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

 

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

( Chicago) 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.

Tomatoes, water star in Session I of CPS Produce Research Symposium

Tomatoes, water star in Session I of CPS Produce Research Symposium

This is the first in a five part series which will look at each session being presented in Orlando, Florida.

Davis, California, May 20, 2011-- The Center for Produce Safety's 2011 Produce Research Symposium is sure to feature a topic of interest for everyone as real-world implications of the latest produce food safety research are presented, June 28 in Orlando, Fla., USA. The latest food safety findings from the CPS research program will be discussed by researchers as facilitators lead dialogues to exchange ideas on applying those findings across the supply chain, from farm to fork.  The first session focuses on postharvest approaches to minimizing pathogen contamination. Water sanitation has been a crucial issue for several years and research presented in Session I sheds light on new wash water chemistries and intervention strategies. Specifically research on improving produce safety by stabilizing chlorine in washing solutions with high organic loads will be presented by USDA's Agricultural Research Service. The session also covers research on the optimization of postharvest intervention strategies for reducing bacterial contamination on tomatoes. The final research presentation looks at establishing critical operating standards for chlorine dioxide in disinfecting dump tanks and flume water for fresh tomatoes. These projects will be presented by scientists from the University of Florida and the University of California, Davis. "Anyone involved in produce safety should ensure they receive the latest targeted research presented in Orlando since it reflects the newest scientific knowledge requested by both industry and regulators," said Dr. Martha Roberts of the University of Florida, Institute of Food and Agricultural Sciences and a member of the CPS Advisory Board. "We all have the goal to prevent any illness associated with produce. Critical research is what enables us to meet that goal."

For full details on the agenda including research presentation topics and specific presenting researchers, visit CPS' website.    

The symposium will feature 16 research projects completed by scientists from eight institutions in six states. In addition to the projects presented during formal symposium sessions, 21 projects will be previewed in a poster session at the event. These projects review methods, objectives, results to date, and highlight their importance to industry.

Register here through June 27 or onsite on June 28!   

Discounted lodging rates are available until June 3 at the Omni Orlando Resort at ChampionsGate 

   

Contact:

Bonnie Fernandez-Fenaroli                    

Executive Director                                  

bfernandez@cps.ucdavis.edu               

530.757.5777 phone

USDA to Deliver Free Webinar about PACA Services – In Spanish

USDA to Deliver Free Webinar about PACA Services – In Spanish

WASHINGTON, May 20, 2011 -- The U.S. Department of Agriculture will deliver a free webinar, in Spanish, on June 23, 2 p.m. ET, highlighting Perishable Agricultural Commodities Act (PACA) Branch services. 

Every business day, USDA’s Agricultural Marketing Service (AMS) receives inquiries from produce companies requesting assistance to handle problems such as interpreting inspection certificates, settling contract disputes, and addressing bankruptcy payments. The PACA Branch helps these companies by promoting a code of fair business practices.
PACA supports the produce industry by educating companies about their rights, mediating contract disputes, arbitrating decisions, licensing companies, and enforcing legal judgments against debtors. “The PACA Branch offers a number of valuable educational tools, including online training seminars, that produce companies can use to their advantage,” said Robert Keeney, deputy administrator of the Fruit and Vegetable Programs.

An Introduction to PACA – In Spanish is part of an ongoing webinar series presented by USDA to keep the fruit and vegetable industry informed about the programs available to support them. This is the first webinar to be delivered in Spanish. “The Hispanic population plays a large role in the produce industry, so we felt it was important to deliver this webinar in Spanish,” said Keeney. Previous webinars are available at http://bit.ly/fvwebinars.
Pat Romero, regional director in the Western Regional PACA office in Tucson, Ariz., will explain how PACA helps companies resolve business disputes and protects the fruit and vegetable industry. Following a formal presentation, webinar participants will have the opportunity to ask questions
Registration for the webinar is free and is required to participate. Signing up is possible by visiting http://bit.ly/lENTGB.
For more information about registering for the webinar, contact Christopher Purdy, Business Development Specialist, USDA AMS Fruit and Vegetable Programs, tel. (202) 720-3209, christopher.purdy@ams.usda.gov. Additional information is also available at www.ams.usda.gov/FruitandVegetable.
 More information about PACA can be found at http://www.ams.usda.gov/PACA

Cross-Country Tour to Explore America’s Vegan Food Movement

Cross-Country Tour to Explore America’s Vegan Food Movement 

Just Eats Tour will be 3-Week Exploration of America’s Fastest Growing Food Craze

Watkins Glen, NY – May 17, 2011 –  To commemorate Farm Sanctuary’s 25^th Anniversary, co-founder Gene Baur is hitting the open road for a three-week cross-country adventure to explore the food, people and places sparking a national awakening toward conscious consumption and respect for farm animals.

The Just Eats Tour will launch from the organization’s 25th Anniversary Gala in New York City on May 14 and will arrive at its final stop in Orland, CA on June 5.  In his iconic Volkswagen van, Gene will travel across America seeking out the game-changers at the heart of the movement. This is the same van Gene sold veggie hot dogs out of to raise the money to start Farm Sanctuary 25 years ago. Through recipes, videos, photos, blog posts, and interviews, Gene will explore the past, present, and future of the vegan food movement. Oh, and he’ll be eating well and sharing delicious recipes he picks up along the way.

“Farm Sanctuary has achieved great things in our first 25 years and I’m very optimistic about the next 25 years,” says Baur. “The Just Eats Tour is a chance to celebrate our history as well as an exploration of where we are going as a nation. I believe we are in the midst of an awakening about the profound impacts food has on our lives and the well-being of the planet. This adventure is about the people, places, and food behind the growing vegan food movement.”

Farm Sanctuary and Gene want you to be a part of the experience! Follow the van on the Just Eats Tour website (www.justeatstour.org), share your own recipes, take the Vegan Challenge, and enjoy the food, people and stories behind the fastest growing food movement in America.. 

Be part of the Just Eats Tour!

·         Follow the van online at www.justeatstour.org and follow Gene on Twitter at @genebaur

·         Share Just Eats Tour videos, recipes, and other content with your friends

·         We dare you to take the Vegan Challenge during the tour!

·         Submit your own vegan recipes to be featured on the Just Eats Tour website

·         Come meet Gene at any of the stops or encourage friends to do so (full list of stops included below)

About Farm Sanctuary
Co-founded in 1986 by beloved animal protection icon Gene Baur, and funded initially by sales of veggie hot dogs from his VW van at Grateful Dead concerts, the once fledgling, all volunteer organization has grown to become the nation’s leading farm animal protection organization, with more than 230,000 members and supporters. A few of Farm Sanctuary’s achievements include:

• Being the organization responsible for bringing farm animal issues into the mainstream consciousness
• Urging passage of the first U.S. laws to protect animals on farms
• Initiating the first cruelty convictions at stockyards and slaughterhouses
• Establishing the largest rescue and refuge network for farm animals in North America

Farm Sanctuary shelters in Watkins Glen, N.Y., and Orland, Calif., provide lifelong care for hundreds of rescued animals, who have become ambassadors for farm animals everywhere by educating visitors about the realities of factory farming. Additional information can be found at farmsanctuary.org or by calling 607-583-2225.

Find Us Online:

Twitter.com/farmsanctuary

Facebook

YouTube

Hennessy/Hill Award Winners Honored at NRA Show 2011

Hennessy/Hill Award Winners Honored at NRA Show 2011

Joint breakfast recognizes top Air Force, Marine Corps foodservice facilities

( Chicago)  The National Restaurant Association today honored outstanding military foodservice facilities at the fourth annual Joint Armed Services breakfast at Chicago’s Sheraton Hotel & Towers. The 2011 U.S. Air Force’s John L. Hennessy Awards and U.S. Marine Corp’s Gen. W.P.T. Hill Awards were presented during this year's National Restaurant Association Restaurant, Hotel-Motel Show. Both awards are sponsored by the National Restaurant Association and recognize excellence at bases worldwide. 

“We have a long tradition of honoring our nation’s military personnel through the Hennessy/Hill Awards program, and celebrate the commitment to serve world-class meals at Air Force and Marine Corps bases at home and abroad,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “This year’s winners exhibit outstanding professionalism, culinary passion and skills that represent the best of our industry. It is our honor to recognize their achievements.”

This year’s featured speaker at the breakfast award ceremony was Lieutenant General Darrell D. Jones, Deputy Chief of Staff for Manpower, Personnel and Services Headquarters, U.S. Air Force in Washington, D.C.  

The 2011 John L. Hennessy Award winners are:

• Multiple Facility Base: Hurlburt Field, Fla.
• Single Facility Base: Kirtland AFB, N.M.
• AFGSC Best in Missile Feeding Operations: 91^st Space Wing, Minot AFB, N.D.
• USAFE Food Service Small Site Award: 702^nd Munitions Support Squadron, Buechel Air Base, Germany

The 2011 Major General W.P.T. Hill Award winners are:

• Best Military/Contractor Garrison Mess Hall: Mess Hall 1223, Camp Kinser, MCB Camp S.D. Butler, Okinawa, Japan
• Best Reserve Field Mess: HQSVCo, 6th ESB, 4th MLG, Portland, Ore.
• Best Full Food Service Contracted Garrison Mess Hall: Mess Hall 1660, MAGTF-TC, 29 Palms, Calif.
• Best Active Field Mess: CLR 27, 2nd MLG, II MEF, Camp Lejeune, N.C.

The 2011 Hennessy Travelers’ Association (HTA) Award of Excellence was also presented. This award honors Airmen who exemplify the highest standards of professionalism, attitude and culinary skill:

• Multiple-Facility Category: SRA Melissa R. Caballero, Barksdale AFB, La.
• Single-Facility Category: A1C Rebecca A. LaBelle, Davis-Monthan AFB, Ariz.

In addition, the inaugural Arthur J. Myers Awards for Foodservice Excellence was presented. This award is judged on professionalism, attitude, commitment to service, culinary skill and team spirit, as well as how the individual influence others and display leadership qualities:

• A1C Jeffrey L. Peoples, Hurlburt Fld., Fla.
• A1C Kevin J. Pordon, RAF Mildenhall, United Kingdom 

Both the Air Force and Marine Corps appoint traveling teams that combine military and private sector expertise to evaluate domestic and international installations and recommend the winners of the coveted trophies. A National Restaurant Association Board Member serves on each of the four traveling teams. Each Air Force team also includes a representative from either the Society for Foodservice Management Board or the International Food Service Executives Association. Foodservice units for the Air Force Reserves, the Air National Guard, and small sites in Europe (USAFE) are evaluated separately through their headquarters, but are also honored for their achievements during the program.

The annual National Restaurant Association Restaurant, Hotel-Motel Show, held at Chicago’s McCormick Place May 21-24, 2011, is the largest and most comprehensive global gathering of restaurant, foodservice and lodging professionals. The event attracts tens of thousands of attendees and visitors from all 50 states and 100+ countries, and showcases more products, services, innovative ideas and other growth opportunities than any other industry event. For more information, visit the Show website at www.restaurant.org/show.

National Restaurant Association, Food News Media Launch News Podcast Series on Industry Hot Topics

                                                                                                                                     

National Restaurant Association, Food News Media Launch News Podcast Series on Industry Hot Topics

(Chicago) The National Restaurant Association and Food News Media – publisher of QSR magazine and Restaurant Management – are collaborating on a news podcast series addressing key industry issues, with the first episode launching today at NRA Show 2011. This first podcast features Chris Moyer, manager of the Association’s Conserve: Solutions for Sustainability initiative, discussing “going greener” and the new Conserve Education and Recognition Program. The podcasts will be available for free online and through iTunes.

Listen to the podcast.

“These podcasts will provide restaurant and hospitality industry professionals ‘news they can use’ while on-the-go,” said James Balda, chief marketing and communications officer of the National Restaurant Association. “By partnering with Food News Media, we are leveraging their experience in news production with our expertise and insights for newscasts that are both informative and entertaining. It is our goal to not only provide updates on issues, but also give operators tips to improve their businesses.”

“We’re really trying to inform readers with this new podcast series,” said Blair Chancey, editorial director of Food News Media. “We’re trying to leverage all of the industry expertise that we have available. But most of all, the podcasts allow decision makers to continue to get their news even when they’re on the go and not at their desks. This represents the new kind of journalism consumers want. It’s versatile and most of all platform neutral.”

The news podcast collaboration includes six episodes to be produced monthly, and will tackle key industry issues including jobs and careers, food safety, nutrition and public policy.

The Conserve: Solutions for Sustainability initiative offers free tips, tools and resources for restaurant operators looking to “go greener.” The initiative will anchor the Conserve Solutions Center at the National Restaurant Association Restaurant, Hotel-Motel Show (May 21-24 at Chicago’s McCormick Place). The Association’s new Conserve Education and Recognition Program is a national program to educate foodservice operators on sustainability issues and practices, and share successes with guests.

The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest and most comprehensive global gathering of restaurant, foodservice and lodging professionals. The event attracts tens of thousands of attendees and visitors from all 50 states and 100+ countries, and showcases more products, services, innovative ideas and other growth opportunities than any other industry event.

Food News Media is a multi-platform (digital, print, experiential) B2B media company that provides award-winning content to the senior executives, chefs, purchasing agents, franchisees, and independent restaurateurs who drive the U.S. foodservice industry. Its portfolio of brands includes: FOLIO winner QSR; top-ranked foodservice news site QSRmagazine.com; the OneSource product and data guide; the annual Restaurant Franchising and C-Store Foodservice magazines; and executive leadership conference Dine America.  It is an operating unit of Journalistic, Inc.

To download the first National Restaurant Association-Food News Media podcast episode or to listen online, visit the QSR, Restaurant Management or Association website.

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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.

View this news release online: http://www.restaurant.org/pressroom/pressrelease/?ID=2111