SEATTLE—1 Hotels, the mission-driven luxury lifestyle brand founded by hospitality visionary Barry Sternlicht, announces the opening of 1 Hotel Seattle, a new sanctuary of sustainability and sophisticated design in the heart of the Pacific Northwest. Set in the South Lake Union neighborhood—home to some of Seattle’s most innovative tech companies—this nature-inspired retreat combines sustainable luxury, hyper-local culinary experiences, and the rugged elegance of the region’s landscapes. “Seattle is a city where nature and innovation coexist beautifully—and that’s exactly what we aimed to capture with this property,” says Barry Sternlicht, Founder of 1 Hotels and Chairman of Starwood Hotels. “This city...

PARIS—Ahead of World Ocean Day (June 8), Novotel marks the first anniversary of its transformative three-year partnership with the World Wide Fund for Nature (WWF), reaffirming its commitment to protecting the wellbeing and longevity of the ocean with the launch of two new food policies: Novotel’s Sustainable Seafood Principles in partnership with WWF France and the launch of a pioneering global Plant-Forward food ambition across 600 hotels. “At Novotel, we are taking decisive action to protect our oceans, and the partnership with WWF is a driving force of this commitment,” said Jean-Yves Minet, Novotel Global Brand President. “Through their guidance and expertise, we can drive change at...

NATIONAL REPORT—As conversations around sustainability grow across industries, hoteliers have to ask: Is this something we should be focusing on? If you’re going for a higher star rating, sustainable operations initiatives may be a lot lower on your priority list than daily room cleanings, providing hair dryers and other star requirements. However, sustainability may be more valuable for your hotel than you realize. It can reduce water and energy consumption and staff workloads, potentially saving you money. Sustainable operations initiatives can also be marketing differentiators, helping you showcase the value of your hotel beyond good star ratings. Below, we look at why sustainable tourism...

SUNNYVALE, CALIF.—Treehouse Hotels has officially landed stateside with its first U.S. outpost: Treehouse Hotel Silicon Valley, a happiness-inducing hotel that’s part of the playful lifestyle brand created by hospitality innovator Barry Sternlicht, Founder and Chairman of Starwood Hotels. Treehouse Hotels first took root in 2019 with a celebrated location in London’s Marylebone neighborhood and is continuing to grow—with a much-anticipated second U.K. act that just opened in Manchester and even more global locations on the horizon. Now open in Sunnyvale, Calif., the new Treehouse Hotel Silicon Valley brings Treehouse Hotel’s trademark blend of whimsy and warmth to America’s innovation capital. A...

Green Lodging News reported earlier this week that Choice Hotels International, Inc. had released its 2024 Sustainability Report. The report covers the fiscal year of January 1, 2024, through December 31, 2024. Choice is one of the largest lodging franchisors in the world, with over 7,500 hotels representing more than 650,000 rooms in 46 countries and territories. Choice’s sustainability strategy and initiatives, many of which align with the United Nations Sustainable Development Goals (UN SDGs), demonstrate its commitment to being a responsible steward for people and the planet. “We are committed to propelling the success of others and building a...

NATIONAL REPORT—In an era marked by rising energy costs, shifting regulations, and a growing demand for sustainable business practices, the cold storage industry stands at the crossroads of innovation and necessity. Energy efficiency is no longer a bonus—it’s a mandate. For businesses that rely on walk-in coolers and freezers, from restaurants and grocery stores to pharmaceutical labs and food distribution centers, future-ready refrigeration means embracing smarter, greener, and more efficient technologies. Cold storage is an energy-intensive necessity. With compressors running 24/7 and temperature consistency being critical to product integrity, refrigeration systems account for a substantial portion of operational energy use....

The National Restaurant Association Show is just 10 days away. The annual event will be held from May 17 to 20 at the McCormick Place in Chicago. The Show will welcome almost 2,300 exhibitors this year, many of which will introduce products and services to help you save money, energy, water and reduce waste. Many exhibitors will also be presenting food items—including meat alternatives—that are healthier options for you and your guests. A few examples of companies that will be in attendance include Better Earth (compostable packaging), Foodservice Sustainability Solutions (food waste dehydrator), and Path Water Bottles. See the...

LAUSANNE, SWITZERLAND—This article is part of my ongoing project, Sustainability Transitions in the Swiss Foodservice Industry: Reimagining Foodservice for a World Never Imagined. In our increasingly complex global food system, narrow sustainability approaches tend to emphasize conventional value functions that focus on limiting waste or destruction and maximizing the share of value captured by a single organization. Such approaches serve a limited set of stakeholders and often overlook broader societal, environmental and economic benefits. In contrast, the regenerative paradigm calls for a comprehensive rethinking of business models: one that integrates long-term sustainable visions with transformative, circular innovation. At the strategic level, re-imagining...

GLENVIEW, ILL.—ITW Food Equipment Group is attending the National Restaurant Association (NRA) Show, May 17 to 20. The group’s premier brands, including Hobart, Baxter, Traulsen and Vulcan will share booth 4031 at McCormick Place in Chicago. Attendees are invited to visit the booth to see equipment innovations designed to help foodservice professionals streamline and improve their kitchen operations, as well as to see live cooking demonstrations. In addition to a central prep area and live cooking demonstrations by the Vulcan and Baxter Culinary team, there will be a commercial kitchen corner featuring a comprehensive lineup of products from the family...

CHICAGO—Hilton, a global leader in hospitality, has become the first signatory from its sector to sign the U.S. Food Waste Pact, the national voluntary agreement focused on reducing food waste in the U.S., co-led by nonprofits ReFED and World Wildlife Fund (WWF). Hilton joins 19 other companies and organizations across the food system who have signed onto the Pact, which uses the “Target, Measure, Act” framework to reduce food waste in businesses’ operations. According to ReFED, 31 percent of food produced in the United States goes uneaten or unsold, with the vast majority becoming waste that gets sent to destinations like landfills, incinerators, and sewer...