CHICAGO—The National Restaurant Association has partnered with the U.S Environmental Protection Agency’s Energy Star division to collect data on restaurants’ energy and water usage that could lead to eventual Energy Star certification for the industry. The survey runs through November 1, 2013.“We really need to capture this data industry-wide to generate enough information for a potential Energy Star certification,” said Jeff Clark, director for the NRA’s Conserve Sustainability Education Program. “If EPA can develop a certification program, restaurateurs will then be able to hang a sticker or sign on their doors or in their restaurants indicating they are Energy...

PORDENONE, ITALY—Electrolux Professional announced that the range of high spin washers that have earned the Energy Star has now increased to include washers with a capacity larger than 105 litres (up to 45 pounds).Energy Star is a joint program of the U.S. Environmental Protection Agency (EPA) and the U.S. Department of Energy (DOE). Established in 1992 to help save money and protect the environment, it provides customers with guidelines on energy efficient products and practices. The strict conditions that a product must fulfil before qualifying for the government-backed label are reliable insurance that the product contributes significant measurable energy...

RIPON, WIS.—UniMac, a leading provider of on-premises laundry equipment, has redesigned its website, UniMac.com, to better relay the brand’s key messaging. The site showcases UniMac as an industry leader offering the lowest cost of ownership across all on-premises environments.“For more than 60 years, UniMac has produced industrial-quality laundry equipment with unmatched technology features that improve throughput and lower costs; it is important for our web presence to better reflect this leadership,” said Bill Brooks, National Sales Manager for UniMac. “As our customers’ first point of contact, the website needs to be easily navigable and put information about the benefits...

NATIONAL REPORT—Getting guests to forego linen laundering is one way to reduce linen-related costs and their associated environmental footprint. Another way is to choose linen that is inherently environmentally advantageous—in other words, its reduced footprint is built into its very fibers. Still another way is to choose a supplier that not only is concerned about the product itself but also the supply chain behind it, how it is made, and what happens to it at the end of its life.When considering environmental impact, there is no perfect sheet or pillow case. Cotton, unless it is certified organic, requires a...

WASHINGTON, D.C.—The U.S. Environmental Protection Agency (EPA) has finalized the first WaterSense specification for a commercial kitchen product. EPA estimates that approximately 51 billion gallons of water is used every year to rinse dishes by close to 1 million food service establishments in the country. Pre-rinse spray valves—which remove excess food waste from dishes prior to dishwashing—are now eligible to earn the WaterSense label and help food service establishments save water, energy, and money.If every U.S. commercial food service establishment installed and used a WaterSense labeled pre-rinse spray valve, the country could save more than 10 billion gallons of...

TORONTO—Canadian Linen and Uniform Service, a leading supplier of linen and uniform rental services in North America, announced the launch of a pilot program that will test three new types of alternative fuel vehicles in an effort to positively impact the environment and assess the impact on the company’s overall operations. Compressed natural gas (CNG), propane and plug-in electric vehicles will be tested this fall and throughout the upcoming year.“We have one of the largest fleets in the industry, so we have the capacity to put some resources towards reducing emissions while exploring the impact on fuel costs,” said...

WASHINGTON, D.C.—The National Restaurant Assn. announced the release of its first-ever sustainability report, which looks at environmentally stable trends and initiatives within the restaurant industry, such as food waste reduction, composting, recycling and cost-efficient energy solutions.“Sustainability and waste reduction are increasingly important issues across the restaurant and foodservice industry,” said Scott DeFife, Executive Vice President, Policy and Government Affairs, National Restaurant Association. “We have seen incorporation of eco-friendly business practices from large chains to independent operators, as well as manufacturers and other supply chain partners. The National Restaurant Association is working to ensure operators have access to the education,...

MANCHESTER, N.H.—Xeros, the innovator of an ultra low water cleaning system, announced that it has officially opened its North American headquarters in Manchester, N.H. The company also named three industry veterans to lead its North American sales and operations and to support its current customers. The appointees include Jonathan Benjamin as President North America; David Kaupp, Vice President of Marketing; and Jim Basler as Director of Operations.Through the use of polymer bead technology, the patented Xeros System for commercial laundry uses 70 percent less water, up to 50 percent less energy, and approximately 50 percent less detergent, to deliver...

NEW YORK—Hilton Hotels & Resorts, the flagship brand of Hilton Worldwide, announced the launch of Herb N’ Kitchen, its new dining concept that infuses fresh, local gourmet food into an upscale restaurant and convenient culinary market. Now open inside New York Hilton Midtown, the largest hotel in Manhattan, the first Herb N’ Kitchen offers locals and travelers healthy fare for breakfast, lunch and dinner; and the choice of restaurant dining at their leisure, meals packaged to take away or in-room delivery for hotel guests.With a shift in the way today’s travelers dine, the quick service segment is moving to...

PHOENIX—Food has always had a powerful way of bringing families together, and now families visiting Pointe Hilton Squaw Peak Resort in Phoenix can enjoy a memorable private dining experience with the resort’s executive chef at his urban garden.The urban garden at Pointe Hilton Squaw Peak Resort has been a labor of love for the resort’s Executive Chef Kenneth Arneson for more than two years. Today, the garden is ripe with a diverse array of vegetables like carrots, bell peppers, mung beans and Swiss chard and a robust mix of herbs from dill to lavender. With a personal passion for...