TROY, OHIO—For the fourth consecutive year, the Hobart Center for Foodservice Sustainability (HCFS) is awarding a $5,000 grant to the individual or company judged to have the best-executed foodservice or food retail sustainability project of the year. Submissions are currently being accepted, and the recipient will be announced at the 2010 Greenbuild Expo scheduled for November 16 to 19 in Chicago.
“At a time when every dollar counts, the Hobart Center for Foodservice Sustainability is again able to offer an additional payback for the foodservice or food retail individual or company deemed to be a best practice leader,” said Rick Cartwright, vice president, ITW Food Equipment Group and an HCFS Fellow. “The annual HCFS grant highlights a commitment to sustainability programs that not only improve the environment but also make economic sense.”
Applicants can enter by submitting a case study of 10 or fewer pages demonstrating how their program addresses sustainability challenges such as reducing energy and water use; decreasing wastewater or solid waste; or implementing farm-to-fork programs or other combined programs. Descriptions of specific foodservice equipment used to achieve sustainability goals, including Energy Star qualified equipment, is also encouraged. All submissions must be received by 5 p.m. EST on August 31, 2010, and will be judged by the HCFS Fellows. The recipient must use the proceeds to invest in additional sustainability efforts. The individual and/or company honored will be selected to join the HCFS Fellows and assist with future initiatives.
Bates College was 2009 Winner
Bates College in Lewiston, Maine, was the 2009 recipient of the HCFS grant. Bates College Dining Services undertook a yearlong initiative to explore connections between the dining program, food and the educational mission of the college. The initiative resulted in decreased energy consumption and water use, reduced solid waste and the start-up of a farm-to-fork program. Christine Schwartz, director of dining services for Bates College, now serves as an HCFS Fellow.
Hobart established the HCFS to provide thought leadership and counsel on sustainable design efforts and innovation for the foodservice industry. Designed as a resource hub, the HCFS offers forums enabling foodservice and food retail operations, architects, designers and consultants to collaborate with Hobart in developing new sustainability ideas and solutions while building economic value for the end-user.
The HCFS is led by five Fellows who are experts in sustainability and seek to foster new thinking and approaches to sustainability solutions. This year’s Fellows include Michael Berning, director of sustainable design and principal, Heapy Engineering LLP; Rick Cartwright, vice president, ITW Food Equipment Group; John Turenne, founder and president of Sustainable Food Systems; Richard Young, senior engineer/director of education, Food Service Technology Center; and Christine Schwartz, director of dining services, Bates College.
To learn more and to access the official application, visit www.hcfsforum.com.
