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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Zandur Launches New Solid Rubber Flooring Line


NOTTINGHAM, PA.—Zandur exists to provide products that meet their three core product principles of sustainability, design and simplicity. In keeping with these principles, Zandur introduces a new line of solid rubber flooring named Flex.

Cintas Corporation Releases 2014 Uniform Collection


CHICAGO—Cintas Corp., the largest uniform supplier in North America, has introduced its 2014 Uniform Collection. The Uniform Collection features more than 70 new colors and styles and is the first collection to include shoes and branded promotional products. Together with the company’s new website, the Uniform Collection offers retail-inspired apparel and products for professionals in multiple industries, including healthcare, gaming, hospitality and foodservice.

Study Dispels Foodservice Packaging Recycling Myths


FALLS CHURCH, VA.—A recent benchmarking survey commissioned by the Foodservice Packaging Institute (FPI) finds widespread but varied acceptance of foodservice packaging by material recovery facilities. “We are encouraged by the number of material recovery facilities already accepting various foodservice packaging,” said FPI President Lynn M. Dyer. “We have found that both the industry and consumers often think these products are not recycled. This study not only refutes that assumption but shows promise for increased acceptance.”

Pinehurst Inn Wins Wisconsin Tourism Stewardship Award


BAYFIELD, WIS.—Pinehurst Inn, an eight room bed & breakfast operated by Nancy and Steve Sandstrom in Bayfield, Wis., received the Governor’s Tourism Stewardship Award at the Wisconsin Governor’s Conference on Tourism last month. The annual award is presented to a business or community that uses and promotes sustainable practices. Long-time leaders in the use of sustainable practices in Wisconsin’s hospitality industry and pioneers in the development of Wisconsin’s Travel Green program, the Sandstroms are honored to receive the award. “This award feels really wonderful,” said Nancy Sandstrom. “We are thrilled to have our efforts recognized by our peers in the tourism industry.” The Pinehurst Inn property consists of a main, historic house with five guestrooms and the Garden House, built in 2003, which offers three additional guestrooms and a common room. The dedication to environmental stewardship underpins every level of operations at the Pinehurst Inn, operated by the Sandstroms since 1996. Their commitment to sustainable practices is immediately evident by the solar panels tucked in amongst the native and perennial gardens that surround the property.

Shangri-La Hotels and Resorts Eliminates Print Newspapers


HONG KONG—Shangri-La Hotels and Resorts will replace approximately two million complimentary print newspapers distributed annually to guests with environmentally-friendly digital versions. The switch went into effect on March 29, 2014. The Hong Kong-based luxury hotel group has partnered with PressReader, a digital newspaper and magazine service, to replace the print newspapers. Guests and restaurant patrons will have unlimited, complimentary access to more than 2,000 local, regional and international publications from 100 countries in 60 languages.

Las Vegas Sands Grows UNLV, Clean the World Partnerships


LAS VEGAS—Las Vegas Sands Corp. announced a new global corporate citizenship commitment, highlighted by signature global partnerships with the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas (UNLV) and the international nonprofit organization, Clean the World. A premier developer and operator of integrated resort destinations, Las Vegas Sands (LVS), will contribute $7 million to the UNLV hotel college over five years to develop a global professional and executive education program and assist in the construction of a new academic building, as well as $1 million to Clean the World in 2014, the largest corporate gift in the nonprofit’s history. Clean the World collects and recycles discarded hygiene products from hospitality companies and distributes them to those in need in more than 70 countries who are at risk for life-threatening, but highly preventable, hygiene-related diseases, such as pneumonia, cholera and dysentery. Both commitments are part of LVS’ new global corporate citizenship program, Sands Cares, which manifests the company’s core corporate social responsibility focus.

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.

Hilton Extends Soap Recycling to All 10 of Its Japan Hotels


MCLEAN, VA.—Hilton Worldwide announced that it has extended its global soap recycling initiative to all 10 of its Japan hotels. The program supports the company’s commitment to divert waste from landfills through reuse, recycling and donations via its global RePurpose program, and enables Hilton Worldwide to make a significant contribution toward combating hygiene-related diseases in underprivileged communities in Asia. Hilton Worldwide has partnered with Hong Kong-based Soap Cycling, Asia’s first soap recycling nonprofit organization, and JTB Trading, Inc., which sponsors the collection and shipping of the recovered soap to Hong Kong. “We are pleased to extend soap recycling to our hotels in Japan, and to be Soap Cycling’s very first hospitality partner outside of Hong Kong,” said Timothy Soper, Vice President, Operations, Japan, Korea and Micronesia, Hilton Worldwide. “Our collaboration with JTB Trading, Inc. also demonstrates how impact can be amplified with like-minded partners. This initiative reinforces our efforts to reduce waste output and strengthen communities—two core pillars of our global corporate responsibility strategy.”

Outrigger Tops Its Own Recycling Record with 35 Percent Gain


HONOLULU, HAWAII—Eight Outrigger Hotels and Resorts properties have proved once again that it is easy being green by encouraging hotel guests to join the war on waste. The company’s 2013 eco-friendly efforts amounted to more than 27 tons of recyclable plastic bottles and aluminum cans from guestrooms, up from 20 tons in 2012. Twenty-seven tons is enough to preserve more than 200 cubic yards of landfill space, and if stacked end to end, could go up and down Diamond Head more than 80 times. Outrigger Hotels and Resorts launched its in-room recycling program in 2006 at its two Waikiki beachfront hotels, encouraging visitors to leave plastic bottles and aluminum cans in a designated bin or area within the guestroom for recycling purposes. The program quickly gained momentum, and in 2009, Reynolds Recycling honored Outrigger Enterprises Group with its inaugural “Green Leader Award” for being the top recycling and sustainability leader in Hawaii’s tourism industry. Over the last eight years, the program has collected a total of roughly 107 tons of recyclables.

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.

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