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:

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Eco-Products Earns B Corp. Certification


BOULDER, COLO.—Eco-Products announced that it has become a Certified B Corp, earning the coveted distinction for meeting “the highest standards of social and environmental performance, public transparency, and legal accountability.”

Maytag Unveils New Front-Load Washer


ST. JOSEPH, MICH.—The new Maytag Commercial Laundry Single-Load, Front-Load Washer is now available. Powered by an enhanced drive system, the high-efficiency machine uses approximately 10.71 gallons of water per cycle. “The machine’s enhancements help deliver outstanding efficiency, qualifying it for the Energy Star designation and making it an ideal choice for owners and route operators looking to boost their bottom line,” said Trey Northrup, General Manager of Maytag Commercial Laundry.

Xeros Signs $500,000 Deal with Scarab


MANCHESTER, N.H.—Xeros, the inventor of an ultra-low water laundry system, announced that it has signed a $500,000 deal with commercial launderer Scarab Group in St. Thomas for its award-winning polymer bead cleaning laundry system. In one of the largest laundry deals on St. Thomas this year, the Scarab Group replaced all of their conventional washers with Xeros laundry systems to reduce their water and energy costs without sacrificing the quality of service to their luxury hotel customers.

Vero Water Expands Water Brand Nationally


MIAMI BEACH, FLA.—Vero Water, a leading provider of luxury still and sparkling water to the hospitality industry, announced the debut of the Vero Water Tower and a sneak-peek at the VERO+4 at the National Restaurant Show. Both systems were designed specifically to meet the needs of large independent and national accounts. Vero Water offers great tasting luxury still and sparkling water—on site and on demand—swiftly, profitably, and sustainably by transforming tap water through its proprietary purification system.

Element Hotels Debuts Healthy Housemade Granola


STAMFORD, CONN—Element Hotels, Starwood’s stylish, sustainable brand for travelers committed to healthy living, is constantly looking for new ways to enhance its programming to fuel a healthy and balanced lifestyle for its guests around the world. Element is refreshing its popular complimentary RISE breakfast by adding a simple yet healthy option for guests to enjoy: a rotating menu of Handmade Granola, created exclusively for the extended-stay global brand.

Hilton Worldwide Announces its First Property in Belize


SAN PEDRO, BELIZE—Hilton Worldwide announced the signing of the new Resort at Mahogany Bay Village to Curio – A Collection by Hilton. When open, The Resort at Mahogany Bay Village, Curio Collection by Hilton will be the first Hilton Worldwide property in Belize, as well as the first luxury resort from a global brand in the country. The rustic-chic resort destination is located in San Pedro, Belize on Ambergris Caye, about 15 miles from the mainland and 10 minutes from the San Pedro Airport. With 205 cottage and villa-style rooms, the resort sits on a 60-acre property featuring private residences, bay and beach clubs, a spa, meeting space and “The Village,” a vibrant public space. “The opportunity to develop The Resort at Mahogany Bay Village came at an opportune time and with a well-matched partner,” said Juan Corvinos, Managing Director, Development, Central America, Andean and Hispanic Caribbean regions, Hilton Worldwide. “Paired with Mahogany Bay’s hospitality expertise, eco-friendly practices and focus on supporting the local community, our first Hilton Worldwide property in Belize will elevate accommodation offerings in the country.”

FOODESIGN Winner of Foodservice Pioneering Concept at HX


NEW YORK—Foodservice design and consulting firm, FOODESIGN Associates of Charlotte, N.C., has been selected by an industry panel of judges as the winner of the 2016 Foodservice Pioneering Concept competition sponsored by HX: The Hotel Experience. The winning concept, “ReFresh-Eatery and Market”, provides a fresh, healthy, made-to-order alternative to fast-food options typically found in a food court or public space, and uses the latest technology through cooking, iPad and mobile-app ordering. The concept provides a retail component for take-home, along with a made-to-order quick-service for customers who want to dine at the location. “The Foodservice Pioneering competition supports innovation, which is a key ingredient to staying relevant in our industry,” said Phil Robinson, Group Show Director, Hospitality Media Group LLC. “We are thrilled to present ReFresh in a scaled, working concept model on the HX exhibit floor, November 13 to 15, at the Javits K. Javits Center Convention Center.” “ReFresh is a concept that brings three ingredients to the design table: sustainability, technology and flexibility, said Kris Morphis, Senior V.P., FOODESIGN.

Green Lodging News Adds Hartdean Ltd. as Directory Partner


ODESSA, FLA.—Hasek Communications, the Odessa, Fla.-based publisher of Green Lodging News, has added Hartdean Ltd. to its Green Product & Service Directory in the “Linens & Towels” category. The company’s EcoKnit Terry Towels are luxury hospitality cotton towels with two to three time’s longer lifespan and provide energy and water savings which recover the cost of the product. EcoKnit Towels are snag free, dry up to 40 percent quicker than standard terry towels, reduce energy consumption and carbon emissions, and use 15 percent less water with every laundering cycle.

Hyatt Joins Forces with Be Well by Dr. Frank Lipman


CHICAGO—Hyatt Hotels Corp. and Be Well by Dr. Frank Lipman announced they will work together to support guests’ health and well-being on and off the road. The collaboration will focus on making it easier for guests to continue their routines, or try new ones, while away from home. By embedding healthy options throughout the travel journey, Hyatt and Be Well’s goal is to help travelers be their best wherever they are. “Our guests are embracing healthier lifestyles and are increasingly looking to integrate healthy habits into their travel experiences,” said Global Chief Marketing Officer Maryam Banikarim, Hyatt Hotels Corp. “Wellness is not a one-size-fits-all concept, and it can be difficult. We are committed to listening to our guests and giving them easier options to make the best choice for them. Working with the Be Well team is helping us bring their passion for making healthy living simple into everything we do.” As an internationally recognized pioneer in integrative and functional medicine, Dr. Lipman draws from a career that blends traditional and alternative methods to help people reclaim their natural vitality.

Hilton Reinforces Its Commitment to Responsibly Sourced Seafood in Collaboration with World Wildlife Fund


MCLEAN, VA.—Hilton Worldwide reinforced its commitment to the environment by announcing multi-year sustainable seafood goals on World Oceans Day. In collaboration with World Wildlife Fund (WWF), Hilton has committed to implementing strong, global sustainable seafood goals in conjunction with the company’s Travel with Purpose strategy, which was launched in 2011 to use Hilton’s passion for hospitality to make a lasting, positive difference in people’s lives and the wider world. Hilton’s sustainable seafood goals will comprise the global ban of procurement of endangered species as identified by WWF, and the transition of its seafood purchasing to sustainable and responsible sources. By 2022, Hilton will source at least 25 percent of its total global seafood volume for owned, managed and leased properties from Marine Stewardship Council (MSC) certified fisheries and Aquaculture Stewardship Council (ASC) certified farms. The remaining seafood will be sourced from fisheries and farms working toward MSC and ASC certification, comprehensive fishery and aquaculture improvement projects, or those listed as “green” on WWF regional seafood guides.

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