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.

Element Hotels & Lettuce Grow Join Forces to Bring Travelers Fresh & Free Produce on the Go

BETHESDA, MD.—Element Hotels, part of Marriott Bonvoy’s portfolio of 30 hotel brands, unveiled an innovative collaboration with Lettuce Grow, a nationally recognized leader of hydroponic gardening. Together, they are providing travelers with direct access to free, farm-fresh produce while on the road. Element Hotels is driven by a wellness-first mindset that is deeply rooted in its commitment to sustainability and providing a balanced stay while redefining the longer stay experience. Designed for the healthy, active traveler, Element’s signature fully equipped kitchens make eating nutritiously a little bit easier while away from home. This first-of-its-kind hospitality collaboration brings all the perks of mindful eating...

Six Senses Laamu Introduces Sustainability Camp

LAAMU, MALDIVES—The new Sustainability Camp at Six Senses Laamu marked World Tourism Day on September 27 this year, complementing the brand-wide Climate Warriors initiative and the resort’s Junior Marine Biology program already in place. Covering the topics of “Zero Waste”, “Home Grown”, and “Nature Conservation”, it aimed to give teenage guests and their families insights into the sustainability initiatives and techniques used for the resort’s operations and provide a skillset for the daily improvements they can make at home, striving towards a more sustainable way of life. Sustainability Camp took place over three days, with two 90-minute sessions per day. Four sessions...

Six Senses Ninh Van Bay Switches On the Sun

NHA TRANG, Vietnam—Six Senses Ninh Van Bay has introduced Ninh Van Greens, the first in-resort solar farm in Vietnam, named after the resort’s unique location and the idea of harnessing solar to power the resort while growing crops for the restaurants and spa. The Ninh Van Greens solar complex has the resources to produce electricity, organic vegetables and fruits, and hot water. One of the significant highlights of Ninh Van Greens is that the solar farm houses a 17,222 square-foot (1,600 square-meter) organic garden called Solar FreshCuts. Due to the ingenious placement of the solar panels, the land beneath them can be used...

World Wildlife Fund, AHLA Celebrate Five Years of Preventing Food Waste Through Hotel Kitchen

WASHINGTON, D.C.—The Hotel Kitchen program, a partnership between World Wildlife Fund (WWF) and the American Hotel & Lodging Association (AHLA), marks five years of fighting food waste this year. The program works with the hospitality industry using innovative strategies to engage staff, partners, and guests in cutting waste from hotel kitchens. By preventing food waste from occurring at their properties, donating excess food that is still safe for people to eat and diverting the rest away from landfills, hotels participating in the Hotel Kitchen program saw reductions of up to 38 percent of food waste in just 12 weeks. Food waste occurs while...

Nordic Hotels & Resorts’ Art Deco Masterpiece, Sommerro, Officially Opens its Doors in Oslo

OSLO, NORWAY—Nordic Hotels & Resorts announced the grand opening of its newest luxury hotel, Sommerro, located in the heart of Frogner in Oslo’s West End. One of Europe’s most anticipated launches of 2022, the urban retreat is set within the former headquarters of Oslo Lysverker, the city’s original electrical company, and is energizing the neighborhood and its surroundings with a new sense of creative spirit that pays tribute to Norway’s cultural heritage. Providing a home away from home for both travelers and locals, the iconic 231-room Art Deco hotel is complete with 56 branded residences, seven restaurants and bars, meeting...

Vitesy Extends Shelf Life of Fruits & Vegetables

MILAN, ITALY—Stop wasting time, food, and money. Shelfy properly preserves fresh fruit and vegetables by extending their shelf life. Made from recycled plastics, Shelfy features Vitesy’s nanomolecular photocatalytic technology to reduce bacteria associated with food spoilage and degrade molecules that quickly ripen fresh fruits and vegetables. More than 108 billion pounds of food is wasted in the U.S. every year. Food spoilage is the result of improper storage, lack of visibility in refrigerators, partially used ingredients and misjudged food needs. It’s costly, too. To the tune of $218 billion annually for Americans, or an average of $2,000 in wasted food,...

Florida Restaurant & Lodging Show to Benefit Hurricane Ian Victims

In my most recent Publisher’s Point of View column I wrote about the good things VISIT FLORIDA is doing to assist the victims of Hurricane Ian. I just learned that Clarion Events, producers of the Florida Restaurant & Lodging Show which will take place at the Caribe Royale Resort in Orlando, November 1 to 3 leapt into action to find ways that they, the exhibitors and attendees could help support those impacted. During the trade show and conference, which will take place as planned, 100 percent of attendee registration fees collected, along with financial donations, food, equipment, and other items...

Taco Bell Sauce Packet Recycling Program Expands to Accept All Brands of Sauce Packets

TRENTON, N.J.—Taco Bell is expanding its recycling program with international recycling leader TerraCycle to now collect all brands and types of sauce packets. This means that all condiment or sauce packets, whether Taco Bell or otherwise, can be collected, mailed back with a prepaid shipping label, and given a spicier second life. As an added incentive, for every shipment of waste sent to TerraCycle through this program, collectors earn TerraCycle points that can be donated to a nonprofit, school, or charitable organization of their choice. “Earlier this spring, we tested the idea with consumers to responsibly recycle any brand of...

Scandic Opens Large New Hotel in Historic Printing House in Helsinki

HELSINKE, FINLAND—Scandic Helsinki Hub recently opened its doors in the Finnish capital. Located in downtown Helsinki, the hotel is housed in a 1920s printing house that has been transformed into a large 352-room hotel. Along with unique loft-style rooms, the hotel features inspiring event, meeting and coworking spaces along with a trattoria and bars. Scandic Helsinki Hub is strategically located at the crossroads of downtown Helsinki and the charming Helsinki south district. Vestiges of the former printing house have been elegantly preserved in the design throughout the building, and guests can choose accommodations that offer a variety of special features...

Some Highlights from Leanpath’s 6 Food Waste Prevention Myths

What are the 6 Food Waste Prevention Myths? Leanpath, a food waste prevention specialist, recently released a document explaining the myths. If you have an F&B operation at your property, or even if you don’t, I highly recommend reading the document. First, the six myths, according to Leanpath: 1. My team doesn’t have time to track and prevent food waste. 2. Food waste prevention technology is too expensive. 3. Food waste is a result of poor performance. 4. My kitchen controls its food waste: we donate and compost. 5. You fix food waste once and you’re done. 6. It’s not the time. I have too...