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• Hotel Association of Canada President Tony Pollard to Retire
• Virginia Green Travel Conference & Travel Star Awards Recognize Virginia’s Leaders in Green Tourism
• PATA Report: Tourism Flourishes When Peace Prevails
• Group Germain Announces First Property in Saskatchewan
• Kick-off for ‘Fascinating Nature Vacations in Germany’
• New Report: Hospitality Industry Poised for Tremendous Growth in Green Building
• Hilton, Whole Foods Market First Up in Better Buildings Challenge SWAP
• Youth Career Initiative a Tourism for Tomorrow Awards Finalist
• Sustain 2016 Hospitality Conference Just One Month Away
• Las Vegas Sands Embraces International Mentoring Day
• A Rising Tide Lifts All Buildings: New Design Considerations for Rising Sea Levels
• Starwood Expands Its Human Rights Policy

vendor news

• Green Key Eco-Rating Program Achieves GSTC-Recognition
• Acclaim Lighting Offers Ultra Low Power Flex Eco Interior
• Green Lodging News Adds ARVA, LLC as Directory Partner
• Green Lodging News Adds Conectric as Directory Partner
• Division of Nora Lighting Introduces Iolite
• MaxLite Introduces LED Downlight Retrofits
• Bosch Unveils New Products at AHR Expo
• EPA Honors LG Electronics USA with Gold Award
• Orange County Convention Center Adds Solar Trees
• OnePress Ironing Systems Unveils New Website
• Emerald Sees Double-Digit Growth in 2015
• Xeros Signs Deal With eLaundry.com to Bring Services to NYC
• Mohegan Sun Pocono to Add CHP System
• AirRevive to Re-Commission Fan Coil Units at Houston Marriott
• PathoSans Water Cleaning Solution Now WoolSafe Approved
• EarthTronics Introduces New T8 Type A

publisher's point of view

Cross-Industry Idea Swapping is Focus of Better Buildings Challenge Program At the Publix supermarket where I shop here in Florida, there are aisles of refrigerated display cases that go dark when there are no customers in those aisles. As a customer enters the aisle, the lighting begins to come on, but only in those cases that are closest to the customer. A great idea. Could this technology be used somewhere in a hotel? Certainly. Not only in display cases but also in seldom used spaces such as stairways and perhaps even back-of-house areas. A lesson learned from visiting the local supermarket. Learning lessons across industries is the point of the U.S. Department of Energy’s Better Buildings Challenge SWAP. I wrote about the program this past week and “Season One,” as the DOE is describing it, launched on February 17. In Season One, actually a three-day event last December, Hilton Worldwide and Whole Foods Market swapped energy teams in order to uncover new energy efficiency strategies and further accelerate their own companies’ energy efficiency goals. Read More » News Blog »

guest column

What You Should Know About Energy Benchmarking & Disclosure Laws Yogurt containers have a label listing nutritional value, cars have a label listing miles per gallon, and refrigerators have a label listing their energy usage. Why not buildings? Fourteen cities have decided that they should by requiring commercial building owners to benchmark and disclose (B&D) their buildings’ energy usage. Benchmarking measures and compares energy efficiency between similar buildings using standardized metrics. Cities are banking that B&D will push the market toward increasingly efficient buildings by making a property’s utility data readily available to sellers, lessors, buyers, lenders and investors. The fourteen B&D programs throughout the United States share many of the same requirements. Building owners have to submit monthly electric and gas bills along with key building characteristics—square footage, operating hours, year built, etc. Some programs also require water usage data, in acknowledgment of the energy embedded in water resulting from pumping. Read More »

green hotel focus

Host Hotels & Resorts Opens New Axiom Hotel SAN FRANCISCO—Host Hotels & Resorts, Inc. announces the opening of the new Axiom Hotel in San Francisco. Opening at the famed Cable Car turnaround at the nexus of historic Union Square and innovative Mid-Market, the boutique hotel offers 152 rooms and tech-forward amenities. Axiom Hotel is managed by Kokua Hospitality with design from New York City-based Stonehill & Taylor. As a LEED certified boutique hotel, Axiom has sustainability efforts that coincide with the green city of San Francisco. Convenient filtered ice and water stations on every guest floor are not only eco-friendly, but also allow guests unlimited and complimentary fresh water in lieu of purchasing bottled water. To limit paper waste, in-room dining can be ordered through the television, and every room features a recycling bin. The hotel’s guestrooms also feature a whisper quiet, high efficiency HVAC system. Read More »

personnel profile

Hyatt Regency Crystal City Hires New Chef de Cuisine CRYSTAL CITY, VA.—The Hyatt Regency Crystal City has launched a new culinary initiative that includes partnerships with regional farms and providers. The new menu features modern interpretations of southern classics made with seasonal ingredients from local farms such as Kreider’s Farms in Lancaster, Pa.; Meadow Creek Dairy in Grayson, Va. and others. The new menu items are now available at the hotel’s Cinnabar restaurant. David Carlson, who recently joined the Hyatt Regency Crystal City team as chef de cuisine, has always had an interest in finding ways to incorporate more locally-grown produce in menu items. Carlson has over 15 years of culinary experience and has developed restaurant menus in Florida, Texas and Doha, Qatar. Carlson is passionate about cooking with fresh, local ingredients and also sources from a number of local suppliers including Olli Salumeria, in Mechanicsville, Va.; Edwards Ham in Surry, Va.; Uptown Bakery in Hyattsville, Md. and Moorenko’s Ice Cream in Silver Spring, Md. “David is very talented in creating delicious dishes that showcase local products,” said General Manager Derrick Morrow. Read More »