Pre-publication Sample

Greening
Food and Beverage
Services
A Green Seal Guide to Transforming the Industry

Cheryl Baldwin

Greening Food and

Beverage Services
A Green Seal Guide to
Transforming the Industry

Contents

Sustainability in the Food Service Industry

What Are Sustainability and Greening?
The Environmental Bottom Line
Climate Change Biodiversity Natural Resource Depletion and
Degradation Pollution and Toxicity Can You Help Solve These
Environmental Issues?

The Food Service Life Cycle

Environmental Impacts Across the Food Service Life Cycle

Environmental Impacts Can Be Reduced

Case Study: Greening the National Conference Center
Summary

Food
The Destructive Impact of Food on the Planet and Why It Matters
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 Will
This Affect Costs? Do We Need to Change Our Menu? What
Is Certified Food? What If We Can Only Get Food Grown with
Pesticides? What About Bottled Water and Beverages? What Are
GMOs? Are Local and Seasonal Food the Same? What About
People Who Resist the Change to Sustainability?

Case Study: New Milford Hospital, New Milford, Connecticut

Summary

Food Waste Management

Pre- and Post-Consumer Food Waste
When Does Food Become Waste? Reasons for Food Waste

Why Food Waste Matters

Environmental Impact Financial Impact Social Impact

Conventional Approaches to Food Waste Management

Managing Food Waste
Assess Current Food Waste Management Practices Conduct a
Baseline Food Waste Audit Create a Food Waste Management Plan

iv Contents
The Reduce, Reuse, Recycle Hierarchy
Reduce Pre-Consumer Food Waste Reuse Pre-Consumer Food
Waste Reduce Post-Consumer Food Waste Recycle Pre- and PostConsumer Food Waste Alternatives to Landfill and Incineration

Return on Investment
Reduce Economics Reuse Economics Recycle Economics

Case Studies
Veterans Administration Medical Center, Martinsburg, West Virginia

Summary
Appendix: Case StudyIntel Corporations Cafs

Solid Waste Management

Why Waste Matters
Waste 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 Staff Training

Case Studies
PowerSource Caf Agnes Scott College

Summary
Appendix: Water Filtration Methods: Addendum IV from Responsible
Purchasing Guide to Bottled Water Alternatives

Energy and Water Conservation

Energy Use and the Environment
Water Use and the Environment
Energy and Water Management
Understanding Energy and Water Use Energy and Water
Conservation Planning

Energy and Water Conservation

Maintenance Use Less Energy and Water Switch to Energy- and
Water-Efficient Options Use Renewable Energy

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

Summary

Contents v

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 Rating
Systems

Case Studies
McDonalds Green Restaurant Development Logan Square Kitchen in
Chicago, IL

Summary

Making Greening Happen

Establish a Greening Plan
Tracking and Reporting
Carbon Footprint Water Footprint Environmental Footprint
Reporting

Staff Involvement
Getting the Word Out
Green Marketing

Reaching Into Your Community

Summary
Appendix: Green Seal Self-Assessment Tool