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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 a great idea about how to turn green into gold? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.

Waste Management

Home 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 a great idea about how to turn green into gold? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.

Crossville Announces 2017 Recycling Program Milestones

CROSSVILLE, TENN.—Officials with domestic tile manufacturer Crossville Inc. have announced the company recycled 23,447,883 pounds of fired porcelain in 2017, bringing the company’s cumulative recycling total to more than 114 million pounds since the 2009 launch of the Tile Take-Back program and subsequent TOTO USA recycling partnership. These recycling initiatives are based on the company’s proprietary process for recycling fired porcelain products, including post-consumer materials. Through Tile Take-Back, Crossville is able to recycle previously installed tile collected from its distribution network, as well as scraps that result from tile cutting during installation, sizing or sample creation. Through its TOTO partnership,...

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...

Liquid Food Composter, Bin Lifter to Debut at Waste Expo

SAN JOSE, CALIF.—A fifth-generation LFC-V Liquid Food Composter that converts solid food waste into drain-safe wastewater through bio-digestion will debut at WasteExpo 2018, in Las Vegas, April 23 to 26. Manufactured by Power Knot LLC, it offers greater cleanliness, reliability and tracking capabilities, allowing commercial kitchens, food resellers and other food handlers to reduce disposal costs and environmental impact with greater efficiency and convenience. Also being unveiled is Power Knot’s SBT Bin Tipper that lifts and tips all popular waste skips and bins into the new composter. The lid of the new composter is a proprietary design that remains open...

HyCube Hydroponic Production System Launched at Orlando World Center Marriott

ORLANDO, FLA.—Eco Convergence Group, Inc. (ECG) unveiled the first HyCube modular hydroponic vegetable production system last Thursday at the Orlando World Center Marriott. The HyCube’s data-driven, precisely controlled, patent-pending hydroponic system is constructed in an illuminated modern structure right next to the hotel’s main kitchen. Orlando World Center Marriott is the first hotel to utilize the HyCube growing system, growing produce for its nine dining outlets and 450,000 sq. ft. of meeting and event space. The hotel’s Executive Chef Eric Martinez and his culinary team will have a constant bounty of fresh, healthy produce, such as lettuce, baby spinach, arugula,...

In 2018-2019, Iberostar Removing All Single Use Plastics from Its Hotel Rooms

PALMA DE MALLORCA—In 2019, Iberostar Group’s portfolio of more than 110 hotels will be free of single-use plastics, following an initial implementation by the chain’s 36 Spain hotels by June this year. Reducing plastic pollution is one of the key objectives of the sustainability policy on which Iberostar’s business strategy is based. Together with promoting certified sustainable fishing, the protection and conservation of coral reefs and care of the Mediterranean Sea, reducing plastic pollution is one of the key actions included in the “Wave of Change” initiative, part of the Iberostar Group’s sustainability policy that channels its commitment to...

Saunders Hotel Group Wraps Green Initiatives into Genuine Responsibility

BOSTON—The Saunders Hotel Group, a strong proponent of hotel sustainability since 1989, has expanded its sustainability program into a broader program called Genuine Responsibility. “We’ve been involved in sustainability initiatives for many years now,” says Samantha Sorrin, Director of Responsibility. “Genuine Responsibility is a natural way of expanding it.” Genuine Responsibility is a broadening of the company’s efforts to reduce resource consumption to more of a concentration on supporting local businesses and caring about the wellbeing of the local community, travelers and employees. “There is a lot of overlap between these,” Sorrin says. This year the Saunders Hotel Group has...

Dispensers Given Big Thumbs Up Thanks to Marriott Commitment

In the 2016 Lodging Survey, the most recent AHLA, AHLEF, STR survey available, the percentage of hotels with shampoo/conditioner dispensers in the shower was addressed. Not surprisingly, the numbers were not huge. Fourteen percent of independents said they use them, 10 percent of upper midscale properties said they do, and 9 percent of economy properties. Slowly but surely, however, shower dispensers have been gaining industry acceptance. Today, they look great, reduce plastic waste, save money, and can improve the customer experience with a well-known, branded liquid product inside. Shower dispensers got their biggest industry endorsement ever this past week when...

Metro Toronto Convention Centre Food Donation Program Fights Hunger

TORONTO—The Metro Toronto Convention Centre (MTCC) announced that it has contributed over 90,000kg of food to organizations in Toronto that support individuals struggling with hunger in its 2017/18 fiscal year. The MTCC’s successful food donation program partners with events and conferences to reduce food waste and ensure that extra food items are donated to organizations in Toronto that help fight hunger in the community. These organizations include Daily Bread Food Bank, Second Harvest, TDSB’s Student Nutrition Program and Margaret’s Housing and Community Support Services. The most substantial single-event food donation of the year resulted from the Loblaw Companies Limited conference in...

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...

Marriott Push Toward Shower Dispensers to Reduce Waste, Trim Costs

BETHESDA, MD.—Marriott International will today unveil its new shower-toiletry program for the five brands that make up the bulk of its properties—Courtyard, Fairfield, Residence Inn, Springhill Suites and TownePlace Suites. The shower dispenser program, which includes Paul Mitchell shampoo, conditioner and body wash, will be announced at the Managed by Marriott GMs conference. For a 140-room property, moving to a three-bottle shower dispenser system is expected to result in the elimination of more than 23,000 tiny toiletry bottles annually—the equivalent of 250 pounds of plastic per year. “We expect to see savings of $1,000 to $2,000 per hotel annually,” says...