This past week’s HX: The Hotel Experience and Boutique Design New York (BDNY) was a busy one from a news standpoint. Be sure to read the articles about the change in show ownership, the release of the results of a set of projects demonstrating innovative strategies aimed at reducing food waste, and my coverage of some of the latest green product innovations.
In case you missed it, HX and BDNY are now both under complete ownership of Hospitality Management Group, a division of ST Media Group. ST Media Group publishes Boutique Design and other publications. My take is that this is good news for the HX show, formerly known as the International Hotel, Motel + Restaurant Show. BDNY has grown by gangbusters over its eight years and HX, which has stabilized some in the past couple of years, could use a shot of BDNY’s energy and charisma. BDNY has just been a far hipper show.
Said ST Media Group President Tedd Swormstedt, “As new owners, we see great opportunity to invest in the transition of HX from a stand-alone tradeshow to include year-round digital access and a full conference in conjunction with the tradeshow, both designed around thought leadership in the hotel and hospitality profession. We want to create a home for hotel professionals, a vibrant community where owners, GM’s, their teams, and suppliers can learn, network, and enhance their leadership skills to grow their organizations.” HX activities now fall under the name of HX365.
A New Resource for Reducing Food Waste
This past Monday evening I attended a press event at which World Wildlife Fund (WWF) and the American Hotel & Lodging Association (AHLA), with support from The Rockefeller Foundation, unveiled results from a set of projects demonstrating innovative strategies aimed at reducing food waste in the hotel industry. Based on the results, WWF, AHLA, and The Rockefeller Foundation released a toolkit with strategies to help hotel properties and brands meet measurable, time-bound goals to reduce food waste.
Ten hotel properties participated in the 12 weeks of demonstration projects, including a mix of full-service branded hotels and several independent operations across the country. They tested different waste reduction strategies, including low-waste menu planning, staff training and education, and customer engagement. Overall, participating properties reduced food waste at least 10 percent and in some cases properties lowered food costs by 3 percent or more after increasing measurement and engagement.
Here are just a few speaker comments from the press event:
“Wasted food represents a wasted opportunity to feed people worldwide.”
“Forty percent of food produced ends up in landfills.”
“Forty-one million people in the United States lack access to adequate food.”
“Reducing food waste does not have to be complicated.”
“This project is about moving an entire industry.”
“Food should never be trash.”
“The use of food as decoration has got to stop.” (Buffet food.)
Be sure to visit www.hotelkitchen.org for more details.
More from the Show Floor
As mentioned, be sure to read my article mentioning some of the latest green innovations. It is always impossible to mention every company with a sustainability connection, but I tried to highlight those suppliers doing something truly innovative—whether what they sell is ultimately accepted by the industry or not. One example: MonoSol, a Kuraray Division, introduced products in single doses enveloped by water-soluble film. Personal care products such as shampoo, conditioner, body wash, soap, toothpaste, shaving gels and other products are available in small pouches. These, the company says, eliminate product waste and recycling costs. Similarly, the company featured premeasured, sealed packages for cooking. The entire package is simply dropped into the mix. The pouch film, composed of a blend of food grade ingredients, dissolves and releases its contents when exposed to hot or cold water.
Finally, I would like to thank those who attended a session I moderated entitled, “2020 Vision—Lodging’s Leaders Set the Sustainability Bar Higher.” A good crowd turned out on the show floor to listen to the expertise of panelists including: Claire Cutting, Director Global Sustainability, Marriott International, Inc.; Gardner Jackson, Assistant Vice President, Nalco Water’s Institutional Division of Ecolab USA Inc.; and Lindsay Wilkinson, Interim Director, Corporate Responsibility–Environmental Sustainability, InterContinental Hotels Group.
Former Publisher Passes Away
Many in our industry knew Jerry Merkin. He was publisher of Hotel & Motel Management (now Hotel Management) and later Hotel Business. He was my first boss when I was hired way back in 1989 at Hotel & Motel Management. Jerry passed away this past week at the age of 85. My thoughts and prayers go out to his family.
Green Lodging News Adds Telkonet as Directory Partner
Green Lodging News welcomes Telkonet, Inc. as a Green Product & Service Directory partner. Telkonet provides intelligent energy reduction and automation platforms at the forefront of the Internet of Things. Helping the hospitality industry better manage operational costs, the EcoSmart platform utilizes a full-suite of connected devices that work together to reduce energy consumption by scheduling and automating HVAC runtimes for only when the guest is present. The operator dashboard provides in-depth and actionable energy usage insights, and remote operation allows for flexibility and responsiveness. The platform also allows for the creation of immersive and connected guest experiences, by automating lighting, window treatments, and other components. For more information, call (414) 302-2299 or e-mail email@example.com.
Green Lodging News Adds Protect-A-Bed Case Study to Website
Green Lodging News has added a Protect-A-Bed case study to the Vendor Case Studies section of its website. The case study highlights the Warner Center Marriott Woodland Hills in Woodland Hills, Calif. and its installation of Protect-A-Bed encasements on all mattresses and box springs in the hotel. By choosing an encasement product that is waterproof, bed bug proof, and allergen-free, the hotel was afforded maximum protection. In the two years since installing encasements, replacements of damaged mattresses have been virtually eliminated. Click here to read the entire case study.
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Who is Your Sustainability Champion?
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