Kitchen & Laundry

Cooking, cooling, washing and drying all consume large amounts of energy and water. By simply using Energy Star-qualified equipment, a hotel operator can sharply reduce resource consumption. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.


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OnePress Ironing Systems Unveils New Website

2/10/2016

OSHKOSH, WIS.—Continental Girbau Inc. recently unveiled a new website featuring OnePress Ironing Systems. The improved website is mobile friendly, simple to navigate, graphically appealing, content rich and search engine optimized, according to OnePress Marketing Communications Director Tari Martin.


Xeros Signs Deal With eLaundry.com to Bring Services to NYC

2/9/2016

MANCHESTER, N.H.—Xeros, innovator of an ultra-low water laundry system, announced that it has signed a deal with New York City-based eLaundry.com in excess of a million dollars for Xeros’ award-winning polymer bead cleaning laundry systems which are proven to dramatically reduce water, energy, and detergent consumption while providing a gentler and superior clean. To promote the new Xeros laundry services, eLaundry.com will introduce Xeros as an ingredient brand in their storefront, on delivery vehicles and throughout the business.


Hotels Need to Properly Clean Jetted Tubs, Dishwashers

2/9/2016

ST. PAUL, MINN.—Hotels need to properly clean their jetted tubs, dishwashers and washing machines from the effects of biofilm and the contaminants biofilm growth promotes in these appliances. Hotels use and rely upon a battery of jetted tubs, dishwashers and washing machines to run their businesses. Mounting scientific evidence suggests that these appliances (and, more specifically, the improper design and/or cleaning of these appliances) are among several primary hosts of contaminants that get and/or keep hotel patrons sick.


Dover Downs Hotel & Casino a Deserving Host for Sustain 2016 Event

2/4/2016

DOVER, DEL.—When the two-day Sustain 2016 green lodging conference kicks off on March 14, it will be held at Dover Downs Hotel & Casino, a venue with a long list of green initiatives. The 80-acre property, which features a 500-room hotel, casino, horse racing, entertainment, and multiple restaurants, is a Delaware Green Lodging Program participant and dedicated to reducing waste, improving energy and water efficiency, and supporting local farmers. According to Ed Sutor, President of Dover Downs Hotel & Casino, the reasons for pursuing sustainability have been many but one reason has certainly been to keep costs under control. Dover Downs Hotel & Casino operates in a state with a gaming tax rate of 62 percent. At one time that was 25 percent. Dover Downs Hotel & Casino also operates in a highly competitive gaming region. In 1996 there were 15 casinos in the Mid-Atlantic region. Today there are 28 with more opening this year. From a waste management perspective, Dover Downs Hotel & Casino has seen significant improvement in recent years.


Starwood Hotels & Resorts Worldwide to Source 100 Percent Cage-Free Eggs

2/2/2016

STAMFORD, CONN.—Starwood Hotels & Resorts announced plans to source 100 percent of its eggs from cage-free chickens across its supply chain by 2020. “Animal welfare is important to our customers and our company, and many of our hotels around the world already use cage-free eggs,” said Andrea Pinabell, Starwood’s Vice President of Sustainability. “By transitioning to 100 percent cage-free eggs by 2020, we further our commitment to doing the right thing. Our commitment also involves our suppliers and we call on them to make this important change as well. We’re excited about our commitment and look forward to helping foster a more humane food system.” Matthew Prescott, Humane Society of the United States Senior Food Policy Director said, “We welcome Starwood’s commitment to animal welfare. People just don’t want chickens confined in cages, making Starwood’s decision better for animals and its bottom line.” Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,270 properties in some 100 countries and over 180,000 employees at its owned and managed properties.


Disposers a Critical Component to Effective Food Waste Minimization

1/29/2016

I have written or posted articles about food waste frequently over the years—articles focused on everything from food waste prevention to decomposition machines to a food waste disposal ban in Massachusetts. Nine years ago I wrote an article that briefly addressed food waste disposers. A lot can change in nine years and that is why I just posted an updated article on disposers and disposer systems based on my own research as well as conversations with leaders representing our industry’s two leading disposer brands—Salvajor and InSinkErator. Both of these companies, and others, are making it easier to dramatically reduce food waste volume while minimizing water and energy consumption. Food waste is much more than a practical, costly kitchen problem. It is a huge environmental one as well. According to Emerson Electric Co., owner of the InSinkErator brand of food waste disposers, each year in the United States, nearly 34 million tons of food waste is trucked to landfills.


Disposer Suppliers Offer Own ‘Spin’ on Food Waste Reduction

1/28/2016

NATIONAL REPORT—According to Emerson Electric Co., owner of the InSinkErator brand of food waste disposers, each year in the United States, nearly 34 million tons of food waste is trucked to landfills. Once there, it quickly decomposes and produces methane, an environmentally harmful greenhouse gas at least 21 times more potent than carbon dioxide. While open air composting facilities and on-site waste decomposition machines are ways to manage food waste, kitchen food waste disposers and related systems remain a viable, convenient way to reduce the volume of waste sent to landfill. These systems also quickly reduce costs related to labor and waste hauling. Workplace injuries related to moving heavy food waste are also eliminated. Walk around any major trade show in the hospitality industry where there is foodservice equipment and you are likely to find at least Salvajor and InSinkErator represented. “InSinkErator and Salvajor control 80 percent of the market,” says Chris Hohl, President and owner of Salvajor. Hobart, Franke Kitchen Systems and Joneca Corp. also manufacture food waste disposers.


SolaBev, TerraCycle Announce Partnership

1/25/2016

TRENTON, N.J.—Boasting an improved capsule designed specifically for use in business and hospitality settings, SolaBev is the latest technology introduced to the single-serve beverage market. In addition to the ability to address the higher-volume needs of commercial enterprises, the company announced its partnership with TerraCycle to provide a recycling solution for its capsules.


Green Lodging News Adds Intelligent Blends as Directory Partner

1/11/2016

ODESSA, FLA.—Hasek Communications, the Odessa, Fla.-based publisher of Green Lodging News, welcomes Intelligent Blends as a Green Product & Service Directory partner. Intelligent Blends is a co packer, manufacturer and solutions provider for the rapidly growing single-serve beverage market. The company’s products—coffee, iced and hot tea, hot chocolate, and ciders—are packed and sealed in recyclable pods.


New Golf Course at Villa del Palmar a Reflection of Resort’s Commitment to Sustainability

1/5/2016

ISLANDS OF LORETO, BAJA CALIFORNIA SUR, MEXICO—When the Danzante Golf Course opens at the Villa del Palmar at the Islands of Loreto on February 14, it will operate with the least amount of environmental impact possible. The 7,400-yard Rees Jones-designed course on the Islands of Loreto, Baja California Sur in Mexico, was designed to work with the natural beauty and serenity of its surrounding environment. Where possible, plants that were removed during the construction of the course were transplanted and relocated throughout the golf course to maintain native landscaping. Those plants that were unable to be transplanted were used as compost and reintroduced to the area’s soil. Organic fertilizers, not hazardous chemicals, are being used to maintain the course. The golf course is just part of a 4,487-acre complex that has sustainability as a core emphasis. Thirty-eight solar rooftop panels preheat water for the 181-room Villa del Palmar at the Islands of Loreto resort. The panels help to reduce the use of LP gas, according to Sixto Navarro, General Manager.


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