SAN FRANCISCO—Honoring its 30-year commitment to environmental responsibility and care, Kimpton Hotels & Restaurants will celebrate Kimpton EarthCare Week from April 15 to 22, 2011. From pop-up eco art exhibits to organic spa packages and recycling drives, this national celebration builds upon Kimpton’s devotion to environmental responsibility and will inspire guests to give back to local communities when they stay, eat and play with Kimpton. Local community members, hotel guests and restaurant diners can participate in Kimpton EarthCare Week events and offers in 23 cities nationwide. Activity examples include: • Pop-Up Eco Art Exhibits: Select Kimpton hotels will partner with local...

WASHINGTON, D.C.—To help its members expand environmental sustainability efforts, the National Restaurant Association announced that it is working with the Atlanta-based Zero Waste Zone program to identify best practices, create resources and measure the impact of perishable organics waste management efforts. Celebrating its second anniversary today, the Zero Waste Zone program is administered by Elemental Impact. The collaboration is part of the Association’s Conserve: Solutions for Sustainability initiative. “Atlanta’s Zero Waste Zone program has been incredibly successful, and we are now looking to expand that success to communities nationwide,” said Scott DeFife, executive vice president for policy and government affairs...

ORLANDO, FLA.—Hobart’s new Energy Star qualified CLeR conveyor-type warewasher uses Advansys Energy Recovery technology and Hobart’s patented NSF-Certified Opti-Rinse system to save foodservice operations up to $11,000 annually in energy recovery and water efficiency. The Advansys Energy Recovery technology captures the warewasher’s exhaust heat and uses it to preheat the cold inlet water up to 110 degrees Fahrenheit, reducing the energy needed to reach the required 180 degrees Fahrenheit rinse-water temperature. “Hobart’s new CLeR Warewasher adapts Hobart’s unique Advansys Energy Recovery technology, introduced so successfully in the Advansys Ventless door-type warewasher, to the rigorous productivity demands of the high-volume CLe conveyor-type...

WASHINGTON, D.C.—The National Restaurant Association issued the following statement, in response to the release of the government’s new 2010 Dietary Guidelines for Americans: “We support the Dietary Guidelines’ recommendations around a total dietary meal pattern which focuses on increasing consumption of whole grains, fruits and vegetables,” said Joan McGlockton, vice president for Industry Affairs and Food Policy at the National Restaurant Association. “There has been a growing trend of restaurants offering more whole grains and produce, and we look forward to continuing to work with restaurant operators and chefs to provide even more healthful menu options for adults and...

CHICAGO—The Hyatt Regency McCormick Place’s approach to sustainability is not to make one big splash with one giant investment. Instead, says Roger Martin, director of engineering at the 800-room hotel, “Our focus is to do a lot of the little things that add up to one big green initiative.” That approach is definitely working. The hotel, which is part of the giant McCormick Place complex that attracts close to 3 million visitors annually, reduced its electricity consumption by 12.7 percent from 2009 to 2010 and its water consumption by 24.4 percent. Part of those reductions was a result of...

TARRYTOWN, N.Y.—GreenPan Inc. has opened an office in  Tarrytown, N.Y. GreenPan develops and manufactures products based on three core principles: convenience, health and environment. GreenPan’s pans include a new eco-friendly Thermolon non-stick technology. Thermolon is completely PTFE and PFOA free, consumes less energy during the application process and cannot be overheated. It is also a better conductor of heat then traditional coatings. The perfect heat distribution allows even heating and cooking on low to medium temperatures, which equals lower energy bills. The mineral coating used on all GreenPan products is not only heat resistant up to 850 degrees F, but...

WASHINGTON, D.C.—The appliance industry through the Association of Home Appliance Manufacturers (AHAM) recently launched an independent verification program to confirm refrigerator and freezer internal volume and energy usage claims made by manufacturers and brand owners. This voluntary program is aimed at boosting the confidence of consumers, retailers and regulators in the validity of energy claims made by manufacturers of refrigerators and freezers sold in the United States and Canada.AHAM’s Refrigerator, Refrigerator-Freezer and Freezer Verification Program will also assist the Energy Star program, managed by the U.S. Environmental Protection Agency (EPA), in approval and monitoring of qualified appliances and the...

BOSTON—In the early stages of an $18 million renovation project, one that will see a complete guestroom and corridor redesign, the 38-story, 803-room Westin Copley Place in Boston is preparing to add to its long list of environmental achievements. In 2010 the property earned Green Key and Green Seal certification, an Energy Star rating, and significantly reduced its energy consumption, water consumption and waste sent to landfill. The hotel’s green team, which deserves much of the credit for the accomplishments, is led by Jeff Hanulec, director of engineering, an industry veteran constantly on the lookout for ways to improve operational...

TROY, OHIO—ITW Food Equipment Group announced the launch of its sustainable design website. The new site provides customers with information on how to create a more sustainable operation in order to reduce operating costs and decrease impact on the environment. “Our customer awareness and deep product knowledge has shown us foodservice and grocery operators as well as suppliers are pledging to reduce waste, energy use and water use,” said Tom Szafranski, president of ITW Food Equipment Group-Commercial. “From this insight we created the sustainable food equipment site as a resource for our customers, showing them how to save money on...

BANGKOK—Dining at Soneva Kiri by Six Senses is anything but ordinary and has now been taken to new heights, with the recently launched Treepod Dining experience. The Treepod is situated at one of the best vantage points the resort offers, a few yards along the coastal path from the resort’s main facilities on the west facing side of the island. Guests board the rattan bird’s nest at ground level and fasten their leather seatbelts to be gently hoisted 16 feet into the tall, native massang trees. The Pod is outfitted with comfortable cushioned seating for up to four diners....