WASHINGTON, D.C.—Research released by the National Restaurant Association shows that Americans are looking for healthier options and “greener” restaurants when they dine out, in addition to an increased interest in value and convenience. Surveys of restaurant operators, customers and chefs indicate that restaurateurs will sharpen their appeal in 2009 in these areas and that restaurants’ responsiveness to customers’ preferences will drive these industry trends, according to the Association’s 2009 Restaurant Industry Forecast. “The restaurant industry is both innovative and resilient, and will remain the cornerstone of the nation’s economy and communities, employing and serving millions of Americans in 2009,” said...

FORT WORTH, TEXAS—Traulsen’s line of refrigerators and freezers—the G-Series—is expanding its product line to include hot-food holding cabinets. The affordable price and proven reliability mean higher value and lower total cost of ownership. The new Energy Star qualified G-Series hot-food holding cabinets, which include one- and two-section reach-in and pass-thru configurations, save energy and allow for a smaller environmental footprint. “Particularly in tougher economic times, Traulsen’s G-Series provides excellent value for foodservice operators and growing chains striving to drive down costs while maintaining quality, and the hot-food holding cabinet is no exception in delivering on this expectation,” said John Davis,...

CLEVELAND, OHIO—Hasek Communications, the Cleveland, Ohio-based publisher of Green Lodging News, welcomes Water Energy Laundry Consulting as a Green Product & Service Directory Partner. Water Energy Laundry Consulting offers the following turn-key laundry solutions for the hospitality industry: full-service consulting, advanced laundry design, construction, start-up, optimization and training. Laundry Consulting is the exclusive provider of Green Laundry Systems from Water Energy. These systems are built around advanced ozone technologies and deliver significant water and energy savings to a laundry. The newly updated Water Energy Laundry Consulting website includes calculators that enable one to calculate the carbon footprint of a laundry...

WASHINGTON, D.C.—A new National Restaurant Association survey of more than 1,600 professional chefs—members of the American Culinary Federation (ACF)—reveals that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2009. Local produce, bite-size desserts, organics, healthful kids’ meals, and new cuts of meat top the list of nearly 210 culinary items in the third annual “What’s Hot” chef survey. Rounding out the top 10 trends are kids’ vegetable/fruit side dishes, super fruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisan liquor and sustainable seafood. “Creativity has always been a hallmark of professional chefs,” said...

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...