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Mission Statement Hobart Center Leaders HCFS Sustainability Grant 2007 Grant Winner/Submissions Online Application Official Rules

HCFS Sustainability Grant Winner and Case Study Submissions

The 2007 Hobart Center for Foodservice Sustainability (HCFS) grant winner 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 Keith Martin of Dickinson College located in Carlisle, Pennsylvania.

Click here to review the Dickinson case study. The Dickinson College Farm is one of numerous strategies the college employed to foster an environmentally friendly campus.

Keith Martin 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 2008 HCFS grant, which is a $5,000 cash award. Please note: the deadline for the 2008 case study submissions is August 29, 2008.

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

2007 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

2007 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

2007 Case Study Submissions | HIGHER EDUCATION

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

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

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 without Renovations

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

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

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

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

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

2007 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

2007 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

2007 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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