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 Lodging News Adds Kulvase as Directory Partner

7/23/2015

TAMPA, FLA.—Hasek Communications, the Tampa, Fla.-based publisher of Green Lodging News, welcomes Kulvase as a Green Product & Service Directory partner. Kulvase utilizes a patented technology, which cools the water in the vase, thereby minimizing the deterioration of flowers and making them last two to three times longer. Roses frequently are so healthy that they start to grow new leaves and generally last about three times as long—typically about three weeks. Some robust varieties can last six weeks or longer.


New York Mayor Proposes Organics Recycling Requirements

7/22/2015

NEW YORK—The de Blasio administration earlier this month announced a proposal to require large-scale commercial food establishments to separate organic waste. Food scraps and other organic material makes up one-third of all commercial waste, and diverting this material from landfills—to be used as a soil amendment through composting or as feedstock for clean, renewable energy through anaerobic digestion—will be a critical opportunity for New York City. The City laid out an ambitious plan to send zero waste to landfills and reduce waste disposal by 90 percent relative to 2005 levels, by 2030 in “One New York: The Plan for a Strong and Just City,” the administration’s comprehensive plan for a sustainable and resilient city. All food service establishments in hotels with 150 or more rooms would be required to participate. Businesses covered by this proposal would be given the option to arrange for collection by a private carter, transport organic waste themselves, or compost on-site in an in-vessel composting or aerobic or anaerobic digestion system, subject to compliance with the City’s sewer discharge regulations.


International Paper Introduces Paper Lids for Food Containers

7/22/2015

MEMPHIS, TENN.—International Paper single-use food packaging products now include paper lids. The company announced the launch of new fiber-based lids, a first of its kind to be manufactured in North America, to fit many of the high-quality paper food containers produced by the Foodservice division. The one-piece container covers are specially designed with sustainability, ease of use, and branding possibilities in mind.


Clean the World Opens Canadian Operations Center

7/21/2015

ORLANDO, FLA.—The world’s only large-scale recycler of hotel soap recently opened an office and recycling center in Montreal. Headquartered in Orlando, Fla., Clean the World is a global social enterprise that has contributed to a 30 percent reduction in pre-adolescent deaths from hygiene-related illnesses since 2009. With the new facility coming online, soap and bottled amenities collected from hotels in Canada will benefit Canadians at risk for hygiene-related illnesses.


IHMRS Tranforms into HX: The Hotel Experience

7/16/2015

NEW YORK—To mark its centennial anniversary, the International Hotel, Motel + Restaurant Show (IHMRS) is unveiling a new brand and mission to better capture the dynamic innovation of the hospitality industry. HX: The Hotel Experience—Rooms to Restaurants (HX), will debut November 8 to 10, 2015 at the Jacob K. Javits Convention Center, New York City and represents a bold new strategic direction. This multimillion-dollar investment aimed at revitalizing the largest hospitality trade event in North America is founded on the belief that true hospitality is anticipating a guest’s needs to create a memorable and unique experience. To achieve that, HX will focus on innovation, inspiration and information. “Making this enormous change at our 100-year juncture is exciting,” said Anthony G. Mangano, President Syramada Hotel Corp. (Syracuse, N.Y.) and Chairman of the Board for HX 2015. “These are not tweaks or modest improvements. HX 2015 is an entirely new show.” The deep dive transformation from IHMRS to HX called on industry experts, research-based data, and prior-year show assessments to identify what the show could and should bring to the industry.


Gilchrist & Soames, diptyque Introduce New Packaging

7/15/2015

INDIANAPOLIS—An upscale amenity collection from Parisian perfumer diptyque, designed to take guests on a sensorial journey from the Mediterranean to the gates of the East, is introducing a fresh take on its packaging. The collection comes in tubes made of HDPE and they are recyclable. The cap is made from polypropylene and is recyclable as well. The new packaging is being offered in the form of 40 ml (1.35 fl oz) tubes.


Green Key Global, Clean the World Announce Partnership

7/8/2015

OTTAWA, ON.—Green Key Global and Clean The World Canada, two leaders in corporate social responsibility (CSR), announced a partnership that will promote soap recycling to hotels in Canada and beyond. The partnership will encourage Green Key Global members to collect and recycle hotel soap and bottled amenities that will help fight the spread of preventable diseases.


Crossville Announces New Recycling Program Milestones

6/24/2015

CROSSVILLE, TENN.—Officials with domestic tile manufacturer Crossville Inc. announced the company recycled 14,255,082 pounds of fired porcelain in 2014, bringing the company’s cumulative recycling total to nearly 53.5 million pounds since the 2009 launch of the Tile Take-Back program and subsequent TOTO USA recycling partnership.


T&S Brass and Bronze Works Redesigns Website

6/22/2015

TRAVELERS REST, S.C.—Commercial plumbing and foodservice products manufacturer T&S Brass and Bronze Works has redesigned and expanded its website to provide more detailed product information for its customers and a more comprehensive, user-friendly experience.


Green Key Global, La Tablée des Chefs Join to Reduce Food Waste

6/18/2015

TORONTO—Green Key Global and La Tablée des Chefs have announced a new partnership. With this collaboration the two organizations will work to get hotels to focus on food waste.


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