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Industry News




C&T Design Opens New Office in Minnesota; Partners with Sarah Suiter

In May of this year, C&T Design partnered with Sarah Suiter and opened a Minneapolis branch. C&T Design is a national full-service foodservice equipment and supply company. Other services include full design and equipment consulting services, as well as project management and installation services.  Sarah brings with her years of contract sales experience and the enthusiasm to help you with your restaurant equipment needs. 
Contact Sarah Suiter at (612) 443-9957 or ssuiter@c-tdesign.com.

 

 

Revol Greens Expands Greenhouse to 10 Acres 

Revol Greens, Minnesota’s greenhouse lettuce farm, has completed its greenhouse expansion, quadrupling its year-round growing capacity. Expanding from two to 10 acres, Revol Greens is now the largest greenhouse in the United States dedicated to baby leaf lettuce. With this enlarged capacity, Revol Greens plans to launch additional products over the coming months. 

“At the core of our newly expanded greenhouse is a highly automated growing and harvesting environment, designed to keep our customers safe while eliminating supply chain constraints for our retail and foodservice customer,” says Mark Schulze, CEO of Revol Greens. “We’re grateful we’re able to provide even more fresh, nutritious and versatile greens to our local Midwest community, as many people are eating at home during this time.” 

Highlights of the expanded greenhouse include: 

Four times current production, expanding total volume to over 4 million pounds annually; 

Growing new varieties of greens and expanding current product lines; 

Broader market reach, expanding distribution footprint; 

10 million gallons of rain and snowmelt captured and UV sterilized from the expanded greenhouse roof;

Saving more than 500 truckloads and 1 million food miles from the West Coast annually;

Eliminating food waste by delivering five days fresher than product shipped from the West Coast.

With 90 percent of greens and packaged salads originating from the West Coast, Revol Greens merges natural growing with modern hybrid hydroponic technology to provide optimal growing conditions 365 days a year in Minnesota. The greenhouse lettuce farm harvests and delivers its produce within one day with a shelf life four to six days longer than out-of-state greens. 

Applying advanced growing methods and greenhouse technology, Revol Greens uses 90 percent less water than traditional field-grown greens. With sustainability at its core, Revol Greens also stores and UV sterilizes recycled rainwater and snowmelt from its greenhouse roof for irrigation water. Further, the glass greenhouse provides sunlight needed for greens to grow; supplemented only when necessary with highly efficient LED lighting. “Grown Clean and Green” in an animal and pest-free environment, Revol Greens grows more than four million ​pounds of non-GMO lettuces annually. 

 

New Ecolab Program Reassures Diners Your Restaurant Is Clean 

For the first time, diners responding to industry surveys are ranking the cleanliness of a restaurant and feeling safe while dining out as more important than the quality of the food, said Kris Kielsa, Ecolab's executive vice president and general manager, institutional North America. 

The St. Paul-based company employs around 1,200 research and development experts and the company has been developing products specifically for this latest deadly virus. 

In mid-June, Ecolab launched the Ecolab Science Certification Program, which "combines advanced chemistry with new public health trainings and audit verification to deliver a high standard of cleanliness for public health and food safety required due to the COVID-19 pandemic." Think of it as a "Good Housekeeping Seal" of approval for the foodservice industry. 

Since the pandemic hit, Ecolab has been working even more diligently with its customers to ensure they are using the right products in the right way at the right dilutions.

While cleaning and sanitation has always been a concern, COVID-19 has taken it to a whole new level. "I think we’ve reached a new normal that will be driven by consumers once this has passed," he said. The change is customers' expectation to actually see the cleanliness.

Prior to the pandemic, customers didn't expect spray bottles of disinfection as part of the decor, nor to demand hospital-grade and commercial-grade products be used.

To make his point, Kielsa said he recently was in a grocery store and saw someone wiping down the carts and it made him feel better. "It demonstrated cleanliness, which may be a differentiator now and in the future," he said, about customers' choices of where to shop or eat. 

Supplying cutting-edge products and training customers to use them correctly through a variety of platforms (now more often virtually) has always been part of Ecolab's business strategy. "The step missing is that validation," he said. "Third-party validation is always valuable. And we complete the audit as the final step and that’s when they get the seal." For more information on the program, go to www.ecolab.com/ScienceCertified.

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