NRA Issues Statement On White House Immigration Executive Order

National Restaurant Assn. President and CEO Dawn Sweeney said the president’s executive order on immigration may negatively impact a long-term solution on immigration reform.

Following the president’s executive order issued, Nov. 20, Ms. Sweeney said, “The National Restaurant Association has long advocated for sensible immigration legislation at the federal level. The nation needs a solution, and the restaurant industry, representing the diversity of our great nation, home to generations of immigrant workers and their families, would like to see progress made on federal legislation.

“We are concerned that the president’s executive action on immigration will negatively impact Congress’ ability to accomplish real and lasting reform. Immigration reform is a highly charged issue that requires deliberate and constructive bipartisan dialogue. We have worked vigorously with both parties to move legislation forward to the benefit of our membership and our workforce. We hope that the debate over process will not derail progress on common-sense immigration reform measures in the next Congress,” said Ms. Sweeney.

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R.I. Food Residual Recycling Requirements Set For 2016

Beginning in January 2016, every commercial food wholesaler or distributor, industrial food manufacturer or processor, supermarket, resort or conference center, banquet hall, restaurant, religious institution, military installation, prison, corporation, hospital or other medical care institution, and casino in Rhode Island will be required to recycle food waste.

According to the Rhode Island Hospitality Assn. (RIHA), the law will only apply to companies that produce more than 104 tons of food per year and are within 15 miles of an authorized composting facility or anaerobic digestion facility; currently, there is only one facility, which is located in Charlestown. Another facility is currently being built in Quonset Point.

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Community Servings Launches Annual Pie In The Sky Fundraiser

More than 150 participants from the Greater Boston area have donated their time, talent and expertise to provide Thanksgiving pies to the Pie in the Sky Program. This idea, which has since become a national model for organizations across the country, brings together top Boston-area chefs, bakeries and caterers to donate 18,000 pies that thousands of volunteers prepare, package and sell in the days leading up to Thanksgiving. Each pie costs $28 and will provide a week’s worth of home-delivered meals to the critically ill and their families.

“Pie in the Sky offers the entire community an opportunity to help their sick neighbors who are unable to cook for themselves and in exchange they are given a delicious pie baked by one of Boston’s top chefs,” said David Waters, chief executive officer of Community Servings.

In the past 21 years, Pie in the Sky, has raised nearly $7 million to benefit its food and nutrition program, with 93 cents of every dollar going directly to support the mission of the organization.

Community Servings recruits 150 area chefs and bakers who donate more than 18,000 homemade pies. On Nov. 18, volunteer “pie-sellers” hit the streets of Boston for Pie Day, an annual tradition that helps promote sales. Hundreds of volunteers gather at the Boston Convention and Exhibition Center, known as “Pie Central,” the Tuesday before Thanksgiving to check, sort and package the thousands of pies that will be delivered to more than 90 pick-up stations throughout the Commonwealth, including destinations such as One Financial Center and to over 30 Coldwell Banker Residential Brokerage offices.

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Latest Word in Food Service...

A new sports bar, Tony C’s, named after the late Red Sox Tony Conigliaro, will open in two locations in Somerville and Burlington, Mass., and the two restaurants will employ about 350 people.

• Jeremiah Tower has been named executive chef on Tavern On The Green In New York City. He is credited with developing the New American cuisine, focusing on local seasonal ingredients. The landmark restaurant in Central Park had been closed since 2009 and reopened in April.

• The Mass. Restaurant Assn. (MRA) will host a Choke Saver Training Class on Thursday, Dec. 11, from 10-11 a.m. at the MRA office in Southborough, Mass.

• Acosta Sales & Marketing has expanded its food service division with the acquisition of Howard and Associates, a food service supplier agency in Texas and Oklahoma.

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