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NRA survey finds more restaurants recycling

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, a survey of 500 restaurant operators 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. (Full Article) Posted:5-25-11

Basic Steps You Can Take to Employ a Green Cleaning Program

It's easy to see why "green cleaning" is a hot industry topic. We all want a clean and healthy space to live, work and play�and we need to achieve that in a sustainable way so we can enjoy that space for the long term. (Full Article) Posted:5-25-11

DOE Develops Energy Conservation Standards for Walk-in Coolers

The U.S. Department of Energy (DOE) will hold a public meeting to discuss and receive comments on: The equipment classes that DOE plans to analyze for establishing energy conservation standards for walk-in coolers and walk-in freezers; the analytical framework, models, and tools that DOE is using to evaluate standards for this equipment; the results of preliminary analyses performed by DOE for this equipment; and the potential energy conservation standard levels derived from these analyses that DOE could consider for this equipment. (Full Article) Posted:5-25-11

Country Inns & Suites by Carlson Sold on Breakfast Area Non-disposables

In my travels I have stayed at many hotels that use disposable tableware in their breakfast areas. I have never felt comfortable tossing bowls, cups, plates and utensils in the trash. I am sure there are those who believe it is good business to use disposables. If you use them, what is your reasoning? To save on labor? Water? Energy? I spoke with Steve Mogck, executive vice president and COO, Country Inns & Suites by Carlson, this past week about his company's decision to replace environment-unfriendly disposables with their washable counterparts in all 500 Country Inns & Suites by Carlson properties. (See article.) Turns out it is going to be a very smart business decision. (Full Article) Posted:5-25-11

Hobart Center for Foodservice Sustainability Accepting Applications for $5,000 Grant

For the fifth year, the Hobart Center for Foodservice Sustainability (HCFS) plans to award a $5,000 grant to the organization judged to have the best-executed foodservice or grocery sustainability project. Applications are currently being accepted, and the recipient is to be announced at the 2012 National Restaurant Association Show in Chicago. (Full Article) Posted:5-25-11

EPA Announces New Addition to Energy Star Commercial Fryers Category

The U.S. Environmental Protection Agency (EPA) is announcing a new category under commercial fryers that can now earn the Energy Star label � an energy efficiency program that has saved Americans money on their energy bills while contributing to cleaner air and protecting people's health since 1992. Effective April 22, 2011, EPA has expanded the scope of the eligible models to include large vat gas and electric fryers. Energy Star qualified large vat fryers are 10-35 percent more energy efficient than standard models. (Full Article) Posted:5-15-11

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