Hobart Center For Foodservice Sustainability Awards $5,000 Grant To Phipps Conservatory & Botanical Gardens

TROY, Ohio – The Hobart Center for Foodservice Sustainability (HCFS) has awarded a $5,000 grant to Phipps Conservatory and Botanical Gardens in Pittsburgh, Penn., 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," says Phipps' Executive Director Richard V. 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.

About Hobart Center for Foodservice Sustainability

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. The leadership of the HCFS includes professionals with expertise and experience in the foodservice industry's move toward sustainable design. To promote new thinking in sustainable design, the HCFS has established a $5,000 grant for the most innovative and impactful new concept and execution of a sustainable design project. More information about the HCFS is available at www.hcfsforum.com.

About Phipps Conservatory and Botanical Gardens

Built by Henry W. Phipps in 1893 at the height of Pittsburgh's industrial prowess, Phipps Conservatory and Botanical Gardens has evolved from the nation's first teaching conservatory to a distinguished eco-champion among America's 500 public gardens. Phipps' mission is to inspire and educate visitors with the beauty and importance of plants; to advance sustainability and worldwide biodiversity through action and research; and to celebrate its historic glasshouse (greenhouse). For more information, call (412) 622-6914 or visit www.phipps.conservatory.org.

Source: Hobart Center for Foodservice Sustainability