those which have made the biggest commitments to sustainability with innovative programs that positively impact their people, their community and the planet. Judge and editor of Green Hotelier Siobhan O’Neill said, “We were honored to receive dozens of applications for the Awards this year, and judging them all has been both difficult and delightful. In previous years the winning hotels often stood head and shoulders above their competitors, but this year many hotels have upped their game and very few points stood between the top five hotels in each region. The judges spent a good deal of time deliberating to ensure our scoring was thorough and fair.” Applications came from across the globe including Bogota, Nepal, Armenia, Mauritius, Adelaide, Finland, Costa Rica and Jordan. Many came from China and other Far Eastern countries.


BioHiTech Global Sets Quarterly Sales Record

4/18/2016

CHESTNUT RIDGE, N.Y.—BioHiTech Global, Inc., a green technology company that provides data-driven solutions for food waste disposal, recorded a new quarterly record with 20 new Eco-Safe Digester orders from commercial customers across the United States and abroad in the first quarter of 2016. Camelback Resort, an interactive mountain resort in the Pocono Mountains, has placed an initial order for two Eco-Safe Digesters adding to BioHiTech’s family entertainment customer roster.


Crossville Announces 2015 Recycling Program Milestones

4/18/2016

CROSSVILLE, TENN.—Officials with domestic tile manufacturer Crossville Inc. announced the company recycled 16,939,634 pounds of fired porcelain in 2015, bringing the company’s cumulative recycling total to just over 70 million pounds since the 2009 launch of the Tile Take-Back program and subsequent TOTO USA recycling partnership.


Zero Waste Amenity Programs—It’s Time

4/18/2016

Sometimes it’s great to feel like a zero. OK, maybe only when it concerns your hotel’s amenity waste program. Pursuing zero waste is a smart strategy for a hotel staff’s ability to significantly reduce the property’s carbon footprint, while reducing both waste and cost. Plus, guests are finding these programs make them happier and increase satisfaction during their property visit. Today’s consumer has a deep desire for an emotional connection with brands, and environmental transparency builds on the travel experience, increasing brand affinity. It all adds up to higher guest satisfaction scores, a more loyal customer base and less resistance to rising rates. Even more encouraging is that putting together a customer pleasing zero waste amenity program is easier than ever, taking minimal effort and time from property team members. Here’s how you can do it in a few simple steps. Today, people demand that the brands they do business with be ethical. That’s giving hoteliers seeking to be good corporate citizens a business reason to use products reflecting their customer’s personal value system.


Holiday Inn Club Vacations Announces Partnership with Clean the World

4/11/2016

ORLANDO, FLA.—The Holiday Inn Club Vacations brand, developed and exclusively operated by Orange Lake Holdings, announced a partnership with Clean The World to recycle partially-used soaps and bottled hygiene products from its resorts. This new partnership continues the company’s sustainability efforts through the IHG Green Engage program, which sets standards to reduce the impact its properties have on the environment. An estimated five tons of waste a year will be diverted from local landfills. Clean the World is a social enterprise dedicated to saving millions of lives around the world while simultaneously diverting hotel waste from landfills in North America, Asia and Europe. Soap collected from hotels goes through a sterilization and recycling process while being re-manufactured into new soap bars. Since 2009, Clean the World has distributed more than 31 million bars of recycled soap in 100 countries. “Clean the World is one of the most respected and highly recognized hospitality sustainability programs in our industry, saving thousands of lives every year through their soap recycling and distribution program,” said Don Harrill, CEO of Holiday Inn Club Vacations.


reCollect2 Adds Jason Riphenburg to Management Team

4/11/2016

NORTH LAKE, WIS.—reCollect2 Company, the Wisconsin based creator and supplier of the reCollect2 recycling receptacle, announces the addition of Jason Riphenburg to the organization’s management team. Jason, who has an extensive background in financial services and customer care, will be taking on the role of co-owner alongside the organization’s owner/founder Ann Riphenburg.


Geothermally Heated Villages Nature Paris Project on Track for 2017 Opening

3/29/2016

PARIS—Next spring, 14 years after being conceived by Pierre & Vacances Center Parcs and Euro Disney, Villages Nature Paris will open 20 miles east of Paris. The resort will be a showcase for green design, geothermal technology and will be based on harmony between man and nature. Villages Nature Paris will open with 916 dwellings, more than two-thirds of which will be cottages and one-third family suites. The dwellings will be owned by individual and other investors and managed by Villages Nature Paris. According to Dominique Cocquet, CEO of Villages Nature Paris, within five years the development is expected to include more than 1,700 dwellings. Villages Nature Paris is expected to host more than 1 million visitors a year on its 444 acres. In addition to places to stay, there will be many attractions including the Aqualagoon covered water park and outdoor lagoon, shops and restaurants, farm, lake, spa and gardens. “We believe we will have mostly families,” Cocquet says.


Water Bottle Filling Stations Offer Huge Waste-Saving Opportunity

3/10/2016

NATIONAL REPORT—To eliminate plastic bottle waste, to reduce costs, and to enhance employee and guest health, hotels are switching to water bottle filling stations in both front and back of house areas. They are now standard for Hilton’s Canopy brand. Several vendors, including FloWater, Haws and Elkay, now offer the stations. Each company offers its own spin on bottle filling and models are available from the most basic, non-filtered version to one that includes a seven-stage purification process. Some stations include counters that tally how many plastic water bottles have been avoided. That number can become an important part of a property’s sustainability story. At the Hilton San Francisco Union Square, for example, according to Jo Licata, Community Projects Manager, 200,000 plastic water bottles have been avoided in the last 10 months. At the Hilton San Francisco Union Square, there are eight bottle filling stations—in three lobby areas, health club, housekeeping department, sales and events offices, swimming pool, and team member cafeteria. The hotel uses stations from FloWater and Elkay.


Dispenser Amenities Wins Supplier Award from Starwood

3/8/2016

LONDON, ON.—Dispenser Amenities Inc., a London, Ontario based supplier of shower dispensers and bulk shower liquids to the global hotel industry, was awarded one of eight 2016 Supplier of Excellence Awards from Starwood Hotels & Resorts Worldwide at the recent Starwood Americas Leadership Conference which took place in Denver.


Chefs React as Concerns Surrounding Food Waste Grow

3/2/2016

NATIONAL REPORT—In an age when locavores rule, trash fish dinners are the new chic, and foodie tourism is trending, it is the perfect time for hotel chefs to enhance their properties’ narrative and take on the issue of food waste. What was hot and trending in 2015? Food waste reduction according to 1,300 chefs surveyed by the National Restaurant Assn. The growing counter culture to food waste is so widespread the Association’s annual What’s Hot List placed food waste reduction right behind hyper local sourcing in their Top Twenty Trends. Food waste is a global problem, but 40 percent of the food produced right here in the United States goes uneaten according to a 2012 Natural Resources Defense Council (NRDC) report. Waste has been on a steady rise since 1970 when the United States wasted about 50 percent less food. So why did so many restaurant chefs choose to draw attention to food waste now? Chefs have always focused on using up product.


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