Hyatt Abu Dhabi set to enter the Guinness Book.

Capital Gate in Abu Dhabi is set to enter the Guinness Book of Records as the 'world's most inclined tower,

it will lean 4 times as far as Leaning Tower of Pisa.

Capital Gate will accommodate the 5-star Hyatt at Capital Centre hotel and will provide the most exclusive office space in Abu Dhabi. The tower forms a major part of the Capital Centre development, a $2.2 billion business and residential micro city being constructed around the thriving Abu Dhabi National Exhibition Centre.

The new 200 room, 5-star hotel to be operated by Hyatt International will open in late 2009 and will be the first Hyatt operated hotel in the UAE capital. In recognition of its significance and its stature, Hyatt International has named the hotel 'Hyatt at Capital Centre'. It will be one of the most exclusive business hotels in the world. Hyatt International already operates 3 luxury hotels in Dubai, UAE under the brands Park Hyatt, Grand Hyatt and Hyatt Regency.Capital Gate leans westward an astonishing 18 degrees; by comparison the Leaning Tower of Pisa leans less than 4 degrees. Because of its unique posture, the tower is being constructed on top of an incredibly dense mesh of reinforced steel. The dense mesh sits above an intensive distribution of 490 piles which have been drilled 30 meters underground to accommodate the gravitational, wind and seismic pressures caused by the lean of the building.Its graceful, asymmetric diagonal structure, known as a 'diagrid', supports the tilting external load of the building and we believe that this is the first building in the world to use a pre-cambered core. Other diagrid buildings include the Hearst Tower in NYC and the "Gherkin" in London. Besides being believed to be the 'world's most inclined' building, Capital Gate also features 728 unique custom-made diamond-shaped glazing panels. Due to the structure's curving shape, each pane of glass is different and each will be fitted at a slightly different angle.

Fitzpatrick Hotel Group

Irish tycoon's £40m plan for boutique hotel wins support

A NEW hotel and restaurant complex proposed by an Irish property tycoon is set to be created at the top of Leith Walk.
Paul Fitzpatrick, owner of the fashionable Beacon and Morgan hotels in Dublin, is behind the £40 million venture to convert a row of Georgian townhouses on Baxter's Place at the top of Leith Walk, near the Edinburgh Playhouse, into a 166-room boutique hotel.A four-storey 1970s office block at the rear of the A-listed townhouses would be demolished under the plans and converted into a large hotel extension connected by glass bridges, but the plans have sparked concern from residents and community groups, who claim the area is already plagued by noisy drunks at pub and club kicking-out times. The objectors also say the proposed extension building is too large and traffic in the area would be increased.In a report to the planning committee, planners recommended the project be approved subject to conditions as it would not have a "detrimental impact" on the areas's World Heritage Site status, or as part of the New Town Conservation Area. The scheme will go before the planning committee on Wednesday.Historic Scotland indicated a preference for the hotel extension to be smaller, but also said the scheme would have "minimal impact" on the listed building and World Heritage Site.If councillors approve the development, the developer, Fitzpatrick Design Collection, will be asked to contribute £327,329 to the Capital's tram project.Councillor Tom Buchanan, the city's economic development leader, said: "I very much welcome this exciting and innovative hotel investment."John Knight, planning convener with New Town and Broughton community council, wrote in an objection letter that the hotel extension should be at least one floor lower – it will be six storeys at its highest point – to prevent invasion of privacy to residents in nearby Marshall's Court.Reverend Andrew Anderson, from Greenside Parish Church, said in an objection letter that local residents already suffer a "sometimes distressing level of noise and disturbance" on Friday and Saturday nights. He added: "The prospect of local residents having to suffer even more of this as a result of the proposed hotel is in our view unacceptable."A spokesman for Fitzpatrick Design Collection said: "We have had a thorough and productive consultation with the planners and local residents. Every element of the plan has been given detailed thought and consideration."

Are you Ireland’s next top chef?

THE SEARCH is on for Ireland’s next top young chef.
Organised by the Euro-Toques Movement, a community of chefs committed to locally sourced, seasonal produce, the annual competition is aimed at anyone who believes they have what it takes to become a culinary master.

Entrants to this year’s competition are being asked to take account of the current economic climate and environmental trends in their choice of a seasonal main-course dish. They should incorporate local and artisan produce at a value-for-money cost.

Those interested in participating should seek nomination by a Euro-Toques member and submit their CV and written entry form by the closing date of February 18, 2009.

Entry forms are available by contacting Ruth Hegarty at Euro-Toques Ireland. Tel 01-6779995; email: info@eurotoquesirl.org or visit www.eurotoquesirl.org
The entrants will be whittled down to a shortlist of candidates, who will go through to a face-to-face interview with a panel of top chefs.

The finalists will get to cook a five-course gourmet meal for specially invited guests at an awards ceremony on Monday, April 6, in Restaurant Patrick Guillbaud, Dublin, after which the winner will be announced.

SALMONELLA !!

Salmonella Was Found at Peanut Plant Before!

The Georgia food plant that federal investigators say knowingly shipped contaminated peanut butter also had mold growing on its ceiling and walls, and it has foot-long gaps in its roof, according to results of a federal inspection.
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More than 500 people in 43 states have been sickened, and eight have died, after eating crackers and other products made with peanut butter from the plant, which is owned by the Peanut Corporation of America. More than 100 children under the age of 5 are among those who have been sickened.

The plant sells its peanut paste to some of the nation’s largest food manufacturers, including Kellogg and McKee Foods. As a result of the contamination, more than 100 products have been recalled, mostly cookies and crackers.


Officials from the Food and Drug Administration and the Centers for Disease Control and Prevention traced the outbreak to the Peanut Corporation of America plant in Blakely, Ga. On Jan. 9, investigators descended on the plant for a thorough inspection, which was completed Tuesday.
The report from the inspection, first posted on the Internet by Bill Marler, a lawyer, cites 12 instances in 2007 and 2008 in which the company’s own tests of its product found contamination by salmonella.


In each case, the report states, “after the firm retested the product and received a negative status, the product was shipped in interstate commerce.”
It is illegal for a company to continue testing a product until it gets a clean test, said Michael Taylor, a food safety expert at George Washington University.


In a press conference Tuesday, Michael Rogers, director of the division of field investigations at the F.D.A., said that the company’s tests showing salmonella contamination should have led the company to take actions to eliminate the contamination. “It’s significant, because at the point at which salmonella was identified, it shouldn’t be there, based on the manufacturing process that’s designed to mitigate salmonella, actually eliminate it,” Mr. Rogers said.


The firm took no steps to clean its plant after the test results alerted the company to the contamination, he said, and the inspection team found problems with the plant’s routine cleaning procedures as well.

The plant also stored pallets of peanut butter next to supplies of peanuts, the inspectional report says. Finished products should be stored far from raw materials to reduce the chances of re-contamination of the finished goods, according to federal rules.


The report describes a plant that was not constructed to produce safe food. “There were open gaps observed” near air-conditioner intakes that were as large as a half-inch by two and one-half feet long, the report stated. Previous inspections of the plant by the Georgia State Agriculture Department found dirty surfaces, grease residue and dirt buildup throughout the plant.

They also found rust residue that could flake into food, gaps in warehouse doors large enough for rodents to enter, and numerous other problems.

IFA: Food Safety Task Force Established

IRELAND - Professor Patrick Wall of UCD today addressed the IFA Executive Council on the newly-established Food Safety Task Force announced by IFA President at the AGM on Tuesday (27 January 2009).

The Task Force, which will be chaired by Padraig Walshe, will assess all risks and the necessary actions including inspections required to prevent the recurrence of the feed contamination, which led to the pork recall last month.

Professor Wall said the Task Force was an excellent initiative and he was delighted to be associated with it. He said, “It is very important that Ireland protected its standing as a producer of quality, traceable food. The consequences of non-compliance would be disastrous for our reputation.

It is essential that we continue to identify emerging trends and evaluate interventions.”

The IFA President said the purpose of the Task Force was to heighten farmer participation in all aspects of food traceability and consumer assurance. Mr Walshe said the IFA Food Safety Task Force would deliver its findings and recommendations to the Food Safety Authority and the Department of Agriculture, which were the regulatory agencies for food safety.

Padraig Walshe said, “Lessons must be learned from the feed contamination scare that put the reputation of the Irish food industry in jeopardy and cost the exchequer dearly. What happened in the contamination of Irish pork is totally unacceptable, and must never be allowed to happen again. “At the Oireachtas Agriculture Committee hearing into the pork recall, I listed the hard questions that have to be asked – and answered – to prevent a recurrence of the systems failure at the food recycling plant in Carlow.”

The IFA President said, “In IFA we believe a risk-based assessment with constant reviewing of practices, technology, processes and traceability is the way forward

DIOXIN FOUND IN MILK

Milk from two dairy farms in Northern Ireland has been stopped from entering the food chain following test results that show dioxin levels above legal limits, the Food Standards Agency said today.

Although breaching regulations, these levels of dioxin are much lower than those found in pork and beef affected by feed contamination last year. The risk to health from either drinking the affected milk or eating products made from the milk is extremely low.

The milk affected was distributed locally in Northern Ireland and also to the Republic of Ireland. The milk from these farms is usually mixed with milk from other farms before sale, so any finished product on the market is likely to be diluted and well within the legal limits for dioxins. The FSA is not calling for a withdrawal of any products from the shops but will continue to test and restrict the milk until it complies with the law.

The Food Standards Agency continues to monitor the situation and is in close contact with Government bodies in Northern Ireland. Contamination of the milk is likely to be from dioxin residues in the fat of animals that had previously eaten contaminated feed.

Dioxins are chemicals that get into food from the environment. Health effects from eating the affected products are only likely if people are exposed to relatively high levels of this contaminant for long periods

Forget Oscar: it's the Hoscars

HOSTEL RATINGS: AS TOURISTS TIGHTEN their belts across the globe, many people are turning to hostels as an affordable and exciting accommodation option. Gone are the days of dreary dormitories and smelly mattresses; Wi-Fi and cracking communal areas are now standard features in many hostels, with some boasting private ensuite rooms, saunas and even swimming pools.

This week Hostelworld.com, a Dublin-based website, gave out its Hoscar awards to the best budget accommodation in the industry, based on more than 800,000 votes. The top destination for backpackers is now the red-hot Portuguese capital, Lisbon, with its Travellers House picking up the prize for the world’s top hostel. Rossio Hostel and the Lisbon Lounge were in second and third places. Fourth place went to the Riverhouse Backpackers, in Cardiff, Wales, which also got an award for best staff. Greg-Tom Hostel, in Cracow, took fifth place.

On the domestic front, the west is best when it comes to budget accommodation. Aille River Hostel, in Doolin, Co Clare, was voted best Irish hostel, followed by Kilronan Hostel, on the Aran Islands, Kinlay House Hostel, in Galway, the Súgán Hostel, in Co Kerry, and Sleepzone at the Burren, at the Cliffs of Moher, in Co Clare.

Marlborough Hostel in Dublin also picked up an award for most improved hostel, and there can be little doubt now why most backpackers come to visit Ireland: the Backpacker Pub Crawl in Dublin won the award for best tour, with Wild Wicklow Tours in third place.

More expensive to stay in Galway than
Abu Dhabi Paris, Rome, Stockholm, Barcelona, Tokyo and Munich
????

Irish hotel prices down 8% in 2008

See Page 19 of Hotels.com Index Report
A new index of hotel prices shows that the average Irish hotel room price has fallen at an annual rate of 8% in the three months from July to September. It is more expensive to stay a night in Galway than Abu Dhabi, Paris, Rome, Stockholm, Barcelona, Tokyo and Munich. The Irish travel more frequently to an overseas destination than to their own capital and New York is the preferred destination.

The Hotels.com's price index - a survey of hotel prices in major destinations across the world - shows that the average price of a hotel room in Ireland was €102, down from €111 the same time last year.

Irish hotel prices saw the second biggest price drop, behind the UK where prices were down 13%. Only four European countries saw hotel prices rise year on year - Switzerland, Denmark, Germany and Poland.

The industry in Ireland, is facing the first downturn in business in seven years. Figures from Tourism Ireland issued last month showed a projected drop in tourism numbers for 2008 of up to 3 per cent, bringing visitor numbers to 8.2 million.

Occupancy in the industry fell from an overall 66 per cent to 61 per cent by the end of September. There are 925 hotels in the country with more than 60,000 bedrooms - a rise from 27,000 10 years ago and 12 per cent more than last year

Little Chef

The boss of Little Chef has hit back at accusations
that he is the new David Brent.

Roadside restaurant chain brought in celebrity chef to revamp menu
Ian Pegler has faced ridicule for using management jargon such as "Blue Sky Thinking" when he appeared alongside celebrity chef Heston Blumenthal in the TV series Big Chef Takes On Little Chef.
In his first interview since the Channel 4 programme was broadcast, the Little Chef chief executive rejected the criticisms.
He said: "The David Brent thing? The Spectator business - it says 'New Year is a time for blue sky thinking'.
"Now, did they steal that from me? Or was I ahead of my time?"
He added that he has no regrets about appearing in the show.
"It's been great publicity for Heston and Little Chef and the business is booming," he explained.
"You don't embark on this kind of thing without somebody having a go at you and frankly if you can't stand the heat get out of the kitchen."
Mr Pegler also denied claims that the project was just a publicity stunt and he had no plans to implement Heston Blumenthal's new menu.
"We're going to review it at the end of February," he said.
"We're going to sit down with Heston and... discuss with him what that roll-out programme might look like."
Heston Blumenthal's dishes for Little Chef include such delicacies as braised ox cheeks alongside a revamped version of longtime favourite The Olympic Breakfast.
Despite being a British institution Little Chef has had serious financial problems in the past and went into administration in 2007.

Tourism Society predicts future

Image via wearebsm.com

At the annual Prospects meeting organized by the Tourism Society on Thursday, January 8, a panel of industry experts and tourism professionals came together to discuss the prospects for tourism in 2009. Gloomy predictions included a downturn in global tourism arrivals and in UK outbound travel and spend, reduced budgets from the corporate market, a reduction in hotel occupancy and room rates, and threats from increased APD and VISA costs, which could deter inbound visitors to Britain. However, on a positive note, predictions included an increase in UK domestic tourism (both the Caravan Club and Hoseasons reported substantial increases in bookings to date compared to January 2008), a wake-up call for hoteliers to offer better value for money, new renewable energy technology, and the possibility of more visitors from the USA and China now that the Beijing Olympics and US presidential election are over.

Views from the Panel

Geoffrey Lipman, assistant secretary general for the UNWTO and chairman of the event, stated that actual international arrivals could be even worse than the 0-2 percent global growth predicted for 2009 (based on 6 percent growth last year). In response to this, the UNWTO has created a 'resilience committee' to look at the statistics more carefully and hold networking meetings to try to ensure that tourism is included in stimulation programs.

Philip Morrison, insights specialist for VisitBritain, stated that the weak pound against the Euro will put UK residents off visiting the Eurozone but rather than creating the opportunity for domestic tourism, visitors might prefer to visit the emerging destinations of Morroco, Egypt, and Turkey. Tourists will cut back on shopping, eating out, and entertainment, while short breaks abroad were seen to be the most 'at risk' market, and tourists are likely to be less spontaneous. The industry needs to respond to this by offering added value to the trip, Philip warned, against price cutting as this can often set a precedent, which is difficult to get out of. Philip went on to suggest that business tourism is likely to experience weak demand in 2009, more airlines are likely to fail as their running costs will increase, and big hotels and marina developments will find problems with funding. The US is looking to increase the number of US residents with passports, which could be an opportunity for inbound visitors to the UK. A possible VISA requirement for inbound visitors from Brazil, Malaysia, and South Africa and increases to APD and VISA costs will make the UK less attractive as a destination.

Philip Green, chairman of UKInbound, stated that the economic environment is likely to lead to cost cutting, which could mean lower service levels and a lack of new investment in hotel buildings, which could be a concern for the 2012 developments. "The lack of a major international sporting event in 2009 could release demand for the UK, but the inbound market in 2009 is likely to be 'softer' and hotel occupancy is likely to fall," commented Green, while emphasizing that international marketing and promotion of the UK as a destination is needed, but with less funds for VisitBritain this activity is under threat. "I hope the UK government will soon realize that higher APD and VISA costs will act as a deterrent to inbound visitors."

Robert Barnard, sponsor of the event and partner with PKF consultancy, pointed out that in December 2000 and November 2008 hotel occupancy in London was at the same level - approximately 81 percent - which demonstrates the resilience of the market despite fluctuations between the years due to foot and mouth, 9/11, SARS, and the war in Iraq. London has a phenomenal hotel market and can recover quickly from a geopolitical situation; it is, therefore, reassuring to note that history shows recovery is possible. The regional hotel sector is not as volatile as London and the fluctuations are on par with the state of the economy. The mid-market sector is likely to suffer when competing with the budget hotels. "Now is the time to be looking seriously at your business and ensure you are in good shape to weather the storm."

John Bevan, former vice president for the UK & Ireland for lastminute.com, stated that the big tour operators have been reducing capacity, leaving late availability sites with less to sell. The reduced interest rates are causing retired ex-pats living overseas to return home, possibly stimulating demand for domestic holidays. Those UK residents with tracker mortgages will have more disposable income to spend on trips. Outbound travel interest in all-inclusive breaks is on the increase. Flexible duration is a trend set to grow with operators offering 5-6 nights and 9-10 nights instead of the traditional 7 or 14. In summary, 2009 will be tough for the outbound sector presenting an opportunity for the domestic market to flourish

Radisson SAS Is Now Radisson Blu

Radisson Hotels & Resorts announces that 170 Radisson SAS locations operated by The Rezidor Hotel Group in Europe, the Middle East and Africa are changing their names to Radisson Blu. The change is taking place because the SAS Group, former owner of Rezidor, sold the company in a public offering in November 2006 and no longer has a formal connection with the Radisson brand. Rezidor is the master franchisor of the Radisson brand in EMEA.
The new name was announced today by Kurt Ritter, president and CEO of The Rezidor Hotel Group, at the grand opening of the first Radisson Blu, the stunning new Radisson Blu Hotel at Zurich Airport in Switzerland. During the next year, the new name will be transitioned throughout the Radisson SAS portfolio in the EMEA.
The name change only applies to the 170 Radisson hotels operated by The Rezidor Hotel Group in the EMEA and does not include Radisson Edwardian Hotels in the United Kingdom or Radisson hotels operated in the Americas, Asia Pacific or other parts of the world.The word "Blu" is a stylized, shortened version of the word "blue", derived from the blue colored box that contained the "SAS" name on the original Radisson SAS logo and signage. The new name is designed to reflect both an international style and innovative, contemporary approach to hospitality that is reflected in the Radisson SAS portfolio.
"The Rezidor Hotel Group has achieved exceptional results in distinguishing the Radisson SAS brand as a fast-growing and contemporary leader in the global hotel industry," said Jay Witzel, president and CEO of Carlson Hotels Worldwide, the parent company of Radisson Hotels & Resorts. "We expect that this legacy of success will not only continue, but will accelerate, under the distinctive new name of Radisson Blu," he added.
"We are extremely proud to hoist the Radisson Blu flag," said Kurt Ritter, president and CEO of The Rezidor Hotel Group. "After many, very successful years as Radisson SAS, we are eager to fly the exciting new Radisson Blu name on an ever growing number of destinations," he added. "As Radisson Blu, we aim to become the fastest growing, most innovative and dynamic hotel brand in the world," he added.The Rezidor Hotel Group is the largest partner of Carlson Hotels Worldwide in the EMEA, operating the Carlson brands of Regent Hotels & Resorts; Radisson Hotels & Resorts; Park Inn and Country Inns & Suites. Carlson is also the largest single shareholder of Rezidor.

Irish Pannel Of Chefs

2008 CULINARY JUNIOR TEAM

The Irish Panel of Chefs (Junior team) (l-r) are: Katie Paterson, Siomha Guiney, George Smith, trainer, Bernard Tracy, Breid Devlin, captain, Margaret Roche and Bylys Dino.

The Irish Panel of Chefs (Junior Team), sponsored by Fáilte Ireland and VHI Healthcare, recently returned home from the 2008 Culinary Olympics with a bronze in the “Hot Kitchen” event and a silver in the buffet event. The Olympics is the most important global competition for chefs and the young Irish team competed against 53 countries during the four day event in Messe Erfurt in Germany. Four out of the six members of the team studied or are currently studying the Advanced Certificate in Professional Cookery, the Fáilte Ireland supported programme dedicated to producing professional chefs.

Irish Owned Carlton Group

Castletroy Park Hotel reopens as Carlton takes over









The Castletroy Park Hotel in Limerick is to reopen after a deal was struck with Carlton Hotel Group to take over the troubled business.

The Irish-owned Carlton Group, which operates seven four-star hotels around Ireland, has agreed a long-term lease with the Fordmount Group to take over the hotel.

The four-star, 107-room Castletroy Park Hotel closed its doors last week after 18 years, claiming “insurmountable trading difficulties”. About 130 jobs were on the line with the hotel's closure.
The hotel will now reopen within the next 10 days operating as the Carlton Castletroy Park Hotel, employing 120 full and part-time staff.

The Carlton Group said today that all deposits that were taken for events in the hotel will be honoured.

“We are particularly aware of the distress caused by the closure of the hotel to those who had booked weddings and events and would like to assure all customers that we will be in contact as soon as possible to confirm booking details," said chairman Michael Kearney.

Tánaiste Mary Coughlan welcomed the announcement. "The Castletroy Park Hotel is not only an important landmark and facility in Limerick, it is also a substantial employer in the Castletroy area," she said.

Parma Developments Limited

New hotel to go ahead despite recession

The developers of a major retail and hotel scheme approved for the site of a former meat processing plant in Clonmel have stated that the development will go ahead, despite the recession.
Parma Developments Ltd has received planning permission from Clonmel Borough Council for the River Quarter development at their site on Abbey Road/Convent Road at the site of the former Fair Oak Foods plant.

A large proportion of the project will accommodate the retail element, which will comprise 10 shop units, including space for two anchor tenants.

The 86-bedroom hotel, conference facilities, bar and restaurant will occupy most of the remaining area in a development that's understood to be worth between €85 and €90 million.

River Quarter also includes the provision of 549 car parking spaces and 142 bicycle spaces, as well as a 160-metre boardwalk along the River Suir, which borders the development site to the south. The retail element of the scheme will cover two floors over basement, while the hotel and gym component will be on six storeys.Peter Levins, associate director with letting agents Bannon Commercial, said this week that there is clear demand for new development to boost Clonmel's retail and tourism infrastructure.

"We have held discussions with retailers who have active requirements for new stores in Clonmel. These include national retail brands seeking new space in Clonmel and local retailers who wish to relocate from their existing premises to larger, more modern properties.

This will add to the choice available to local shoppers and reduce the level of expenditure leaking to surrounding towns and counties. It will also increase competition to the benefit of consumers".

He said that while retailers had become more cautious in the current economic climate, it was recognised that Clonmel was under-serviced in certain categories of shopping for a town of its scale and catchment area."It is in this context that those considering locating in this new development have confirmed their interest in the scheme.

It is also a reality that the project will take time to build, so that there is ample time for economic recovery to be well underway before retailers begin to trade here",

Mr. Levins added.The meat processing plant in Upper Irishtown was one of the town's biggest employers for many years.

As it changed ownership through the years it was known as Chappey's, Clonmel Foods, Master Meats, Clonmel Chilling and Fair Oak Foods.Production at the plant ceased in the spring of 2004 and the site has been unoccupied since December 2006.

Castlemartyr Hotel

100 jobs on way as Dromoland Castle owner’s take-over Castlemartyr Hotel

Around 100 new jobs are on the way to Co Cork, following this afternoon's news that the owners of Dromoland Castle are taking over the former six-star Castlemartyr Hotel.
The luxury hotel opened last February, but closed in November because of the financial crisis.
The Board of Dromoland Castle said it had reached an agreement with the owners of the Castlemartyr and would re-open the hotel at the beginning of April.

Dublin hotels and restaurants in firing line over greasy output

Grease is the word - and we don't mean the musical













Grease discharged by Dublin hotels and restaurants has caused blockage and flooding that according to council officials is costing the capital up to €300,000 to fix.

Fine Gael Councillor Gerry Breen had complained on behalf of city businesses that now face seven sets of charges such as rates, water and refuse charges and claimed there is a threat of revolt over a charge to monitor grease traps

He outlined the story of one businessman who dished out €5,200 to install a grease trap and disposal system but then had to pay a €610 charge to have it inspected.

Assistant city manager Matt Twomey said there had been a lack of compliance among food establishments which leads to drain blockages.

Well known hotels in the city had caused the most recent blockages, leading to an emergency and expensive out of hours response.

Grease blockages must be removed by hand which he described as a 'rotten, messy job' that costs between €100,000 and €300,000 every time it is carried out.

A sewer pipe in Clontarf took a total of six weeks to clean, and Independent Cllr Bronwen Maher said grease had been responsible for a fish kill in St Anne's Park, Raheny.

A meeting of the council's environment committee today heard from Mr Twomey that as a private company had been hired to monitor grease traps 18 months ago, some 2,5000 tonnes of FOG has been removed from the city's drainage system.

Councillors expressed their worries about the cost four inspections a year – at up to €1,630 a time – to their businesses.

Mr Twomey, however, said the number of inspections would be brought down as food premises become more compliant.

He said when a first study was carried out in November 2003 only two out of 200 premises were found to have grease traps that worked properly

Green Hospiotality Award

EPA announces a successful first year for the Green Hospitality Award

Mr Michael Kitt T.D., Minister of State for the Environment, Heritage and Local Government, today presented 54 businesses with the Green Hospitality Award.

This award recognises achievements in becoming more resource efficient, saving money by preventing waste, and conserving water and energy, while still offering a high quality guest experience.

This project, funded by the EPA National Waste Prevention Programme, is working with individual Irish hotels over a four-year period to significantly improve environmental management practices, prevent waste and encourage resource efficiency, while reducing operating costs for the sector.

Laura Burke, Director of the EPA Office of Climate, Licensing and Resource Use said:
“The EPA is delighted to recognise the achievements of the successful participants who have made savings of over €3 million in 2008 alone. This project has had a significant environmental impact in terms of less waste being produced, and less energy, water and raw materials being wasted.”

To date, over 80 members have gained a Bronze, Silver or Gold Award, making it one of the most significant schemes of its type in Europe. In addition, a number of special achievement awards were presented to outstanding properties. Typical savings that hotels in the scheme have made in 2008 include:

Water – Through the use of leak detection programmes and water efficient taps, showers and toilets, hotels involved in the programme have saved 280,000 cubic metres of water (600 swimming pools). This is equal to savings of between €5,000 and €100,000 per hotel.

Waste - By reducing packaging, preventing waste, increasing re-cycling and segregation the hotels have saved 4,000 tonnes (1,600 full skips) of landfill waste. This is equal to monetary savings of between €5,000 and €45,000 per hotel.

Energy – Energy awareness and management programmes, installation of energy efficient equipment and lighting and adoption of alternative energy sources has resulted in savings of between €10,000 and €100,000 per hotel, equal to 187,500 kWh per hotel, enough to light a 100w bulb in each hotel for 214 years.
Other actions include reducing chemical use, sourcing sustainable and local food, carbon offsetting, educating suppliers and customers and developing environmental policies.

James Hogan, Director, Green Hospitality Award, says
“The Green Hospitality Award is very attractive as it offers practical guidance and training on the implementation of environmental best practice. This is borne out by its rapid uptake in 2008, with 8% of Irish Hotels now accredited to the scheme, proving the commitment of those in the Irish Hotel business to a sustainable green Ireland.”

The target for 2009 is to expand the current membership of 180 hotels and catering firms to 300, expanding the scheme to other similar sectors, including contract catering, nursing homes and hospitals.

Information on the award nominees and winners is available in the Editor’s Note below. Further information on the Hotel and Hospitality Project and the National Waste Prevention Programme is available at http://www.ghaward.ie/ or http://www.nwpp.ie/.

The special category award nominees and winners are:
Green Hospitality Annual Award for Excellence - Member For the property that has shown consistent improvement and innovation. Nominees are:
Westport Woods Hotel, Co Mayo - Winner
Clarion Hotel, Cork
The Moorings Guesthouse, Portmagee, Co Kerry
Green Hospitality Annual Award for Excellence – Group/brand For the group/brand that has shown the greatest leadership in environmental sustainability.

Nominees are:
Radisson SAS Hotels - Winner
Carlton Hotels,
Talbot Hotels
Green Hospitality Special Award - Greenest DestinationFor the destination that provides hospitality environmental excellence
Westport , Co Mayo
Green Hospitality Annual Award for Best Awareness Programme For the property that has created an excellent staff awareness programme and incorporated it into the everyday culture of the organisation Nominees are:
Westin, Dublin- Winner
Radisson SAS Hotels
Maryborough House Hotel, Cork
Green Hospitality Annual Award for Most Improved - Waste Management For the property that has shown most improvement in their waste prevention and reduction. Nominees are:
Clarion Hotel, Dublin Airport- Winner
Radisson SAS Hotel, Dublin Airport
Fitzpatrick’s Castle Hotel, Killiney, Dublin
Green Hospitality Annual Award for Most Improved - Water Management For the property that has shown most improvement in their water reduction and management. Nominees are:
Carlton Atlantic Coast Hotel- Winner
Ferrycarrig Hotel, Wexford
Dromoland Castle
Green Hospitality Annual Award for Most Improved - Energy Management For the property that has shown most improvement in their energy conservation and management. Nominees are:
Clarion Hotel, Cork.
Radisson SAS Hotel, Little Island, Cork- Winner
Marriot Hotel, Druids Glen
Multi-staged accreditation awards (Gold, Silver, Bronze)
Gold Awards 2008

Carlton Atlantic Coast Hotel, Co. MayoClarion Hotel Cork, CorkClew Bay Hotel, Co. MayoDromoland Castle, Co. ClareJurys Inn Cork, CorkMaryborough House Hotel, Co. CorkRadisson SAS Hotel - Little Island, Co. CorkRadisson SAS Hotel - Dublin Airport, DublinThe Moorings Guesthouse, Co. KerryWestin Hotel, DublinWestport Woods & Spa Hotel, Co Mayo

Silver Awards 2008

Adare Manor Hotel, Co. LimerickBuswells Hotel, Dublin Campbells Catering , Boston Scientific, CorkCarlton Hotel Dublin Airport, DublinCarriage House Adare Manor, Co. LimerickCastlecourt Hotel, Co. MayoCastleknock Hotel & Country Club, DublinCastletroy Park Hotel, Co. LimerickClanard Court Hotel, Co. KildareClarion Hotel Dublin Airport, DublinClarion Hotel Dublin Liffey Valley, DublinCommodore Hotel, Co. CorkConnemara Coast Hotel, Co. GalwayDays Hotel Castlebar, Co. MayoDepartment of Tourism & Hospitality Studies, CIT, CorkDingle Skellig Hotel, Co. KerryDrury Court Hotel, DublinFitzgeralds Woodlands House Hotel, Co. LimerickFitzpatricks Castle Hotel, DublinGlashaus Hotel Dublin SilverGlenview Hotel, Co. WicklowGrafton Capital Hotel, DublinHarvey's Point Country Hotel, Co. DonegalHayfield Manor Hotel, CorkKillarney Park Hotel, Co. KerryKillashee House Hotel, Co. KildareKnock House Hotel, Co. MayoMarriot Hotel Druids Glen, Co. WicklowMount Juliet Conrad Hotel, Co. KilkennyQuality Resort Hotel Killarney, Co. KerryRadisson SAS Hotel Farnham Estate, Co. CavanRadisson SAS Hotel Galway, Co. GalwayRadisson SAS Royal Hotel, DublinRadisson SAS St Helen's Hotel, DublinStillorgan Park Hotel. DublinTalbot Hotel Carlow, Co. CarlowTalbot Hotel Wexford, Co. WexfordTallaght Cross Hotel, DublinTullamore Court Hotel, Co. OffalyWestport Plaza Hotel, Co. Mayo
Bronze Award

Ardilaun House Hotel, Co. GalwayAshford Castle, Co. MayoBallymaloe House Hotel, Co. CorkBlue Haven Hotel, Co. CorkBrandon House Hotel, Co. WexfordCampbells Catering, EMC, Co. CorkCarlton Shearwater Hotel, Co. GalwayCliff House Hotel, Co. WaterfordClontarf Castle Hotel, DublinDolmen Hotel, Co. CarlowFerrycarrig Hotel, Co. WexfordFitzgeralds Vienna Woods Hotel, Co. CorkGalway Bay Hotel, Co. GalwayGarryvoe Hotel, Co. CorkGlenlo Abbey Hotel, Co. GalwayHeritage Hotel Portlaoise, Co. LaoisHillgrove Hotel, Co. MonaghanKillarney Avenue Hotel, Co. KerryKillarney Plaza Hotel, Co. KerryKillarney Towers Hotel Co. KerryMerrion Hotel, DublinOriel House Hotel, Co. CorkPark Inn Hotel Dublin, DublinRadisson SAS Hotel ( Limerick), Co. ClareRadisson SAS Hotel Athlone, Co. WestmeathRadisson SAS Hotel Letterkenny, Co. DonegalRadisson SAS Hotel Sligo, Co. SligoRiver Island Hotel, Co. KerrySeven Oaks Hotel, Co. CarlowThe D Hotel, Co. Louth