Home Kitchen & Laundry

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.

Kitchen & Laundry

Home 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.

New Research Finds Hotels Saved $7 for Every $1 Invested in Reducing Food Waste

WASHINGTON, D.C.—New research on behalf of Champions 12.3 finds there is a compelling business case for hotels to reduce the amount of food they throw away. For every $1 hotels invested in programs to reduce kitchen food waste, on average they saved $7 in operating costs. In a first-of-its kind analysis for the industry, The Business Case for Reducing Food Loss and Waste: Hotels evaluated financial cost and benefit data for 42 sites—including Sofitel, MGM and more—across 15 countries, finding that nearly every site realized a positive return on its investment to reduce food waste. Within just one year, the...

Five Tips for Keeping Commercial Kitchen Floors Clean

ONTARIO, CANADA—As warmer weather returns in many parts of North America, one thing that restaurants, school cafeterias, and all commercial kitchens must be aware of is the return of insects. Many insects hide during the cold winter months, but warmer weather brings them out in force. “One of the big concerns with ‘creepy crawly’ pests in food service facilities is that they carry foodborne illness,” says Mike Watt, with Avmor, one of the oldest and largest cleaning chemical manufacturers in North America. “E. Coli, Salmonella, Staphylococcus, can all be spread by insects.” Watt suggests that an increased focus on floorcare is...

ITW Food Equipment Group Earns Energy Star Partner Award

GLENVIEW, ILL.—Energy and resource efficient cooking equipment from some of the professional food world’s most trusted brands have, for the 11th consecutive year, earned ITW Food Equipment Group the nation’s highest award for energy efficiency. The U.S. Environmental Protection Agency (EPA) awarded ITW Food Equipment Group its Energy Star Partner of the Year—Sustained Excellence Award for 2018, the agency’s highest industry honor. By maintaining a focus on energy savings and efficiency in the manufacturing of food equipment from its family of premium brands—Hobart, Baxter, Traulsen, Vulcan, Wolf, Stero and Wittco to name a few—ITW Food Equipment Group has earned Partner...

Dometic Exhibits at BD West for First Time

ELKHART, IND.—Dometic will be exhibiting at Boutique Design West in Los Angeles, for the first time April 4 to 5 at booth #1232. Dometic is known for providing smart solutions, reliable products, and outstanding design and this is how they achieve that recognition: Smart Solutions Hotel guests want a place to keep their drinks cold, snacks fresh, and valuables untouched just as they are at home. Dometic offers a variety of minibars and safes that provide additional in-room comfort, convenience, and safety for hotel guests.  Reliable Products Dometic understands that guests are not always as gentle on products in hotels as they would...

April 19 HyCube Launch at Orlando World Center Marriott

The evening of April 19 is going to be an interesting time at the Orlando World Center Marriott. It is then when Eco Convergence Group will introduce its HyCube at the hotel. The HyCube, according to Eco Convergence Group, is “an innovative hydroponic system built in an illuminated, modern structure that’s as beautiful as it is functional. It could transform how produce is sourced by chefs and experienced by guests around the world.” In their invitation to me, they used phrases such as: “Closer Than Local. Cleaner Than Organic. Precisely Hydroponic.” I wrote about Eco Convergence Group in a blog...

Electrolux Presents Progress in 2017 Sustainability Report

STOCKHOLM—The Electrolux Group published its latest Sustainability Report, For the Better, with facts and figures showing progress and achievements in key areas during 2017: reduced carbon emissions, improved energy and water consumption within manufacturing and products as well as increased use of recycled plastics. The Group is also adding new long-term targets to reduce its carbon emissions within operations by 80 percent in 2025, supporting the Paris Climate Agreement. Read the report here. “Sustainable development is a key element of our business model and essential to realizing our company purpose that we launched in 2017, ‘Shape living for the better’,”...

They May Be Small But Plastic Straws Pack a Pollution Punch

It was almost five years ago that I first wrote about straw elimination and its importance. Then, awareness of the problems of plastic straws were brought to light by an 11-year-old named Milo Cress. He had the support of Xanterra Parks & Resorts at the time and inspired Xanterra to remove straws at many of its properties. I revisited the issue in an article this past week. Plastic straws have been in the news a lot lately and it was time again to encourage their elimination. Each day in the United States, an average of 500 million plastic straws are...

Plastic Straw Hazard Awareness on the Increase

NATIONAL REPORT—Efforts to eliminate plastic straws are gaining momentum, not only at the individual property level but to some degree at the government level as well. Hilton Waikoloa Village recently announced that they have become the first resort on Hawaii Island to no longer offer plastic straws. In 2017, the resort used more than 800,000 straws while serving more than 1 million guests. As of January 31, 2018, the resort made the switch to FDA-approved, GMO and BPA-free, compostable paper straws across the 62-acre, 1,241-room property. “We had been aware of the effects of plastic straws and collectively working on...

HoReCa Industry Embraces Voltea’s New Water Treatment Technology

DALLAS—Voltea, the global leader in electro-desalination water treatment technology, is seeing strong interest from hotels, restaurants and cafes in its new, point-of-use DiUse system for coffee, fountain drink and drinking water applications. With DiUse, incoming water is “tuned” to the ideal salinity to match the application, and remains perfectly tuned even through variations in incoming water characteristics. DiUse is considered point-of-use because the system is installed at the point where the water source is connected to the equipment. “Even municipal water quality varies, so the ability to deliver water that is pure with a consistently tuned taste profile regardless of these...

PATA Launches BUFFET Campaign

BANGKOK—Building on the success of the UN’s International Year of Sustainable Tourism for Development (IY2017) initiative and in the context of the Sustainable Development Goals (SDGs), PATA, along with its project partner, Scholars of Sustenance (Thai-SOS) and knowledge partner Futouris, is launching the BUFFET Campaign to raise awareness of food waste in the tourism industry to drive positive change. The BUFFET (Building an Understanding For Food Excess in Tourism) Initiative is about bringing together a coalition of industry partners and PATA members to create and implement a campaign that challenges the industry, particularly the hospitality sector, to reduce food waste to landfill. PATA CEO Dr. Mario...