WASHINGTON, D.C.—The U.S. Environmental Protection Agency (EPA) announced a new category under commercial fryers that can now earn the Energy Star label—an energy efficiency program that has saved Americans money on their energy bills while contributing to cleaner air and protecting people’s health since 1992. Effective April 22, 2011, EPA has expanded the scope of the eligible models to include large vat gas and electric fryers. Energy Star qualified large vat fryers are 10 to 35 percent more energy efficient than standard models. Fryers are one of the most common appliances in the foodservice industry. Large vat fryers are used...

SAN LUIS OBISPO, CALIF.—ClearWater Tech, LLC, a leading manufacturer of ozone systems for water and air purification, announced the redesign of the ClearWater Tech website that now offers visitors easier page navigation and enhanced content. The new site allows users to access more detailed, up-to-date information on all aspects of the company’s products and applications. The new layout and added features make it easier for customers to contact ClearWater Tech and get information they require on products, services, and ongoing news events. A special addition to the site is the Dealers Page. Visitors can type in their zip code or city...

TROY, OHIO—The U.S. Environmental Protection Agency announced that ITW Food Equipment Group–North America (ITW FEG) has been honored with a 2011 Energy Star Sustained Excellence award. This is the second consecutive year for ITW FEG to receive Energy Star’s highest honor, after earning back-to-back Energy Star Partner of the Year awards in 2008 and 2009. The Sustained Excellence award is given to a select group of organizations that have consistently exhibited leadership across the Energy Star program. ITW FEG is the first and only commercial foodservice equipment manufacturer that has received the Sustained Excellence award.  With 368 Energy Star...

MINNETONKA, MINN.—Carlson’s Country Inns & Suites brand, a major player in the limited-service, midscale segment of the lodging industry, is getting serious about reducing the volume of waste produced at its approximately 500 properties worldwide. By October 31 this year, disposable tableware will be eliminated in breakfast areas. About 20 hotels have already taken this step. Steve Mogck, executive vice president and COO, Country Inns & Suites by Carlson, says approximately 200 hotels will make the transition by June 1. Disposable plates, bowls, cups and utensils will be replaced with washable counterparts. Mogck says a large volume of the waste produced in a typical...

TROY, OHIO—For the fifth year, the Hobart Center for Foodservice Sustainability (HCFS) plans to award a $5,000 grant to the organization judged to have the best-executed foodservice or grocery sustainability project. Applications are currently being accepted, and the recipient is to be announced at the 2012 National Restaurant Association Show in Chicago. “The Hobart Center for Foodservice Sustainability provides a forum for sharing the best practices that help make foodservice operations more efficient, more sustainable and more profitable,” explained Rick Cartwright, vice president, ITW Food Equipment Group and an HCFS Fellow. “We are pleased to again offer a $5,000 grant...

CHICAGO—The National Restaurant Association recently announced the recipients of the annual 2011 Kitchen Innovations (KI) Award, an honor recognizing groundbreaking kitchen equipment in the foodservice market. An independent panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives and design experts selected KI Award recipients for their innovations that provide new solutions to restaurant and foodservice operators. KI products will be showcased in the interactive Kitchen Innovations Pavilion area of the 2011 Restaurant, Hotel-Motel Show at Chicago’s McCormick Place from Saturday, May 21 through Tuesday, May 24. The KI products will enable foodservice operations to run faster and...

PORTLAND, ORE.—The Doubletree Hotel Portland announced the grand opening of Gather Food & Drink. In Portland’s newest dining spot, guests will taste the freshest flavors of the Northwest. Inspired seasonal fare is the focus of the restaurant and bar. Gather is about offering selections that reflect the changing array of food and drink that is produced locally. Chef Steven Ward infuses the freshest ingredients from local farmers and showcases them in seasonal menus. Those culinary delights serve as a complement to the regionally inspired wine, beer and spirits offered in Gather. “We’re very excited to offer our guests a unique...

WASHINGTON, D.C.—Kendall College and the National Restaurant Association, through its Conserve: Solutions for Sustainability initiative, have joined as co-founding sponsors of the International Foodservice Sustainability Symposium (IFSS), which will be held May 24-25, 2011 in Chicago, immediately following the NRA Show 2011. Developed by Railing & Associates, IFFS is the first conference of its kind to focus exclusively on the more complex sustainability issues such as emerging technologies, green building and perhaps the most highly nuanced subject of all—sustainable food. “The IFSS will provide foodservice professionals with the information and tools they need to make critical decisions about complex sustainability issues,”...

WAIKIKI, HAWAII—Halekulani, located in Honolulu, is now offering menu items free of genetically modified organisms (GMO). As of March 2011, Halekulani is the first luxury hotel in the United States to offer guests this pedigree in organic gourmet cuisine. “Halekulani is introducing its new ‘GMO-Free Cuisine’ in response to its clientele’s growing desire to be provided this option in an era of increasing focus and awareness on product choices and wellness,” said hotel COO Peter Shaindlin. Halekulani’s GMO-Free Cuisine is available at the hotel’s oceanside open-air restaurant, Orchids, as well as through in-room dining. Menu items, as conceptualized by executive chef...

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...