ANN ARBOR, MICH.—NSF, a leading global public health and safety organization, announced the launch of NSF Certification Guideline 537: PFAS-Free Products for Nonfood Compounds and Food Equipment Materials (NSF 537). The new guideline leverages NSF’s extensive laboratory and testing capabilities to confirm that products are free of per- and polyfluoroalkyl substances (PFAS), a group of synthetic or man-made materials that resist degradation also known as “forever chemicals.” Due to their oil and water-repellant properties, PFAS are often used to make water or stain-resistant, nonstick and grease-proof products, including consumer goods, food equipment and nonfood compounds such as food-safe lubricants, cleaners...

VENICE, ITALY—The St. Regis Venice, the embodiment of historic elegance and modern luxury on the Grand Canal, is the recipient of Green Key certification, awarded by The Foundation for Environmental Education (FEE). Established in 1999, Green Key is considered a leading standard of excellence in the field of environmental responsibility and sustainable operation within the tourism industry. “We are incredibly proud to achieve the Green Key certification,” said Audrey Huttert, General Manager at The St. Regis Venice. “Sustainability is woven into every aspect of our operations, from pioneering initiatives such as being the first hotel in Venice to install electric charging stations...

CHICAGO—The National Restaurant Association Restaurant, Hotel-Motel Show announces the 2025 Kitchen Innovations (KI) Award winners, recognizing the most groundbreaking advancements in foodservice equipment and technology. These award-winning products address critical industry challenges, from streamlining kitchen workflows to improving sustainability and consistency, setting new standards for efficiency and performance. The 2025 KI recipients will be on display in the Kitchen Innovations Showroom, where attendees can explore solutions designed to enhance operations and drive growth. The Show, taking place May 17 to 20, 2025, brings together a comprehensive cross-section of the foodservice industry—from equipment dealers and quick-service operators to educational institutions and...

AUSTIN, TEXAS—Grazzy, a leading digital tipping platform, has joined with U.S. Bank to offer a prepaid debit card program for hourly employees to easily access tips. Employers enrolled with Grazzy’s digital tip service, and the prepaid debit card program can issue employees a physical debit card and route tips and wages to the card, enabling access to tipped wages at the end of each shift. Like the Grazzy digital tip service, the U.S. Bank prepaid debit card program helps reduce costs for the employer and provides security and convenience for tipped employees. Paired with Grazzy’s cashless tipping platform, the debit...

BETHESDA, MD.—The Luxury Collection, part of Marriott Bonvoy’s portfolio of over 30 hotel brands, announces a new brand partnership with MAD Academy, the trailblazing nonprofit organization founded by chef René Redzepi, recipient of three MICHELIN Stars, with a focus on transforming food systems through the people who work in food and hospitality across the globe. With more than 120 hotels and resorts across over 40 countries and territories, The Luxury Collection boasts a diverse global portfolio that connects guests to the distinctive wonders of their destination. Through its immersive collaboration with MAD Academy, The Luxury Collection aims to create a scalable...

SURAT THANI, THAILAND—Lodge manager and chef, George Newling-Ward, has once again transformed the food and beverage offering at a popular southern Thai ecolodge—Anurak Community Lodge beside Khao Sok national park in southern Thailand. His aim is to make food and drink at Anurak Lodge a reason to visit as much as hiking, biking, kayaking and planting trees in one of the most visually spectacular nature settings in southeast Asia. After a previous stint as manager at the ecolodge between 2018 and 2022, Newling-Ward, an acclaimed chef from the British Virgin Islands, returned to Anurak Community Lodge in October 2024. His motivation, second...

KOHALA COAST, HAWAII—Mauna Kea Beach Hotel, an Autograph Collection property on Hawaii’s Kohala Coast, has completed the first phase of its $200 million renovation and unveiled its on-property garden, created to redefine coastal dining with a transformative culinary experience. By blending the island’s abundant variety of fresh local vegetables, herbs, and fruit with innovative culinary techniques at Manta restaurant, the newly reinvigorated oceanfront venue introduces a new concept: a hyper-farm-to-table menu sourced directly from the resort’s “Ulu Garden.” This results in bold interpretations of classic Hawaiian cuisine. Nestled within the resort, the Ulu Garden is a testament to Mauna Kea Beach Hotel’s commitment to...

STOCKHOLM, SWEDEN—Dometic’s minibars have been recognized as the Most Efficient of Energy Star for the fourth consecutive year, maintaining their position as industry leaders in energy efficiency. The company has achieved recognition for 11 minibar models in 2025, demonstrating continued commitment to sustainability and innovation in hospitality solutions. Energy Star is the U.S. government-backed symbol for energy efficiency, providing credible and unbiased information that consumers and businesses rely on to make well-informed decisions. The Energy Star Most Efficient mark is a distinction that recognizes products that deliver cutting-edge energy efficiency along with the latest technological innovation. The recognized models include various...

MADEIRA, PORTUGAL—Savoy Signature has transformed five thousand square meters of land in the west of Madeira into cultivated areas, where various vegetables and aromatic herbs are now grown for use in the restaurants of its hotel units. This is just one of the initiatives that form part of the brand’s sustainability project. Under the slogan “Hosting the Future Together”, which has just been launched as a reinforcement of this commitment, the hotel collection promotes various actions that benefit not only guests and employees but also the local community and Madeira’s natural heritage. Sílvia Dias, Head of Marketing and Sustainability at Savoy Signature,...

BALTIMORE, MD.—Vulcan, a division of ITW Food Equipment Group and a best-in-class supplier of top-quality, energy efficient equipment, introduces its new Chef’sCombi combi oven—an innovative addition to its highly-reputable product offering that is powerful, intuitive and customizable. “We are thrilled to introduce the Chef’sCombi to the market. Vulcan developed our new combi oven with chefs in mind. We wanted to create an oven that’s customizable with unique features so chefs can have everything they need, and nothing they don’t for their operation. Price was a focus too. It’s important to us that Chef’sCombi is an affordable and profitable piece of...