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Archive for the ‘Waste Management’ Category

Food waste continues to be a global crisis. Globally, an estimated 133 billion pounds of food ends up in landfills every year, contributing to greenhouse gas emissions and global warming while negatively impacting valuable natural resources such as land and water. As the earth’s population continues to grow toward nine billion people by the year 2050, we continue to place an enormous burden on our natural resources and our environment while struggling to feed a growing population. In the United States alone, food waste makes up a staggering amount of landfilled waste. Thirty-four million tons of food waste is sent to landfills every year. To put that number into perspective, that’s over 200 pounds of food waste per person in the United States, every single year. As greenhouse gasses and global warming continue to become bigger problems in today’s world of globalized industry, new ideas and technologies are needed to deal with this ongoing environmental crisis. Managing waste more responsibly is an effective way to have a meaningful impact.
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Sometimes it’s great to feel like a zero. OK, maybe only when it concerns your hotel’s amenity waste program. Pursuing zero waste is a smart strategy for a hotel staff’s ability to significantly reduce the property’s carbon footprint, while reducing both waste and cost. Plus, guests are finding these programs make them happier and increase satisfaction during their property visit. Today’s consumer has a deep desire for an emotional connection with brands, and environmental transparency builds on the travel experience, increasing brand affinity. It all adds up to higher guest satisfaction scores, a more loyal customer base and less resistance to rising rates. Even more encouraging is that putting together a customer pleasing zero waste amenity program is easier than ever, taking minimal effort and time from property team members. Here’s how you can do it in a few simple steps. Today, people demand that the brands they do business with be ethical. That’s giving hoteliers seeking to be good corporate citizens a business reason to use products reflecting their customer’s personal value system.
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NORTH LAKE, WIS.—reCollect2 Company, the Wisconsin based creator and supplier of the reCollect2 recycling receptacle, announces the addition of Jason Riphenburg to the organization’s management team. Jason, who has an extensive background in financial services and customer care, will be taking on the role of co-owner alongside the organization’s owner/founder Ann Riphenburg.
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SAN FRANCISCO—The Hilton San Francisco Union Square has quite a win streak going. On February 17, the 1,919-room hotel hosted the Hotel Council of San Francisco’s first Stay Green Forum. The event drew 275 attendees. “Lieutenant Governor Newsom was the keynote speaker,” says Jo Licata, Community Projects Manager at the hotel. It was a great success. We had almost every hotel in San Francisco represented.” Also in February, the hotel garnered a lot of publicity for being the first hotel to participate in the Better Buildings Challege SWAP, a U.S. Department of Energy (DOE) program that saw officials from Hilton Worldwide and Whole Foods Market swap energy teams in order to uncover new energy efficiency strategies. In December, Hilton Worldwide announced that it was the first hospitality company to achieve Superior Energy Performance certification from the DOE.
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WASHINGTON, D.C.—Underscoring its leadership in responsible electronics recycling, LG Electronics USA has been recognized by the U.S. Environmental Protection Agency with the 2015 Gold Tier Award, the top-level recognition in the EPA’s Sustainable Materials Management (SMM) Challenge.
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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.
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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.
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WEST PALM BEACH, FLA.—Together with DocuSign Inc., a leader in eSignature and Digital Transaction Management (DTM), HotelPlanner and Meetings.com announce the launch of eContracting, which allows hotels to digitally send, sign, manage and receive signatures for group contracts for fast, easy, and secure review, approval and signature. Handling contract needs for all kinds of hotels and types of groups that used to take days, even weeks to do, is now simply done in a matter of minutes—100 percent digitally.
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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.
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LAGRANGE, GA.—Building on the success of its ReEntry recycling operation—which has yielded the diversion of more than 309 million pounds of carpet from landfills over the past 20 years—Interface, a global leader in carpet tile manufacturing and a pioneer in driving the business case for sustainability, is creating a new network of regional recycling allies. First among them is Oakland, Calif.–based Rethink Green, and this initial alliance is expected to increase the amount of carpet that’s annually recycled for use by Interface by 40 to 50 percent.
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