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Mission Statement Hobart Center Leaders HCFS Sustainability Grant Grant Recipient/Submissions Online Application Official Rules

HCFS Sustainability Grant Recipient and Case Study Submissions

The 2009 Hobart Center for Foodservice Sustainability (HCFS) grant recipient and case study judged by the Hobart Center leaders as the most innovative and best-executed foodservice sustainability project of the year has been awarded to Christine Schwartz of Bates College located in Lewiston, Maine. Click here to review the Bates College case study.

Christine Schwartz has also been invited to become a Fellow of the HCFS and will help select future submissions for grant recognition. We strongly encourage you to complete the online application and submit your own sustainable project for the 2010 HCFS grant, which is a $5,000 cash award. Please note: the deadline for the 2010 case study submissions is August 31, 2010.

Click on the links below to review submissions that serve as best practices for foodservice facilities to help your operation become more sustainable and more profitable. If you have any questions on getting started on your sustainable kitchen, please use our project request form to contact Hobart's LEED-accredited staff.

Corporate Dining | K-12 Schools | Higher Education | Healthcare | Lodging and Casinos | Restaurants

Case Study Submissions | CORPORATE DINING

Bon Appétit
Palo Alto, California
Bon Appétit’s Farm-to-Fork Program Benefits Oberlin College and the Community

CulinArt, Inc.
Newtown, Pennsylvania
CulinArt and the George School Serve as a Model for Future Initiatives

Hearst Corporation
New York, New York
Restaurant Associates at Hearst Corporation Add an Environmentally Conscious Café to Their New York City Headquarters

Case Study Submissions | K–12 SCHOOLS

Creekside Elementary School
Boulder, Colorado
Creekside Elementary School’s Garden-to-the-Table Program Serves as a Model for Other District Schools

Knox County Schools
Knoxville, Tennessee
Knox County Schools Program Promotes Milk Consumption and Plastic Recycling

Gorham School
Gorham, Maine
Gorham's Maine Harvest Lunch Program Promotes the Importance of Locally Grown Foods

North Santiam School District
Stayton, Oregon
Oregon School District Installs Energy-Saving Equipment in Local Schools

Saint Paul Public Schools
Saint Paul, Minnesota
St. Paul Public Schools Incorporates Food Waste Recycling Program

Case Study Submissions | HIGHER EDUCATION

Brown University
Providence, Rhode Island
Brown University Implements Farm-to-Fork Program With Help From Students

Claude Moore Education Complex
Roanoke, Virginia
Going for Gold: Claude Moore Education Complex Anticipates Gold LEED Certification, Thanks to Innovative Energy- and Water-Reduction Techniques

Dickinson College - 2007 Grant Recipient
Carlisle, Pennsylvania
Dickinson College employs several sustainability initiatives to reduce energy and water consumption.

Gettysburg College
Gettysburg, Pennsylvania
Hobart's WPS-1200 WastePro Waste Equipment System Helps Gettysburg College Reduce Water Usage and Solid Waste

Harvard University HUDS Facility
Cambridge, Massachusetts
Installing Sustainable Equipment Helps Harvard University Kitchen Renovation Achieve LEED Certification

Iowa State University Dining
Ames, Iowa
Bringing It Home: Iowa State University to Purchase 35 Percent of Food from Local Farms

Kansas State University
Manhattan, Kansas
Kansas State University Increases Sustainability with Farm-to-Fork Programs and On-Campus Recycling

Kenyon College
Gambier, Ohio
The Rural Life Center at Kenyon College Connects Local Farmers with Consumers and Institutional Buyers

Pacific Lutheran University
Tacoma, Washington
Pacific Luteran University's Green Tray Program Reduces Trash Sent to Landfill by 70 Percent

Restaurant Associates at Harvard Business School
Boston, Massachusetts
Harvard Business School Promotes Environmentally Responsible Future Leaders

Rhode Island School of Design
Providence, Rhode Island
Rhode Island School of Design Gives Back to the Providence Community through CARES Program

Springfield College
Springfield, Massachusetts
Springfield College and ARAMARK Partner to Introduce Sustainability Programs to Students

SUNY Cobleskill
Cobleskill, New York
SUNY Cobleskill Uses Sustainability Dinners to Promote Its Farm-to-Fork Program

University of California Santa Cruz
Santa Cruz, California
The University of California Santa Cruz Makes Sustainability a Partnership

University of Maine
Orono, Maine
Pulper and Recycling Program Helps University of Maine Reduce Water Use, Waste and Wastewater

Washington and Lee University
Lexington, Virginia
Sustainability Programs at Washington and Lee University Produce Results, Earn Recognition

Case Study Submissions | HEALTHCARE

Bartels Lutheran Retirement Community
Waverly, Iowa
Bartels Lutheran Retirement Community Becomes First Nursing Home to Participate in Local Farm-to-Fork Initiative

Fletcher Allen Health Care
Burlington, Vermont
Patient Health Isn't the Only Focus at Fletcher Allen Health Care

Kaiser Permanente
Oakland, California
Kaiser Permanente Incorporates Healthy Local Food Alternatives in Vending Machines and Cafeterias

Veterans Affairs Medical Center
Martinsburg, West Virginia
Veterans Affairs Medical Center Implements Pilot Program to Incorporate Locally Grown Food into Foodservice Operation

Case Study Submissions | LODGING AND CASINOS

Stonewall Resort
Roanoke, West Virginia
Cost Savings from Stonewall Resort's Sustainability Efforts Are Reinvested in Local West Virginia Community

Case Study Submissions | RESTAURANTS

Red Stag Supper Club
Minneapolis, Minnesota
Red Stag Supper Club Aims to be the Model for Future Sustainable Restaurants in the State of Minnesota

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