SAN CLEMENTE, CALIF.—Bamboo Studio is about to launch Eco Hempware, the world’s first collection of foodservice tableware made entirely from high-grade industrial grown hemp fiber. Twice as strong as steel, six times as flexible, and 100 percent compostable, industrial hemp is a high-yield crop ideally suited for the food industry, producing four times as much fiber pulp from one acre of hemp as an acre of trees. Eco Hempware is microwave safe, dishwasher safe and extremely durable. Experts at making sustainable tableware with natural fibers for over 10 years, Bamboo Studio is launching its newest brand, Eco-Hempware, with an initial 50-piece...

NATIONAL REPORT—One of the main reasons farmers want to farm organically is due to concerns for the environment and about working with agricultural chemicals in conventional farming systems. Organic means food must be grown without the use of bioengineered genes (GMOs), synthetic pesticides, petroleum-based fertilizers, and sewage sludge-based fertilizers. Omaha is on the forefront of the farm-to-fork movement. Real estate in Omaha will soon be one of the hottest real estate markets for investors, thanks to agricultural products and services. More and more people seem to be eating organic, keep reading for the five benefits of eating organic. 1. Organic...

MIAMI BEACH, FLA.—Lucky Shepherd announces the launch of its Shepherd Eco sustainable hospitality brand with a flagship location in Wynwood, Miami. The project, developed by Shepherd Atma and Hoar Program Management (HPM), with Touzet Studio as architect and Gensler as interior design, is slated to open late 2022. The Shepherd Eco brand finds its roots in the deeply intertwined concepts of sustainability and humanity—the dual heartbeats that drive these Eco-systems—thriving, dynamic communities weaving residents, guests, locals, and nature into a rich, fulfilling experience. Eco’s sustainability ethos is honored through strategies for reducing plastic and water usage, and resiliency elements are located where they can be...

MCLEAN, VA.—As the holiday season approaches, Hilton is announcing the expansion of its innovative food donation initiative to all of its managed hotels across the United States and Canada, representing one of the largest hotel food donation programs to date. The company expects to donate nearly 100 tons of food over the next year—enough to feed more than 160,000 people—while also diverting millions of pounds of food waste from landfills. “We have a century-long tradition at Hilton of playing a pioneering role in the hospitality industry, and it is inspiring to see our Team Members taking that spirit out into...

Name: Kristen Royal Title: Sustainability Program Director Company: Tayst Coffee Years in Current Position: 1+ years Primary Responsibilities: “I do a lot of outreach and communication on sustainability. I am in constant communication with other sustainability directors. I research lifecycle reports. I analyze our product and compare it with others. I analyze the machines themselves and the complexities and differences between plastic pods and a compostable one like ours.” Organization’s most significant sustainability-related accomplishment: “Our pod return service. Our clients are demanding this. We are hoping to scale up the service nationwide in January 2020.” Organization’s most significant sustainability-related challenge moving forward: “Making sure we...

BOULDER, COLO.—Eco-Products, a Novolex brand, announced the introduction of a line of compostable utensils for use in Cutlerease, a new dispenser that offers customers one fork, knife or spoon at a time. The patented system improves cleanliness, reduces waste, saves space and provides customers with a more convenient way to get compostable utensils. Waddington North America, also a Novolex brand, introduced the Cutlerease system for single-use utensils earlier this year. Eco-Products is now offering BPI-certified compostable forks, spoons and knives that are compatible with this dispenser. “Cutlerease’s innovative design dispenses clean, compostable cutlery one piece at a time, with the guest using the...

NATIONAL REPORT—Environmentalism has spread through every industry it can touch, and hospitality is one of them. Guests have always wanted enjoyable, high-class hotel experiences, but they’re increasingly requesting sustainable practices along with this. They want to know they’re spending their money on morally conscious, socially responsible businesses. Environmental issues are too significant to ignore for many people, and part of being eco-conscious means aligning their spending with their values. If your hotel isn’t already a master in sustainability, you can quickly reach that level by applying some green practices. Staying on top of consumer trends and preferences enables you to...

TROY, OHIO—In an effort to provide greater value and convenience to users of Hobart products and other ITW Food Equipment Group brands, Hobart Service announced that it is making service manuals for select products from ITW Food Equipment Group brands available for download to end users and other equipment servicers. “Over the years we’ve had customers, often restaurant owners who are technically adept and do it all, reach out looking for information that would give them the flexibility of being able to handle simple maintenance tasks themselves,” said Eric Reisner, Vice President and General Manager of Hobart Service. “We’ve heard...

BOULDER, COLO.—A new study finds restaurants can play a crucial role in diverting tons more food waste away from the nation’s landfills. One way to accomplish this: offering durable or compostable plates, cups and utensils, which the study proves makes it easier for customers to compost their food scraps and sort their waste into the right bins. The study, conducted by the nonprofit Zero Waste organization Eco-Cycle, details the growing problem of food waste in America and identified ways that restaurants can be part of the solution. “Restaurants play a critical role in reducing and recovering food scraps, and composting is...

DALLAS—Hyatt Regency Dallas has released more than 15 new vegan menu items at its marquee restaurant, Centennial, just in time for the holidays. Designed for Dallasites and travelers alike seeking healthy, innovative and exquisite bites, the new vegan items were created by Hyatt Regency Dallas’ standout Culinary Corporate Management Trainee, Tiffany Pineda. At 24 years old, she has worked in some of the most diverse kitchens around the country, including working for celebrity chef Rick Bayless. Pineda was tasked with introducing vegan options for the modern traveler. Pineda is a yoga instructor and was a vegetarian and vegan herself for...