Home Kitchen & Laundry

Kitchen & Laundry

Cooking, cooling, washing and drying all consume large amounts of energy and water. By simply using Energy Star-qualified equipment, a hotel operator can sharply reduce resource consumption. The kitchen and laundry can also be large waste generators. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: greenlodgingnews@gmail.com.

Kitchen & Laundry

Home Kitchen & Laundry
Cooking, cooling, washing and drying all consume large amounts of energy and water. By simply using Energy Star-qualified equipment, a hotel operator can sharply reduce resource consumption. The kitchen and laundry can also be large waste generators. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: greenlodgingnews@gmail.com.

Six Senses Svart in Norway Goes Off-Grid with First Energy-Positive Project

BANGKOK—With booming demand for adventurous and eco-conscious travel, northern Norway is one of the last frontiers for a self-sustainable, off-grid destination. The 94-room Six Senses Svart combines a futuristic design and technological innovation with earthy, organic materials that use the least embedded energy. The name Svart, which means black and blue in old Norse, is a reference to the natural heritage of the ancient Svartisen glacier, which lies just within the Arctic Circle, where summer days last forever and winter nights are lit by the breathtaking Northern Lights. To minimize the on-site impact, Six Senses Svart is poised on...

Hobart Upgrades LXe Series Undercounter Commercial Dishwasher

TROY, OHIO—Hobart announced that it is upgrading its LXe Undercounter Commercial Dishwasher with a new Two-Level Racking System. The optional two-level racking kit will allow the dish machine to wash two racks of dishes in a single load and boosts the total machine capacity to 48 racks per hour. “This second level rack boosts the capacity of the machine by doubling the amount of ware that can be washed in a single cycle,” said Hobart Warewash Marketing Manager Jerry Socha. “Restaurants today are struggling with labor issues and need to do whatever they can to free up staff to focus...

Pellet Made from Seaweed a Breakthrough as Alternative to Oil-Derived Plastic

SAN FRANCISCO—A plastic alternative made from seaweed is now a reality thanks to the work of LOLIWARE and its founder and CEO Chelsea Briganti. On Earth Day, April 22, the company announced that it has developed the first seaweed pellet—the SEA Tech Pellet—created from natural biomaterials to replace plastic at scale. Already, with the help of American manufacturer Sinclair and Rush, LOLIWARE has produce a seaweed straw that has captured the interest of the hotel industry’s leading chains. The company has also produced disposable cutlery and single use packaging products. From a cost standpoint, the straws are competitive with other leading...

Green Restaurant Association Recognizes Destination Kohler, Lodge Kohler

KOHLER, WIS.—Kohler Co. announces that all 16 of its Destination Kohler and Lodge Kohler restaurants are now Certified Green Restaurants. This recognition and impactful step in sustainable dining practices gives Kohler Co. the distinguished honor of having the most Certified Green Restaurants in the state of Wisconsin. The Green Restaurant Association is a national nonprofit organization that provides the only official Certified Green Restaurants mark in the country. The restaurants, located in Kohler, Sheboygan and Green Bay, have implemented scores of sustainable practices to save energy, reduce waste, and lead the restaurant industry towards environmental sustainability. Kohler’s longstanding belief that being a responsible steward of...

Washington Wine Industry Launches Sustainable WA Certification Program

The Pacific Northwest is certainly a great place for growing grapes and making wine and now the Washington wine industry has launched the state’s first statewide certified sustainability program for wine grapes, signifying a commitment to quality fruit, environmental stewardship, and healthy communities. Sustainable WA will begin certifying vineyards this summer. “From pest and disease management to sustainable water management, prioritizing worker health and safety and tracking various inputs, this program is environmentally sound, socially equitable, and economically viable,” said Sustainable WA Program Manager, Katlyn Slone. Sustainable WA is the first certified sustainability program built specifically for Washington vineyards. To achieve...

Hobart Announces 125th Anniversary Celebration Contest

TROY, OHIO—To celebrate its 125th anniversary and the loyal customers who support the brand, Hobart announced it is hosting an equipment giveaway. The Hobart 125th Anniversary Celebration Contest includes prize packages of equipment, along with installation and up to one year of preventive maintenance for two lucky winners: one independent restaurant owner and one independent food retail store owner. Hobart will award the winners based on their local philanthropy and community outreach, as well as how the equipment will impact those initiatives. Contestants will provide this information for the selection process by submitting short narratives through an online entry form. “We...

Control4 Helps New Zealand Restaurant Achieve New Level of Ambiance

CHARLOTTE, N.C.—At The Fine Lion restaurant and bar in Ashburton, New Zealand, guests are treated to a luxurious, upscale atmosphere that features imported mosaic tiles, brass detailing, lush greenery and contrasting color schemes. It’s what they don’t see, however, that sets the eatery apart from its competition and makes daily operations simpler for staff. With the help of ElectraServe, a local electrical and smart tech integration company, the restaurant installed a Control4 system that consolidates control for lighting, security, heating, cooling, window shades, TVs and audio zones into a single interface that’s accessed through Control4 touch panels or the Control4 mobile app. According to James...

Rooted in Mindfulness JW Marriott Launches Garden Collaboration with Lily Kwong

BETHESDA, MD.—JW Marriott, part of Marriott Bonvoy’s portfolio of 30 hotel brands, recently announced the debut of three herb gardens envisioned and planted by renowned landscape designer Lily Kwong as part of the brand’s JW Garden program. Kwong, whose reverence for nature comes to life through her breathtaking botanical installations, is the founder of Studio Lily Kwong, a next-generation landscape design studio with a mission to reconnect people to nature. JW Marriott is guided by similar principles, with a commitment to mindfulness that allows guests to be present in mind, nourished in body and revitalized in spirit—pillars that directly...

MGM Resorts International Releases 2021 Social Impact & Sustainability Report & Website

LAS VEGAS—MGM Resorts International announced the publication of its 2021 Social Impact and Sustainability Report and significantly refreshed website. The report and website tell the story of the company’s continuing and steadfast commitment to its Environmental, Social and Governance (ESG) principles of embracing humanity and protecting the planet. The report and website (mgmresorts.com/ESG) also highlight the company's strategies, programs and performance focused on creating a more sustainable future and making a positive impact on the lives of employees, guests and communities. “Last year was a time of economic change and disruption, but with it came heightened reflection, ultimately resulting in...

PulPac, HSMG Present Fiber-Based Alternative to Plastic Coffee Lid

VÄSTRA FRÖLUNDA, SWEDEN—Bowls, cutlery, cups—any packaging that is in contact with food—needs a barrier to prevent water and oil from leaking through. Paper and molded fiber packaging have traditionally relied on a thin plastic film or the addition of fluorochemicals to hold out water and grease. Neither of these solutions is ideal, as plastic layers are not degradable and can be difficult to recycle. Fluorochemicals have been found to migrate into food and accumulate in our bodies, prompting them to be banned in many parts of the world. What is the answer, then, for transitioning to environmentally sustainable fiber-based...