LIVONIA, MICH.—The San-O3-tyzer by Hamilton Engineering and Aquawing Ozone Systems is a new system that uses a blend of heat and ozone in every wash cycle. Adding ozone to the wash allows for less chemicals and the use of lower temperature wash water, which will substantially lower utility bills and reduce the carbon footprint of a laundry operation. Additionally, there are San-O3-tyzer models designed to fit in the space of and function as a folding table. San-O3-tyzer systems come in more than 20 standard sizes that can accommodate up to 4,000 pounds of hourly wash capacity. Every San-O3-tyzer is factory...

LEESBURG, VA.—The National Conference Center (NCC), located in Leesburg, Va., is one of the largest conference training centers in the United States. Several years ago, the Conference Center decided to go green and implemented a wide array of energy saving programs. Last year, the site also began making a large, concerted effort to serve locally grown food—quite a challenge for NCC’s executive chef Craig Mason who serves upwards of 2,000 meals a day for NCC guests. So, they invited all of the region’s farmers over for networking and an opportunity to discuss the community’s needs as well as NCC’s...

NATIONAL REPORT—The carbon footprint of single-use plastic and glass bottled water containers is huge. Consider the raw materials that go into the bottles, the manufacturing of the bottles themselves, the transportation of the bottles and finally, their disposal (only 20 percent of plastic bottles and 28 percent of glass bottles are ever recycled). Fortunately, many vendors are now making it easy to eliminate most of the carbon footprint of bottled water—thanks to on-site water purification and dispensing systems that incorporate reusable, branded glass bottles. Some restaurants are even charging upwards of $10 for the premium water that is bottled...

RICHMOND, CALIF.—Excellent Packaging & Supply, a wholesale distributor of sustainable, biodegradable, and nature-based packaging for foodservice and other applications, has added Ingeo biopolymer-lined clamshell containers to its line of BagasseWare pulp-based foodservice products. These new products address a problem that has long frustrated operators of cafeterias, restaurants and to-go establishments: the tendency of bio-based containers to soften and lose their structural integrity when serving hot and moist food. Today, many foodservice operators who might otherwise use bagasse-based containers for take-out foods reluctantly use Styrofoam or starch-filed polypropylene containers for hot or greasy foods because they don’t want to risk food...

OSHKOSH, WIS.—Continental Girbau Inc. recently introduced the Continental Pro-Series natural gas Heated-Chest Ironer. The new natural gas model—delivering 90 percent efficiency—complements the Pro-Series Heated-Chest Ironer line, which also includes steam and thermal fluid models. Offering single-roll configuration and finishing widths of 130 and 138 inches, the Pro-Series natural gas ironers are designed to fit the needs of a variety of high-volume laundry applications. Continental’s new Pro-Series ironer works by using natural gas to heat thermal fluid. The ironer features a rear-mounted natural gas boiler. “Because of the on-board, natural gas boiler, and its patented coil design, the chance of oil...

LAS VEGAS—Diamond Resorts International, a leader in the hospitality and vacation ownership industries, continues its global sustainability efforts through the cultivation and utilization of local fruit, vegetable and herb gardens at resorts worldwide. Ka’anapali Beach Club in Maui, Hawaii, The Historic Powhatan Resort in Williamsburg, Virginia, and Vilar do Golf in Algarve, Portugal each utilize on-site sustainable gardens for everyday cooking in resort restaurants. The use of these gardens enhances the natural environment while benefiting the ecosystem and local economy. Minimal chemical pesticides and fertilizers are used during production and the installation of underground watering systems decreases water waste and...

RIPON, WIS.—UniMac, a leading provider of on-premises laundry equipment, announced that its networked control—UniLinc—is now available on tumblers. UniMac is the first manufacturer to offer the same control for washer-extractors and tumblers. It’s a total laundry control system for laundry managers who seek to simplify the operation of their equipment and improve the efficiency of their laundry facilities. UniMac expanded UniLinc’s use to the company’s line of tumblers in response to customer demands. The control was initially launched in 2006 and was designed to operate washer-extractors. “UniLinc allows laundry managers to accurately measure their facility’s performance so they can implement policies...

ORLANDO, FLA.—Grande Lakes Orlando just got a little stickier, and it’s not the August humidity. In its continued commitment to sustainability and conservation, the resort has recently seen the first harvest of honey from a new on-site apiary. Guests of the luxury property, which comprises a JW Marriott and The Ritz-Carlton, can now enjoy the benefits through dining experiences as well as honey-infused spa treatments at the award-winning Ritz-Carlton Spa. The connection with area farmers and use of local ingredients ensures the “food print” at Grande Lakes Orlando is high on taste and low on waste. The citrusy honey joins...

SAN RAMON, CALIF.—Even though it is based in California and funded by California rate payers through Pacific Gas & Electric (PG&E), the Food Service Technology Center (FSTC) offers a wealth of information for any commercial food service operation. In fact, it is FSTC’s goal to provide helpful information at no cost. First opened in 1987, FSTC tests commercial kitchen appliances for energy efficiency. Manufacturers, hotel and restaurant companies all work with FSTC to test product performance. FSTC is the primary information resource for the EPA’s Energy Star program for commercial food service and it has contributed significantly to the...

LANSING, MICH.—Sustainability and green are more than buzzwords—they are vital keys to the success and profits of food service businesses and their relationships with customers. Food production, preparation and disposal have a large and damaging impact on the health of people and the environment. Fortunately, food services can play a significant role in reducing this impact. Greening Food and Beverage Services: A Green Seal Guide to Transforming the Industry, published by the American Hotel & Lodging Educational Institute (AHLEI), shows readers how food service affects air quality, oceans, fresh waters, and land use, and how food and beverage professionals can...