BALTIMORE, MD.—Vulcan, the leading provider of commercial cooking equipment, and parent company ITW Food Equipment Group (ITW FEG) announce that Chris Stern has been named Vice President and General Manager of Cooking, North America effective February 10. Mihyar Mohamed, who formerly held the position, will be transitioning to a leadership role in ITW’s Construction Products Segment. During his 23-years at Vulcan/ITW, Stern has consistently delivered strong results and developed and led high performing, collaborative teams. Stern began his career with Vulcan in marketing and was promoted through multiple marketing leadership roles before being named General Manager of the Range Business Unit...

ODESSA, FLA.—Green Lodging News has added Tayst Coffee to its Green Product & Service Directory in the Coffees & Teas category. Tayst Coffee is transitioning hotel rooms and offices from traditional plastic Keurig Kcups into Tayst’s earth friendly compostable pods for Keurig. Tayst Coffee’s premium South American beans are roasted fresh, packed in compostable pods and shipped directly to customers in Earth friendly packaging. Click Here to try Tayst Coffee and to receive a complimentary box. You may also call (516) 962-2141, ext. 704, or e-mail greg@tayst.com. Glenn Hasek can be reached at greenlodgingnews@gmail.com.

PARIS—Accor announced its commitment to join the UN Global Tourism Plastics Initiative and to remove all single-use plastic items in guest experience from its hotels by the end of 2022. This action by Accor toward reducing environmental impacts and strengthening efforts to combat plastic pollution of the world’s oceans and other natural environments is a significant step forward for the global hospitality industry and for the group, which has been committed to sustainability for many years. “We are aware of the significant impact we have on our planet and our responsibility to create tangible benefits for our employees, guests, suppliers, partners...

SEATTLE—In a public letter citing the company’s enduring mission to inspire and nurture the human spirit, Starbucks CEO Kevin Johnson announced a multi-decade commitment to be a resource-positive company, aspiring to give more than it takes from the planet. The announcement included science-based preliminary targets for the reduction of carbon emissions, water use and waste by 2030, and outlined five strategies the company has identified to move toward them. “As we approach the 50th anniversary of Starbucks in 2021, we are looking ahead with a heightened sense of urgency and conviction that we must challenge ourselves, think bigger and do...

NEW YORK—LOLIWARE, the world’s leading seaweed-based material technology company replacing plastics, announced the close of a $6MM financing round, led by prominent New York venture firm Hatzimemos/Libby. As part of this announcement the company added new leadership, a new board member and announced that demand for billions of LOLIWARE’s Straw of the Future—seaweed-based, biodegradable straws—spans 68 countries across six continents. LOLIWARE will use the proceeds to meet global demand from Fortune 500 companies, scaling its first straws into the billions in 2020. LOLIWARE, co-founded by Chelsea Fawn Briganti, is focused on changing the way people think about single-use plastic. LOLIWARE’s...

The National Restaurant Association just released the results of its annual What’s Hot Culinary Forecast. The What’s Hot survey was conducted in November-December 2019. More than 600 American Culinary Federation chefs rated 133 individual trends in 12 categories, identified in partnership with Technomic, Inc. What is clear from the survey is that sustainability, health and wellness are top of mind among chefs. The top 10 overall trends include: eco-friendly packaging, plant-based proteins, delivery-friendly menu items, healthy bowls, scratch made, creativity with catering, revamped classic cocktails, stress relievers, specialty burger blends, and unique beef and pork cuts. According to NRA, eco-friendly packaging...

FRANKFURT, GERMANY—The winter months are here, and for those of us that are lucky enough to enjoy the comforts of home, it can be a happy and cozy time of year. However, for those less fortunate, it can be one of the toughest. This year Penta is extending their hospitality beyond their guests and into local communities by providing hot soup and sit-down meals to people in need. Penta announced its widest-reaching charitable campaign to date, Souper Heroes, which exemplifies the brand’s philosophy of giving back through direct community engagement. The campaign aims to inspire, to raise awareness and to...

CHICAGO—Comfort food and innovation are pairing up on this year’s list of what’s hot in trends and creations coming to diners from restaurant kitchens. The annual What’s Hot Culinary Forecast, released by the National Restaurant Association, offers a detailed look at the topics, trends, and products—from the ordinary to the surprising—rated sizzling hot by chefs working in kitchens across the country. Diners will see many more alternatives in restaurants this year, as owners and operators adopt eco-friendly packaging, plant-based proteins, revamped classic cocktails, specialty burger blends (mushroom-beef burgers, etc.), and unique beef and pork cuts, which all made the list...

NATIONAL REPORT—Almost two years ago, Green Lodging News published an article on alternatives to plastic straws. In that article, straws made from paper, bamboo, glass and polylactic acid (PLA) were mentioned as plastic alternatives. In the two years since that article was published, numerous other types of non-plastic straws have hit the market. YesStraws, formed in 2018 and maker of straws from the stalk of cane plants, recently published a list of its “19 Plastic Straw Alternatives to Save the Environment.” On that list are straws made from materials ranging from wheat to papaya leaf stems to metal. To...

PLACENCIA, BELIZE—Ray Caye is a small (20-unit) island resort with a very large focus on sustainability. The property is 17 miles off the coast of Belize and a short flight from Belize City, then a boat ride. It has been open for eight years but is reopening in January as Ray Caye. This is a decidedly upscale resort but there has been as much investment in environmental elements as in accommodations, according to Dasha Shivers, the resort’s General Manager. Seriously Solar On the solar front, the resort has a solar array of 100 KW (total of all installed solar panels); a...