Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
August 12, 2008








Economic Report:
Sponsored by:
Manitowoc
Foodservice Group

FER Forecasts E&S Market To Shrink
MAFSI Business Barometer Improves Slightly
NRA Restaurant Performance Index Falls Back In June

Industry Report:
Sponsored by:
The NAFEM Show '09
IH/M&RS Gears Up For New York
NSF Lab Expansion Takes LEED Silver
McDonald's Fry Grease Fuels Manila Cop Cars
Ruby Tuesday Dynamites Old Image



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In This Section:
L.A., Seattle Jump On Bag-Ban Wagon
'Governator' Signs Trans-Fat Ban
ICC Sets Up Green Building Committee
Massachusetts Eyes Hood-Cleaning Standard

This issue's Economic ReportSponsor: Manitowoc Foodservice Group 
Industry Report Sponsor: The NAFEM Show '09
Regulatory Report Enodis

L.A., Seattle Jump On Bag-Ban Wagon
It's time to put pressure on your suppliers to find inexpensive green alternatives to disposable plastic bags and packaging. Two more major cities recently enacted legislation to curb use of plastic bags.

Los Angeles passed a new ordinance the end of July that bans stores from providing plastic bags after June 30, 2010. Shoppers, including restaurant takeout customers, will be able to use their own reusable bags or pay a 25-cent fee for a paper bag. The city estimates more than 3 billion plastic bags are used every year and hopes the new law will reduce litter, landfill, and danger to wildlife. Retailers will keep 3% of the fee for paper bags, while the state will get 3%, and the remainder will go to the city to fund environmental education.

In Seattle, the city council gave both plastic and paper bags thumbs down in a new ordinance there that will require stores to charge customers 20 cents a bag starting in January unless they bring their own reusable bags. The city also banned polystyrene foamed plastic takeout containers in two stages. Restaurants have to stop using them in January, and grocery stores must stop using foam trays for raw meat and seafood by midyear '10. A ban on all plastic packaging and utensils in foodservice also starts at the same time.

 

Section sponsored by Enodis

'Governator' Signs Trans-Fat Ban
It's official. On July 25 California Governor Arnold Schwarzenegger signed off on legislation to ban trans fats in California restaurants and food facilities. The law requires all such businesses, other than bakeries, to get rid of any items with more than a half-gram of trans fat per serving by Jan. 1, 2010. Bakers have an additional year.

With the signing, California becomes the first state to ban trans fat. Several counties and municipalities, including Philadelphia, Boston and New York, have passed ordinances banning the substance, which health experts say contributes to heart disease.


Section sponsored by Enodis

ICC Sets Up Green Building Committee
Recognizing the need for more information and guidance on using green-building technology and developing sustainable building codes, the International Code Council has created a Sustainable Building Technology Committee.

The SBTC provides council members and the industry with a forum for discussion of green-building technology issues. Among the committee's responsibilities will be developing proposed code changes, providing input on green-related ICC programs such as training and certification, creating guidelines to help promote sustainable building practices in member communities and providing guidance to the ICC board in setting standards in support of sustainable construction practices.

More information on ICC's green building programs and initiatives is available at www.iccsafe.org/green.


Section sponsored by Enodis

Massachusetts Eyes Hood-Cleaning Standard
Massachusetts Fire Marshal Stephen Coan wants a state standard for cleaning grease out of hoods and ventilation systems. Coan, a member of the Board of Fire Prevention Regulations, is proposing a statewide fire code that would regulate grease cleaning companies. If the board enacts the code next year, Massachusetts would be the first to have a statewide hood cleaning standard.

Boston enacted an ordinance in May that requires employees at grease removal companies to undergo training and certification, making that city one of the first in the nation to regulate hood cleaners. The new law is in response to a restaurant fire last year that killed two firefighters. The fire started in the restaurant's hood ducts.

Boston's fire department now is working with both the health and building departments on what should be in the training course and whether to offer it online or as a hands-on course. Two associations—the International Kitchen Exhaust Cleaning Association and the Power Washers Association of North America—offer training and certification, but the fire department says their courses are too expensive.

Coan says he's been talking with city officials to develop the state code. Presently, state code requires restaurants to regularly clean hoods and ducts using a "properly trained, qualified, and certified company or person." But defining what's "proper" is now left up to local fire or building inspectors.



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