Sustainability in Foodservice

Rethink

-Rethink encourages individuals and businesses to consider the way they use goods. -Rethinking the way a kitchen operates takes innovation and the will to embrace change. -Example: For a school foodservice operation, this may be going to a trayless cafeteria. -Removing the trays so students do not take too much food has reduced food waste by around 35%, saved millions of gallons of water and chemicals and cut labor costs from the reduction of additional dirty dishes.

Sustainable Food

-There are literally thousands of organizations throughout the world working on the issues of sustainable food, food systems, sustainable purchasing policies, slow food movements, organic, homegrown, local and biodynamic farming, permaculture, non-GMO, fair trade, worker's rights, farm to plate and the various other aspects of food. -As a foodservice operator, get involved and support these organizations. They are putting out a wealth of useful information and taking the lead in the movement towards a more sustainable, healthy food system.

Efficient Kitchen Equipment

-There is a growing number of commercial foodservice equipment available that are Energy Star labeled or deemed highly efficient by research organizations like the Foodservice Technology Center (FSTC) and the Consortium for Energy Efficiency (CEE). -The Food Service Technology Center provides the most diverse lists of cooking equipment that have undergone their efficiency testing. -the FSTC publishes equipment performance reports on specific models in a wide range of equipment. They also created energy saving tips sheets and technical assessments that provide basic description and energy performance of each type of cooking equipment

Comprehensive Energy Management

-A CEM program measures every watt of energy used in a facility, then implements sustainability programs or updates equipment and facilities to reduce energy consumption. -The first step of implementing CEM is to measure and record energy use so it can document progress and determine what measures have been most effective. -The easiest, most affordable option is to track energy bills and enter usage into a spreadsheet to compare and graph data. -One of the simplest methods for reducing energy use is creating an energy checklist that schedules start-up and shutdown times for lighting and equipment so they are turned on only when needed, turned down during slow periods and turned off when not needed. -CEM, as with sustainability in general, is an evolving program that must develop with its successes and failures. A successful program is incorporated into the mission of the organization and training of its employee

Green Cleaning for Foodservice Operations

-A comprehensive green cleaning program entails more than just using non-toxic chemicals. A good program covers all areas of cleaning from maintenance and recycling to training. -A wide variety of almost every cleaner, disinfectant, sanitizer and cleaning chemical are available and can be used at comparable costs. In fact, greening cleaning programs are considered cost neutral

Preventative maintenance

-Foodservice operations are notorious for abusing equipment and maintaining equipment only when something goes wrong. -A regular, documented cleaning and maintenance schedule will help keep equipment running longer and more efficiently. -Example: A refrigerator with dirty coils uses up to 23% more energy, 11% more with a bad door seal and up to a 100% with a refrigerant leak. -To fix problems like these create a schedule of weekly, monthly and annual dates to calibrate, clean and inspect all the equipment in the house.

Energy Use and Conservation

-Foodservice operations are the most energy intensive commercial buildings in the United States according to the Energy Information Administration. -Foodservice operations, per square foot, consume nearly three times the energy of the average commercial building. -Long hours of operation, specialized equipment and sheer demand make up much of the substantial consumption, but overall the energy consumption by foodservice buildings is excessive and often wasteful.

Food Donation

-Good Samaritan Food Donation Act was passed in 1996 to encourage food donation. -The act does a few things: -It reduces the liability of donors who donate food items to a non-profit organization -Protects donors from civil and criminal liability in cases of tainted food -Created a definition of "gross negligence" and "intellitional misconduct" pertaining to food and grocery donation

Green Seal

-Green Seal (GS) is a non-profit organization that offers third-party product certification on a wide range of products. -The GS label is widely known in the United States as the premiere mark of environmental standards and used for purchasing standards set by the US government, many state and local governments and large corporations.

A few general ideas to keep in mind when creating a green cleaning program

-Keep the variety and amount of cleaners to a minimum. Stick with just a few that accomplish the tasks you need -Most things can be cleaned with a general cleaner or no cleaner and a little elbow grease. -Properly dispose of unused and unneeded cleaners and chemicals. earth911.com lists chemical disposal options for most communities. -Minimize chemicals in the air. Spray cleaners on a cloth rather than a surface and use direct sprays rather than misters. -Use micro fiber cloths and mops to reduce airborne particles. -INFORM, a sustainable business and industry advocate has also created a green cleaning report called "Cleaning for Health" that outlines more specific practices and tips for cleaning and suggested cleaners.

Food Waste

-Like any good waste management program, the most important aspect of dealing with food waste is to not create it in the first place. -4-10% of foodservice food purchases wind up as pre-consumer waste. This includes not just vegetable trimmings, but also overproduction, spoiled items, burned items, salad bar leftovers and incorrect orders. -Post-consumer food waste also makes up a huge part of the foodservice industries waste stream. -Post-consumer waste is harder to control, but is manageable. Portion size is the best option for controlling waste on the consumer end. -Preventing food waste not only cuts your food and labor, but can also cut your garbage bill. Audits found 63% of a restaurant's garbage was composed of food waste

Waste Reduction

-Waste reduction is one of the most effective low cost or no cost ways to reduce disposal fees, and keep a green commercial kitchen. -Most foodservice operation throw out a massive amount of garbage, most of which could be diverted. -75% of material in today's landfill is recyclable or compostable -50-70% of the weight of a foodservice operation's garbage consists of compostable food items. -Adopt the motto: Rethink. Reduce. Reuse. Recycle.

Recycle

-When it comes to waste reduction many people think it makes the biggest impact. -While, it is a very important step, reducing the amount of recyclables used in the first place is a far more important step. -Many items can be recycled besides the standard paper, metal, plastic and glass. -Other recyclable items include corks, candle wax, wood, construction debris and old or broken utensils and kitchen ware made from at least 75% metal, and fryer oil.

Reuse

-the first and most important reuse option in foodservice is food donation. -Also many organizations across the country are eager to accept all sorts of donations including old wares and equipment. -Disposable vs. reusable wares is a highly debated issue with many variables to look at. If you do choose to use disposables use compostable products, but make sure the --Biodegradable Products Institute certifies them as truly compostable.

Reduce

-the first step in reducing the amount of waste a restaurant produces is to conduct a waste audit. Waste audits allow you to physically see what waste is being produced in your facility. -Training is an essential part of a successful waste reduction program. This does not come naturally for many people. -Choose products that have minimal packaging or are packaged in more recyclable material such as items packed in cardboard rather than unrecyclable plastic, or products in reusable containers.