Industry News | February 26, 2009

Hobart Center Offers $5,000 Grant for Sustainability

For the third 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 2009 Greenbuild Expo to be held Nov. 11-13 in Phoenix, Arizona. To learn more and to access the official application, visit

“The Hobart Center for Foodservice Sustainability seeks best practices from sustainability programs in foodservice and food retail that showcase clear planning, precise implementation and a strong return on investment,” says Rick Cartwright, vice president and general manager of retail systems, ITW Food Equipment Group and an HCFS Fellow. “The HCFS grant recipient serves as a prime example for foodservice and food retail for their commitment 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 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 August 31 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.

The University of California, Santa Cruz, a nationally ranked research university in Santa Cruz, California, was the 2008 recipient of the HCFS grant. UC Santa Cruz decreased energy consumption and water use, reduced solid waste and water waste, and implemented a Farm-to-Fork program. Scott Berlin, UC Santa Cruz’s director of hospitality and dining, 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 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.

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