OSHKOSH, WIS.—Continental Girbau Inc. recently partnered with Commercial Laundry Systems of the Rockies, in Johnstown, Colo., to provide on-premise laundry equipment throughout Colorado, Montana and Wyoming. As a result, the company will represent Continental’s complete line of on-premise washer-extractors, drying tumblers and ironers.Established in 2015 by Pete Valconesi, Commercial Laundry Systems of the Rockies serves Montana, Colorado and Wyoming. The Commercial Laundry Systems of the Rockies team holds years of industry knowledge directly related to on-premise laundry renovation and development.“Clients rely on Commercial Laundry Systems of the Rockies for unrivaled customer care, high-performance laundry equipment, replacement parts, and technical...

YELLOWSTONE NATIONAL PARK—Thanks to a years-long, and ever-expanding effort by restaurants in Yellowstone National Park, visitors can be assured of a wide range of fresh, healthy food choices. And the National Park Service (NPS) has recognized that ongoing initiative with a 2015 Environmental Achievement Award.Each of the 17 restaurants operated by Yellowstone National Park Lodges offers menu items that use as many sustainable ingredients as possible. In 2014, the percentage of sustainable sourced food in the park was 38 percent, and that number continues to grow as more local farmers and suppliers make more choices available. Each restaurant also...

LONDON—Hilton Worldwide announced it is the first global hotel company to serve Marine Stewardship Council (MSC) eco-labelled and certified cod in its restaurants in 41 properties across the United Kingdom, Netherlands and Belgium. These properties have achieved MSC chain of custody certified status, and Hilton’s 41 remaining luxury and full-service owned, leased and managed properties in these countries are on track to receive MSC chain of custody certification by 2017. This step is part of Hilton’s strategy toward more responsible and sustainable sourcing around the world. Last April, the company implemented a shark fin ban across all restaurants and...

NEW ALBANY, MISS.—Master-Bilt, manufacturer and supplier of a full line of premier commercial refrigeration, introduced their new Alternative Industrial Refrigerant (AIR) Initiative which outlines the use of Hydrofluoroolefin (HFO) blended refrigerants and foaming agents to meet the EPA’s Significant New Alternative Policy (SNAP) guidelines.A blended refrigerant is a combination of two or more single component refrigerants that drastically reduce global warming potential when compared to traditional hydrofluorocarbons (HFCs). The new refrigerants are approved and supported by major component manufacturers and have similar energy efficiency and performance characteristics of HFCs. The blends are non-volatile and non-flammable and can easily be...

BLOOMINGTON, MINN.—The JW Marriott Minneapolis Mall of America has opened. The property, which was designed in collaboration with award-winning architects DLR Group and acclaimed hospitality industry leader Design Force, is the JW Marriott brand’s first in Minneapolis and is part of Mall of America’s recent luxury expansion. Executive leadership from the property along with officials from the City of Bloomington, Mall of America, hotel developers Mortenson, and hotel ownership Shakopee Mdewakanton Sioux Community (SMSC) hosted an event as the hotel opened its doors to the public for the first time.“The Twin Cities region is particularly well-suited for our continued...

TORONTO—Totally Green Inc. announced that its Board of Directors has appointed Cam Carver as Chief Executive Officer effective November 2, 2015. Carver was most recently the Co-founder and CEO of Temporal Power Ltd. As CEO, Cam Carver succeeds Shawn Dym, who will continue to serve as an active member of Totally Green’s Board of Directors.“The Board is excited and proud to welcome Cam Carver as CEO,” said Shawn Dym. “We’ve brought on a proven leader at a time when Totally Green is in a strong position in the marketplace. He brings more than 15 years of experience as a...

WASHINGTON, D.C.—The National Restaurant Association (NRA) annually explores the top menu trends for the coming year. For this year’s What’s Hot culinary forecast, the NRA surveyed nearly 1,600 professional chefs—members of the American Culinary Federation (ACF)—to find which foods, beverages and culinary themes will be hot on restaurant menus in 2016.Top 20 food trends for 2016 include: 1. Locally sourced meats and seafood; 2. Chef-driven fast-casual concepts; 3. Locally grown produce; 4. Hyper-local sourcing; 5. Natural ingredients/minimally processed food; 6. Environmental sustainability; 7. Healthful kids’ meals; 8. New cuts of meat; 9. Sustainable seafood; 10. House-made/artisan ice cream; 11....

SAN LUIS OBISPO, CALIF.—ClearWater Tech, LLC, a leading manufacturer of ozone systems for water and air purification for nearly 30 years, announced the promotion of Marc DeBrum to Sales Manager. “Marc’s commitment to all aspects of ClearWater Tech is unwavering,” said Cameron Tapp, President of ClearWater Tech. “He has been an integral part of growing the business over the last two decades. He has shown not only his ability to apply ozone in virtually every application, but he has demonstrated his aptitude for management as well.”DeBrum brings more than 18 years of experience in ozone manufacturing, technical writing, mechanical...

NAPLES, FLORIDA—The air outside may be a balmy 95 degrees but the temperature inside The Grow House (a.k.a. CropBox) at the Ritz-Carlton, Naples is an ideal 65 to 72 degrees—perfect for growing lettuce and other micro-greens. Since July, Executive Chef George Fistrovich has been growing the equivalent of an acre of vegetables in a repurposed shipping container that sits in the parking lot of the hotel. Measuring 40 feet by 8 feet in size, the container is equipped with everything one needs to grow crops—lights, planting racks, HVAC system, all of the necessary hydroponic components, and a system of...

WASHINGTON, D.C.—Green Seal is joining with the Food For Thought Catering Group of Chicago to promote sustainability and its GS-55 Certification for Restaurants and Food Services. “With Food For Thought’s recent growth, we felt it important to expand the presence of GS-55 certification into our overall business messaging,” said Bess Montecalvo, Marketing Manager at Food for Thought. “We want to ensure that our customers know we not only provide quality service and food but produce it in an environment that has a minimal impact on the environment.”The goal of the partnership between Food for Thought and Green Seal is...