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Moe’s First Green Restaurant Launches the Brand’s Sustainability Initiative
November 16, 2009, 6:52 pm
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Moe’s First Green Restaurant Launches the Brand’s Sustainability Initiative

Moes Moe’s sustainable journey begins with the opening of its first green restaurant in Vermont
On October 15 Moe’s Southwest Grill celebrated the opening of the chain’s first green restaurant in Williston, VT. Two years ago Franchise Partners Sueayn and Philip Wood along with the Moe’s team set out to make the Williston Moe’s the first LEED certified restaurant in the chain and in the state of Vermont.

“It’s exciting to be the first Moe’s restaurant to attempt LEED certification,” explains Sueayn Wood. “Our hope is that some of the innovations that have been discovered through this process can be applied to other Moe’s restaurants throughout the country.”

On its way to earning Silver Leadership in Energy and Environmental Design (LEED) from the U.S. Green Building Council (USGBC), Moe’s has installed LED lighting, energy efficient cooking equipment, and a technologically advanced air control system that they anticipate will reduce energy consumption by 22 percent.

In compliance with LEED standards, the building materials were locally sourced and the laminates, paint and adhesives are all low-emission to help enhance the air quality of the restaurant.

In addition, this new location features low flow sink aerators, low flow toilets and waterless urinals.

Finally, a unique regional feature is the Freeaire management system for the walk-in cooler that overrides the condensers and evaporators once the outside air reaches a temperature that is equal to or cooler than the desired walk-in temperature.

“This project has been a great learning experience for the Moe’s brand,” explains President Paul Damico. “It has challenged our operations, development and supply chain teams to find solutions that meet the USGBC’s high standards.”

In an effort to make responsible recommendations to Franchise Partners who wish to make their new and existing restaurants greener, Moe’s is tracking the usage and cost of Williston’s water, waste and energy to determine the impact of these environmentally-friendly improvements.

“At the same time, Moe’s is working on an energy efficiency strategy for the brand, testing a composting solution and making nutritional improvements,” says Damico. “Moe’s is committed to a more sustainable future and this marks the beginning of our journey.”

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Moe’s Opens its First Green Restaurant
November 13, 2009, 9:39 pm
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Moe’s Opens its First Green Restaurant

Moe’s sustainable journey begins with the opening of its first green restaurant in Vermont.

— Chain Leader, 11/13/2009 8:12:00 AM

PRESS RELEASE: ATLANTA, Nov. 12 /PRNewswire/ — On October 15 Moe’s Southwest Grill celebrated the opening of the chain’s first green restaurant in Williston, VT. Two years ago Franchise Partners Sueayn and Philip Wood along with the Moe’s team set out to make the Williston Moe’s the first LEED certified restaurant in the chain and in the state of Vermont.

“It’s exciting to be the first Moe’s restaurant to attempt LEED certification,” explains Sueayn Wood. “Our hope is that some of the innovations that have been discovered through this process can be applied to other Moe’s restaurants throughout the country.”

On its way to earning Silver Leadership in Energy and Environmental Design (LEED) from the U.S. Green Building Council (USGBC), Moe’s has installed LED lighting, energy efficient cooking equipment, and a technologically advanced air control system that they anticipate will reduce energy consumption by 22 percent.

In compliance with LEED standards, the building materials were locally sourced and the laminates, paint and adhesives are all low-emission to help enhance the air quality of the restaurant.

In addition, this new location features low flow sink aerators, low flow toilets and waterless urinals.

Finally, a unique regional feature is the Freeaire management system for the walk-in cooler that overrides the condensers and evaporators once the outside air reaches a temperature that is equal to or cooler than the desired walk-in temperature.

“This project has been a great learning experience for the Moe’s brand,” explains President Paul Damico. “It has challenged our operations, development and supply chain teams to find solutions that meet the USGBC’s high standards.”

In an effort to make responsible recommendations to Franchise Partners who wish to make their new and existing restaurants greener, Moe’s is tracking the usage and cost of Williston’s water, waste and energy to determine the impact of these environmentally-friendly improvements.

“At the same time, Moe’s is working on an energy efficiency strategy for the brand, testing a composting solution and making nutritional improvements,” says Damico. “Moe’s is committed to a more sustainable future and this marks the beginning of our journey.”

About Moe’s Southwest Grill

Moe’s Southwest Grill is a fast-casual concept featuring fresh southwest fare in a fun and engaging atmosphere with over 400 locations nationwide. www.moes.com



Moe’s First Green Restaurant Launches the Brand’s Sustainability Initiative
November 12, 2009, 9:28 pm
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Contact: Lauren McGowen Barash

               404-705-4409

               lbarash@focusbrands.com

               Twitter: @lmcgowen

Moe’s First Green Restaurant Launches the Brand’s Sustainability Initiative

– Moe’s sustainable journey begins with the opening of its first green restaurant in Vermont –

ATLANTA, GA (November 12, 2009) – On October 15 Moe’s Southwest Grill celebrated the opening of the chain’s first green restaurant in Williston, VT. Two years ago Franchise Partners Sueayn and Philip Wood along with the Moe’s team set out to make the Williston Moe’s the first LEED certified restaurant in the chain and in the state of Vermont. 

“It’s exciting to be the first Moe’s restaurant to attempt LEED certification,” explains Sueayn Wood. “Our hope is that some of the innovations that have been discovered through this process can be applied to other Moe’s restaurants throughout the country.”

On its way to earning Silver Leadership in Energy and Environmental Design (LEED) from the U.S. Green Building Council (USGBC), Moe’s has installed LED lighting, energy efficient cooking equipment, and a technologically advanced air control system that they anticipate will reduce energy consumption by 22 percent.

In compliance with LEED standards, the building materials were locally sourced and the laminates, paint and adhesives are all low-emission to help enhance the air quality of the restaurant.

In addition, this new location features low flow sink aerators, low flow toilets and waterless urinals.

Finally, a unique regional feature is the Freeaire management system for the walk-in cooler that overrides the condensers and evaporators once the outside air reaches a temperature that is equal to or cooler than the desired walk-in temperature.  

“This project has been a great learning experience for the Moe’s brand,” explains President Paul Damico. “It has challenged our operations, development and supply chain teams to find solutions that meet the USGBC’s high standards.”

In an effort to make responsible recommendations to Franchise Partners who wish to make their new and existing restaurants greener, Moe’s is tracking the usage and cost of Williston’s water, waste and energy to determine the impact of these environmentally-friendly improvements.

“At the same time, Moe’s is working on an energy efficiency strategy for the brand, testing a composting solution and making nutritional improvements,” says Damico. “Moe’s is committed to a more sustainable future and this marks the beginning of our journey.”

About Moe’s Southwest Grill

Moe’s Southwest Grill is a fast-casual concept featuring fresh southwest fare in a fun and engaging atmosphere with over 400 locations nationwide. www.moes.com



FDA Issues 2009 FDA Food Code
November 9, 2009, 8:39 pm
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For Immediate Release: Nov. 9, 2009

Media Inquiries: Michael Herndon 301-796-4673, Michael.Herndon@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

FDA Issues 2009 FDA Food Code

Updated code is a model for state, city, county, tribal, territorial agencies and industry.

The Food and Drug Administration today announced the publication of the new FDA Food Code, a model code and reference document that provides a scientifically sound technical and legal basis for regulating the retail and food service segment of the food industry. The 2009 FDA Food Code is a key component of the President’s overall public-health-focused food safety framework for maintaining a safe food supply.

State, city, county, tribal, and territorial agencies regulate more than 1 million restaurants, retail food stores, and vending and food service operations in institutions such as schools, hospitals, nursing homes, and child care centers. The model FDA Food Code provides the basis for most of those agencies’ licensing, inspection, and enforcement activities, as well as serves as a model for their food statutes, regulations, and ordinances.

Release of the FDA Food Code provides all levels of government with practical, science-based guidance and manageable, enforceable provisions for mitigating known risks of foodborne illness. The FDA Food Code also serves as a reference document for the retail food industry.

“The FDA is spearheading an important initiative to improve the nation’s food safety system by establishing a fully integrated national system with federal, state, local, tribal, and territorial regulatory agencies,” said Dr. Stephen Sundlof, director of FDA’s Center for Food Safety and Applied Nutrition. “Food Code adoption and implementation in all jurisdictions are important for achieving uniform national food safety standards and for enhancing the efficiency and effectiveness of our nation’s food safety system.”

The 2009 edition of the Food Code is the seventh full edition published by the FDA. The previous full edition was released in 2005 with a supplement published in 2007.

Significant enhancements to the 2009 FDA Food Code include:

  • Each provision in the FDA Food Code is now designated as a “Priority Item,” a “Priority Foundation Item,” or a “Core Item,” to assist the industry and regulatory community in prioritizing their food safety interventions and their inspections.  These designations are based on a qualitative risk assessment and replace the use of “Critical” and “Non-Critical” designations in previous editions of the FDA Food Code. 
  • Cut leafy greens are now included among the foods that require time and temperature control for safety and a new supporting reference document, “Recommendations to Food Establishments for Serving or Selling Cut Leafy Greens,” is summarized in Annex 2.
  • Requirements are added to improve food worker awareness of food allergen concerns in the food service and retail setting.
  • Serving hamburgers and other ground meats in an undercooked form upon a consumer’s request is no longer an option for items offered on a children’s menu.
  • A new definition and criteria are added in a new FDA Food Code section for the non-continuous cooking of foods comprised of raw animal products to address the safety of this cooking method.
  • Several requirements related to the effective cleaning and sanitizing of equipment and surfaces are enhanced or clarified.

The Centers for Disease Control and Prevention of the U. S. Department of Health and Human Services and the Food Safety and Inspection Service of the U.S. Department of Agriculture were consulted on changes in this latest edition of the FDA Food Code that affect their agencies. The introduction letter of the 2009 FDA Food Code is signed by FDA Commissioner Margret A. Hamburg, USDA-FSIS Administrator Alfred V. Almanza, and CDC Director Thomas R. Frieden.

Copies of the 2009 FDA Food Code can be ordered from:

U.S. Department of Commerce
Technology Administration
National Technical Information Service
5301 Shawnee Road, Alexandria, VA 22312

(703) 605-6040; TDD: (703) 487-4639
Refer to report number PB2009112613

For more information

2009 FDA Food Code
http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/

Cooperative Program
http://www.fda.gov/RetailFoodProtection