Food & Food Equipment News

Vinifera Wine Bar & Bistro in the Westin Reston Heights Named the 2015 Leader in Virginia Green Travel

Vinifera Wine Bar & Bistro in Reston, VA is the 2015 recipient of the Virginia Green Travel Leader Award. Commended by Senator Mark R. Warner, the Vinifera Wine Bar & Bistro in the Westin Reston Heights is being praised for its conservation efforts and commitment to the green tourism practices that have left a lasting impact on the community.  Since opening in 2008, the Vinifera Wine Bar & Bistro has participated in the 30/20/20 Sustainability Program. The program aims to reduce energy consumption by 30 percent and water consumption by 20 percent by the year 2020.

In addition to the various environmentally conscious efforts exhibited through the Westin Reston Heights’ Recycling and Waste Reduction Program, the Water Conservation Program, the Energy Conservation Program, and Green Events Package.

Vinifera Wine Bar & Bistro uses locally sourced food, a chef’s garden for fresh vegetables and herbs with minimal pesticides and herbicides. The Vinifera Wine Bar & Bistro also uses Energy Star-rated computers and appliances, compact fluorescent light bulbs, LED exit signs, thermal-rated windows and insulation, green cleaners, bulk soap and electronic menus for special events.

The Virginia Green Travel Star Awards, which are featured at www.VirginiaGreenTravel.org , are presented to the most outstanding green tourism efforts in 2015. Awards were given to 21 tourism operators in various categories at the Virginia Green Travel Conference & Mid- Atlantic Green Tourism Expo. The Virginia Green program is run through a partnership of the Department of Environmental Quality, the Virginia Tourism Corporation, and the Virginia Hospitality and Travel Association.

To learn more about the Vinifera Wine Bar & Bistro in the Westin Reston Heights visit http://www.viniferabistro.com/ , http://facebook.com/vinifera, and http://twitter.com/vinifera.

 

Fisher-Nickel Demonstrates Gas-Saving Equipment at Gate Gourmet

As the state's primary energy policy and planning agency, it’s not unusual for the California Energy Commission to have its fingers in many pots including the ones used to prepare meals for airline passengers flying out of Los Angeles International Airport (LAX).

In 2014, the Energy Commission awarded a $900,000 Building Natural Gas Technology grant to Fisher-Nickel Inc., to demonstrate to the commercial food service community the business value of replacing standard cooking equipment with energy efficient items that not only improve cooking performance but significantly reduce energy costs.

A year later, Fisher-Nickel began setting up a demonstration project in the kitchen of a popular restaurant in San Diego, a large national hotel in Pleasanton and a University of California dining hall. They also partnered with Southern California Gas Co., to set up a demonstration at the LAX kitchen of Gate Gourmet, a Swiss company that provides global airline catering services. As many as 32,000 meals per day are prepared at that facility for passengers on domestic and international flights

One of the first things Fisher-Nickel did at the Gate Gourmet Kitchen was replace a 60-gallon steam kettle that has an annual operating cost of about $5,000 with a large steamer that cost less than $1,000 a year to operate.

The company also replaced a conventional broiler with a conveyor-type broiler, a single oven with a double-stack convection oven and a six-burner range with a four-burner model. Topping it off was new energy efficient cookware. In all, the new equipment is expected to reduce annual natural gas use by more than 9,100 therms – that’s equivalent to what 60 average California home kitchens would use in a year.

The LAX demonstration will wrap up around mid-February and the other demonstrations will be completed in 2017. Fisher-Nickel will evaluate the results and present them to the Energy Commission. If successful, the demonstrations could become a model for the industry, and with more than 93,000 commercial food service facilities in the state, that would be a big pot of savings, not to mention, a significant reduction in natural gas use.

 

SUBWAY Introduces New Sustainability Efforts

As a part of the restaurant chain's continued commitment to making its restaurants and operations more socially responsible, the SUBWAY® brand has made LED lighting standard for all new and remodeled restaurants.  This important upgrade will provide energy-efficient lighting that, in 2014 with a small percentage of stores participating, saved 21.9 million kilowatt hours – enough energy to power 1,996 households in a single year. 

This news follows a number of recent environmental milestones for SUBWAY, including adding to the brand's number of "Eco-Restaurant" certified store locations. Additionally, several more Eco-Restaurants are in various stages of development and an increasing number of franchisees are incorporating green elements into their existing stores.  

"From reducing water and waste to using energy-efficient equipment, our franchisees are deeply committed to finding new ways to make their stores more 'green,'" said Elizabeth Stewart, who heads the SUBWAY brand's corporate social responsibility efforts. "We know there is much more work to be done, but every step taken in every restaurant is one more step towards our social responsibility and sustainability goals."

As a part of the restaurant chain's continued commitment to making its restaurants and operations more socially responsible, the SUBWAY brand has taken significant steps in recent years as  part of its environmental commitment, including: 

• Standardizing low-flow faucets/taps with increased water pressure in all SUBWAY® restaurants; this small change annually saves an estimated 277 million gallons of water
• Using cleaning supplies that are CARB (California Air Resources Board) and Green Seal certified
• Exclusively offering napkins made from 100 percent recycled fiber, processed chlorine-free, and printed with soy or water-based inks
• Ensuring a majority of the packaging used in North American stores is made with recycled content which can be recycled or composted where facilities exist
• Using salad bowls and lids made from two recycled plastic water or soda bottles (20 ounce), diverting 141 million bottles from landfills last year
• Adding 95 percent post-consumer recycled material to redesigned catering trays, reducing about 3 million pounds of plastic materials from going directly into the waste stream each year.

Delaware North Implementing Sustainability Efforts for Parks Locations

Delaware North, one of the largest hospitality management companies serving national and state parks, recently announced a lineup of environmentally-friendly initiatives it is implementing across its parks and resorts properties this summer.

Among its efforts, Delaware North is expanding a partnership with Tesla, completing a restoration project at an iconic attraction at Niagara Falls State Park and planting the company's greenhouse for its hospitality operations near Yellowstone National Park. In August, the company will for the first time host a sustainability conference for its environmental managers.

Delaware North began its environmental stewardship efforts in the early 1990s at Yosemite National Park and was the first hospitality company in the United States to register its environmental management system (EMS) to international ISO 14001 standards. GreenPath®, Delaware North's award-winning EMS, continues to grow the focus on sustainability initiatives that reduce the company's environmental footprint and has become an integral part of its forward-looking business operations.

"Across our parks and resorts locations, we are committed to the care and protection of natural, cultural and historic resources," said Deb Friedel, Director of Sustainability for Delaware North's parks and resorts business. "We are excited to share with our guests, visitors and partners what we are doing to provide a more environmentally-conscious travel experience."

Niagara Falls Completes Restoration Project
In partnership with the New York State Department of Parks, Recreation and Historic Preservation, Delaware North at Niagara Fallsrecently completed the restoration of the Cave of the Winds Pavilion, a popular state park attraction. Delaware North invested $1.3 million into the project, addressing structural issues while maintaining the historic integrity of the pavilion, which was built in 1910. Project highlights include repairing deteriorating structural columns; installing floor-to-ceiling glass panels behind the newly renovated cement columns to reinstate the historic view of the open-air pavilion; restoring historic decorative woodwork; and reducing the facility's environmental footprint by integrating LED lights, low-VOC (volatile organic compounds) paint and tile flooring.

The Lodge at Geneva-on-the-Lake Installs Tesla Charging Station
Delaware North-operated The Lodge at Geneva-on-the-Lake, a relaxing resort located on the southern shore of Lake Erie near Geneva State Park, recently installed electric vehicle (EV) charging stations in partnership with Tesla, an American automotive and energy-storage company that designs, manufactures and sells electric cars. The three EV charging stations installed at the property are part of Tesla's Destination Program, which is focused on expanding the EV charging station network across the country as a way to incentivize thought leaders in the hospitality industry by providing free charging equipment and installation subsidies. The lodge offers two types of free EV charging stations to guests: two Tesla stations and one universal Cripple Creek station. In January, Delaware North partnered with Tesla to install more EV charging stations in Yosemite National Park.

West Yellowstone Greenhouse
West Yellowstone, Montana, might be one of the coldest places in the lower 48 states, but it hasn't stopped Delaware North from being committed to growing its own food. For the second season, Executive Chef Jacob Tew and Environmental Manager Justin Cook planted the company's greenhouse in West Yellowstone with herbs, tomatoes, radishes, lettuce, carrots and beets. The greenhouse supports the company's healthy and sustainable food initiative and produces ingredients for the Branch Restaurant located at the Delaware North-owned-and-operated Holiday Inn West Yellowstone during the busy season, which lasts about five months. Items from the local greenhouse are used to create delicious locally grown dishes that include roasted root vegetables and fresh salads. "By growing our own ingredients for signature dishes, the Branch Restaurant now has the opportunity for seasonal creativity that so many guests are looking for these days." Cook said. "You can't get any fresher and more flavorful than items that come straight from the earth to the kitchen."

Delaware North Sustainability Conference for Environmental Managers
Delaware North will host its first-ever conference dedicated to environmental management and asset protection on August 4-5 inMinneapolis, in conjunction with the National Association for Environmental Management's (NAEM) Corporate Sustainability Management Conference. Following NAEM's two-day conference, Delaware North's environmental managers will meet to network, share best practices, report progress, review environmental data, establish goals, and plan for 2016.

Eco-Products' ZERO Line of Hot, Cold Cups Reduces Carbon Impact

 

Eco-Products, the nation’s leading brand of foodservice products made from renewable resources and recycled content, is proud to announce ZERO by Eco-Products, a line of hot cups and cold cups whose carbon impacts have been measured and fully offset through a partnership with leading carbon offset provider Renewable Choice Energy.
The carbon offsets for the ZERO line are informed by two years of product life cycle analysis work done by Eco-Products in an effort to better understand the cradle-to-grave environmental impacts associated with their complete product portfolio.
“As for many companies that undertake LCA work, it has been eye-opening to see where in the supply chain our carbon impacts are the largest,” said Claudia Capitini, Sustainability Maven for Eco-Products. “Now the really exciting work begins as we search for creative ways to reduce our carbon footprint across the entire business and empower our customers to use this information in their own efforts to quantify the impact their businesses have on the planet.”
“Eco-Products has long been a national leader in sustainability,” said Quayle Hodek, CEO of Renewable Choice Energy. “By measuring and offsetting the carbon impacts of their new Zero line of cups, Eco-Products is setting an even higher bar for environmental responsibility.”
Eco-Products is now offering customers the ability to receive customized reports detailing the life cycle impacts of their purchases, enabling universities, hospitals, corporate campuses and others to understand the true environmental impacts associated with their foodservice packaging. For more information on these reports and all things related to the impact assessment at Eco-Products, please visit:http://www.ecoproducts.com/impact_assessment.html
The Zero Line is another addition to the company’s GreenStripe family of products made from 100 renewable resources; both the hot cup and cold cup meet ASTM standards for compostability.

Ice-O-Matic® Adds To ENERGY STAR® Offerings

Whether you’re in the restaurant, hospitality or convenience industry, managing rising energy costs is undoubtedly a top concern. This is why the ice experts at Ice-O-Matic, a leading global manufacturer of ice machines, storage bins and dispensers, are constantly developing energy-efficient product enhancements to help operators save money and increase their bottom line.

 

Ice-O-Matic’s GEM0650 and the GEM0956 are the company’s latest energy-efficient machines to be awarded the coveted ENERGY STAR certification, meeting the strict energy guidelines set by the U.S. Environmental Protection Agency. Ice-O-Matic now has more than 30 machines that qualify for the ENERGY STAR certification. 

 

“ENERGY STAR-qualified equipment uses less energy and less water than standard equipment,” said Ice-O-Matic Director of Marketing Scott DeShetler. “At Ice-O-Matic, we are committed to developing high-quality, dependable machines while also helping operators save money and increase their bottom line. Finding ways to make our machines more energy and water efficient is a great way to do this.”

 

Ice-O-Matic has partnered with ENERGY STAR since 2004 to ensure customers receive the most efficient ice machines for their investment dollar. On average, commercial ice makers that have earned the ENERGY STAR certification are approximately 15 percent more energy efficient and 10 percent more water efficient than standard models.*

 

For more information on Ice-O-Matic’s assortment of commercial ice machines and accessories, including ENERGY STAR-qualified products, visit iceomatic.com. For more information on the GEM0650/0956, view the specification sheet for the 0650 here and view the specification sheet for the 0956 here. And Ice. Pure and Simple.™

 

*ENERGY STAR Guide For Cafes, Restaurants and Institutional Kitchens

http://www.energystar.gov/ia/partners/publications/pubdocs/Guide%20for%20Cafes%20Restaurants%20and%20Institutional%20Kitchens_January%202014.pdf?c803-6616

Scotsman Names Winner of Livin' the Nug Life Contest

Scotsman Ice Systems announced that Stephen Kish has won the Livin’ the Nug Life contest. Selected randomly, Kish is going to receive a Scotsman Brilliance® undercounter nugget ice machine.

Scotsman Ice Systems asked nugget ice fans to enter for a chance to win a residential ice machine through the Luv the Nug^® website (www.LuvtheNug.com) or in person at participating Thorntons locations. Since the contest’s announcement, Scotsman Ice has received more than 40,000 entries.

 “We want to thank each and every entrant of the Livin’ the Nug Life contest,” says Jeff Biel, Director of marketing, Scotsman Ice Systems. “Luv the Nug would never be as powerful as it is without its devout Nugget Nation!”

Luv the Nug is a promotional campaign from Scotsman Ice Systems that celebrates and unites ice chewers online at LuvtheNug.com, on the Luv the Nug Facebook page and on Twitter @LuvtheNug.

More than 80 percent of consumers prefer nugget ice compared to other forms of ice due to its soft and chewable texture. In addition, nugget ice machines, like Scotsman’s Prodigy® nugget ice machine, use up to 50 percent less water and 15 percent less electricity to produce than other ice machines.

For more information about Scotsman’s nugget ice machines, please visit www.scotsman-ice.com. For more information about Luv the Nug, visit www.luvthenug.com. 

Restaurant Gardens Sprout From EarthBox Containers

Restaurant gardens are springing up all over the country, thanks to the surging interest in local, sustainable and super-fresh produce. The use of EarthBox container gardens (www.earthbox.com) in particular have allowed restaurant owners to grow produce in unlikely places, including rooftops, patios and parking lots.

Renowned Chef Rick Bayless grows tomatoes, chili peppers and herbs on the rooftop of his restaurants, Frontera Grill, XOCO and Topolobampo, located in a 4-story building north of downtown Chicago on Clark Street. The 60 EarthBoxes in this restaurant garden overflow with fresh produce used in salsa, guacamole, sauces and garnishes.

Garden Manager Bill Shores explains why they went with Earthbox's sub-irrigated planters: "What we like best about EarthBoxes is the straightforward set-up and good trellising system. The boxes have been stored outside for five years and are still in good shape." 

As a vegan restaurant, Scranton, PA's Eden-A Vegan Cafe showcases locally grown produce. For fresh herbs, their chefs need go no further than the EarthBoxes conveniently located on the sidewalk in front of the restaurant.

Hale Holistic Studio, a San Diego fitness center, serves freshly harvested EarthBox produce in the form organic green smoothies made for clients. Personal trainer Kirk Hensler remarks, "I like to provide people with food that is alive and packed with nutrients, so I usually make smoothies the day I harvest. I think clients can feel the health and vitality of the food, which is especially rewarding after a nice yoga or martial arts practice."

Hale started their EarthBox rooftop garden a year ago, and now grows spinach, kale, rainbow chard, and strawberries, among many other things.

Thanks to container gardening on rooftops and sidewalks, even chefs in urban areas can start their own restaurant gardens to supply patrons with fresh, just-picked flavor. Local food can't get much more local than that!

EcoTensil Gives Food Retailers Remedy to Expensive, Wasteful Sampling

Everyone loves a free sample! And the samplers are not the only people to benefit; according to a study entitled "Report on In-store Sampling Effectiveness," providing free samples can increase sales by as much as 475% on the day of event! The dark side to sampling is the waste created when plastic spoons and cups are used for a single taste then tossed in the trash, only to crowd a landfill. "That is money that grocers practically throw in the trash," said Peggy Cross, founder and CEO of EcoTensil. "I understand that disposable tasting spoons provide businesses with convenience and profit potentials, but there is a better way that doesn't involve nearly as much cost or plastic waste."

Made in the US from renewable materials, EcoTensil's innovative silky-smooth paperboard spoons are crafted from sustainable materials.The spoons take up much less space than plastic or wood utensils—5,000 EcoTasters fit in the same box as 1,000 comparable utensils— making them cost-effective to ship, store, and use, saving businesses hard earned cash. EcoTasters, EcoTensil's greenest product, are compostable, recyclable, and made from sustainably forested material (FSC), making them perfect for in-store, event, and other types of sampling. With the demand for sustainable options growing daily, now is the perfect time for businesses to introduce EcoTensils.

Business owners have been sharing their feedback about how EcoTensil's EcoTasters have enhanced their demonstrations: "The customer response to EcoTaster was overwhelmingly positive and the demo specialists absolutely loved them," shared Melissa Taverse, Demo Program Coordinator at Whole Foods Market.

David Kampner, Community Marketing Manager for Stonyfield Farms, shared how EcoTensil helps them communicate their commitment to sustainable practices: "We continue to use EcoTensil spoons all over and love the message it communicates to our consumers!"

"We want to spread the word that sampling can be a win-win situation with EcoTensil! Customers will be satisfied with their delicious bite, business owners will increase their market share while showing their commitment to sustainability, and the planet will be saved from plastic utensils," says Cross.

Green, Hygenic Touch-free Concepts Catches on in Restaurants and Food Service Businesses

Top restaurant owners know their business isn't just about food. They have to keep their customers happy with every aspect of their experience, and that includes the restrooms.

Yes, restrooms. According to a recent survey conducted by Harris Interactive for SCA Tissue North America, 50 percent of restaurant patrons who have a negative experience with the restroom— bad odors, grimy soap dispensers, dirty toilets, and other cleanliness problems— blab about it to friends and family. And 29 percent will never return to give the restaurant a second chance.

Every restaurant wants to provide customers with a clean, hygienic restroom, but the technology doesn't always make it easy. Traditional soap dispensers require hand pumping, spreading germs; and they also tend to leak, resulting in an unappealing congealed blob on the sink. Toilet levers notoriously spread germs. And let's face it— restrooms don't always smell good.

Touch-free systems offer a solution to all these problems, and more restaurants and businesses are adopting them as a result.

"We're getting a lot of orders," said Elliott Greenberg, owner of www.TouchFreeConcepts.com. "People are concerned about spreading germs, so they get touch-free faucets, touch-free auto soap dispensers, and automatic flushers." He's selling them not only to restaurants, but to hospitals, health clubs, and churches, and other businesses.

"Any place that has a restroom buys from us," Greenberg said. Touch-free Concepts' soap containers are hermetically sealed and hold more than regular dispensers, saving labor. They're guaranteed not to leak and have a 10-year warranty.

"I've found it to be very convenient," said Michael O'Grady, operating partner of P.F. Chang's at Kierland Commons in Scottsdale, AZ, who buys from Touch-free. "It saves us money because you don't overuse any product. The hardware is all installed, which makes it easy to use."

"There's no pumping. It's more elegant in our restroom," said chef Michael Garcia of the upscale Fleming's Prime Steakhouse in Chandler, AZ. "It smells better and feels better. You don't have to clean it all the time like the other kind."

Comments like these are the reason companies nationwide are installing more touch-free products.

"Growth in our touchless systems is strong double-digit growth," said Donna Santoro, senior product manager of the washroom solutions global business team for Rubbermaid Commercial Products. "We live in a world that is consumed with hand sanitizers and green living. The consumer is acutely aware of those things that cause the spread of germs and bacteria. And it is all about touching."

Touch-free flushers and faucets also reduce water consumption, she said.

"Consumer demand…is strong for products that keep us healthy and help us to live in a safe environment."