BOSTON—The Green Restaurant Association (GRA) announced that it has updated its Certification System to the points-based Green Restaurant 4.0. For the past two decades, the GRA has been certifying restaurants across North America with its environmental standards. Every few years, the GRA upgrades its certification standards to help the restaurant industry move toward environmental sustainability. Green Restaurant 4.0 will provide a comprehensive and user-friendly method of rewarding restaurants with points in each of the Environmental Guideline categories: Energy, Water, Waste, Disposables, Chemical and Pollution Reduction, Sustainable Food, and Sustainable Building Materials. Under the Green Restaurant 4.0 standards, restaurants will have...

MONTVALE, N.J.—BioHitech’s high-volume organic waste decomposition technology, launched earlier this year, received the award for Innovation in Green Technology at this year’s International Hotel/Motel & Restaurant Show. The company’s GOHBio 1001 Series was recognized. The decomposition unit, which is energy efficient and made of stainless steel, breaks down food waste into a liquid within 24 hours; enabling it to be safely disposed of down the drain. Resultantly, greenhouse gases are reduced, landfill space and fuel are preserved, and ultimately, dependency on fossil fuels and other foreign oil sources declines. Additionally, overall costs associated with work flow efficiencies, janitorial supplies and...

ADELPHI, MD.—More than three years after earning Leadership in Energy and Environmental Design (LEED) certification—it was the first hotel in the United States to do so—Marriott’s University of Maryland University College Inn and Conference Center (UMUC ICC) is continuing its efforts to reduce its impact on the environment. The property, which includes 237 guestrooms and 11 suites, has recently stepped up its recycling efforts and has pledged to pursue Green Seal certification to ensure its continuous commitment to operational improvements. According to the U.S. Green Building Council, which manages the LEED program, UMUC ICC earned LEED certification for its 127-guestroom,...

LAGUNA BEACH, CALIF.—Seven4one in Laguna Beach, Calif., is setting a new green standard with its new hotel in Orange County. It features a list of more than 35 green infrastructural and operational elements that enhance virtually every aspect of its daily operations. With this green approach—from bamboo-blend bath towels and green-certified mattresses to card-less door locks, a largely organic kitchen, lighting sensors, and Energy Star appliances—Seven4one differentiates itself from other hotels in the region with a forward-thinking approach to traditional hotel operations. “It’s not that difficult to think green, plan green, and operate green,” says Seven4one general manager, Julia Cattaneo....

NATIONAL REPORT—At least four companies in the United States are making it easy for hotels to dramatically reduce food waste volume by up to 90 percent. The decomposition machines they make, which are available in different sizes, can significantly reduce waste hauling costs and the volume of waste typically sent to the landfill. For the environment, there are additional benefits because fewer trucks have to roll and less waste sits in the landfill producing methane—a greenhouse gas. Food waste decomposition machines can be pricey but when used regularly can pay for themselves in three to five years. Lease options...

NATIONAL REPORT—The wine industry is making a concerted effort to adopt environmentally responsible practices but sees a need for better education among both consumers and professionals on many “green” issues, according to two surveys of wine industry professionals and executives conducted by Robert Smiley, professor and director of wine studies in the Graduate School of Management at the University of California, Davis. “These industry leaders are very concerned that their firms authentically ‘walk the walk’ when it comes to environmental issues and that they not be accused of just greenwashing their businesses,” Smiley said. He added that while survey participants...

FORT LAUDERDALE, FLA.—In support of their commitment to building upon an innovative range of foodservice equipment systems, Electrolux Professional North America will be showcasing several new products at their booth at the 2009 North American Association of Food Equipment Manufacturers (NAFEM) Show in Orlando, Florida, February 5-7, 2009. The highly anticipated air-o-convect, a hybrid convection oven which Electrolux just introduced to the market in April 2008, will be on display. Also exhibited at the Electrolux Professional booth #2080 will be the new, 6-pan full size air-o-steam combi oven and several enhanced Electrolux Dito products. Combining the features and benefits...

DALLAS—The Fairmont Dallas has unveiled the new Pyramid Restaurant & Bar. It features contemporary décor and new organic, sustainable menus created by Executive Chef j.W. Foster. The new Pyramid, at more than 7,000 square feet, resonates with a modern, sleek, contemporary look evoking a stylish vigor and energy. The look and feel are imaginative and engaging and feature a color palette in rich tones of celadon, taupe, gold, and moss with accents of polished bronze, walnut and mahogany against a backdrop of earth-toned wall coverings and dark mahogany flooring. Since his arrival in Dallas last year from his native Canada,...

GREENWOOD VILLAGE, COLO.—FoodServiceWarehouse.com launched its Going Green Program, an industry-vetted program aimed at helping commercial kitchens cope with the costs and complexities of going green. Through educational resources, rewards and the industry’s only free certification process, FoodServiceWarehouse.com is dedicated to helping commercial kitchens slash energy costs, conserve water and reduce their environmental impact. To kick-start the program, FoodServiceWarehouse.com will give away a green commercial kitchen worth up to $40,000 to one qualifying kitchen. “Restaurants that invest strategically in energy efficiency can cut utility costs between 10 to 30 percent without sacrificing service, quality, style or comfort—while making significant contributions...

BROOMFIELD, COLO.—RockResorts, a luxury hotel company with a long-standing tradition of embracing the natural settings of its resort locations, has recently launched Appetite For Life, a brand-wide program showcasing cuisine created with local/regional organic and sustainable ingredients. The program is being rolled out across all its resort properties. The RockResorts collection of eight luxury hotels has implemented the Appetite for Life program in all food and beverage operations. The program involves a variety of sustainable food elements including: offering Horizon Organic dairy products; implementing the use of sustainable seafood and fish; eliminating all artificial trans fats; using Coleman...