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HCFS Grant

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The Hobart Center for Foodservice Sustainability has established a $5,000 grant to honor the individual or company submitting a sustainability case study judged as the most innovative and best-executed foodservice sustainability project of the year. The recipient receives a cash award of $5,000 to invest in additional sustainability measures, and will be invited to become a Fellow of the HCFS and help select future operations for grant recognition. 

The 2013 HCFS grant recipient is Duluth Grill in Duluth, MN. Download the case study to see how Duluth Grill created a sustainable restaurant by implementing a Farm-to-Fork program that includes an orchard and rain garden in their back parking lot and reducing utility cost by 51.6 percent.

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Corporate Dining


Bon AppetitBon Appétit
Palo Alto, California
Bon Appétit’s Farm-to-Fork Program Benefits Oberlin College and the Community

CulinArtCulinArt, Inc.
Newtown, Pennsylvania
CulinArt and the George School Serve as a Model for Future Initiatives  

Hearst CorporationHearst Corporation
New York, New York
Restaurant Associates at Hearst Corporation Add an Environmentally Conscious Café to Their New York City Headquarters

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K-12

Creekside Elementary SchoolCreekside Elementary School
Boulder, Colorado
Creekside Elementary School’s Garden-to-the-Table Program Serves as a Model for Other District Schools

Knox County SchoolsKnox County Schools
Knoxville, Tennessee
Knox County Schools Program Promotes Milk Consumption and Plastic Recycling

Gorham SchoolGorham School
Gorham, Maine
Gorham's Maine Harvest Lunch Program Promotes the Importance of Locally Grown Foods

North Santiam School DistrictNorth Santiam School District
Stayton, Oregon
Oregon School District Installs Energy-Saving Equipment in Local Schools

Saint Paul Public SchoolsSaint Paul Public Schools
Saint Paul, Minnesota
St. Paul Public Schools Incorporates Food Waste Recycling Program

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Healthcare

Bartels Lutheran Retirement CommBartel Lutheran Retirement Community
Waverly, Iowa
Bartels Lutheran Retirement Community Becomes First Nursing Home to Participate in Local Farm-to-Fork Initiative

Fletcher Allen Health CareFletcher Allen Health Care
Burlington, Vermont
Patient Health Isn't the Only Focus at Fletcher Allen Health Care
        

Kaiser PermanenteKaiser Permanente
Oakland, California
Kaiser Permanente Incorporates Healthy Local Food Alternatives in Vending Machines and Cafeterias

Veterans Affairs Medical CenterVeterans Affairs Medical Center
Martinsburg, West Virginia
Veterans Affairs Medical Center Implements Pilot Program to Incorporate Locally Grown Food into Foodservice Operation

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Higher Education

Brown UniversityBrown University
Providence, Rhode Island
Brown University Implements Farm-to-Fork Program With Help From Students

Claude Moore Education ComplexClaude Moore Education Complex
Roanoke, Virginia
Going for Gold: Claude Moore Education Complex Anticipates Gold LEED Certification, Thanks to Innovative Energy- and Water-Reduction Techniques

Dickinson College - 2007 Grant RecipientDickinson College
Carlisle, Pennsylvania
Dickinson College employs several sustainability initiatives to reduce energy and water consumption.
      

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

Harvard University HUDS FacilityHarvard University HUDS Facility
Cambridge, Massachusetts
Installing Sustainable Equipment Helps Harvard University Kitchen Renovation Achieve LEED Certification

Iowa State University DiningIowa State University Dining
Ames, Iowa
Bringing It Home: Iowa State University to Purchase 35 Percent of Food from Local Farms

Kansas State UniversityKansas State University
Manhattan, Kansas
Kansas State University Increases Sustainability with Farm-to-Fork Programs and On-Campus Recycling

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

Pacific Lutheran UniversityPacific Lutheran University
Tacoma, Washington
Pacific Lutheran University's Green Tray Program Reduces Trash Sent to Landfill by 70 Percent

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

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

Springfield CollegeSpringfield College
Springfield, Massachusetts
Springfield College and ARAMARK Partner to Introduce Sustainability Programs to Students

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

University of California Santa CruzUniversity of California Santa Cruz
Santa Cruz, California
The University of California Santa Cruz Makes Sustainability a Partnership

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

Washington and Lee UniversityWashington and Lee University
Lexington, Virginia
Sustainability Programs at Washington and Lee University Produce Results, Earn Recognition

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Lodging & Casinos

Stonewall ResortStonewall Resort
Roanoke, West Virginia
Cost Savings from Stonewall Resort's Sustainability Efforts Are Reinvested in Local West Virginia Community

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Restaurants

Red Stag Supper ClubRed Stag Supper Club
Minneapolis, Minnesota
Red Stag Supper Club Aims to be the Model for Future Sustainable Restaurants in the State of Minnesota