The Hobart Center for Foodservice Sustainability (HCFS) announced plans to award a $5,000 grant to the organization judged to have the best-executed foodservice sustainability project. Applications are currently being accepted for the sixth annual HCFS grant, and the recipient is going to be announced at the 2013 National Restaurant Association (NRA) Show in Chicago.

“On behalf of the HCFS, we’re very pleased to again offer a $5,000 grant to a foodservice organization that demonstrates leadership in sustainability best practices,” said Rick Cartwright, vice president, ITW Food Equipment Group and an HCFS Fellow. “We’re searching for examples of foodservice sustainability programs that not only improve the environment but also 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. The grant application form is available on the HCFS website at

Applications must include a financial analysis of the program addressing these areas: the cost of implementation, continuing costs, cumulative costs saved and return on investment. Descriptions of specific foodservice equipment used to achieve sustainability goals, including ENERGY STAR qualified equipment, are also encouraged.

All submissions must be received by 5 p.m. Eastern Time on Jan. 31, 2013, and are judged by the HCFS Fellows. The recipient must use the grant to invest in additional sustainability efforts. The individual and/or company honored will be invited to attend the 2013 NRA Show in Chicago and assist the HCFS Fellows in judging next year’s grant applications.

Phipps Conservatory and Botanical Gardens in Pittsburgh received the 2012 HCFS grant in recognition of sustainability initiatives that educate and benefit visitors as well as the Pittsburgh community. The foodservice operations at Phipps, which include Café Phipps, emphasize local, organic, sustainable food choices that are good for people and the earth; uses real serviceware and biodegradable products, and has implemented an extensive recycling program incorporating the composting of all pre- and post-consumer food waste. Due to the quality menu and services it offers, Café Phipps more than doubled its earnings from 2010 and 2011 and, by the end of 2012, is expected to fully recoup the amount it has spent on sustainable upgrades in its foodservice operations.

To learn more about the HCFS grant and download an application, visit the HCFS website or