WASHINGTON, D.C.—Research released by the National Restaurant Association shows that Americans are looking for healthier options and “greener” restaurants when they dine out, in addition to an increased interest in value and convenience. Surveys of restaurant operators, customers and chefs indicate that restaurateurs will sharpen their appeal in 2009 in these areas and that restaurants’ responsiveness to customers’ preferences will drive these industry trends, according to the Association’s 2009 Restaurant Industry Forecast. “The restaurant industry is both innovative and resilient, and will remain the cornerstone of the nation’s economy and communities, employing and serving millions of Americans in 2009,” said Dawn Sweeney, president and CEO of the Association.

FORT WORTH, TEXAS—Traulsen’s line of refrigerators and freezers—the G-Series—is expanding its product line to include hot-food holding cabinets. The affordable price and proven reliability mean higher value and lower total cost of ownership. The new Energy Star qualified G-Series hot-food holding cabinets save energy and allow for a smaller environmental footprint.

CLEVELAND, OHIO—Hasek Communications, the Cleveland, Ohio-based publisher of Green Lodging News, welcomes Water Energy Laundry Consulting as a Green Product & Service Directory Partner. Water Energy Laundry Consulting offers numerous turn-key laundry solutions for the hospitality industry.

WASHINGTON, D.C.—A new National Restaurant Association survey of more than 1,600 professional chefs—members of the American Culinary Federation (ACF)—reveals that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2009. Local produce, bite-size desserts, organics, healthful kids’ meals, and new cuts of meat top the list of nearly 210 culinary items in the third annual “What’s Hot” chef survey. Rounding out the top 10 trends are kids’ vegetable/fruit side dishes, super fruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisan liquor and sustainable seafood.

BOSTON—The Green Restaurant Association (GRA) announced that it has updated its Certification System to the points-based Green Restaurant 4.0. For the past two decades, the GRA has been certifying restaurants across North America with its environmental standards. Every few years, the GRA upgrades its certification standards to help the restaurant industry move toward environmental sustainability. Green Restaurant 4.0 will provide a comprehensive and user-friendly method of rewarding restaurants with points in each of the Environmental Guideline categories: Energy, Water, Waste, Disposables, Chemical and Pollution Reduction, Sustainable Food, and Sustainable Building Materials.

MONTVALE, N.J.—BioHitech’s high-volume organic waste decomposition technology, launched earlier this year, received the award for Innovation in Green Technology at this year’s International Hotel/Motel & Restaurant Show. The company’s GOHBio 1001 Series was recognized.

CHICAGO—Hyatt Hotels & Resorts announced an agreement with Natura Water, Inc. that will provide guests in its restaurants with a healthy, safe, environmentally responsible alternative to bottled water.

ADELPHI, MD.—More than three years after earning Leadership in Energy and Environmental Design (LEED) certification—it was the first hotel in the United States to do so—Marriott’s University of Maryland University College Inn and Conference Center (UMUC ICC) is continuing its efforts to reduce its impact on the environment.

LAGUNA BEACH, CALIF.—Seven4one in Laguna Beach, Calif., is setting a new green standard with its new hotel in Orange County. It features a list of more than 35 green infrastructural and operational elements that enhance virtually every aspect of its daily operations. With this green approach—from bamboo-blend bath towels and green-certified mattresses to card-less door locks, a largely organic kitchen, lighting sensors, and Energy Star appliances—Seven4one differentiates itself from other hotels in the region with a forward-thinking approach to traditional hotel operations. “It’s not that difficult to think green, plan green, and operate green,” says Seven4one general manager, Julia Cattaneo.

NATIONAL REPORT—At least four companies in the United States are making it easy for hotels to dramatically reduce food waste volume by up to 90 percent. The decomposition machines they make, which are available in different sizes, can significantly reduce waste hauling costs and the volume of waste typically sent to the landfill. For the environment, there are additional benefits because fewer trucks have to roll and less waste sits in the landfill producing methane—a greenhouse gas. Food waste decomposition machines can be pricey but when used regularly can pay for themselves in three to five years. Lease options are also available.