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ATLANTA – January 29, 2020 – New research from Oxy-Gen Powered, a leader in innovative odor eliminating solutions, demonstrates that lapses in odor control can be a detriment to an organization. According to their survey, conducted online by The Harris Poll from January 9-13, 2020 among 2,013 U.S. adults ages 18 and older, a majority of Americans (93%) say a foul odor would negatively impact their perception of an organization. The poll also offers a closer look at the types of businesses most affected by unpleasant smells. 

“No building occupant or visitor wants to be greeted with an unpleasant smell in a lobby, restroom or anywhere else in a facility,” said Andy Piucci, Vice President of Sales – North America, Oxy-Gen Powered. “This research highlights the risk organizations take when they fail to properly eliminate indoor odors caused by urine, feces, kitchens, mold, mildew, pets and more.” 

The Harris Poll found that 79% of Americans say a foul odor at a restaurant would negatively impact their perception of that business. Foul odors in a hotel would negatively influence three in four Americans’ (75%) opinions of that business and nearly 2 in 3 (64%) would think adversely about a shopping mall or retail store with foul odor issues. Foul odors would also negatively impact more than half of Americans’ perceptions of entertainment venues (63%), office buildings (57%) and gym/fitness centers (56%). 

When people encounter malodors, many change their perceptions of a facility or take steps to avoid it in the future. More than half of Americans say after experiencing a foul odor in an organization’s facility they would assume the facility is not clean (56%) or they would look for an alternative facility (54%). Half (50%) would spend less time in the facility, 46% would tell friends, family or colleagues about the incident and over one in three (34%) would never return to the facility again. 

To maintain customer satisfaction, uphold brand image and support the bottom line, Oxy-Gen Powered offers a range of odor eliminating solutions that eradicate rather than mask odors. These include Oxygen-Pro, a continuous, customizable and sustainable air freshening system that features 100% recyclable, carbon footprint-approved cartridges and audio and visual alerts; Fab 30™, urinal screens that prevent splash back and provide ongoing freshness for 30 days; and TerminOdor™, an air freshening spray that neutralizes air molecules through a proprietary odor eliminator, Neutra-lox. 

For more information about odor eliminating solutions, visit www.oxygenpowered.com.

 
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BURLINGTON, Ontario, Jan. 28, 2020 (GLOBE NEWSWIRE) -- Three outstanding volunteers from Ottawa, Northern Manitoba and Sherbrooke were honoured with the Hero of Everyday Life award by Sodexo Canada's Stop Hunger Foundation. The award recognizes commitment and leadership in local actions that combat hunger.

Jennifer Merrett, Taneesha Greaves and Trudy MacKenzie were each presented with awards plus a grant of $2,000 for their charity of choice.

Jennifer Merrett is Sodexo’s Director of Food and Beverage at the Lord Elgin Hotel in Ottawa. She organized a barbeque and raffle with her colleagues and staff from the Lord Elgin Hotel, the Metcalfe Hotel and the Carleton Hotel to raise money for the Stop Hunger Foundation. Jennifer’s team also donated one dollar for every burger and steak sold during the month of April, the designated month of giving for Sodexo globally. “We are proud of the work that we did last year, and we can’t wait to contribute more next year. These activities allow us to engage with our community for a cause and add value to our jobs,” said Jennifer, who donated her grant to Ottawa Food Bank.

Taneesha Greaves works in a remote site in northern Manitoba. As Sodexo’s Retail Manager at Keeyask Camp, she led food drives, summer camp activities and sandwich-making that helped feed 1,700 children. One extra special event was a giant community barbeque for Indigenous neighbours in Fort Chipewyan. Food and equipment were airlifted to reach the northern hamlet. “I share this award with the whole team here at Keeyask. Their hearts and hard work made it all possible,” says Taneesha. She donated her grant to Canadian Feed the Children.

Trudy MacKenzie is Sodexo’s Head Supervisor at Bishop's University in Sherbrooke, Quebec.  During the month of April, she and her team incentivized students to donate canned goods by offering free breakfasts. They collected 1,500 cans of donated food which she delivered to Cornerstone food bank in Lennoxville, Sherbrooke QC.

“It has always been important to me to give back. It makes it more meaningful when you can turn it into an activity with your colleagues and friends. I love to make people happy,” says Trudy. She decided to give the grant to Cornerstone Housing for Women.

 
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Vancouver, BC (January 22nd, 2020) – The Sixth Annual Best Sommelier of BC competition came to an exciting and intense finish as the Canadian Association of Professional Sommeliers (CAPS) announced its 2020 winner this week at Rogers Arena. Out of a grouping of 15 contestants, Campagnolo’s Peter Van de Reep was awarded the coveted title of BC Sommelier of the Year. Peter now goes on to the Canadian finals that will be held in the Okanagan this fall.
 
The CAPS BC Sommelier title is determined by a comprehensive skill set competition that includes a written exam and a hands-on practical test that pits three finalists against each other to determine their knowledge on a number of wine-related topics. The competitors are challenged on their know-how about sparkling wine service, red wine decanting, food and wine pairings, menu writing as well as blind tastings of cocktails, red, and white wines. For this year’s competition, the distinguished panel of judges included Barbara Philip, Sebastien Le Goff, and Jason Yamasaki, who crowned Peter from Campagnolo Main as the 2020 BC Sommelier of the Year, with Gooseneck Hospitality’s Christina Hartigan as the first runner-up, and Leagh Barkley taking an admirable third place for the second year in a row.

“I am humbled to have had the opportunity to compete in this competition amongst so many highly regarded industry colleagues and to be recognized as one of BC’s finalists,” says Leagh. “Congrats to all the competitors who bring their expertise and passion for wine to each and every service for the sheer enjoyment of their guests.”
 
Once again, Toptable Group was well represented in the mix with Daewhan Lim (CinCin Ristorante + Bar), Michael Littleford (CinCin Ristorante + Bar), Calen Macdonald (Bluewater Cafe + Raw Bar), Perdy Sawyers (Il Caminetto), and Christopher Edens (Araxi Restaurant + Oyster Bar) also vying for the province’s top title.

“To have these dedicated professionals represent many of our restaurants exemplifies the industry’s commitment and passion to hospitality and what differentiates Toptable Group from a service perspective,” says President Michael Doyle. “This talent allows us to deliver a level of dining experience to our guests that sets Toptable Group apart and becomes a core pillar of who we are. Congratulations to all the 2020 competitors!”

Wins for Toptable Group in the past have included: Shane Taylor, Wine Director at CinCin Ristorante + Bar winning the 2017 BC Sommelier of the Year, Samantha Rahn, former Wine Director at Araxi Restaurant and Oyster Bar, taking home the title in 2013 while Owen Knowlton, Restaurant and Wine Director at the former West Restaurant, earned the accolade in 2011.

 
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20th January 2020

 Sustainability in foodservice channels is increasingly important, primarily driven by younger generations that are championing such causes. In 2018, 47% of Gen Z consumers stated that ethical and environmentally friendly claims often or always influence their choice of beverage*, as opposed to only 41% in 2016*1. This upward trend suggests that it is critical that foodservice manufacturers move beyond surface-level green practices to incorporate sustainable and ethical production processes from the ground up and highlight further transparency within their supply chains, says GlobalData, a leading data and analytics company.

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IMAGE Available: Consumers (%) often/always influenced by how ethical/environmentally-friendly/socially-responsible a product is

Globaldata’s latest report, ‘Foodservice Insights and Trends on Sustainability’, reveals that amid the recent ‘war on plastics’, a number of players are implementing waste-reduction processes, utilizing renewable energy in supply-chain operations and moving toward more sustainable materials for packaging solutions - redesigning products such as plastic straws, cups, sauce sachets and drink-stirrers.

Ryan Whittaker,Consumer Analyst at GlobalData, says:In the future, the sustainability and ethics mega-trend will increase in relevancy to all foodservice outlet types. Coffee and tea shops will continue to be the most impacted, with key players encouraging consumers to use reusable cups, while innovating beyond plastic for key items including straws and drink stirrers. As of 2018, over 25%* of consumers claim to currently bring their own refillable cups with them when dining out based on environmental consciousness.”

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IMAGE Available: Consumers (%) that consider bringing own refillable cup to foodservice outlet when consuming hot/cold drinks

Whittaker adds: “Pret a manger is a key example of a foodservice outlet looking to cater to such sustainability trends, with its announcement in 2019 seeing the chain pledge to make 100% of its plastic products recyclable, reusable or compostable by 2025 to align to new EU policies.

“It is important that brands involve millennials in their environmental and ethical initiatives. They seek incremental and positive change, so donating a portion of profits to relevant causes can work toward attracting both sales and company appreciation.”

 

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