Hobart Launches Web Site on Sustainable Design
Troy, Ohio - Hobart, Inc. here has launched a Web site as a resource hub for information on sustainable design efforts and innovation for foodservice and food retail operations.
The site -- www.hobartcorp.com/sustainabledesign -- provides thought leadership and counsel on sustainable design as well as information on Farm-to-Fork programs, building a sustainable kitchen and Hobart's sustainable solutions, the equipment maker said.
The site covers issues to consider in design and building a sustainable kitchen that would be good for the environment and good for business. Factors to take into account include kitchen layout, kitchen equipment, energy efficiency, water consumption, water treatment, cleaning chemicals, proper ventilation, and lighting, said Hobart.
"Hobart is sharing best practices that make food retail locations and foodservice facilities alike more efficient, more sustainable and more profitable," said Sarah Puls, Hobart's v.p./brand marketing.
The Web site is home to the Hobart Center for Foodservice Sustainability (HCFS), which the company formed to provide thought leadership and counsel for the foodservice industry's drive for sustainable design and execution.
HCFS serves as a forum that allows foodservice directors and their builders, designers, and contractors to share case studies of new ideas and accomplishments in foodservice sustainability.
In 2006, Hobart became the first full-line commercial food equipment maker to join the United States Green Building Council (USGBC), a non-profit organization of companies, architectural firms, contractors and others committed to promoting the design, construction and manufacturing of buildings and equipment that are environmentally responsible, profitable and healthy places to live and work.
Some Hobart executives are accredited in the Leadership in Energy and Environmental Design (LEED) certification process.
The site -- www.hobartcorp.com/sustainabledesign -- provides thought leadership and counsel on sustainable design as well as information on Farm-to-Fork programs, building a sustainable kitchen and Hobart's sustainable solutions, the equipment maker said.
The site covers issues to consider in design and building a sustainable kitchen that would be good for the environment and good for business. Factors to take into account include kitchen layout, kitchen equipment, energy efficiency, water consumption, water treatment, cleaning chemicals, proper ventilation, and lighting, said Hobart.
"Hobart is sharing best practices that make food retail locations and foodservice facilities alike more efficient, more sustainable and more profitable," said Sarah Puls, Hobart's v.p./brand marketing.
The Web site is home to the Hobart Center for Foodservice Sustainability (HCFS), which the company formed to provide thought leadership and counsel for the foodservice industry's drive for sustainable design and execution.
HCFS serves as a forum that allows foodservice directors and their builders, designers, and contractors to share case studies of new ideas and accomplishments in foodservice sustainability.
In 2006, Hobart became the first full-line commercial food equipment maker to join the United States Green Building Council (USGBC), a non-profit organization of companies, architectural firms, contractors and others committed to promoting the design, construction and manufacturing of buildings and equipment that are environmentally responsible, profitable and healthy places to live and work.
Some Hobart executives are accredited in the Leadership in Energy and Environmental Design (LEED) certification process.