Food & Food Equipment News

Champion Industries' EnviroPure System Finds Continued Success in U.S.

Champion Industries, manufacturer of a full line of premier commercial warewashing systems for over 100 years, is proud to report the continued success of its new and innovative EnviroPure Solution System in big business and corporations across the country, including the Hyatt Hotel at the McCormick Place in Chicago.

In an effort to continue their commitment to provide sustainable and effective products to the foodservice equipment industry, Champion Industries recently introduced a complete series of food waste decomposition equipment to eliminate food waste at the source through a sustainable and money-saving system. According to Environmental Protection Agency’s Municipal Solid Waste Data in 2009, 70 billion pounds of food is wasted per year. 97 percent goes into landfills and the waste not only produces damaging methane gas and pick-up and hauling emissions, but also attracts pests, vermin and insects. When it comes to foodservice, food waste poses workplace safety concerns and causes expensive operational and productivity issues.

The solution is EnviroPure—a hyper-accelerated food waste decomposition system that breaks down up to 800 pounds of food waste a day through physical and biological processes in submersed environments into water and CO_2. EnviroPure’s on-site elimination of food waster in 24 hours produces a gray water bi-product safe for sewer disposal with no odors, sludge build-up and no system clean-outs required.

The implications of this revolutionary system are monumental. Already, the EnviroPure System has helped businesses across the country meet environmental standards faster than ever, including the Hyatt Hotel.

The existing manually operated composting system at the Hyatt McCormick Place presented workplace and operational challenges on several fronts and was not handling the proteins in the waste stream properly. “The composting systems we were using at the time required additional separation of meat proteins from the food waste which was labor intensive, inefficient and costly,” said Roger Martin, Director of Engineering at Hyatt McCormick Place.

EnviroPure was brought in to provide an alternative to the manual composting system because it could handle the entire food waste stream without any additional separation. “We really liked the fact that the EnviroPure system could handle all types of food waste and the fact that it fit easily into our operational flow,” explains Martin.

EnviroPure recommended an EPD-2200 “Dry” System capable of handling up to 1.3 metric tons per day. The system provides a 1000 to 1 ration of compression of the food waste by weight and reduces compost as a bi-product of the process.

“We were amazed at how little compost was left after the system processed the food waste. We took about 600 pounds of mulch out of the system after eight months and processing almost half a million pounds of food waste,” said Martin.

The EnviroPure system easily installed into existing dock space outside the garbage room at the Hyatt, with the loading door on the system custom configured to provide easy loading without the need for lifting of the heavy food waste in bins and totes.

The system has proven as simple to operate as it was to install, with a single on/off button function. Automatic cycling and processing of food waste occurs as it is added with continue batch and feed modes. An auto shut-off timer is included for remote grinder motor and water supply and an auto-disconnect system even shuts off the system in the event that the hatch door opens.

EnviroPure handles virtually any kind of food waste including: vegetables, fruits, meat, fish, poultry, dairy products, bones, shells and pits. Just like composting, EnviroPure uses natural biological decomposition processes that are accelerated through a combined action of the system itself and the use of BioMix, an all-natural, non-toxic, biodegradable additive. Food waste is broken down into water and BioMix facilitates the biological conversion by grinding all remaining materials into CO₂, water and other organic materials. An insulated chamber retains heat to accelerate the breakdown.

As a result of the EnviroPure system, the Hyatt noticed an immediate and significant reduction in their overall disposal costs through the removal of the heavy food waste component from their waste stream. Martin estimates that the Hyatt has “realized monthly savings of between $1,500 to $2,000 and expects to achieve overall annual savings of approximately to $20,000 representing a 15% reduction in hauling and disposal costs year-over-year.”

With $1 billion per year spent on disposal of food waste and $90-$200 cost per ton to dispose, operational and productivity costs are high in this industry. However, EnviroPure offers an immediate savings with consistent disposal costs and solid long-term return of investment. Offering an immediate positive impact on the environment, it removes food from landfills and decreased truck emissions due to fewer hauls.

The EnviroPure system has helped to significantly reduce the carbon footprint of the Hyatt McCormick Place through not only diverting their food waste from landfill, but also through a 50% reduction in the number of pick-ups and hauling of food waste to the disposal sites. In the first eight months of operation, the Hyatt McCormick diverted over 500,000 lbs. of food waste from landfill by processing it on site with the EnviroPure EPD-2200.

Logistical and financial benefits aside, the EnviroPure system also provides its customers with one incentive other competitors simply cannot—a opportunity to save and restore the environment for all of its inhabitants.

“Aside from not having to deal with the odor issues, our staff has really come to identify the EnviroPure system as a tangible representation for all of our environmental initiatives,” said Martin. “The staff uses the system every day and genuinely feels that they personally are making a real contribution to the Hyatt's efforts to preserve our environment for future generations.”

ConAgra Foods Earns Safe Quality Food Institute 2011 Quality Achievement Award

ConAgra Foods Inc. announced today it has been recognized for its commitment to food safety by the Safe Quality Food Institute, who awarded the company its SQFI 2011 Quality Achievement Award for Manufacturer of the Year. SQFI recognized ConAgra Foods for its commitment to food safety embraced throughout the entire organization, as well as its early and widespread adoption of SQF certification in the U.S. Award winners, who were all peer-nominated, were notified Nov. 10 at SQFI’s annual conference in St. Louis.

“I was most pleased to award the 2011 Food Manufacturer of the Year award to ConAgra Foods,” said Robert Garfield, Senior Vice President, SQFI. “ConAgra Foods embraces a dynamic food safety culture at all levels of the organization. The employees’ goal of continuously improving their company’s food safety system and ConAgra Foods’ comprehensive commitment to food safety are to be applauded.”

The Quality Achievement Awards recognize organizations that are able to demonstrate outstanding achievement toward SQFI’s Mission of delivering consistent, globally recognized food safety and quality certification programs. ConAgra Foods was an early adopter of the SQF program, which is the only certification system recognized by the Global Food Safety Initiative that offers certificates for primary production, food manufacturing, distribution and agent/broker management. The maker of Slim Jim, Peter Pan and Healthy Choice and many other consumer-loved brands first obtained SQF 2000 certification for all 48 of its consumer foods plants in 2008 and sent all consumer foods plant managers to SQF training. The company now requires all of its co-manufacturers to achieve and maintain GFSI certification and has set an expectation with its suppliers to achieve GFSI certification by 2014.

Joan Menke-Schaenzer, Chief Global Quality Officer, ConAgra Foods, explained that in addition to SQF certification, ConAgra Foods has made significant investments in its food safety programs over the past three years. Between 2007 and 2010, the company spent $275 million in plant upgrades and safety improvements. Frequent evaluations and audits from internal and external parties help ensure that equipment and processes continue to meet the company’s safety standards.

In addition to investing in food safety programs and infrastructure, ConAgra Foods has also invested in employee training programs such as Behavior Trend Observation Performance, which helps build a strong safety culture at the plant level. This system enables the tracking and trending of safe and at-risk behaviors. The plants and the company can then use the information to update and expand training, procedures, processes and equipment. Additionally, plant leadership teams attend BTOPS training sessions where they learn how to reinforce food safety behavior in their facilities.

SQFI’s third-party auditors noticed ConAgra Foods’ strong safety culture when they audited the company’s plants this year. “They went into our plants and said, ‘Wow, your plants get it. They’re proud of their work, they’re excited about food safety and they welcome the opportunity to continually improve,’ ” said Menke-Schaenzer.

“Awards like SQF validate that we’re making significant strides in food safety,” said Mike Tracy, Vice President, Operations, ConAgra Foods. “Our robust food safety and quality systems, processes and procedures go beyond the requirements set by any SQF audit. We’re honored that this award recognizes us as truly best-in-class in SQF’s eyes, and we’ll keep getting better.”

ConAgra Foods Inc., is one of North America's leading food companies, with brands in 97 percent of America's households. Consumers find Banquet, Chef Boyardee, Egg Beaters, Healthy Choice, Hebrew National, Hunt's, Marie Callender's, Orville Redenbacher's, PAM, Peter Pan, Reddi-wip, Slim Jim, Snack Pack and many other ConAgra Foods brands in grocery, convenience, mass merchandise and club stores. ConAgra Foods also has a strong business-to-business presence, supplying frozen potato and sweet potato products as well as other vegetable, spice and grain products to a variety of well-known restaurants, foodservice operators and commercial customers. For more information, visit www.conagrafoods.com.

Cintas Hosts Slips, Trips and Falls Webinar

Panel of industry experts discusses impending slips, trips and falls standards and how they will negatively impact your bottom line if ignored

To help foodservice establishment owners and managers and health, safety and the environment (HSE) and risk management professionals prepare for new standards targeting slips, trips and falls, Cintas Corp.  is hosting a free webinar Dec. 6 at 2 p.m. EST. Industry experts from the National Floor Safety Institute (NFSI) and the insurance industry will provide attendees with critical information on recent developments in slips, trips and falls standards, how and when standards will impact their business and what organizations can do to limit their exposure to expensive lawsuits.

“NFSI research shows that for every dollar spent on floorcare programs, foodservice operators will spend three times more on slip and fall accidents,” said David Collette, Director of Foodservice Marketing, Cintas. “The foodservice industry needs help to manage the safety of their floors. This webinar is designed to educate attendees on how to proactively reduce risk in their facilities in the wake of new standards.”

Webinar panelists include Russ Kendzior, an expert on slips, trips and falls accident prevention and President of the NFSI; Dave Ludwin, General and Products Liability Risk Control Director at CNA, a leading commercial insurance writer; and Dennis Fetzer, an expert in working with corporate safety to develop customer accident prevention programs.

By the conclusion of the webinar, attendees will be able to:

• Know why slips, trips and falls are a problem that must be addressed proactively
• Understand details of the upcoming standards
• Understand what actions can be taken to reduce risk and avoid costs
• Gain insight on how to implement a Safe Floor program

“Slips, trips and falls are a leading workplace injury, causing 15 percent of accidental deaths and presenting major costs to small and large businesses alike,” added Collette. “We are pleased to team up with such an esteemed panel to help foodservice organizations prepare themselves for the new standards.”

To register for the webinar, please go to http://www.cintas.com/safefloorwebinar.

For more information on Cintas’ solutions for the foodservice industry, go to http://www.cintas.com/Industries/FoodService/.

Cintas, Rubbermaid Commercial Products to Deliver Rental Cleaning Solutions

Partnership provides innovative solutions supported by extensive training, unparalleled service model

In its continual pursuit to provide customers with world-class products and services, Cintas Corp., the leader in specialized professional services, and Rubbermaid Commercial Products, the leader in innovative, solutions-based cleaning products, today jointly announced a strategic alliance to offer custom cleaning and hygiene solutions to Cintas customers. One of these solutions is a new co-branded microfiber offering that blends the superior performance of RCP’s industry-leading products with the service excellence of Cintas to provide a best-in-class facility maintenance system.

“As the demand for improved cleanliness, infection prevention and hygiene continues to grow, our customers require superior innovations to help them maintain clean and safe facilities,” said Mike Thompson, Senior Vice President, Cintas Facility Services. “This alliance allows us to expand the breadth of products available to our customers, providing them with the resources they need to maintain first-rate operations.”

Under the agreement, Cintas’ team of more than 6,000 service representatives will offer customers an exclusive line of RCP microfiber cleaning wipes and mops specifically designed for the rigors of the rental market. These products, along with other Rubbermaid cleaning tools, will be made available to all Cintas rental locations. Cintas’ full-service microfiber program helps customers maximize the removal of challenging pathogens in their facilities, such as Escherichia coli (E. Coli), Listeria, Methicillin-resistant Staphylococcus aureus (MRSA), Vancomycin-Resistant Enterococcus (VRE) and salmonella. The comprehensive offering ensures customers always maintain a consistent supply of clean, quality microfiber products. In addition, Cintas provides scheduled pickup and delivery services with specialized laundering to ensure the microfiber maintains its effectiveness and achieves optimal cleaning performance.

“Cintas has an unparalleled reputation for service excellence,” Bob Heisner, Global Vice President of Marketing for Rubbermaid Commercial Products. “Their unique team of highly-trained field and service professionals enables them to get close to the customer and understand the unique challenges that they face. We look forward to working with Cintas on future innovations that solve these customers’ challenges.”

Through the alliance, Cintas customers will benefit from:

• Industry-leading Rubbermaid Commercial cleaning products available exclusively through a co-brand with Cintas
• Technical expertise
• Improved training and development resources
• Regular service visits from trained professionals who provide inventory management and commercially laundered microfiber with no upfront cost

“By bringing together these industry leaders, customers now have access to an unmatched combination of products and services,” added Dave Mesko, Senior Director of Marketing at Cintas. “This integrated offering makes it easier for customers to maintain their facilities to an even higher level of cleanliness.”

For more information about the alliance, please go to www.cintas.com.

Cleaning vs. Disinfecting: Cintas Issues Best Practices for Proper Restroom Cleaning

It’s no surprise that dirty restrooms can lead to lost business. A recent Harris Interactive survey revealed that 94 percent of U.S. adults would avoid a business in the future if they encountered dirty restrooms. However, there is a common misconception that cleaning and disinfecting are the same. To alleviate any confusion on proper cleaning protocol, Cintas Corp. today issued a list of best practices to help business owners create a pleasant, sanitary and healthy restroom atmosphere.

“Cleaning and disinfecting are vital steps for successful restroom maintenance,” said Mike Thompson, Senior Vice President, Cintas Facility Services. “Many often think they are one in the same. However, if both steps are not completed properly, surfaces may appear clean, but infectious germs could be lurking.”

Best practices for maintaining a healthy restroom include:

1) Know the difference between cleaning and disinfecting. The first step to provide a clean restroom is to understand the difference between cleaning and disinfecting. Cleaning removes visible soil, dirt, stains and other debris from surfaces. It is typically performed by wiping surfaces using soap and water or a multi-purpose cleaner. Disinfection destroys viruses, bacteria, germs and other harmful microorganisms. It is accomplished by using a chemical designed specifically to kill bacteria.

2) Always clean before disinfecting. An unclean surface cannot be disinfected. Dirt is a hiding spot for bacteria and rapidly depletes the sanitizing capability of disinfectants. Therefore, thoroughly clean all surfaces to remove soil and stains before applying a disinfectant.

3) Identify all restroom touch points. Before cleaning a restroom, identify all “touch points.” Touch points include objects that people touch on a regular basis such as door handles, soap dispensers, stall locks, paper towel dispensers, etc. At minimum, these surfaces need to be cleaned and disinfected on a daily basis to prevent the spread of germs. Areas in restrooms that users do not generally come in contact with, such as windows, may only require cleaning.

4) Select the right chemicals. There are several cleaning chemicals on the market and it is often difficult to identify the best-performing products. For cleaning purposes, select an ammonia-free glass and multi-surface cleaner that is highly concentrated and Green Seal certified. An ammonia-free product is ideal as it has a lower odor than other products. For both cleaning and disinfecting, select a heavy duty, non-acid washroom product that is cleaner and disinfectant in one. This will kill bacteria and reduce odors commonly found in restrooms. The product should also have high alkalinity for easy soap scum removal. When using a two-in-one product, users must spray the chemical twice to work properly - once for cleaning purposes and once for disinfecting.

5) Allow disinfectants to dwell for the appropriate amount of time. All disinfectants have a dwell time and must sit on a surface for the allotted time to work at maximum efficiency. Simply spraying and wiping doesn’t give the chemical the time it needs to kill 99 percent of the bacteria. Most products require a dwell time of 10 minutes or longer. Read all labels and educate cleaning personnel to follow the guidelines. Encourage employees to spray the disinfectant and complete another task, such as emptying the trash, to allow the appropriate amount of time.

“Cleaning and disinfecting correctly ensures that restrooms look and smell their best, but are sanitary as well,” said Dave Mesko, Senior Director of Marketing, Cintas. “Business owners should review their restroom chemical program to allocate the right chemicals to the right task. Doing so will provide restrooms that are truly clean and appealing to customers.”

Cintas Facility Services provides a wide range of custom cleaning and hygiene chemicals and services. Branded Signet Cleaning Chemical Service, Cintas offers a portfolio of industry-leading green chemicals from Diversey with the service excellence of Cintas to meet the specific cleaning needs of any business.

For more information, please visit http://www.cintas.com/cleaningchemicals

Tolomatic Serves Up First Low-Cost Stainless Steel Electric Actuators

The new all-stainless-steel ERD electric rod-style actuators are designed with the most stringent food and beverage applications in mind. The smooth stainless steel body design and choice of Viton seals makes the ERD an ideal solution in caustic cleaning environments where contamination is simply not acceptable.

Made of all-304 stainless steel, including an optional protective motor enclosure, Tolomatic ERD actuators are rated IP67 for wash down and are available in multiple screw technologies. Like the entire Tolomatic product line, the stainless steel ERD actuators are catalog items and can be built to order and shipped within five working days.

"Most stainless steel actuators available to the food and beverage industry tend to be custom orders," says Aaron Dietrich, Electric Products Manager at Tolomatic. "Custom orders take more time to make and typically cost more. By making the new ERD SS2 a catalog product family, we've been able to speed up delivery, lower costs, and make integration easier and more trouble free."

The stainless steel ERDs are available as two main ordering options. The SS2 option is available in two sizes with protective motor enclosure and a variety of cabling options. The SS2 option offers a choice of electrical connections that include either cord grips or industry-standard conduit threads. The SS1 is available in three sizes and is, essentially, a stainless steel version of the base ERD. The ERD with the IP67 option features Viton seals for protection in caustic washdown environments.

The ERD is available in stroke lengths of up to 12 inches. Depending on the choice of ball nut or solid nut, the ERD delivers up to 200 pounds of thrust or speeds up to 40 inches per second using Tolomatic's NEMA23 stepper motor. Solid nuts made of engineered resins offer quiet performance at a lower cost. Ball nuts offer positioning accuracy and repeatability with longer life.

 

Food Safety Testing Simplified and Accelerated with Pall GeneDisc® Cycler

Pall Corporation today introduced its new GeneDisc® Cycler to test food for pathogens and spoilage organisms. This pathogen detection system enables testing of up to 96 samples in as little as one hour, compared with several days using traditional methods. Operating on a robust Real Time Polymerase Chain Reaction (RT PCR) platform, this new cycler is a faster and more practical screening tool for microbial contaminants in food.

The GeneDisc system is already used extensively in food pathogen identification. Recently it was used to assist in the identification of the source of the E. coli O104 contamination in Europe. It is also the only method validated by the AOAC for the identification of non-O157 STEC in meat. With the addition of this new cycler the GeneDisc system can now process up to eight GeneDisc plates simultaneously, exponentially amplifying test result capabilities and capacity. It can detect up to 10 microorganisms within the same sample extract, generating as many as 480 results per hour.

“The new GeneDisc Cycler is another step forward in the battle against microbial contamination of food. It allows less specialized personnel to routinely perform sophisticated biological sample testing, and provides sensitive and specific pathogen detection in a matter of hours. The new GeneDisc Cycler enables users to make expedient and informed decisions regarding contamination control,” said Jonathan Pratt, president Pall Food and Beverage.

The cycler’s modular design offers the flexibility to match laboratory workflow, and to process different applications simultaneously. Cycle parameters are stored in an integrated computer and are automatically recognized using the supplied barcode reader. Minimal handling of PCR components ensures accurate and highly reproducible data, requiring no significant user skills or training. The easy, at-a-glance display of results allows rapid decision-making for the user. To learn more about the GeneDisc Cycler or to order product visit: http://www.pall.com/biopharm_53215.asp

About Pall Food and Beverage

Pall Food and Beverage is the global leader in filtration, separation and quality control solutions for the food and beverage markets. It serves the needs of the beer, wine, dairy, soft drink, bottled water, enzymes, food ingredient and associated industries. The Company’s products are complemented by incoming water and waste water treatment systems, providing a complete approach to fluid management throughout the production process. Pall's solutions help to ensure product quality and protect consumers while lowering operating costs and minimizing waste. For more information, visit Pall’s website at www.pall.com/foodandbev.asp.

About Pall Corporation

Pall Corporation (NSYE:PLL) is a filtration, separation and purification leader providing solutions to meet the critical fluid management needs of customers across the broad spectrum of life sciences and industry. Pall works with customers to advance health, safety and environmentally responsible technologies. The Company's engineered products enable process and product innovation and minimize emissions and waste.

PURE Bioscience Obtains NSF Registration for PURE Hard Surface as No-Rinse Sanitizer in Food Processing Areas

NSF Nonfood Compounds Registration is a Continuation of the USDA Approval Program

PURE Bioscience, Inc. (NASDAQ: PURE), creator of the patented silver dihydrogen citrate (SDC) antimicrobial, today announced it has obtained registration by NSF International of its SDC-based PURE™ Hard Surface disinfectant and food contact surface sanitizer for use as a no-rinse sanitizer in food processing areas. The NSF Nonfood Compounds Registration is a continuation of the approval and listing program previously administered by the U.S. Department of Agriculture (USDA).

The NSF program provides product manufacturers, users, and regulatory/inspector groups with a proven method to determine product acceptability, and product registration by NSF assures inspection officials and end users that formulation and labels meet appropriate food safety regulations. PURE Hard Surface has been issued NSF Registration number 144518 and is now listed in the current NSF White Book at www.nsfwhitebook.org.

Tom Myers, PURE’s Vice President of Sales and Marketing, stated, “The EPA registration of our SDC-based disinfectant as a food contact surface sanitizer allowed us to move forward to also obtain this key NSF registration - a fundamental safety standard in the food industry, particularly in meat and poultry processing. The NSF program replaces the former USDA approval process; therefore, most companies require NSF registration of sanitizers used in food processing facilities.”

NSF Registration is based on the NSF Registration Guidelines (formerly USDA Guidelines for Obtaining Authorization of Compounds to be Used in Meat and Poultry Plants), which includes formulation review against FDA CFR Title 21, 9, and 40; label review and confirmation of appropriate use instructions; verification of intended use classification and category code, and issuance of registration letter.

About PURE Bioscience, Inc.

PURE Bioscience, Inc. develops and markets technology-based bioscience products that provide solutions to numerous global health challenges, including Staph (MRSA). PURE’s proprietary high efficacy/low toxicity bioscience technologies, including its silver dihydrogen citrate-based antimicrobials, represent innovative advances in diverse markets and lead today’s global trend toward industry and consumer use of “green” products while providing competitive advantages in efficacy and safety. Patented SDC is an electrolytically generated source of stabilized ionic silver, which formulates well with other compounds. As a platform technology, SDC is distinguished from competitors in the marketplace because of its superior efficacy, reduced toxicity and the inability of bacteria to form a resistance to it. PURE is headquartered in El Cajon, California (San Diego metropolitan area). Additional information on PURE is available at www.purebio.com.

Harris Williams & Co. Advises Packers Sanitation Services, Inc. in its Sale to Harvest Partners

Harris Williams & Co. announces the sale of Packers Sanitation Services, Inc. (PSSI), a portfolio company of Blue Point Capital Partners (Blue Point), to Harvest Partners. The transaction closed on June 13, 2011. Harris Williams & Co. acted as the exclusive advisor to PSSI. The transaction was led by John Neuner in the firm’s Richmond office as well as Glenn Gurtcheff, Tim Alexander, Ryan Budlong, Brant Cash and Lukas Hansen in the firm’s Minneapolis office.

“PSSI delivers mission critical services that enable food processors to maximize operational efficiency while meeting strict USDA and FDA food safety guidelines on a daily basis. Management and Blue Point developed a market leading outsourced services platform through organic and acquisition growth. We are pleased to have found a great partner for management that shares their vision for the future, and we look forward to watching the PSSI team’s continued success under the stewardship of Harvest Partners,” said John Neuner, a managing director at Harris Williams & Co.

“PSSI is an integral partner to many of North America’s leading food processors and is poised to continue benefitting from increasingly stringent food safety regulations. The compelling combination of long-term growth fundamentals in the food industry, increasing concerns regarding food safety, and continuing outsourcing trends collectively provide an attractive opportunity to generate sustained organic growth,” added Glenn Gurtcheff, a managing director at Harris Williams & Co.

Harris Williams & Co. has been among the most active advisors for middle market companies operating in the food and beverage and business services sectors. The PSSI transaction enabled Harris Williams & Co. to combine its deep industry experience in food and beverage and business services to deliver a great result for its client.

Founded in 1971, PSSI is the leading provider of outsourced cleaning and sanitation services for the food processing industry. PSSI services over 325 facilities on a daily basis through its workforce that includes approximately 10,000 employees.

Blue Point, with offices in Charlotte, Cleveland, Seattle and Shanghai, is one of the largest and most active resident middle market private equity firms in each of its target markets and focuses principally on investments in manufacturing, distribution and service businesses that primarily address commercial and industrial markets. Blue Point’s presence in the economies of both the United States and China positions the firm to create value by helping its investee firms to globalize. Blue Point has extensive experience in identifying, evaluating and successfully completing a variety of private equity investment transactions, including recapitalizations, management buyouts, corporate divestitures and industry consolidations. The principals of Blue Point have completed over 100 investments with a total transaction value of more than $2 billion.

Founded in 1981, Harvest Partners is a New York-based private equity investment firm, pursuing management buyouts and growth financings of middle market businesses. Focused on light industrial, consumer/retail and business services businesses, Harvest Partners has over 25 years of experience investing in companies located in North America.

Harris Williams & Co. (www.harriswilliams.com), a member of The PNC Financial Services Group, Inc. (NYSE:PNC), is the premier middle market advisor with a two-decade legacy of sell side excellence serving clients worldwide. The firm is focused exclusively on the middle market providing sell side and acquisition advisory, restructuring advisory, board advisory, private placements and capital markets advisory services.

Investment banking services are provided by Harris Williams LLC, a registered broker-dealer and member of FINRA and SIPC, and Harris Williams & Co. Ltd, an Appointed Representative of Sturgeon Ventures LLP, which is authorised and regulated by the Financial Services Authority. Harris Williams & Co. is a trade name under which Harris Williams LLC and Harris Williams & Co. Ltd conduct business in the U.S. and Europe, respectively.

New Research Shows Majority of Restaurateurs Have Recycling Programs, Consumers Prefer to Visit Restaurants That Recycle

Roughly two-thirds of the nation's restaurateurs have recycling programs as part of their sustainability efforts, according to a new study conducted by the National Restaurant Association in partnership with Georgia-Pacific Professional.  The research, which will be released at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show, also shows that three out of five consumers prefer to visit restaurants that have recycling practices in place. The study provides a comprehensive overview of restaurant recycling practices that will help restaurant operators meet consumer needs, enhance their environmental programs, and be more profitable.

"Sustainability is more than a fad, it's the new way of doing business in the restaurant industry," said Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association. "Our research found that a majority of consumers prefer to patronize restaurants with recycling programs, and restaurants are following suit to ensure they meet their customers' expectations."

"Georgia-Pacific Professional's work with foodservice operators continues to show us just how important sustainability is in our industry," said Bill Donahue, president of Georgia-Pacific Professional. "The National Restaurant Association and its members clearly understand that, too. We view sustainability not only as improving environmental performance but providing consumers the products they need and want, balanced with the demands of good economic performance for companies."

Highlights of the restaurant recycling study include:

• Sixty-five percent of restaurateurs currently have a recycling program in place, and 13 percent participate in composting programs.
• Seventy-four percent of restaurateurs who recycle do so in the kitchen and office areas, while 43 percent have a program in the dining room and other customer-facing areas.
• Nearly three out of four (72 percent) restaurant operators use products made from recycled materials; the most common of these items were bags, paper products and food containers.
• Sixty percent of consumers say they prefer to visit a restaurant that recycles.
• A strong majority of consumers (85 percent) say they sort recyclables in quickservice restaurants if receptacles are provided.
• About half of consumers (51 percent) say they are willing to pay a little more for menu items at a restaurant that recycles.

The research supports the development of best practices for restaurant operators by the National Restaurant Association through its Conserve: Solutions for Sustainability initiative (http://conserve.restaurant.org). The Conserve website provides free tips, tools and resources for restaurant operators to continue to develop their environmental sustainability programs, including waste reduction and recycling.

The National Restaurant Association surveyed 500 restaurant owners and operators nationwide during March and April, 2011. Consumer findings are based on a nationally representative sample of 1,010 American adults surveyed March 10-13, 2011.

The full recycling research report can be downloaded at www.restaurantsrecycle.com.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America's restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.