Greening Food Bev

7/24/2019 Greening Food Bev

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Greening

Food and BeverageServices

A Green Seal Guide to Transforming the Industry

Cheryl Baldwin

Pre-publication S


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Greening Food and

Beverage ServicesA Green Seal Guide toTransforming the Industry


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Contents 1 Sustainability in the Food Service Industry

What Are Sustainability and Greening?The Environmental Boom Line

Climate Change Biodiversity Natural Resource Depletion andDegradation Pollution and Toxicity Can You Help Solve TheseEnvironmental Issues?

The Food Service Life Cycle

Environmental Impacts Across the Food Service Life Cycle

Environmental Impacts Can Be ReducedCase Study: Greening the National Conference Center

Summary

2 Food

The Destructive Impact of Food on the Planet and Why It Maers

Production Processing Transportation Consumption and Waste Economic and Social Impacts

Environmentally Preferable Food Options

How Do We Begin? Where Will We Buy This Food? How WillThis Aect Costs? Do We Need to Change Our Menu? What

Is Certied Food? What If We Can Only Get Food Grown withPesticides? What About Boled Water and Beverages? What AreGMOs? Are Local and Seasonal Food the Same? What AboutPeople Who Resist the Change to Sustainability?

Case Study: New Milford Hospital, New Milford, ConnecticutSummary

3 Food Waste Management

Pre- and Post-Consumer Food Waste

When Does Food Become Waste? Reasons for Food Waste

Why Food Waste Maers

Environmental Impact Financial Impact Social Impact

Conventional Approaches to Food Waste ManagementManaging Food Waste

Assess Current Food Waste Management Practices Conduct aBaseline Food Waste Audit Create a Food Waste Management Plan


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The Reduce, Reuse, Recycle Hierarchy

Reduce Pre-Consumer Food Waste Reuse Pre-Consumer FoodWaste Reduce Post-Consumer Food Waste Recycle Pre- and Post-Consumer Food Waste Alternatives to Landll and Incineration

Return on Investment

Reduce Economics Reuse Economics Recycle Economics

Case Studies

Veterans Administration Medical Center, Martinsburg, West Virginia

SummaryAppendix: Case StudyIntel Corporations Cafs

4 Solid Waste Management

Why Waste MaersWaste Tracking: The Waste Audit

Assessing the Baseline

Waste Management Planning

Establish and Prioritize Goals Analyze and Select Options Establish an Implementation and Monitoring Plan

Waste Prevention and Diversion

Eliminate Unnecessary Items Maximize Use of Reusable Items Optimize Remaining Items Sta Training

Case Studies

PowerSource Caf Agnes Sco College

SummaryAppendix: Water Filtration Methods: Addendum IV from Responsible

Purchasing Guide to Boled Water Alternatives

5 Energy and Water Conservation

Energy Use and the EnvironmentWater Use and the EnvironmentEnergy and Water Management

Understanding Energy and Water Use Energy and Water

Conservation PlanningEnergy and Water Conservation

Maintenance Use Less Energy and Water Switch to Energy- andWater-Ecient Options Use Renewable Energy

Case Studies

Founding Farmers, Washington, DC The Lobster, Santa Monica, CA

Summary


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Contents v

6 Building Operation and Construction

Building Operation and Maintenance

Energy and Water Waste Cleaning and Pest Management Indoor Environment Quality Environmentally Preferable Purchasing Green Building Operation Summary

Building Construction and Renovation

Site Energy and Water Conservation Materials and Resources Indoor Environmental Quality Green Building Standards and RatingSystems

Case Studies

McDonalds Green Restaurant Development Logan Square Kitchen inChicago, IL

Summary

7 Making Greening Happen

Establish a Greening PlanTracking and Reporting

Carbon Footprint Water Footprint Environmental Footprint Reporting

Sta InvolvementGeing the Word Out

Green Marketing

Reaching Into Your CommunitySummaryAppendix: Green Seal Self-Assessment Tool

Documents

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