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.

Tayst’s Royal is Passionate About Making Single-Use Coffee Pods Sustainable

Name: Kristen Royal Title: Sustainability Program Director Company: Tayst Coffee Years in Current Position: 1+ years Primary Responsibilities: “I do a lot of outreach and communication on sustainability. I am in constant communication with other sustainability directors. I research lifecycle reports. I analyze our product and compare it with others. I analyze the machines themselves and the complexities and differences between plastic pods and a compostable one like ours.” Organization’s most significant sustainability-related accomplishment: “Our pod return service. Our clients are demanding this. We are hoping to scale up the service nationwide in January 2020.” Organization’s most significant sustainability-related challenge moving forward: “Making sure we...

Eco-Products Unveils Compostable Utensils for Single-Unit Dispenser

BOULDER, COLO.—Eco-Products, a Novolex brand, announced the introduction of a line of compostable utensils for use in Cutlerease, a new dispenser that offers customers one fork, knife or spoon at a time. The patented system improves cleanliness, reduces waste, saves space and provides customers with a more convenient way to get compostable utensils. Waddington North America, also a Novolex brand, introduced the Cutlerease system for single-use utensils earlier this year. Eco-Products is now offering BPI-certified compostable forks, spoons and knives that are compatible with this dispenser. “Cutlerease’s innovative design dispenses clean, compostable cutlery one piece at a time, with the guest using the...

Seven Ways to Be Recognized as an Environmentally Friendly Property

NATIONAL REPORT—Environmentalism has spread through every industry it can touch, and hospitality is one of them. Guests have always wanted enjoyable, high-class hotel experiences, but they’re increasingly requesting sustainable practices along with this. They want to know they’re spending their money on morally conscious, socially responsible businesses. Environmental issues are too significant to ignore for many people, and part of being eco-conscious means aligning their spending with their values. If your hotel isn’t already a master in sustainability, you can quickly reach that level by applying some green practices. Staying on top of consumer trends and preferences enables you to...

Hobart Offers Free Access to Repair & Maintenance Service Manuals

TROY, OHIO—In an effort to provide greater value and convenience to users of Hobart products and other ITW Food Equipment Group brands, Hobart Service announced that it is making service manuals for select products from ITW Food Equipment Group brands available for download to end users and other equipment servicers. “Over the years we’ve had customers, often restaurant owners who are technically adept and do it all, reach out looking for information that would give them the flexibility of being able to handle simple maintenance tasks themselves,” said Eric Reisner, Vice President and General Manager of Hobart Service. “We’ve heard...

Eco-Cycle Study Looks at Serviceware & Composting

BOULDER, COLO.—A new study finds restaurants can play a crucial role in diverting tons more food waste away from the nation’s landfills. One way to accomplish this: offering durable or compostable plates, cups and utensils, which the study proves makes it easier for customers to compost their food scraps and sort their waste into the right bins. The study, conducted by the nonprofit Zero Waste organization Eco-Cycle, details the growing problem of food waste in America and identified ways that restaurants can be part of the solution. “Restaurants play a critical role in reducing and recovering food scraps, and composting is...

Hyatt Regency Dallas Infuses New Vegan Influence into Marquee Restaurant’s Menu

DALLAS—Hyatt Regency Dallas has released more than 15 new vegan menu items at its marquee restaurant, Centennial, just in time for the holidays. Designed for Dallasites and travelers alike seeking healthy, innovative and exquisite bites, the new vegan items were created by Hyatt Regency Dallas’ standout Culinary Corporate Management Trainee, Tiffany Pineda. At 24 years old, she has worked in some of the most diverse kitchens around the country, including working for celebrity chef Rick Bayless. Pineda was tasked with introducing vegan options for the modern traveler. Pineda is a yoga instructor and was a vegetarian and vegan herself for...

National Restaurant Association Unveils Its Restaurant Industry 2030 Report

CHICAGO—The National Restaurant Association, in partnership with American Express and Nestlé Professional, released its 10-year outlook report on the projected state of the restaurant industry in 2030. The report, “Restaurant Industry 2030: Actionable Insights for the Future,” examines the key indicators shaping the future of the industry, identifies the most and least likely developments over the upcoming decade, and considers possible disrupters outside the industry that could transform it. The findings are based on input from a variety of restaurant sector experts, futurists, and government statistics. Key economic projections for 2030 include: Restaurant industry sales are expected to reach $1.2 trillion...

Radisson Hotel Group to Source Only Cage-Free Eggs by 2025

MINNEAPOLIS—Radisson Hotel Group announced that it has made a commitment to sourcing 100 percent of its eggs (shell, liquid and egg products) from cage-free sources globally by 2025 for its entire global portfolio. The Group will also publish this commitment in all key native languages and will publicly report on progress annually. This follows the company’s successful implementation of its augmented Supplier Code of Conduct in 2018, raising the bar with suppliers in terms of human rights, labor, environment, and anti-corruption standards. “The Humane League is delighted to see Radisson Hotel Group committing to sourcing 100 percent cage-free eggs throughout...

Novolex Sweeps in FPI/QSR Innovation Awards

HARTSVILLE, S.C.—QSR Magazine, in conjunction with the Foodservice Packaging Institute (FPI), announced the winners of the 2019 Foodservice Packaging Awards, with Novolex brands leading the way in the Innovation in Manufacturing category. The Eco-Products brand took first place with its Vanguard line of plates and the Waddington North America (WNA) brand took second place with Reflections Renew Cutlery. For nearly two decades, the trade association and trade publication have partnered in these bi-annual awards to recognize innovation in the foodservice packaging industry in the following categories: Excellence in Brand Delivery, Excellence in New Menu Launch, Innovation in Convenience, Innovation in...

HX, BDNY Filled with Impactful, Creative Examples of Product Innovation

The Boutique Design New York (BDNY) and HX: The Hotel Experience trade shows wrapped up this past week at the Javits Center in New York City. While HX looked the smallest it has ever been, together with BDNY the two shows were formidable to cover. On my radar this year was what was newsy and new. Here then is what I found most interesting at this year’s shows: The Humble Co. featured its bamboo toothbrushes, natural toothpaste and other products. The toothbrush handles are made of easily biodegradable bamboo and the bristles out of nylon, a durable material that degrades...