NASHVILLE, TENN.—MEIKO, U.S.A., a global leader in the commercial warewashing industry, announced the release of a report by Frontier Energy that found changing to a MEIKO M-iQ flight-type dishwashing machine saved the San Ramon Marriott hotel in San Ramon, Calif., more than $23,000 a year. The report compares two flight-type rackless conveyor dishwashers. The hotel’s pre-existing, past-generation flight conveyor dish machine was tested first, followed by MEIKO’s M-iQ equipped with an exhaust air heat recovery system. Water flow, electricity use, hot/cold-water supply temperature and dish machine sanitizing rinse time were monitored for a one-month period. Frontier Energy then used this data,...

TROY, OHIO—Foodservice industry leaders Vulcan, Wolf and Berkel of the ITW Food Equipment Group announced the launch of their new websites. The redesigned sites feature major user experience improvements and buying tools to assist in product selection. The clean, intuitive designs enable quick navigation and help guide buying decisions with educational content and tools, supporting the company’s mission of delivering innovative solutions to their customers. “Today, digital channels are the food service industry’s main source of information when researching products for purchase. We want to make sure our websites are providing the resources and tools they need to make an informed...

NEW YORK—The New York Convention Center Operating Corporation (NYCCOC), which operates the Javits Center, joined with Levy Convention Centers and CxRA to announce the launch of a new hospitality brand at the Javits Center called Cultivated. The brand’s mission: reshape and reimagine the food and beverage experience throughout the iconic venue on Manhattan’s West Side. Cultivated will enhance the hospitality experience with elements rooted in the Empire State, including more New York ingredients and producers, as well as unique dining presentations, products sourced on-site and signature high-end catering for the largest and most exclusive events in New York City....

ODESSA, FLA.—Green Lodging News welcomes FlatwareSaver to its Green Product & Service Directory. FlatwareSaver effectively prevents flatware, ramekins, and other valuables from accidentally entering the trash. The Original FlatwareSaver is not a magnet. It is lightweight yet durable, and operation is quick and easy. The “Original” model reduces costs between 50 and 85 percent. The FlatwareSaver contributes to sustainability by reducing both the mountains of utensils added to the world’s landfills each day and the huge amounts of pollution emitted as a result of transporting replacement items by ship, truck, train, and plane around the globe. For more information,...

LINCOLN, NEB.—With the growing demand for greener practices for in-room hospitality, the demand for more sustainable coffee choices, including packaging, continues to grow. There is no denying single-serve capsules are here to stay, and with that in mind, the Arbor Day Coffee program has taken extra steps to minimize their impact on the planet by providing a recycling program to hospitality locations purchasing shade-grown Arbor Day Coffee. Arbor Day Coffee is well known to be focused on roasting shade-grown coffee, yet what most may not know is their recent efforts in launching a recycling program for single-serve capsules, specifically catering...

NEW YORK—This week Think Coffee is piloting the Huskee Cup Swap program at their 73 8th Ave. location near 14th St. in Manhattan, with all other locations to follow soon. Under this innovative program, anyone who brings in a used Huskee Cup will have their beverage served in a clean, sanitized replacement. Earth-conscious customers who want to avoid single-use cups no longer must worry about cleaning their own travel mug because Think Coffee takes care of the dirty work for them. An estimated 600 billion coffee cups end up in landfills each year because they cannot be recycled. The aim...

PORT-OF-SPAIN, TRINIDAD—As one of the Caribbean’s premier meetings and leisure hotels, Hyatt Regency Trinidad (HRT) understands the importance of staying at the forefront of growing trends that are in line with the brand’s commitment to sustainable practices. With the heightened popularity of urban farming and in keeping with World of Hyatt’s “Environmental” Vision, the hotel launched its newest eco-initiative, a hydroponic garden, allowing the luxury water-front hotel to use high-quality, fresh ingredients, grown on-site, as the basis of its culinary philosophy, while minimizing the hotel’s environmental footprint. “The launch of our hydroponic garden is a proud moment and a positive...

NATIONAL REPORT—With so much attention given to the problems that go along with the use of polystyrene (Styrofoam) in hotel foodservice operations, hoteliers have been turning to alternatives made from sugarcane, potato and vegetable starches, corn, beets, cassava and other materials. Selecting the eco-friendliest alternative to polystyrene is not easy, however. Molded fiber containers, paperboard containers, brown sandwich paper and other food packaging items have been found to contain PFAS chemicals that can migrate to food held in the items and linger for a long time in the human body—even promoting cancer. The chemicals can also contaminate soil and...

ODESSA, FLA.—Green Lodging News has added ChemxWorks to its Green Product & Service Directory. The company’s D-CARBONATOR soak tank removes carbon buildup and the worst fats, oil and grease (F.O.G.) from kitchen equipment (aluminum baking pans, hood filters, baking racks, floor mats and more) using heated water in combination with safe, eco-friendly and proprietary detergent CarbonZyme. The D-CARBONATOR operates at a temperature of 185˚F/85˚C. Equipment removed from the unit is fully sanitized and bacteria free. It saves on labor, utilities, water, equipment and chemicals. The D-CARBONATOR is 12 times less costly to operate than a 3-compartment sink and cleans better...

ARLINGTON, VA.—As consumers are increasingly changing their diets to plant-based foods, Interstate Hotels & Resorts—a global leader in third-party hotel and resort management—is going beyond traditional menus at the company’s hotels and restaurants this summer through a partnership with Beyond Meat and their famous Beyond Burger. From July 15 to October 31, 2019, Interstate’s restaurant and banquet menus will feature recipes using the Beyond Burger, a plant-based take on the perfect summer meal. With a mission to create the Future of Protein, Beyond has designed a revolutionary plant-based burger to have the meaty taste, texture and versatility consumers love about...