NEW YORK—The International Restaurant & Foodservice Show of New York is an all-encompassing event for thousands of restaurant, foodservice and hospitality industry professionals from throughout New York and the tri-state region. In 2015, Urban Expositions, owners of the event, along with the event’s sponsor, the New York State Restaurant Association, are excited to offer several ways for vendors and restaurateurs to participate in this trade show and conference scheduled for Sunday, March 8 to Tuesday, March 10 at the Jacob K. Javits Convention Center in New York City.“We invite restaurant owners, operators, caterers, and chefs to join over 16,000...

CHICAGO—Environmental sustainability, sustainable seafood and food-waste reduction are among the top trends at restaurants in 2015, according to the National Restaurant Association’s annual What’s Hot culinary forecast. The NRA, as it does every year, surveyed approximately 1,300 professional chefs—all members of the American Culinary Federation—to determine the industry’s hottest trends, and in 2015 sustainability is going to be center of the plate, the respondents said.“We’ve been seeing strong trends toward sustainability in the food space for several years now and that’s going to continue to grow,” said Annika Stensson, the NRA’s Senior Manager of Research Communications. “Chefs and restaurateurs...

POMPANO BEACH, FLA.—Bust Out Products’ new drink coasters Magic Mug Rugs are making a huge impact when it comes to driving down contaminated paper product waste and driving up profits for the beverage and hospitality industries.Magic Mug Rugs is the invention of Mike Meier, a third generation restaurant and bar owner. His 40-year quest to eliminate contaminated bar napkins and pulp-board coasters in his own establishments drove him to create and patent the first totally reusable custom drink coaster. “My colorful Magic Mug Rugs are custom printed, super absorbent, dishwasher safe and completely reusable,” Meier said. “Paper waste accounts...

NATIONAL REPORT—Most chafing dish fuel gels found today are made from corn-based ethanol, methanol and other additives to help the product burn hotter. Methanol is added to make it too toxic for consumption. Fuel gel using methanol and other additives is considered hazardous waste and should be treated as such, several industry experts told Green Lodging News for this article. Methanol gel, according to Don Haldenby, CEO of Ecoflame International Inc., is poisonous and contains dioxin and emits nitrous oxide, arsenic, carbon monoxide and excessive carbon dioxide when burned. It is dangerous to touch and dangerous to the environment...

TAMPA, FLA.—Hasek Communications, the Tampa, Fla.-based publisher of Green Lodging News, welcomes Agaia, Inc. as a Green Product & Service Directory partner. According to Agaia, Evolve is the first all-natural, green cleaning technology proven in both lab testing and customer use to match or exceed the performance of petroleum-based Jan-San cleaners and laundry detergents. Five products have received the coveted Green Seal certifications: All Surface Cleaner, Glass & Window, All Duty Industrial 203, Hard Water & Scale Remover, Laundry for Industrial and Institutional Use. Call (800) 992-4242, e-mail learnmore@agaiainc.com or visit www.agaiainc.com.

FORT LAUDERDALE, FLA.—Agaia, Inc., makers of Evolve, announced that its line of Green Seal approved commercial cleaning products is expanding internationally as pressure mounts in the global janitorial services market for the use of environmentally and human-safe cleaning products and practices.“Since we announced that five Evolve products were awarded Green Seal certifications in July 2014, interest in Agaia’s patented cleaning and laundry technology has increased exponentially and our global distribution network has grown dramatically,” said Agaia, Inc. CEO Mike Linn. “In the last few months alone we’ve added new distributors in North and South America, Europe, Saudi Arabia, and...

DENVER—The piece-of-pie shaped Brown Palace Hotel, a fixture in the heart of Denver since 1892, has been undergoing a green transformation the last couple of years that has caught the eye of many. The 241-room property won the Good Earthkeeping Award in 2013 from the Colorado Hotel and Lodging Assn. and the Good Earthkeeping Award in 2014 from the American Hotel and Lodging Assn. While dabbling in sustainability for a number of years—bee hives have been on the hotel roof as part of the hotel’s Bee Royalty Initiative since 2009—it was in October 2012 when good things really started...

Name: Harith WickremaTitle: Chief Visionary OfficerProperty: Eco Serendib Villa and SpaYears property open: Three Primary responsibilities: “One of my most important responsibilities as chief visionary officer is to ensure the villa stays true to the original concept.”   Organization’s most significant sustainability-related accomplishment: “Educating guests while using resources to give back to the St. John Community.”  Organization’s most significant sustainability-related challenge: “Recycling. On St. John we don’t have recycling. Garbage gets shipped to St. Thomas.”  ST. JOHN, U.S. VIRGIN ISLANDS—As Chief Visionary Officer and owner of the eight-suite Eco Serendib Villa and Spa on St. John, U.S. Virgin Islands, Harith...

WASHINGTON, D.C.—The National Restaurant Association (NRA) named LeanPath Inc., creators of automated food waste monitoring systems, as a preferred supplier of its Conserve sustainability program. LeanPath provides systems which enable foodservice professionals to dramatically reduce food waste, lower food costs and operate more sustainable facilities.  “As part of our Conserve Program, NRA provides tips and tools for restaurant operators looking to minimize food waste to run a more sustainable operation,” said Jeff Clark, Conserve Program Director. “Preventing food waste has a triple-line bottom impact: environmental, social and financial. As a program collaborator, LeanPath will help us connect operators with...

NATIONAL REPORT—Hotel bars and restaurants operate, at least in terms of energy efficiency, much the same as free-standing commercial restaurant operations. Small energy inefficiencies add up in the same ways that they do in commercial operations. When you create any personal budget, the first thing that you do is look at how much you’re currently spending.  Saving energy in your commercial kitchen begins the same way: know what your energy expenditures are. •    List everything that uses power. •    Make notes about appliances that you use on a constant basis. •    Watch the kitchen’s operation and take notes on the practices and...