BARAHONA, DOMINICAN REPUBLIC—What was once a family retreat for the Schiffino family, Casa Bonita Lodge is making its mark as one of the most sustainable destinations in the Caribbean. Set on 160 acres of unspoiled land in the Dominican Republic’s Barahuco Mountains, the lodge is partially powered by a 6.5-kilowatt hydroelectric generator situated on the Riosito River. The generator meets 30 percent of the 14-villa lodge’s electricity needs. According to Sandra Beltran, vice president of sales and marketing for Prohotel International, the company that manages the lodge, the goal is to upgrade the hydro plant so that it supplies...

MENOMONEE FALLS, WIS.—Alto-Shaam recently added a new, smaller Combitherm oven capable of holding four full-sized hotel pans and eight half-sized hotel pans in a compact footprint. The new 4.10ESi CT Express Combitherm oven equals all the performance benefits associated with Alto-Shaam’s larger Combitherm ovens.The new “bistro size” oven measures just more than 20 inches wide, 36 inches deep and slightly more than 30 inches high. Its EcoSmart design uses less electricity and water than other compact models.The CT Express Combitherm is available in an array of colors and has a controller with basic LED inputs, ExpressTouch controller with 200...

WASHINGTON, D.C.—The National Restaurant Assn. announced its partnership with the Canadian Restaurant and Foodservices Assn. (CRFA) to launch a Canadian version of the Conserve Sustainability Education Program. The initiative will provide Canadian restaurant operators and foodservice establishments with tools and information to become more environmentally friendly in areas ranging from energy use to waste management. “We are so pleased to begin this partnership with our friends in the Canadian restaurant and foodservice industry,” said Dawn Sweeney, president and CEO of the National Restaurant Assn. “The National Restaurant Assn. launched the Conserve initiative to raise awareness and provide resources to every...

OSHKOSH, WIS.—Continental Girbau Inc. recently released the new Express Flatwork Ironer line, a team of waxless ironers capable of finishing up to 50 feet of linen per minute. Available in 13- and 20-inch roll diameters and up to 125-inch finishing widths, Express Flatwork Ironers boast new conveniences, including significantly enhanced processing speeds; an easily accessible lint cleanout; a wide, metallic feeding tray; reinforced lateral bearings; and multiple heating systems and types. All models are available in natural gas or electric heating, and the 20-inch is also available in steam heating. Making the most of available space, these return-to-feed ironers...

CHICAGO—The National Restaurant Association announced that exhibiting companies at its 2012 Restaurant, Hotel-Motel Show—held May 5 to 8 at Chicago’s McCormick Place—have donated more than 41,710 meals to the Greater Chicago Food Depository (GCFD).“Donating surplus food from the National Restaurant Association Restaurant, Hotel-Motel Show is a long-time tradition we are proud to uphold,” said Jack Crawford, convention chair for NRA Show 2012 and president and CEO of Ground Round Independent Owners Cooperative, LLC. “The generosity of our exhibiting companies this year is amazing, as the number of meals donated this year exceeded the number of meals donated last year...

BOSTON—Regulations proposed in Massachusetts by that state’s Department of Environmental Protection (DEP) will ban commercial businesses, including hotels, from discarding food waste. Greg Cooper, director of consumer programs for the DEP, expects the regulations to be implemented by the middle of 2014. “My feeling is that it is highly unlikely it will not happen,” Cooper said. The DEP is currently in the process of holding a series of stakeholder meetings in order to develop a framework of what the ban will look like. Those discussions are taking place monthly. The framework for the regulations will done by fall, followed...

LAS VEGAS—Cambria Suites, the upscale all-suites hotel brand from Choice Hotels International, Inc., launched a new food and beverage program that will be rolled out across the brand’s 18 franchised properties in the next few months. The program focuses on meals featuring American comfort cuisine, delivering fun, fresh and familiar foods to travelers that will enhance the customer dining experience. The new menu, kitchen setup and offerings all focus on embracing food trends across the country while encouraging cross-utilization of ingredients and making the restaurant a profit center for the properties.The new food and beverage program is a result...

CHICAGO—Hyatt Hotels Corporation announced the launch of Food. Thoughtfully Sourced. Carefully Served., a global philosophy focused on sourcing and providing food and beverage options that are good for Hyatt guests and associates, good for the planet, and good for local communities. This philosophy will guide food and beverage planning at Hyatt properties from the operational level to the guest experience. With this new global identity, Hyatt properties will work to anticipate and satisfy the evolving preferences of its guests, ensuring that travelers have more options to fit their lifestyles while staying in Hyatt hotels around the world.Driven by insights...

TROY, OHIO—The Hobart Center for Foodservice Sustainability (HCFS) has awarded a $5,000 grant to Phipps Conservatory and Botanical Gardens in Pittsburgh, in recognition of foodservice sustainability initiatives that educate and benefit visitors to the conservatory as well as the Pittsburgh community. This marks the fifth year for the HCFS grant, which is awarded to a business or organization judged to have the best-executed foodservice sustainability project. “It’s very encouraging to hear about sustainability projects taking place across North America in foodservice operations of K-12 schools, colleges and universities, businesses, healthcare facilities, and community and nonprofit organizations,” said Rick Cartwright, vice...

CHICAGO—The National Restaurant Association announced that exhibit space at its 2012 Restaurant, Hotel-Motel Show has completely sold out. The newly redesigned exhibit floor will showcase more than 1,900 exhibitors, including more than 500 new exhibitors that will offer thousands of products and services to restaurant and foodservice operators. NRA Show 2012 will be held May 5 to 8 at Chicago’s McCormick Place. “A sold-out exhibit floor means NRA Show 2012 will be buzzing with thousands of new products and services that can make a difference in operators’ businesses,” said Jack Crawford, convention chair and president and CEO of Ground Round...