Professional

Treating F&B linen

Increase in energy consumption is perhaps every laundry manager’s woe. Experts advise “Use lower temperature settings, use warm or cold water for the wash cycle instead of hot (except for greasy stains) and only use cold for rinses”. But what should one do when it comes to treating stains that need a much hotter water to get the desired clean fabric?

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Borax as ant killer

Borax is a natural cleaner that can kill ants and other insects by dehydrating them. Cleaning a home with borax, spreading the cleaner near entrances and crevices where ants enter,…

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Ants as Pest

Ants are everywhere and occupy a great variety of habitats, with more than 12,000 known species worldwide. These creatures, are an important and indispensable part of our ecosystem. However, with…

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Sustainable practices in Food Service Management

When looking through the lens of sustainability within the food service environment, there are myriad interrelated issues, ranging from local purchasing, to waste management, to energy conservation, to green building design. In order to sufficiently address any of these issues, food service managers and facility managers must take into account potential changes to operational processes, education and marketing needs, and processes for measuring costs and benefits. The guide on Sustainable Practices in the Food Service Environment designed by IFMA focuses primarily on inputs, operations and outputs. Areas addressed include responsible procurement, green buildings, energy conservation and waste stream management.

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Touch-Screen PM Kiosks

The University of California statewide IPM Program has developed a portable, touch-screen computer kiosk program to help consumers solve pest problems, protect the environment, and prevent runoff from residential landscapes.…

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