Search Under Way for 2008 Best Foodservice or Food Retail Sustainability Program

Second Annual $5,000 Grant To Be Awarded by the Hobart Center for Foodservice Sustainability 

CINCINNATI, OH – For the second 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 2008 Greenbuild Expo in Boston, MA, November 19-21, 2008. To learn more or access the official application, visit www.hcfsforum.com.

“In addition to clear planning and implementation, the Hobart Center for Foodservice Sustainability seeks best practices from sustainability programs in foodservice and food retail that showcase a strong return on investment,” said Rick Cartwright, vice president and general manager of retail systems, ITW Food Equipment Group and a Fellow with the HCFS. “The HCFS grant recipient serves as a prime example for foodservice and food retail in the commitment made to sustainability programs that improve the environment and 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/water use; decreasing wastewater or solid waste; or implementing Farm-to-Fork programs or other combined programs. All submissions must be received by 5 p.m. EST August 29, 2008 and will be judged by the HCFS Fellows. The recipient will 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 in future initiatives.

Dickinson College, a liberal arts school in Carlisle, PA, was the first-ever HCFS grant recipient in 2007. Among its many sustainability programs and efforts, Dickinson established the Dickinson College Farm as a collaborative effort between the college’s dining services staff, faculty and students and established initiatives to reduce waste and water and energy use at the college.

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 allowing 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. The Fellows include Michael Berning, director of sustainable design and principal, Heapy Engineering LLP; Rick Cartwright, vice president and general manager of retail systems, ITW Food Equipment Group; Keith Martin, director of dining services at Dickinson College; John Turenne, founder and president of Sustainable Food Systems; and Richard Young, senior engineer/director of education, Food Service Technology Center.

To apply for the HCFS grant or for more information, including the official rules, visit www.hcfsforum.com.

About Hobart

Hobart is the world leader in commercial food equipment and service for the foodservice and food retail industries. Hobart manufactures products for warewashing and waste handling; food preparation; baking; cooking; weighing, wrapping and labeling systems; and Traulsen refrigeration. Hobart equipment is supported by a national network of nearly 1,700 factory-trained service technicians and 200 locations across the United States. To learn more about Hobart, visit www.hobartcorp.com.