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. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.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. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.

Water in a Carton: A Product Whose Time is Now

I spoke yesterday with the representative of a company that is developing a customizable water product that will be available in a carton to the entire lodging industry soon. Water is sold in a paper carton like cartons you purchase milk or orange juice in. Compared to plastic and glass, the carbon footprint of a carton is significantly less. It biodegrades much faster than plastic while still being recyclable. The carton I learned about has no BPAs or VOCs. I was sent some images of cartons that had been customized with photos of hotel properties on the outside and...

Portola Hotel & Spa Re-invests in NuTek Ozone Laundry System

MONTEREY, CALIF.—As one of Monterey’s top rated, bayside hotels, the Portola Hotel & Spa at Monterey Bay offers more than its scenic seaside respite to business travelers and adventurers alike. They offer exclusive accommodations and services, all while supporting sustainability. The LEED Certified Portola Hotel & Spa has a history of supporting the environment and has participated in several programs dedicated to conserving environmental resources. At Portola Hotel & Spa, guestrooms offer a variety of environmentally conscious amenities and features. Rooms are equipped with LED lighting, Energy Star televisions and mini refrigerators, low flow faucets, showerheads, toilets and urinals, bath...

Some Surprising Results in Lodging Survey Report

NATIONAL REPORT—As reported on Green Lodging News, the American Hotel & Lodging Assn. (AHLA) has released the results of its 2018 Lodging Survey. This comprehensive survey is conducted every two years by industry data provider and AHLA partner STR. The survey is funded by the American Hotel & Lodging Educational Foundation. The survey included all properties in the United States with 10 or more guestrooms—nearly 56,000 U.S. properties. With just under 11,500 responses, the overall survey completion rate for the 2018 survey was 21 percent, a gain of six percentage points from 2016. Nine questions fell under “Sustainability,” but other...

FoodMaven Announces Sustainability Initiative with Local Partners

COLORADO SPRINGS, COLO.—FoodMaven, a Colorado-based startup, announced an initiative aimed at helping hospitality institutions source local, sustainable food products for their kitchens in Colorado and Texas. The initiative is already in place at Hilton properties in Denver including the DoubleTree by Hilton Hotel-Westminster, Hilton Denver City Center, and Hilton Stapleton North. “As part of Hilton’s Travel with Purpose commitment to cut our environmental footprint in half by 2030 and double our social impact investment around the world, we are identifying solutions to reduce food waste and expand sustainable sourcing,” said Terry Jenkins, Sr. Manager of Corporate Responsibility Americas, Hilton. “Our...

Hilton Oak Brook Hills Names Victor Martinez Executive Chef

OAK BROOK, ILL.—The Hilton Chicago/Oak Brook Hills Resort & Conference Center is putting an exclamation point on a multi-year, $25 million property wide transformation with the introduction of a new Executive Chef. Chicago-native Victor Martinez, who’s worked his way up from his father’s bistro as a teen to some of the most respected kitchens in the country, now looks to redefine hotel dining in the suburbs. By bringing an experiential, farm-to-fork culture to culinary operations at Oak Brook Hills Resort, Martinez is setting out to change the way people think about hotel food outside the city. “I see through ingredients, into...

AHLA Releases Results of 2018 Lodging Survey

WASHINGTON, D.C.—The American Hotel & Lodging Association (AHLA) released the results of a comprehensive Lodging Survey, a detailed assessment of advancements in amenities, guest services, sustainability and technology, in addition to other industry trends. This recent survey underscores how hotels advance, accommodate and innovate the guest experience. Consumers can expect seamless transitions between their everyday lives and their lives on the road thanks to increased mobile compatibility, flexible dining options and welcoming accommodations. This comprehensive survey is conducted every two years by industry data provider and AHLA partner STR, renowned for providing premium data benchmarking, analytics and marketplace insights for...

More on Styrofoam as Maryland Nears Statewide Ban

This past weekend my family dined at a Mexican restaurant here in Tampa. The food was just fine and as usual I could not eat the entire meal because of the volume of food given to me. I asked for a to-go box and, as most often is the case, I was given one made of Styrofoam (polystyrene). (The server also automatically gave us plastic straws which we declined.) This website lists some of the reasons Styrofoam is bad for the environment and all of us. Did you know that when paired with liquid and heat, a Styrofoam container’s toxins...

Maryland on Brink of Becoming First State to Ban Styrofoam Food Containers

ANNAPOLIS, MD.—Maryland is on the brink of becoming the first state to ban expanded polystyrene (EPS) foam food containers, as the State House passed a bill that would ban restaurants, grocery stores, and other food providers from using foam food containers because of their harmful impact on the environment. The bill also bans the retail sale of these products. The bill passed 97-38, with bi-partisan support. Following a pro-forma vote from one chamber on the other chamber’s bill, the legislation only needs Gov. Larry Hogan’s signature to become law. Often referred to as Styrofoam, lightweight littered EPS foam food containers...

Green Lodging Adds Trapzilla, Big Dipper Videos to Vendor Videos

ODESSA, FLA.—Green Lodging News has added two new videos to its Vendor Videos section. The first video describes the Trapzilla Super-Capacity Grease Interceptor for grease separation and storage. Trapzilla grease interceptors, solids separators, and sampling ports are designed for easy installation while efficiently dealing with grease and solids waste. The second video describes the Big Dipper for capturing and dewatering kitchen grease. Big Dipper’s complete line of grease traps, solid strainers, and accessories give kitchen operators the tools they need to take control of grease and solids. Big Dipper products use stainless steel wraps and inner corrosion-resistant plastic tanks...

A Fairfield Inn by Marriott in the Shape of a Barn?

You may never see another one like it. The $15 million Fairfield Inn & Suites Fair Oaks Farms in Fair Oaks, Indiana is built to look like a barn. According to nwi.com, Fair Oaks Farms opened the 99-room hotel to cater to wedding guests, those attending special events, and others. Before the new Fairfield was completed, there were no hotels in the immediate vicinity for overnight visitors and wedding parties to lodge. The hotel is directly connected to the farm-to-fork Farmhouse Restaurant and a u-pick-it apple orchard is expected to open soon. a u-pick-it apple orchard that's expected to...