Investing in Sustainability
Investing in sustainable solutions can save energy and water, and those efficiencies can prove to be even more important in challenging economic times. Considering that a kitchen uses five times more energy per square foot than the rest of the entire building, implementing sustainable initiatives can certainly pay off.
Leading by Example
The Hobart Center for Foodservice Sustainability (HCFS) recognizes best practices from sustainability programs in foodservice and food retail that showcase clear planning, precise implementation and a strong return on investment. For the third consecutive year, the 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.
The University of California, Santa Cruz, a nationally ranked research university in Santa Cruz, Calif, was the 2008 recipient of the HCFS grant. More information about how UC Santa Cruz decreased energy consumption and water usage, reduced solid waste and water waste, and implemented a Farm-to-Fork program is available here.
Hub for Sustainability
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. Comprising the Fellows are Michael Berning, director of sustainable design and principal, Heapy Engineering; 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 Scott Berlin, UC Santa Cruz’s director of hospitality and dining.
In today's foodservice and food retail industry, every dollar counts. Implementing sustainable solutions can reduce energy and water usage, which in turn can lower utility costs. The HCFS grant can help further develop existing efforts as well as pave the way for new ones. In November, the 2009 recipient of the HCFS grant will be showcased at www.hcfsforum.com.
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