ITHACA, N.Y.—When large restaurant companies implement sustainability policies, customers seem to react in a contrary way—and their evaluation of those companies may actually diminish. In a new study from the Cornell Center for Hospitality Research (CHR), researchers Michael Giebelhausen and Helen Chun examine this contrary behavior to see how large companies could gain the sustainability credibility they deserve. The study, “Reversing the Green Backlash: Why Large Hospitality Companies Should Welcome ‘Credibly Green' Competitors,’” is available at no charge. Assistance for the research study was provided by McDonald’s USA, a CHR senior partner. Noting consumers’ skepticism regarding large chains’ sustainability initiatives,...

GARDEN GROVE, CALIF.—Hyatt Regency Orange County, a recently renovated hotel near the Disneyland Park, includes “green thumb” on its list of eco-friendly hotel initiatives. High above the hotel’s 653 guestrooms and 65,000 square feet of meeting space rests an organic garden on the 17th story rooftop. Fresh-picked garden bounty, including basil, thyme, Italian parsley, tomatoes and sweet peppers, is used in many of the gourmet dishes served at TusCA, the hotel’s signature Italian restaurant. “We are proud to offer a unique experience for our guests by providing fresh, organic herbs picked daily for the TusCA restaurant right from our...

ORTING, WASH.—Baxter, a leader in designing and manufacturing quality foodservice and bakery equipment worldwide, recently launched the next generation of its popular mini rotating rack oven. The new OV310 Series ovens include updated and additional features without sacrificing the quality performance or small footprint that have become industry standards. New features include a larger viewing area (350 square inches total) with dual-pane glass, hidden door hinges and longer-lasting silicone door gaskets for a better oven-door seal. Other enhancements include vertical door handles with a positive latching system, surface-mounted digital controls and easier access to power breaker/gas shutoff valve through the...

RIPON, WIS.—UniMac, a leading provider of on-premises laundry equipment, announced the introduction of over-dry prevention technology that allows laundry managers to reduce labor, energy and linen replacement costs associated with over-drying. Over-drying occurs when tumble dryers run longer than needed because they cannot detect when linen has reached its optimal dryness level or when staff uses incorrect cycles. This causes linens to deteriorate faster, decreases throughput and uses excessive energy. OPTidry over-dry prevention technology is an innovation that connects sensors located within the lifters to UniMac’s rotary transfer switch to offer high levels of accuracy. The result is a pinpoint dryness...

MIAMI BEACH—Aeterna recently introduced its Flavored Waters on Tap multi-beverage delivery system. Flavored and enhanced water is the fastest growing beverage segment in the industry, available til now only in glass and plastic bottles. Ecologically committed Aeterna Water solves a dual consumer need by offering a fresher beverage delivered “on tap” (still or sparkling) side by side with a green solution for abating the proliferation of plastic bottled beverages. “Imagine the finest still and sparkling waters combined with Sicilian Blood Orange, Ruby Raspberry and Citrus Sparks to create an endless flow of customizable beverages with no high fructose corn syrup,...

CHICAGO—The National Restaurant Association announced that the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, originally scheduled for May 19 to 22, 2012 at Chicago’s McCormick Place, will be held from May 5 to 8, 2012 at Chicago’s McCormick Place. This change reflects the Association’s decision to avoid overlap with the Global G8 and NATO Summit scheduled to take place in Chicago from May 15 to 22, 2012. “The NRA’s primary goal is to provide our exhibitors and attendees an environment that is conducive to business,” said Dawn Sweeney, president and CEO of the National Restaurant Association. “Discussions with the Chicago...

WASHINGTON, D.C.—The U.S. Environmental Protection Agency (EPA) and U.S. Department of Energy (DOE) are now recognizing products that have earned the Energy Star label that are the most energy efficient in their categories. This pilot program is part of Energy Star’s overall commitment to protect people’s health and the environment by encouraging energy efficiency. The “Most Efficient” initiative also continues Energy Star’s work to provide consumers with the best efficiency information so they can make investments that will lower their energy bills and environmental impact. The new designation of Most Efficient aims to provide all manufacturers with an incentive...

LAS VEGAS—For the third consecutive year, Caesars Entertainment Corp. is sponsoring Dartmouth College’s Big Green Bus tour across America. The converted Greyhound bus, operated by students, will run on recycled waste vegetable oil (WVO) as it travels the country educating individuals on best sustainability practices. The 11-week, 12,000-mile journey will take the 13 students through 31 states and will make refueling stops at Caesars resorts including Harrah’s New Orleans (July 23), Rio All-Suite Hotel and Casino (August 3 in Las Vegas), Harrah’s Rincon Hotel and Casino in North San Diego (August 5), and Cleveland Thistledown (September 3), among other scheduled...

ANGUILLA, BRITISH WEST INDIES—When chefs at the CuisinArt Resort & Spa on the Caribbean island of Anguilla need vegetables or herbs for dishes they are making, they do not have to go far. The 93-room resort has its own one-half acre, 18,000-square-foot hydroponic farm in a greenhouse. Staffed by four people, including hydroponics expert and author Dr. Howard Resh, the farm produces a wide variety of vegetables, fruits, edible flowers, and herbs such as tomatoes, lettuce, cucumbers, peppers, broccoli rabe, bok choy, arugula, watercress, parsley, sage, chives, dill, chervil, mint, oregano and more. Only organic bioagents and natural organisms...

LOUISVILLE, KY.—SCHOTT HomeTech announced that SCHOTT CERAN, its glass-ceramic for cooktop applications, has been validated arsenic- and antimony-free through UL Environment’s Environmental Claims Validation program.  SCHOTT CERAN glass-ceramic is the first cooktop glass-ceramic on the market made without the use of arsenic or antimony. These two harmful substances are commonly used to smooth and reduce bubbles during the conventional manufacturing process of glass-ceramic panels. By refining its manufacturing process, SCHOTT is now the only glass manufacturer to eliminate the need for either metal in glass-ceramic manufacturing. The innovations in SCHOTT’s manufacturing process have eliminated more than 180 tons of...