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.

Starbucks Announces Global Greener Stores Commitment

SAN FRANCISCO—Starbucks Coffee Co. announced the “Starbucks Greener Stores” framework and a commitment to design, build and operate 10,000 “Greener Stores” globally by 2025. “Starbucks Greener Stores” framework will be built upon comprehensive performance criteria that help ensure the company’s approach to designing, building, and operating its company-owned stores sets a new standard for green retail. Over the next year, Starbucks will develop an accredited program to audit all existing company-operated stores in the United States and Canada against the framework criteria, culminating in 10,000 “Greener Stores” globally by 2025, encompassing existing stores, new builds and renovations. “Starbucks Greener...

Scandic Joins Other Companies in Phasing Out Eggs from Caged Hens

As just reported on Green Lodging News, Scandic Hotels has decided to stop using eggs from caged hens. Each year, Scandic serves between 11.5 and 13 million eggs at its hotels, with the majority already from free-range hens, and from September 2018, the hotel will begin to gradually phase out eggs from caged hens in all products. The new policy will apply at all Scandic hotels. Eggs, and products containing eggs, from caged hens will be gradually phased out between September 2018 and 2020, with the exception of hotels in Norway where they will be completely phased out by...

Scandic Bans Eggs from Caged Hens at Its Hotels

STOCKHOLM—Scandic Hotels, the leading hotel company in the Nordic countries, has decided to stop using eggs from caged hens. Each year, Scandic serves between 11.5 and 13 million eggs* at its hotels, with the majority already from free-range hens, and from September 2018, the hotel will begin to gradually phase out eggs from caged hens in all products. A large share of the eggs served at Scandic today come from free-range hens, but egg is also sometimes an ingredient in many of the prepared foods. This is why Scandic has now introduced a cage-free egg policy for its suppliers to...

Many Green Products Featured at Florida Restaurant & Lodging Show

ORLANDO, FLA.—More than 8,000 food industry professionals gathered at the Orange County Convention Center in Orlando last week for the Florida Restaurant & Lodging Show. Among the hundreds of exhibitors were companies introducing products to reduce energy and water consumption and material waste. The following is a quick rundown of those companies and the products they featured: PowerTrak Efficiency Systems, LLC—PowerTrak Efficiency Systems introduced its VX Series Energy Management Thermostat that includes an occupancy sensor that allows for energy saving when rooms are unoccupied. Fully configurable settings allow for temperature setback, temperature recovery, setback optimization, setback limits, and set point...

Ritz-Carlton, Half Moon Bay Welcomes Alain Zhang as Chef

HALF MOON BAY, CALIF.—The Ritz-Carlton, Half Moon Bay—the San Francisco Bay Area’s only oceanfront spa and golf resort—announced the appointment of Alain Zhang as Chef of The Conservatory, the resort’s acclaimed restaurant featuring homegrown, handcrafted California cuisine. Zhang joins the award-winning resort from The Ritz-Carlton Sanya, Yalong Bay, where he served as Chef de Cuisine for Sand restaurant. Zhang was raised in Hohhot, the capital of Inner Mongolia, China. Surrounded by cooking throughout his childhood—his mother’s exceptional cooking was famous around town and his aunt and uncle owned a restaurant in Ordos—Zhang knew at an early age that he wanted...

Chris Greer Named Continuous Improvement Manager for Master-Bilt

NEW ALBANY, MISS.—Master-Bilt, manufacturer and supplier of a full line of commercial refrigeration, has named Chris Greer as Continuous Improvement Manager effective August 20, 2018, reporting directly to VP of Operations at Master-Bilt, Tom Machingo. As Continuous Improvement Manager, Greer will drive operational excellence initiatives and be responsible for developing consistent improvement in the manufacturing operation at Master-Bilt. “The primary focus for Chris will be to help develop new continuous improvement projects going forward,” stated Machingo. “We are very excited about the opportunities to improve and implement best-practice training, methods and tools.” With over 10 years of manufacturing and management experience in...

PATA Announces Partnership with The Travel Corporation

BANGKOK—The Pacific Asia Travel Association (PATA) has announced a partnership with The Travel Corporation (TTC) to address food waste in tourism. As an official sponsor of the BUFFET (Building an Understanding for Food Excess in Tourism) Initiative, TTC has made a commitment to help raise awareness of food waste in the travel and tourism industry and, along with PATA, challenges other industry stakeholders, particularly the hospitality sector, to reduce food waste to landfill. “The Travel Corporation along with its not-for-profit organization The TreadRight Foundation have always been leaders in sustainable tourism principles and practices,” said PATA CEO Dr. Mario Hardy. “It is a pleasure to be working...

FinalStraw to Officially Launch in November

NATIONAL REPORT—By raising over $1.8 million through Kickstarter, FinalStraw will officially launch in November 2018. With over 150,000 pre-sale FinalStraws sold, it’s apparent that people are excited about convenient, earth-friendly alternatives to straws. Unlike the alternatives that are difficult to carry around, FinalStraw comes in a key-chain-sized carrying case made of recycled plastic. At $20 a straw, FinalStraw’s mission is to replace plastic straws making way for a “Straw free Earth by 2023”. FinalStraw’s founders are two young entrepreneurs on a mission to rid the world of single-use plastics. The CEO, Emma Cohen (32), holds a master’s degree from Harvard in Environmental...

Metro Toronto Convention Centre Increases Support for Local Food, Wine

TORONTO—The Metro Toronto Convention Centre (MTCC) announced that it will continue to increase the presence of local food and wine in its menu offerings, an initiative that reflects the facility’s continued commitment to supporting local businesses and showcasing the best Ontario has to offer. Last year the MTCC welcomed over 1.5 million attendees from around the world, and for every person attending a dinner or reception one glass of Ontario wine was served. The MTCC proudly supports local farms by actively buying local ingredients for its culinary team in large volume. Overall, approximately 65 percent of all food and beverage...

Hyatt Regency St. Louis Helps to Feed More Than 600 Families

LOUIS, MO.—Hyatt Regency St. Louis at The Arch, a premier business and leisure hotel located in the heart of downtown St. Louis on the iconic Gateway Arch grounds, helped to feed more than 600 local families this summer through volunteering and packing family meals at Operation Food Search. “At Hyatt Regency St. Louis at The Arch, it is our honor to help those in our local community and we are thrilled that we had the opportunity to aid in feeding more than 600 families this summer in our area,” said Randy Thompson, General Manager of Hyatt Regency St. Louis at...