The Hobart Center for Foodservice Sustainability has awarded a $5,000 grant to Georgia Tech Dining Services and its management services provider Sodexo in recognition of its comprehensive, cost-neutral approach to foodservice sustainability. This marks the fourth year for the annual HCFS grant.

Sodexo is working with Georgia Tech on campus food sustainability, and the two partners were selected for the grant from numerous entrants nationwide that included K-12 schools, higher educational institutions, restaurants, and healthcare and hospitality facilities.

“The quality of entries in terms of innovation and best practices in sustainability was extremely impressive,” says Rick Cartwright, vice president, ITW Food Equipment Group and HCFS Fellow. “The entry from Georgia Tech stood out due to the comprehensive, coordinated nature of its sustainability programs that provide significant environmental impact and cost savings while remaining cost-neutral.”

Georgia Tech's sustainability programs include energy- and water-saving initiatives, intensive composting and recycling and the introduction of more local and organic produce. Over the next five years, these programs are expected to generate a cost saving of $807,200, and help achieve aggressive goals of 26% energy-usage reduction and zero waste by August 2015.

Georgia Tech sustainability coordinator Nell Fry and Sodexo district marketing manager Dori Martin will serve as HCFS Fellows for 2011 and will assist in selecting next year's HCFS grant recipient. More information about the HCFS is available at www.hcfsforum.com.

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