GLENVIEW, ILL.—ITW Food Equipment Group announced it will attend The NAFEM Show 2025, February 26 to 28, at the Georgia World Congress Center in Atlanta. Attendees are invited to visit booth 2326 to see the latest kitchen equipment innovations from the group’s premier brands, including Hobart, Baxter, Traulsen, Vulcan and IBEX. Each piece of equipment has been designed to help restaurant and foodservice professionals address labor challenges and downtime, improve productivity and performance, and lower the total cost of ownership. Solutions to support sustainability and food safety are also a priority among available technologies and equipment to be showcased. The...

Hello, Green Lodging News readers! My name is Meredith Marin, and I’m thrilled to be writing to you from the crossroads of two things I’m deeply passionate about: hospitality and veganism. As the founder of Vegan Hospitality, I spend my days helping hotels and resorts navigate the ever-evolving needs of vegan guests—one plant-based menu and guest experience at a time. “I’m not interested in plant-based eating or veganism, and frankly vegan guests are difficult to deal with,” you may be thinking. This is where you might stop reading, wondering how this topic even applies to your life or your business....

Our guest blogger, James Samson, is a Cayuga Hospitality Consultants member and Samson Hospitality‘s president. As leaders in the food and beverage industry, we at Samson Hospitality are always on the lookout for emerging food trends that will shape the culinary landscape. The world of food is dynamic, with consumer preferences constantly evolving and new innovations transforming the way we eat and drink. We believe that staying ahead of these trends is crucial not only for meeting the demands of our customers but also for driving the industry forward. Here are the top 15 food trends we predict will define 2025, backed by hard...

WASHINGTON, D.C.—In 2025, personal and planetary well-being, coupled with a deeper exploration of Southeast Asian cuisines, are the leading trends in the 2025 What’s Hot Culinary Forecast. This year’s What’s Hot Culinary Forecast draws on the expertise of industry professionals who were asked to rank 71 items in 7 categories: Dishes Ingredients Flavors Condiments Beverages Alcohol Beverages Macro Trends Topping the list Sustainability with industry professionals saying a restaurant’s commitment to sustainability will influence customers’ choice of where to eat out. Generationally, we can expect that customers’ support of businesses that support environmental stewardship—through local sourcing, reduced waste cooking, sustainable ingredients—will continue to...

INTERNATIONAL REPORT—The recently unveiled white paper “Decarbonizing Hotel Food Systems” provides a roadmap for the global hospitality industry to cut food-related emissions by 30 percent by 2030, potentially reducing up to 70 million tons of CO2 annually. The paper was produced by the World Sustainable Hospitality Alliance, Iberostar Hotels & Resorts, the Sustainable Markets Initiative, and Systemiq. It underscores that hotels, representing 1 percent of all food production emissions and generating 3 percent of global food waste, can significantly influence the global food system by optimizing energy use and leveraging their procurement power. The white paper presents innovative solutions, such...

WASHINGTON, D.C.—Highlighting the restaurant industry’s role as a beacon of career opportunity and advancement, more than 300 post-secondary students from 130 colleges and universities and 44 states have been selected to receive a scholarship from the National Restaurant Association Educational Foundation (NRAEF) during the 2024-2025 academic year. In total, the NRAEF is awarding more than $1 million to invest in post-secondary education for future restaurant workers. This year's scholars highlight the depth and breadth of industry careers for people of all walks of life. Recipients range in age from high school students to those nearly 60 years old, and 65 percent indicate they...

BEACON FALLS, CONN.—When looking at tourism business statistics in the United States, California, Florida and New York usually are at the top for attracting the most visitors in any given year. Places like Chicago and Washington D.C. also rank high, as do destinations in warm weather states such as Arizona and Texas, especially in the wintertime. One state that recently broke its tourism record and posted a 31 percent increase in travelers the past decade is Colorado. Mesmerized by its all-seasons beauty, 93.3 million people visited the state in 2023 and spent $28.3 billion, with the metro Denver area generating...

TORONTO—Four Seasons, the leading luxury hospitality company, is embracing its culture of care and personalized service by placing food at the heart of its global celebration of kindness. Beginning on World Kindness Day, November 13, and throughout the festive season, Four Seasons is sparking acts of kindness and inspiring communities to connect and give back. Guided by the Golden Rule and the company's Four Seasons for Good program, Four Seasons remains committed to fostering meaningful connections while actively supporting local communities. Building on the success of last year’s World Kindness Day initiative, which raised over $350,000 for more than 50 charities worldwide, this year’s theme, Food...

WASHINGTON, D.C.—The American Hotel & Lodging Association (AHLA) and World Wildlife Fund (WWF) announced a revamped Hotel Kitchen platform that will help hoteliers around the country prevent food waste, protect the environment by diverting food from landfills, and reduce operating costs. The revamped Hotel Kitchen platform will make it easier to reach the goal of cutting U.S. food waste in half by 2030. Improvements include: Guidelines and best practices for hotel employees at all levels, including corporate leadership and owners, hotel operators, and staff who run meetings and events and food & beverage operations. Faster access to Hotel Kitchen’s most popular resources, including the 16-Week Champion’s...

VICTORIA, B.C.—Pendray Inn and Tea House, a boutique establishment known for its historic charm, daily breakfast offerings, and traditional afternoon tea service, announced its historic achievement as the first restaurant in Canada to be certified by The PLEDGE on Food Waste. With an impressive score of 93 percent, Pendray Tea House has earned the Gold Level certification, highlighting its commitment to sustainability and reducing food waste. The PLEDGE on Food Waste is a globally recognized, third-party audited certification and benchmarking system designed to fight food waste, reduce costs, and nurture the local ecosystem of solution providers. The PLEDGE offers a comprehensive methodology for food...