CHICAGO—Hilton, a global leader in hospitality, has become the first signatory from its sector to sign the U.S. Food Waste Pact, the national voluntary agreement focused on reducing food waste in the U.S., co-led by nonprofits ReFED and World Wildlife Fund (WWF). Hilton joins 19 other companies and organizations across the food system who have signed onto the Pact, which uses the “Target, Measure, Act” framework to reduce food waste in businesses’ operations. According to ReFED, 31 percent of food produced in the United States goes uneaten or unsold, with the vast majority becoming waste that gets sent to destinations like landfills, incinerators, and sewer...

MINNEAPOLIS—Restaurant Technologies recycled over 363 million pounds of used cooking oil in 2024, exceeding its own record of 314 million pounds set in 2023 by over 15 percent. Restaurant Technologies partners with renewable energy partners, such as Chevron Renewable Energy Group and Phillips 66, to convert used cooking oil (UCO) into renewable diesel or biodiesel for vehicles to use on the road. At Sheetz, a regional convenience store located in seven states, Restaurant Technologies and Sheetz have created a closed loop economy where fresh oil is delivered, used, then collected to be recycled and converted to biodiesel, and then reused...

WARSAW—Diversey, a Solenis company, announces Diego Roggero, General Manager of Portrait Milano, as the recipient of the 2025 Sustainability Award, presented in collaboration with the European Hotel Managers Association (EHMA). Roggero’s visionary leadership has redefined what sustainability can look like in the luxury sector. At the heart of Milan, in a restored 16th-century seminary, Portrait Milano has become a model for circular hospitality. Examples of their great work include: Reviving Ancient Ingenuity: Rainwater Reuse Cuts Irrigation Water Use by 70 percent—Drawing inspiration from the building’s history as a self-sufficient seminary, the hotel brought a centuries-old cistern back to life. Now holding up to...

INTERNATIONAL REPORT—Half-finished plates of food, vegetables that spoiled in the walk-in, and a few stale pieces of toast from the breakfast buffet don’t sound all that shocking. After each service, restaurant and hotel food waste isn’t very dramatic, but over time all the wasted food really adds up. Food waste is one of the most pressing challenges in the restaurant industry. It affects the business’ profitability and sustainability. It also has significant ecological, planetary and human implications. Every year, restaurants worldwide generate millions of tons of food waste, contributing to economic losses and environmental harm. At the same time, the...

BALI, INDONESIA—COMO Uma Canggu announced the appointment of I Kadek Sugiantara as the new Executive Chef. With a distinguished career spanning over two decades, Chef Sugiantara brings a wealth of experience and a profound understanding of innovative gastronomy. Chef Sugiantara will oversee the culinary operations at COMO Uma Canggu. His vision aligns with COMO Uma Canggu’s commitment to delivering elevated dining experiences inspired by sustainable practices and fresh, locally sourced ingredients. This appointment marks a return to the COMO family for Chef Sugiantara, who is no stranger to the brand. He previously honed his craft at COMO Parrot Cay in Turks and...

DALLAS—Sheraton Dallas is redefining urban hospitality through sustainability, smart space utilization, and hyper-local sourcing, with the Herb 'N Jungle garden leading the charge. Located in the heart of Downtown Dallas, the Herb 'N Jungle is a 4,750-square-foot rooftop urban garden on the hotel’s fourth-floor outdoor terrace. It exemplifies how underused outdoor space can be reimagined to create real operational value and guest engagement. This garden does more than enhance aesthetics. It supplies fresh herbs, vegetables, and greens directly to the hotel’s kitchens, powering menus in all culinary operations, including the four premier dining outlets, with hyper-local, organic ingredients. The result: a more...

WASHINGTON, D.C.—Oceana released a new report, “Plastic Foam Needs ‘To Go,’” revealing the dangers behind single-use plastic foam products like clamshell takeout food containers, cups, packing peanuts, and disposable coolers. According to the report, plastic foam, which is also called expanded polystyrene, compromises our health and our oceans. Plastic foam is made with hazardous chemicals, like its main building block styrene, which is toxic to the human nervous system. Styrene is linked to cancer and considered a probable human carcinogen by the U.S. National Institutes of Health. Styrene and other chemicals can easily leach into food and beverages at all temperatures,...

INTERNATIONAL REPORT—Sustainability is no longer an optional consideration for the hospitality industry—it is a business imperative. With buildings accounting for 1 percent of global carbon emissions and hotels producing significantly more energy usage than other types of structures, the call for sustainable practices in hospitality has never been louder. According to Booking.com, 83 percent of travelers believe sustainable travel is essential, and the demand for eco-friendly hospitality is growing dramatically. This article explores the importance of sustainability in the hospitality industry, showcases real-life examples of sustainable practices in action, and highlights key trends and strategies hotels with a sustainability mindset can adopt...

FORT WORTH, TEXAS—Traulsen announced that its Dynamic Response Refrigeration (DRR) with Smart Control technology included in its R/A Series refrigerators and freezers has been selected as a recipient of the prestigious 2025 Kitchen Innovations (KI) Award. The company will feature R/A Series equipment with this technology at the National Restaurant Association Show, May 17 to 20 at McCormick Place in Chicago. For over 20 years, the KI Award program has been highlighting the most forward-thinking equipment and technology shaping the future of foodservice operations. Traulsen designed the DRR technology to provide superior performance, significant operational savings and sustainability for multiple...

MIAMI—Amerikooler, a global leader in commercial refrigeration solutions, highlights its new XPS Insulation, engineered to deliver unparalleled thermal performance, durability, and environmental responsibility across a wide range of applications. This advanced insulation solution is specifically designed to meet the evolving demands of the commercial refrigeration industry, providing key benefits that enhance energy efficiency and promote sustainability. Amerikooler’s XPS Insulation is manufactured with a 100 percent void free closed cell structure, ensuring consistent insulation performance and preventing air and moisture penetration, which protects against damage from harsh environmental conditions. Its ultra uniform foam density delivers a consistent R-value throughout the insulation,...