The foodservice sector is putting sustainability on the menu, serving up innovative solutions to help cut waste, use resources more efficiently and change ingrained habits.
Its no longer a passing trend. Being sustainable is the need of the hour and hotels - big and small - around the world are joining in.
Running a more environmentally friendly hotel is becoming part of day-to-day operations for major American hospitality chains, which are exploring new ways to save on costs while giving their properties greater ethical appeal.
Hotel industry veteran Richard Ferrell, President of Pürlin, LLC, is aiming to revolutionize how sheets and pillow cases are managed in hotels across the United States. His companys linens are not laundered; instead, after being used by a guest they are picked up to be 100 percent recycled.