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.

Hydro Systems Unveils Multi-Washer 3000 Series with EvoClean

CINCINNATI—Hydro Systems, a world leader in delivering chemical dispensing and dosing solutions, introduced the Multi-Washer 3000 Series with EvoClean for reliable chemical dispensing for on-premise laundries. One system can support up to three washers and dose up to eight products and offers detailed reporting and cost-saving opportunities. “The Multi-Washer 3000 Series is a single venturi-based dispensing system that provides reliable and accurate dosing across all the washers operating in a laundry facility. This helps our customers reduce water, energy and rewash costs,” said John Goetz, Global Product Manager, Hydro Systems. Featuring PCB-based control, the system uses the EvoClean’s venturi dosing technology to...

Red Sea Development Partners with Blue Planet Ecosystems for Sustainable Fish Pilot Scheme

RIYADH—The Red Sea Development Co. (TRSDC), the developer behind the world’s most ambitious regenerative tourism project, has signed two Memorandum of Understandings (MoU) with Blue Planet Ecosystems (BPE). Signed by John Pagano, CEO of TRSDC and Paul Schmitzberger, CEO of BPE, the first MoU sees the entities pledging to investigate the implementation of a viable solution for Sustainable High Tech, CO2 Negative Fish Production. The Blue Planet Ecosystems’ solution proposed will provide sustainable production of seafood and algae production in a desert environment. “In response to growing consumer demand for sustainable protein and to further contribute to the long-term protection and enhancement of...

Budderfly Partners with KE2 Therm for Refrigeration Monitoring

SHELTON, CONN.—Budderfly, #10 overall and #2 in energy on the 2021 Inc. 5000 America’s Fastest-Growing Private Companies list, announced a partnership with KE2 Therm Solutions, a leading developer and manufacturer of smart refrigeration controllers. The agreement enables Budderfly EnergyCloud’s learning algorithms to integrate with KE2 Therm’s KE2 Evaporator Efficiency refrigeration controller for the most efficient operation and precise temperature control of refrigerated spaces. Results are displayed on Budderfly’s real-time dashboard where automated alarms are triggered, and owners notified if components exceed set thresholds. Effective operation and control of refrigerated spaces are critical to avoid catastrophic loss of perishable product. A typical walk-in freezer or...

Traulsen & Hobart Announce Final Winner of Save Your Kitchen 2021

FORT WORTH, TEXAS—ITW Food Equipment Group announced the fourth and final winner of the Save Your Kitchen 2021 campaign sweepstakes. North Union Schools, in Richwood, Ohio, won by random selection in October. North Union School district is in a rural area that has 1,500 students in grades from PreK-12 and is part of a close-knit community that is supportive of children and youth growing as leaders. There is a kitchen in each of the three buildings that house the high school, the middle school, and the elementary school. “We were so excited to receive this equipment because it comes at a...

New NRGCUBE Induction Heating System Replaces Canned Fuel

RENO, NEV.—NRGCUBE’s new mobile, rechargeable power supply and induction heating system is set to bring 100 percent regenerative energy to the food service industry. Safe, mobile, consistent and most of all economical, NRGCUBE replaces the ancient practice of using canned fuel that is the current standard. Canned fuel is not safe as it uses an open flame. Unlike NRGCUBE, canned fuel is not thermostatically controlled leading to overheating and scorching of food and scariest of all fire danger. Thermostatic control allows the chefs and stewards to control the temperature and therefor the food quality being served. Costing less than 20...

Unicup Creates Bio-based Lid Made of Spruce & Pine

HUDDINGE, SWEDEN—Every year, more than 300 billion plastic lids—1,500,000,000 kg of plastic—are used on our coffee and beverage cups. The lids leak, and we spill and burn ourselves. And because they are made of plastic, the lids are harmful to the environment—and are slated to be banned in the EU. Swedish company UniCup Scandinavia AB has now created an entirely new bio-based lid made of spruce and pine. The “Liplid” is placed inside, rather than on, the cup, and improves the stability and drinking experience of on-the-go beverages. UniCup Scandinavia founders Lars Bendix and Håkan Löfholm have been developing products for...

Aramark Commits to Increased Local Seafood Sourcing in New England

PHILADELPHIA—To coincide with the start of National Seafood Month (October), Aramark, a global provider of hospitality, facilities, and uniform services, announced a new commitment to increasing local seafood sourcing in New England, through a partnership with the Gulf of Maine Research Institute (GMRI). Guided by its Sustainable Seafood Policy, Aramark strives to buy seafood from sources, whether fished or farmed, that maintain healthy marine life and ecosystems, and respect seafood workers and communities throughout the supply chain. All of Aramark’s Higher Education, Healthcare, and Business Dining accounts in New England will pursue the following goals over three years: One hundred percent...

Bill to Ban ‘Forever Chemicals’ from Food Packaging Would Eliminate Major Source of Exposure

WASHINGTON, D.C.—A bill introduced in Congress would ban the toxic “forever chemicals” known as PFAS from food packaging, an avoidable source of exposure to the harmful substances. The bipartisan Keep Food Containers Safe from PFAS Act was introduced in the Senate by Sen. Maggie Hassan (D-N.H.), and in the House of Representatives by Reps. Debbie Dingell (D-Mich.) and Don Young (R-Alaska). If passed, it would ban the sale of grease repellant PFAS on any food wrappers or packaging, beginning January 1, 2024. “Food is likely a significant source of exposure to these dangerous chemicals for millions of Americans,” said EWG senior scientist David...

youtip Digital Tipping Platform Named ‘Most Innovative Startup’

HOLLYWOOD, FLA.—Digital tipping platform youtip was named “Most Innovative Startup of the Year” during the 27th Annual Phocuswright Conference. youtip Co-Founder and CEO Doug Miles presented the solution to a panel of judges during the event’s Innovation: Summit Awards program. Vying against seven other companies, youtip emerged as the leading “innovation poised for major breakout in the next year and beyond.” “It’s an honor to be recognized as the most innovative startup disrupting the travel and hospitality landscape,” Miles said. “youtip Co-Founders Sarah Taveprungsenukul, Nicholas Okuley, and I are proud that our digital tipping platform is having such a positive impact on businesses and filling the void in the...

Chefs Say Sustainability Will be Top Culinary Trend in 2022

This past week the National Restaurant Assn. released the results of its What’s Hot Culinary Forecast for 2022, which offers a detailed look at the topics, trends, and products expected to drive restaurant menus in the coming year across a variety of categories including daypart occasions, menu categories, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. The What’s Hot survey was conducted in October 2021. More than 350 professional chefs of the American Culinary Federation rated 109 food items and culinary concepts compiled by Association experts and Technomic’s Menu Research & Insights Division. Download the full report here. After demand for comfort...