Foodservice Sustainability Recognized With Grant

“The thoroughness of Phipps’ foodservice sustainability program stood out as having a positive impact on its operations as well as the community at large,” says HCFS spokesperson.

The Hobart Center for Foodservice Sustainability (HCFS) has awarded a $5,000 grant to Phipps Conservatory and Botanical Gardens in Pittsburgh, Pa., in recognition of foodservice sustainability initiatives that educate and benefit visitors to the conservatory as well as the Pittsburgh community.

This marks the fifth year for the HCFS grant, which is awarded to a business or organization judged to have the best-executed foodservice sustainability project.

“It’s very encouraging to hear about sustainability projects taking place across North America in foodservice operations of K-12 schools, colleges and universities, businesses, healthcare facilities, and community and nonprofit organizations,” said Rick Cartwright, vice president, ITW Food Equipment Group and HCFS Fellow. “The thoroughness of Phipps’ foodservice sustainability program stood out as having a positive impact on its operations as well as the community at large.”

As one of America’s greenest public gardens, Phipps is a recognized leader in the sustainability movement, serving as a strong advocate for advanced green-building practices, restorative landscaping and gardening methods, and increased environmental awareness. This commitment is also clearly evident throughout its foodservice operations: Café Phipps emphasizes local, organic, sustainable and seasonal food that is both good for people and the Earth, uses real serviceware and biodegradable products, and has implemented an extensive recycling program that includes composting of all pre- and post-consumer food waste, among other practices. Due to the quality menu and services it offers, Café Phipps more than doubled its earnings from 2010 to 2011 and, by the end of 2012, is expected to fully recoup the amount it has spent on sustainable upgrades.

“Phipps is honored to receive this impressive award, which acknowledges the steps we have taken to integrate our mission of connecting people to plants and promoting environmental awareness into our café,” said Phipps’ Executive Director Richard Piacentini. “We have a great partnership with Sodexo that enables us to implement the highest sustainability standards in our three-star Green Restaurant Certified café, and the rave reviews we get from guests and catering clients as a result prove that it is possible to be green while being successful, too.”

Richard Piacentini, executive director at Phipps, is slated to serve as an HCFS Fellow for 2012 and assist in selecting next year’s HCFS grant recipient.

The Hobart Center for Foodservice Sustainability serves as a forum for foodservice directors, and their builders, designers and contractors to share new ideas and accomplishments in foodservice sustainability.



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