TALLAHASSEE, FLA.—The Florida Department of Environmental Protection (DEP) is partnering with OzoneSolutions Inc. to help Florida’s lodging industry protect the state’s environment. The partnership is the latest component of DEP’s Green Lodging initiative to encourage hotels and motels to adopt cost-saving ‘green’ practices that conserve energy, reduce water consumption, protect air quality and reduce waste. “Through the Green Lodging program, DEP is encouraging the lodging industry to become environmental leaders in their community,” says DEP Secretary Michael W. Sole. “Florida’s certified Green Lodges and program partners continue to save money and conserve resources while at the same time...

NEW PORT RITCHEY, FLA.—Merrychef USA announced that it has reached an agreement to be the supplier of choice for accelerated cooking ovens to Global Hyatt Corp.’s newest brand, Hyatt Place. Under the agreement, Merrychef will provide multiple Model 402(S) ovens for each property. The Merrychef ovens will provide accelerated cooking technology for the rebranded concept’s hot food offerings. “Hyatt Place is revolutionary on many levels, and one of its most innovative components is the food and beverage program,” says John Vogelmeier, director of food and beverage operations, Select Hotels Group, LLC. “Because of that, we needed to...

CHICAGO—For the second year in a row, the Green Restaurant Assn. will have a Green Restaurant Products Pavilion at the National Restaurant Show in Chicago. The event will take place May 19 to 22 at McCormick Place. “The 2007 Pavilion will be 40 percent larger than 2006 and will be located in a new, central location,” says Michael Oshman, executive director of the Green Restaurant Assn. (GRA), Boston. “The Pavilion will feature the best environmental solutions for the restaurant industry.” Some of the vendors that will participate in the Pavilion include: Sloan Valve Co., Excel Dryer Inc., U.S. Huhtamaki, Earth Alive...

NEW ALBANY, MS.—Master-Bilt, a manufacturer of a full line of commercial refrigeration systems for more than 65 years, has unveiled its new Anti-Sweat Module (ASM-115) for glass door walk-ins. The new ASM-115 alleviates condensation buildup on glass doors and frames, for continuous product visibility, while also significantly reducing energy costs. “Master-Bilt is creating simple solutions for our clients’ energy savings,” says Bill Huffman, vice president sales and marketing. “Not only is this unit cost effective, but it’s also unobtrusive and space saving as it only takes up a small part of the door, not hindering the view of...

DENVER—Restaurants around the country are catching on to the health, economic and environmental benefits of offering more locally grown foods, organic cuisine, sustainable seafood, fair trade coffee and other forms of sustainable cuisine. Eating green, however, doesn’t have to be difficult, according to Xanterra Parks & Resorts. The operator of lodges, restaurants and activities in national and state parks and resorts has introduced a variety of innovative sustainable cuisine offerings in its restaurants, and its earth-friendly menus are becoming increasingly popular with guests. “Operating a sustainable kitchen starts with a few simple steps that anyone can take, even people living in...

BENTON HARBOR, MICH.—Maytag Commercial Laundry introduces its Energy Advantage On-Premises Drying Tumblers. They benefit operators by lowering energy costs and benefit employees with simple one-touch controls. Available in 30-, 50- and 75-lb. capacities, Energy Advantage On-Premises Drying Tumblers efficiently dry bulky loads to ensure a constant supply of clean linens. The tempered glass door combined with a dryer drum designed with air holes in the back only, forces heated air through clothes to reduce drying time. This results in a reduction of energy costs and less employee downtime. Energy Advantage On-Premises Drying Tumblers come standard with microprocessor controls,...

NEW YORK—Last week’s International Hotel/Motel & Restaurant Show, which drew more than 35,000 people, was packed with innovative products to help hoteliers clean naturally, save energy and water, and minimize waste generation. Also on hand were vendors offering everything from environmentally friendly wall coverings to nontoxic tub refinishing. Here are a just a few highlights from the 1,250 companies who exhibited at the lodging industry’s No. 1 trade event. Action Comax Environmental Inc., Newark, N.J., introduced its BioX high-volume organic waste decomposition system. Inside of a large steel container, food waste is broken down to liquid through biological decompostion. It...

KELOWNA, B.C.—Anyone skeptical about using the power of the sun to heat and cool a hotel should give Greg Salloum a call. He is c.e.o. of Salco Management Ltd., the owner of the 154-room Best Western-Kelowna in British Columbia. For more than six years now, the hotel has been heated and cooled with the help of a solar and geothermal system. In 2000 and 2001, 102 hot water solar panels were installed on the hotel’s roof. At that time, two five-ton heat pumps also were installed in the hotel’s basement. The system cost $258,000, of which $53,000 was paid by...

CINCINNATI—Procter & Gamble (P&G) Professional, in cooperation with Homewood Suites by Hilton and the National Coalition for the Homeless have combined efforts to donate freshly laundered, hotel-quality sheets to homeless shelters across the United States through their “Mission S.O.F.T.” program. This program provides homeless persons with a way to “Start Out Fresh Today.” “When people donate to homeless organizations, they typically think of the obvious necessities including clothing, food and toiletries,” says Michael Stoops, acting director of the National Coalition for the Homeless. “Sheets are an often overlooked necessity that many shelters need and want.” The three...

BOSTON—The Green Restaurant Assn. and Chefs Collaborative have formed a partnership. Since 1990, the Green Restaurant Assn. has been helping the restaurant industry work through the association’s 11 environmental guidelines. Since 1993, Chefs Collaborative has been educating chefs and consumers about sustainable cuisine. On November 13, Chefs Collaborative chairman Eric Stenberg will announce the partnership to a room full of America’s top chefs and supporting diners. Michael Oshman, Green Restaurant Assn. executive director, will give a presentation on the restaurant/environment connection. Oshman will also announce that the host hotel, Langham Hotel Boston, is about to become America’s newest Certified Green Restaurant....