CHICAGO—Hilton, a global leader in hospitality, has become the first signatory from its sector to sign the U.S. Food Waste Pact, the national voluntary agreement focused on reducing food waste in the U.S., co-led by nonprofits ReFED and World Wildlife Fund (WWF). Hilton joins 19 other companies and organizations across the food system who have signed onto the Pact, which uses the “Target, Measure, Act” framework to reduce food waste in businesses’ operations. According to ReFED, 31 percent of food produced in the United States goes uneaten or unsold, with the vast majority becoming waste that gets sent to destinations like landfills, incinerators, and sewer...

Since I first entered the lodging industry in 1989, I have come across thousands of new products and technologies. It must have been around 2002 that I first encountered Excel Hand Dryer’s XLERATOR Hand Dryer. I will never forget the first time I placed my hands below it. It was unlike any other hand dryer experience I had up until that time. The air power seemed jet engine strong and unforgettable. I walked away impressed, knowing that company owner Denis Gagnon and his son William had a winner on their hands. I suspect you have experienced one of the XLERATOR Hand...

EAST LONGMEADOW, MASS.—For almost a quarter of a century, Excel Hand Dryer Inc. has been producing XLERATOR Hand Dryers—a game changer in the hand drying space that dries hands completely in 10 seconds while using 80 percent less energy than conventional hand dryers. Excel Hand Dryer Executive Vice President and COO William Gagnon said there are now approximately one million XLERATOR Hand Dryers in use around the globe. “We just put 1,000 XLERATOR Hand Dryers in the largest airport in the world in Turkey,” Gagnon says. XLERATOR Hand Dryers can help facility managers save thousands of dollars annually by eliminating the...

MINNEAPOLIS—Restaurant Technologies recycled over 363 million pounds of used cooking oil in 2024, exceeding its own record of 314 million pounds set in 2023 by over 15 percent. Restaurant Technologies partners with renewable energy partners, such as Chevron Renewable Energy Group and Phillips 66, to convert used cooking oil (UCO) into renewable diesel or biodiesel for vehicles to use on the road. At Sheetz, a regional convenience store located in seven states, Restaurant Technologies and Sheetz have created a closed loop economy where fresh oil is delivered, used, then collected to be recycled and converted to biodiesel, and then reused...

SINGAPORE—Banyan Group, a leader in sustainable hospitality, unveils its 2024 Sustainability Report—One Banyan, One Sustainable Future. The 19th edition reports on the Group’s advancements in driving action and impact across key environmental, social, and economic dimensions, reaffirming sustainability as a core foundation of its business. Guided by its founding mission of “Embracing the Environment, Empowering People” and the belief that travel can be a force for good, the Group’s key progress in 2024 includes: Accelerating decarbonization and energy transition: In line with its ongoing commitment to addressing the business’ environmental impact, Banyan Group continued to invest in energy-efficient infrastructure and on-site renewable energy. Upgrades in lighting...

BELLEVUE, WASH.—Staypineapple, the national boutique hotel brand, has continued to build on its sustainability achievements over the past year. The company is expanding green practices across all properties and at the corporate level. With these efforts, it is positioning itself as a forward-thinking leader in the hospitality space. “At Staypineapple, we are proud of the significant progress we’ve made in fostering a more sustainable environment for our guests, team members and the communities we serve,” said Dina Belon, President of Staypineapple. “In 2024, we set clear goals to reduce our carbon footprint, and I’m excited to say we’ve made solid...

WARSAW—Diversey, a Solenis company, announces Diego Roggero, General Manager of Portrait Milano, as the recipient of the 2025 Sustainability Award, presented in collaboration with the European Hotel Managers Association (EHMA). Roggero’s visionary leadership has redefined what sustainability can look like in the luxury sector. At the heart of Milan, in a restored 16th-century seminary, Portrait Milano has become a model for circular hospitality. Examples of their great work include: Reviving Ancient Ingenuity: Rainwater Reuse Cuts Irrigation Water Use by 70 percent—Drawing inspiration from the building’s history as a self-sufficient seminary, the hotel brought a centuries-old cistern back to life. Now holding up to...

NATIONAL REPORT—As a hotel owner or resort operator, you have opportunities to make a welcoming environment for your guests while contributing to a healthier planet. One effective way to achieve both is by repurposing materials within your establishment. This approach can save costs and enhance guest comfort. Plus, it can improve your property’s aesthetics and bolster your reputation as an eco-conscious business. Here are practical ideas for repurposing materials for comfort and sustainability. Get started and make the most of the benefits behind these sustainable shifts. Upcycled Furniture for Unique Aesthetics Transform guestrooms and communal areas by incorporating upcycled furniture. For instance, reimagine old suitcases into storage chests. Also, try repurposing any reclaimed wood...

KEHL, GERMANY—Hotel guests can now experience an elevated level of personal luxury with the introduction of SmartCare—the world’s most hygienic and sustainable dispenser system—to the Balmain Signature Hotel Collection. This launch marks a significant milestone in the partnership between ADA Cosmetics and Balmain Hair, reinforcing their shared commitment to sustainability, innovation, and excellence. With every detail thoughtfully curated to enhance comfort and sophistication, the Balmain Signature Hotel Collection invites guests to indulge in unforgettable moments of personal luxury. Now, this experience is further enriched through SmartCare—a groundbreaking addition that aligns perfectly with the collection’s high standards in design and performance. The...

INTERNATIONAL REPORT—Half-finished plates of food, vegetables that spoiled in the walk-in, and a few stale pieces of toast from the breakfast buffet don’t sound all that shocking. After each service, restaurant and hotel food waste isn’t very dramatic, but over time all the wasted food really adds up. Food waste is one of the most pressing challenges in the restaurant industry. It affects the business’ profitability and sustainability. It also has significant ecological, planetary and human implications. Every year, restaurants worldwide generate millions of tons of food waste, contributing to economic losses and environmental harm. At the same time, the...