SAN FRANCISCO—Kimpton Restaurants, a collection of 45 chef-driven restaurants in the United States and Canada, and a recognized environmental pioneer, announces three new sustainable initiatives. As the latest addition to Kimpton’s EarthCare program, guests can enjoy in-house purified still and sparkling water, increased eco-friendly wine selections, and sustainable seafood dishes at restaurants in 21 cities. Thirty percent of wine lists will feature eco-friendly selections by January 2010, including organic, biodynamic and sustainable wines from small and large producers. Only sustainable seafood selections will be offered at restaurants, in accordance with Monterey Bay Aquarium’s Seafood Watch program (currently in place). In-house...

STOWE, VT.—One of Stowe’s oldest inns has gotten fresh and gone green by joining the Vermont Fresh Network. By partnering with local farmers and food producers to add native ingredients to its restaurants, they’re helping strengthen and preserve the state’s agriculture base. Going local is also part of their long-term sustainability plan. “The name ‘Vermont Fresh’ says it all—the freshest, highest quality ingredients, all grown or produced right here in Vermont,” said innkeeper Patti Clark. “Customers have long recognized the Vermont brand means quality. Here at the Green Mountain Inn, diners now have food choices with meaning, value and a...

NATIONAL REPORT—Last summer, when oil prices were at record highs, thieves were actually stealing yellow grease—used vegetable oil—from storage bins outside of restaurants. Since that time, oil prices have fallen of course but used fryer oil has remained a valuable commodity. Some is still picked up and ultimately used in fertilizers, as animal feed, or in cosmetics, but waste vegetable oil is beginning to be used as a biofuel in cogeneration systems to generate electricity and useable heat. For quite some time it has been converted into biodiesel to power automobiles or even trains. Hoteliers and restaurateurs around the...

PROVIDENCE, R.I.—NYLO Providence/Warwick has received Green Hospitality Certification from the Rhode Island Department of Environmental Management (DEM). In a ceremony before Rhode Island’s hospitality industry elite, the 163-room, urban loft hotel was honored for its outstanding conservation and recycling programs. NYLO Providence/Warwick is the state’s first hotel to run on 100 percent renewable energy. Through a partnership with People’s Power & Light, the property offsets its entire electricity usage with a mix of local and regional solar, wind, biomass and hydroelectric power sources. “Despite New England’s high energy costs, NYLO is deeply committed to sustainability,” says Christine Nevers, general manager,...

WAIKOLOA, HAWAII—Hydrologix Grease Reduction Systems, Inc. announced that its new Hydrologix Grease Reduction System, the Hydrologix GRS, is being used by the Waikoloa Beach Marriott Resort and Spa in Waikoloa, Hawaii, to turn its restaurants’ brown grease waste into clear water—on the spot, in the grease trap. “This is huge for the hotel industry, restaurants, food plants and other food service operations,” says Cindy Furtado, vice president of sales for Hydrologix Grease Reduction Systems. “It’s the wave of the future. Our GRS is the most ‘green’ solution commercially available and very affordable. With no more pumping and dumping, we are...

WASHINGTON, D.C.—The U.S. Environmental Protection Agency is announcing new requirements for commercial griddles and ovens to earn the Energy Star label that will help protect the environment and reduce energy costs for businesses. Energy Star labeled griddles and ovens are approximately 10 to 20 percent more energy efficient than standard models. If all commercial griddles and ovens sold in the United States meet the new specifications, the energy cost savings would grow to more than $700 million per year and prevent greenhouse gas emissions equivalent to those from more than 660,000 vehicles. The addition of the two new specifications...

CHICAGO—Traulsen’s new quick chiller moves food quickly and safely from serving temperature to storing temperature. Food is chilled rapidly and safely through the temperature Danger Zone (from 135 degrees Fahrenheit to below 41 degrees Fahrenheit) to prolong the freshness of ingredients and reduce spoilage of product. The quick chiller has INTELA-TRAUL microprocessor control for precise temperature maintenance, reliability and simple operation. “The Traulsen quick chiller is designed to chill its entire capacity in as little time as possible,” said John Davis, business development manager, Traulsen. “Food safety is a priority, and the INTELA-TRAUL microprocessor control can help ensure compliance with...

WASHINGTON, D.C.—The National Restaurant Association launched a new campaign—the National Restaurant Association Conserve/EPA Energy Star Challenge—and is encouraging the nation’s nearly one million restaurants, their 13 million employees, as well as their suppliers and guests to reduce energy and water use in establishments. “There are many different ways to reduce energy and water consumption in restaurants,” said Association president and CEO Dawn Sweeney. “We hope that our Conserve/EPA Challenge campaign will motivate those within our industry to continue their journey toward a more sustainable future. Many of the small steps recommended on our Conserve website will make a significant difference...

TRYON, N.C.—Ozone Water Technologies has added the LaundrOzone LZB-UV to its product line. The LaundrOzone LZB-UV Series Ozone System utilizes Ultraviolet Ray (UV) technologies and ambient air as a gas feed to produce high quality ozone gas. The LaundrOzone LZB-UV is a new ozone generator aimed at giving any businesses with small laundries a viable source to reduce their gas, electric, and water consumption. LaundrOzone LZB-UV is designed for small industrial washer extractors up to 40lb/17kg capacity. Ozone Water Technologies, Inc. will be showing the LaundrOzone LZB-UV at the Clean Show at booth 4727. The event will be held June...

OSHKOSH, WIS.—Mike Fullerton recently joined Continental Girbau, Inc. as national sales manager for the company’s newest division–Girbau Industrial. Fullerton, of Floral City, Fla., will manage North American sales of the Girbau Industrial brand of heavy-duty industrial laundry systems. Holding 27 years of laundry industry experience, Fullerton brings expertise in industrial equipment sales to the Continental Girbau team, according to Joel Jorgensen, vice president of sales and customer services. “Mike boasts a broad laundry industry background and specialization in industrial sales, which made him the perfect fit for this newly created position,” Jorgensen said. “He holds solid experience at both the...