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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Dover Downs Hotel & Casino a Deserving Host for Sustain 2016 Event


DOVER, DEL.—When the two-day Sustain 2016 green lodging conference kicks off on March 14, it will be held at Dover Downs Hotel & Casino, a venue with a long list of green initiatives. The 80-acre property, which features a 500-room hotel, casino, horse racing, entertainment, and multiple restaurants, is a Delaware Green Lodging Program participant and dedicated to reducing waste, improving energy and water efficiency, and supporting local farmers. According to Ed Sutor, President of Dover Downs Hotel & Casino, the reasons for pursuing sustainability have been many but one reason has certainly been to keep costs under control. Dover Downs Hotel & Casino operates in a state with a gaming tax rate of 62 percent. At one time that was 25 percent. Dover Downs Hotel & Casino also operates in a highly competitive gaming region. In 1996 there were 15 casinos in the Mid-Atlantic region. Today there are 28 with more opening this year. From a waste management perspective, Dover Downs Hotel & Casino has seen significant improvement in recent years.

Hilton Los Angeles Airport Hotel to Recycle 1,768 Mattresses


LOS ANGELES—The Hilton Los Angeles Airport hotel, a Green Seal certified property, announced that it will recycle 1,768 bed sets. The move is in accordance with criteria in Green Seal’s Environmental Standard for Hotels and Lodging Properties (GS-33), which calls for material recycling. The hotel is also preparing for compliance with California law SB 254, which takes effect this year. The decision by the Hilton Los Angeles Airport Hotel will result in approximately 219,760 pounds of mattresses being diverted from landfills. The Hilton Los Angeles Airport has been Green Seal-certified (Bronze) under GS-33 since 2012. Green Seal is the nation’s first independent nonprofit certifier of sustainable products and services. “This Hilton has always been involved in sustainability, and it is only natural to recycle the mattress and box springs as part of our ongoing program to make the world and Los Angeles a better place,” said Grant Coonley, General Manager. “The Hilton’s decision to recycle their mattresses is a great example of what hotels can do to reduce waste and increase the sustainability of their property,” said Green Seal’s President and CEO, Arthur Weissman, Ph.D.

Disposers a Critical Component to Effective Food Waste Minimization


I have written or posted articles about food waste frequently over the years—articles focused on everything from food waste prevention to decomposition machines to a food waste disposal ban in Massachusetts. Nine years ago I wrote an article that briefly addressed food waste disposers. A lot can change in nine years and that is why I just posted an updated article on disposers and disposer systems based on my own research as well as conversations with leaders representing our industry’s two leading disposer brands—Salvajor and InSinkErator. Both of these companies, and others, are making it easier to dramatically reduce food waste volume while minimizing water and energy consumption. Food waste is much more than a practical, costly kitchen problem. It is a huge environmental one as well. According to Emerson Electric Co., owner of the InSinkErator brand of food waste disposers, each year in the United States, nearly 34 million tons of food waste is trucked to landfills.

Disposer Suppliers Offer Own ‘Spin’ on Food Waste Reduction


NATIONAL REPORT—According to Emerson Electric Co., owner of the InSinkErator brand of food waste disposers, each year in the United States, nearly 34 million tons of food waste is trucked to landfills. Once there, it quickly decomposes and produces methane, an environmentally harmful greenhouse gas at least 21 times more potent than carbon dioxide. While open air composting facilities and on-site waste decomposition machines are ways to manage food waste, kitchen food waste disposers and related systems remain a viable, convenient way to reduce the volume of waste sent to landfill. These systems also quickly reduce costs related to labor and waste hauling. Workplace injuries related to moving heavy food waste are also eliminated. Walk around any major trade show in the hospitality industry where there is foodservice equipment and you are likely to find at least Salvajor and InSinkErator represented. “InSinkErator and Salvajor control 80 percent of the market,” says Chris Hohl, President and owner of Salvajor. Hobart, Franke Kitchen Systems and Joneca Corp. also manufacture food waste disposers.

HotelPlanner, Meetings.com Launch Paper-Saving eContracting


WEST PALM BEACH, FLA.—Together with DocuSign Inc., a leader in eSignature and Digital Transaction Management (DTM), HotelPlanner and Meetings.com announce the launch of eContracting, which allows hotels to digitally send, sign, manage and receive signatures for group contracts for fast, easy, and secure review, approval and signature. Handling contract needs for all kinds of hotels and types of groups that used to take days, even weeks to do, is now simply done in a matter of minutes—100 percent digitally.

SolaBev, TerraCycle Announce Partnership


TRENTON, N.J.—Boasting an improved capsule designed specifically for use in business and hospitality settings, SolaBev is the latest technology introduced to the single-serve beverage market. In addition to the ability to address the higher-volume needs of commercial enterprises, the company announced its partnership with TerraCycle to provide a recycling solution for its capsules.

British Hospitality Assn. Releases ‘Waste Not, Want Not’ Report


LONDON—Research shows that food waste is shaping up to be a strong concern of guests with consumers claiming that it bothers them almost as much as food prices. And, for hoteliers that generate waste, it can be an expensive and complex business when it comes to disposing of things like trash and leftover food. One in every six meals in the U.K. is wasted and on average a restaurant wastes 22 tons of food per year. Disposing of waste is also a costly job with hotels having to pay a waste tax which in the U.K. is currently set at $125 per ton.

Interface Expands ReEntry Inking Alliance with Rethink Green


LAGRANGE, GA.—Building on the success of its ReEntry recycling operation—which has yielded the diversion of more than 309 million pounds of carpet from landfills over the past 20 years—Interface, a global leader in carpet tile manufacturing and a pioneer in driving the business case for sustainability, is creating a new network of regional recycling allies. First among them is Oakland, Calif.–based Rethink Green, and this initial alliance is expected to increase the amount of carpet that’s annually recycled for use by Interface by 40 to 50 percent.

Green Lodging News Adds Intelligent Blends as Directory Partner


ODESSA, FLA.—Hasek Communications, the Odessa, Fla.-based publisher of Green Lodging News, welcomes Intelligent Blends as a Green Product & Service Directory partner. Intelligent Blends is a co packer, manufacturer and solutions provider for the rapidly growing single-serve beverage market. The company’s products—coffee, iced and hot tea, hot chocolate, and ciders—are packed and sealed in recyclable pods.

Waste Management Hosts Sustainability Forum


PHOENIX—Waste Management will host hundreds of corporate leaders from global companies, representatives from municipalities across the country, experts, innovators and influencers, on February 4, 2016 at the sixth annual Executive Sustainability Forum in Scottsdale, Ariz. The day-long event will feature renowned speakers and panel discussions offering perspectives on the sustainability of recycling and the circular economy.

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