ORLANDO, FLA.—In keeping with its dedication to employ environmentally sound practices at the 500-acre property, Grande Lakes Orlando announces a boost to its growing eco-positive actions at its 18-hole golf course, and surrounding natural preserve as well as a significant recycling and waste reduction initiative in collaboration with Harvest Power.The green practices carried out on the golf course and towards the protection of its natural surroundings have earned the course the designation of “Certified Audubon Cooperative Sanctuary” as well as a certification from the Golf Environment Organization (GEO). Most recently, it received the International Association of Golf Tour Operators...

SAN DIEGO—Hilton San Diego Bayfront has been named the number one most sustainable Hilton hotel in the United States of America by Hilton Worldwide. Hilton San Diego Bayfront has recently received a number of green sustainability awards for the property’s multitude of recycling and energy conservation efforts. These notable recognitions come from a national and local level. In addition to being named the most sustainable Hilton property in the United States, City of San Diego has awarded the hotel with the 2014 Director’s Recycling Award, and San Diego Gas & Electric (SDG&E) recently recognized the hotel as the Energy...

SYOSSET, N.Y.—Emerald Brand has added Forest Stewardship Council (FSC) certified paper hot cups to their line of 170 environmental disposable products, demonstrating the company’s ongoing commitment to responsible forest management and environmental protection.Emerald Brand is a leading manufacturer of environmentally responsible disposable and consumable products for the break-room, facilities, and washroom. For over 17 years, Emerald Brand has been producing Tree-Free towel and tissue items, Earth Essence cleaning solutions, compostable and biodegradable tableware, and recycled garbage liners. The new FSC certified paper cups are available in white and Emerald Select design, and in five sizes, all of which take...

WILKES-BARRE, PA.—When King’s College purchased the downtown Ramada Inn in Wilkes-Barre, Pa. in late 2013, the 190-room hotel came with just about everything one would expect to come with a full-service hotel. The kitchen was fully stocked with appliances. The guestrooms still had furniture, linens, etc. Meeting rooms also still included furniture. The previous owner left just about everything for the new owner to remove—more than 4,500 items. King’s College had no intention of running a hotel; it purchased the property in order to convert it into a dormitory and administrative space. King’s College could have called on a...

TEMPE, ARIZ.—Refresh Glass, a Tempe, Ariz.-based company that creates functional wine bottle art made from empties rescued from landfills, is helping restaurants, hotels, and retailers generate revenue while contributing to their 10 Million Bottle Rescue Mission. Hotels and restaurants that use Refresh Glass products get enthusiastic responses from guests who recognize the wine bottles they know and love while increasing engagement with their staff. The repurposed wares also help broaden their sustainability programs that the public increasingly looks for every year. “The FireSky Resort and Spa is a very green conscious resort and we have been using Refresh Glasses in our...

TRAVELERS REST, S.C.—Foodservice plumbing product manufacturer T&S Brass announces a new partnership with Everpure, the world’s largest water treatment equipment manufacturer, that will package popular T&S products with a point-of-use EverPure water filtration system. The bundled solutions will make high quality, great tasting, odor- and contaminant-free high tap water available at the source.“High quality tap water is a major factor in the perceived caliber and cleanliness of restaurants, hospitals, office complexes and, really, any place where people are tasting and judging,” says Richard Fahey, Senior Marketing Product Manager at T&S. “These new filtration packages are the perfect solution for...

WASHINGTON, D.C.—An alliance of food manufacturers, retailers and foodservice operators announced the release of a toolkit to help businesses in the food sector reduce the amount of food waste sent to landfill. The Best Practices and Emerging Solutions Toolkit was produced by the Food Waste Reduction Alliance (FWRA), a cross-sector industry initiative led by the Food Marketing Institute (FMI), the Grocery Manufacturers Assn. (GMA) and the National Restaurant Assn (NRA).“The Food Waste Reduction Alliance has been working to tackle food waste challenges within the food sector since 2011, but we know that there are companies out there that are...

DENVER—As a company, Four Seasons Hotels and Resorts has always strived to involve employees and guests in the common goal of preserving and protecting the planet. Mirroring this commitment, Four Seasons Hotel Denver announces new sustainability measures at its property.“At Four Seasons, being environmentally responsible is part of who we are,” says Thierry Kennel, General Manager of Four Seasons Hotel Denver. “Our Hotel guests share these same values, so we have launched several new green initiatives, such as biodegradable room keys.”The hotel has enacted the following environmentally friendly offerings: •    Recyclable coffee pods: Hotel guests enjoy Nespresso machines in their...

MILWAUKEE, WIS.—Commercial Zone, a division of retail marketing company DCI-Artform, will launch its newest product line, Leafview, at the 2014 HD Expo in Las Vegas. The event runs from May 14 to 16.Leafview are environmentally friendly trash receptacles with contemporary designs that complement any décor for high-profile areas. The products feature disposal areas on both sides of their stainless steel bodies, and are designed to withstand various weather climates.“The appearance and cleanliness of a facility, such as a hotel, hospital or retail store, is very essential to not only attracting customers, but retaining customers,” said Sandi Dzirbik, Director of...

CAPE ELIZABETH, MAINE—The Inn by the Sea’s Sea Glass Chef Mitchell Kaldrovich learned most of what he thinks is important from his grandmother, helping her cook family dinners when a boy in his native Argentina. “Nothing went to waste,” says Kaldrovich. “You bake bread today, tomorrow you make bread pudding. My grandmother respected local farmers and fishermen too much to waste the food they produced.”Early lessons feed the chef’s enthusiasm for the Root to Stalk movement. A long time advocate for farm to fork, trawl to table and fresh seasonal menus, the chef sees the culinary sense of using...