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. The kitchen and laundry can also be large waste generators. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: 
Revisiting the Dangers That Come with Open Flame Cooking
It was about 2.5 years ago that I chatted with Chef Christopher A. Galarza to learn why he is such a strong proponent of...
How Hotels Can Choose Better Cold Drink Cups for Breakfast, Grab-and-Go and Poolside Service
INTERNATIONAL REPORT—Cold drink cups rarely attract much attention in hotel procurement until a property decides to change them.
Then what looked like a simple sustainability...
What Hotels Should Check Before Switching to Sustainable Foodservice Packaging
INTERNATIONAL REPORT—The awkward truth about sustainable foodservice packaging is that the greener-looking option is not always the better operational choice.
A molded-fiber clamshell may look...
Most Commercial Kitchens Cooking with Gas or Propane Expose Workers to Heat, Air Pollution Above Health-Based Guidelines
NATIONAL REPORT—Commercial kitchens, like restaurants, are physically demanding workplaces known for their challenging conditions. They are understudied exposure environments, though, with little research measuring...
Is Grey the New White in Hotel Towels?
Our guest blogger today is Camilo Sosa, E-commerce Manager, Hotel Items (A & S Suppliers, Inc.)
For decades, white towels have been the gold standard...
Announcing the New 2027 Edition of The SRA’s Food Made Good Standard
LONDON—The Sustainable Restaurant Association (The SRA) is delighted to announce the launch of a new edition of the Food Made Good Standard, its flagship...
Food Waste Management in Restaurants: The Hidden Cost Your Team Can Eliminate
INTERNATIONAL REPORT—Tucked into a beautiful pocket of Switzerland, in the area around Lake Geneva known as the Swiss Riviera, is a restaurant serving just...
Coral Beach Resort Sharjah Installs LFC Biodigester
FREMONT, CALIF.—Power Knot LLC, a market leader for on-site organic waste management solutions, announced that Coral Beach Resort Sharjah has installed an LFC biodigester,...
Temecula Creek Inn Appoints Chef Jonathan Alcala as Executive Chef of Corkfire
TEMECULA, CALIF.—Temecula Creek Inn announces the appointment of Chef Jonathan Alcala as Executive Chef, bringing a lifelong passion for California cuisine, hyper-seasonal ingredients, and community-driven dining...
The Sustainability Win Hiding in Your Hotel Kitchen
Hotels chase sustainability wins in the places guests can see—low-flow fixtures, key-card thermostats, refillable amenities, towel-reuse cards. Those matter, and guests notice them. But...
Winnow Announces New AI-Powered Forecasting Tool
LONDON—Winnow, the global Artificial Intelligence (AI)-powered food waste measurement company, announced the launch of Winnow Foresight, a new mobile-first, AI-powered production forecasting solution built...
The Kitchen as Climate Lever: How Hotel Chefs Are Driving Sustainability
NATIONAL REPORT—Sustainability in hospitality used to mean towel cards and low-flow showerheads. Increasingly, it means what’s happening in the kitchen. Food and beverage operations...
Dominica’s Secret Bay Unveils New Cliffside Villas & Plans for Two New Spas
PORTSMOUTH, DOMINICA—Secret Bay Resort & Residences, the Two Michelin Key, all-villa Relais & Châteaux property located on Dominica, the Nature Island of the Caribbean,...
Now Open: 1 Hotel Austin—an Urban Retreat
AUSTIN, TEXAS—1 Hotel Austin, the first Texas property from 1 Hotels, the mission-driven luxury lifestyle brand founded by hospitality visionary Barry Sternlicht, is now...
Food Waste Management in Restaurants: The Hidden Cost Your Team Can Eliminate
INTERNATIONAL REPORT—This article addresses how restaurants can better manage food waste to reduce their environmental impact, please customers and boost their bottom line. Our...
What 130 Million Monthly Scans Prove That Most ESG Slide Decks Cannot
MIAMI—On August 5, 2026, SMARTLINEN launched Ask Debbie, described as hospitality’s first AI assistant built specifically for housekeeping and laundry teams. Staff can ask,...
Sustainability as a Brand Differentiator at the Conrad New York Downtown
NEW YORK—Sustainability in hospitality has evolved from a compliance-driven initiative into a defining factor in how brands compete. What was once a back-of-house concern...
ITW Food Equipment Group Names Elton Johnson Director, Dealer Service
GLENVIEW, ILL.—ITW Food Equipment Group has named Elton Johnson as Director of Dealer Service. Elton will serve as a dedicated point of contact for...
Sustainable Menus Start with Structure
INTERNATIONAL REPORT—Most sustainable menus fail because the operational reality behind them can’t realize what’s on the page. Rather than debating which ingredients are “good”...
Building Cold Storage for a More Sustainable Future
NATIONAL REPORT—For many organizations, walk-in refrigeration is essential infrastructure. Restaurants rely on it to protect inventory. Healthcare facilities depend on it for temperature sensitive...
