PHILADELPHIA—Aramark, a global leader in food, facilities and uniforms announced the latest step demonstrating its commitment to environmental sustainability by reducing, reusing and recycling food waste through responsible practices, from the initial purchase to final waste disposal. Aramark’s Food Waste Progress Report highlights recent steps toward its goal to reduce food waste by 50 percent by 2030. Progress includes: 100 percent of the company’s food locations tracking waste, enabling better decisions about what to purchase and how much to prepare. 500 of its largest accounts using cutting edge waste tracking technology provided by LeanPath, a food waste prevention company. 100,000...

TROY, OHIO—Providing restaurants and food service operations with both productivity and durability, Vulcan introduces the 35-pound, Energy Star certified VEG Series. Rated at 70,000 BTU/hr., the VEG fryer has a production capacity of 56.8 lbs./hr. and a 50 percent cooking efficiency rating. Compared to a standard economy fryer, the VEG cooks 10 lbs. more per hour and reduces operational costs. The VEG meets criteria to be Energy Star certified, making it eligible for rebates at time of purchase in many states (with some as high as $1,900), for an immediate payback on the unit. “With a large demand from dealers...

TURKS & CAICOS ISLANDS—Beaches Turks and Caicos Resort Villages and Spa has been awarded eco-burner’s very first Carbon Savings Certificate. Beaches Turks and Caicos are the first recipient of this carbon saving award for their dedication to saving the environment and making a difference for future generations. The resort, located on the islands of Turk and Caicos, has been using eco-burner for the last two years, changing from traditional chemical chafing fuel methods to eco-burner’s safer, cleaner and greener solution. In this time they have made the colossal saving of 79 tons of carbon emissions saving the same amount...

Dumping toxic waste. That is what most of our industry has been doing for years with partially used cans of chafing dish fuel gel. I wrote about the problem two and one-half years ago. According to industry experts, that is still happening. Most chafing dish fuel gels found today are made from corn-based ethanol, methanol and other additives to help the product burn hotter. Methanol is added to make it too toxic for consumption. Fuel gel using methanol and other additives is considered hazardous waste and should be treated as such. Methanol gel is poisonous and contains dioxin and...

NATIONAL REPORT—For banquets and other gatherings, the number of eco-friendly portable food heating and warming solutions has grown in recent years. Some use electricity, others use greener versions of the more traditional fuel gels, while at least one company uses what it calls a Chafo that burns natural gas. Green Lodging News has reported on fuel gels in the past. Some are toxic, hazardous in numerous ways, and can even impact the taste and quality of the food being heated. “The traditional alcohol gel is like an aerosol can putting out CFCs,” says David Moreland, “Chief Bottle Washer” at SMART...

SAN SEBASTIAN, SPAIN—Sixteen good practices in Gastronomy Tourism from different countries are showcased in the 2nd UNWTO Report on Gastronomy Tourism, touching on issues such as seasonality, training and innovation, ICT-related initiatives and wine-related itineraries. The publication stresses that in terms of tourist motivations, experiencing gastronomy is now at a similar level to visiting a museum, enjoying music and admiring the architecture of a destination. In this sense, gastronomy tourism has strong potential to improve destination management, promote cultures and contribute to other sectors such as agriculture and food manufacturing. The commitment of gastronomy tourism towards the principles of sustainability...

BENTON HARBOR, MICH.—Whirlpool Corp. announced a renewal of its longtime collaboration with Habitat for Humanity for the remainder of 2017, continuing to provide a new range and refrigerator for every new Habitat for Humanity home in the United States. “We thank Whirlpool for their long-term support of helping families obtain decent and affordable housing,” said Colleen Finn Ridenhour, Senior Vice President of Development, Habitat for Humanity International. “Whirlpool’s generosity has helped families transform their lives, and we look forward to continuing to work together.” For the eighth consecutive year, Whirlpool Corp. will participate in a blitz build with the Kelley School...

ST. JOSEPH, MICH.—The Maytag Commercial Laundry 58th Annual Meeting was held recently in Las Vegas. The brand welcomed 218 attendees from 22 countries and provided a three-day event, complete with an up-close look at new products and insight to the Maytag Commercial Laundry strategic approach for the future. In addition, exemplary customer performances were acknowledged at the Annual Fred Maytag Awards Dinner for the following categories. •    Taking home the most coveted and prestigious accolade, Best Wash, Inc., Humble, Texas, won the Fred Maytag Award. This honor is presented to the customer who best emulates the founder’s marketing philosophy and...

TROY, OHIO—Vulcan, the food equipment manufacturer known for quality, energy efficient commercial cooking equipment, announce that it is expanding its business development team with the hiring of an experienced food equipment industry pro. Kimberly Robinette has joined Vulcan Steam Cooking in Troy, Ohio, as its new Business Development Manager. A Certified Foodservice Professional (CFSP) and a ServSafe Food Protection Manager, Robinette brings with her a wealth of foodservice equipment sales experience. She joins Vulcan Steam Cooking from Reinhart Foodservice where she was the Corporate Manager for equipment and non-food items. Prior to Reinhart, Robinette held a Regional Sales Manager position...

NATIONAL REPORT—The survey that is the basis for the annual Green Lodging Trends Report has launched and will remain open through 7 p.m. EST June 20. Click here to participate! The Green Lodging Trends Report is the lodging industry’s annual exercise to assess and catalyze green innovation, best practices, and awareness regarding the state of sustainability across hotels worldwide. Participants benefit from a free compare report—an opportunity to learn how their property is aligned with best practices, and where it is behind among peers locally and worldwide. Participants also have an opportunity to discover new innovative practices that hotels are...