Industry News | January 5, 2010
Guide to Sustainable Foodservice Practices Released
The guide is the third in the Sustainability “How-to” Guide Series by the IFMA Foundation and provides practical guidance on how to introduce and advance sustainable practices within the foodservice environment.
The guide, available free of charge, provides an overview of several key areas in the food service environment, including: building a business case for sustainability, along with effective measurement tools; procurement of sustainable foods, including local purchasing, food safety, and disposable products; green buildings, including site planning, water efficiency, building materials, HVAC (heating ventilation and air conditioning) systems, and ongoing operations; energy management considerations, including lighting, windows, demand, refrigeration systems, and efficient and Energy Star appliances; waste stream management, including reusable dishes and flatware, composting, and recycling; and case studies that offer real-world insight into effective approaches.
Insights and expertise for the guide came from a cross section of ARAMARK’s food and facilities management operators and subject matter experts.
“ARAMARK has been a valued Corporate Sustaining Partner of IFMA for a number of years, and we are delighted that they’ve decided to share their extensive knowledge about the food industry with our membership,” says IFMA Foundation executive director Will Rub.
“The Sustainability ‘How-to’ Guide Series has been extremely well received so far,” says Eric Teicholz, executive editor of the guides. “Our constituency has indicated a strong interest in learning more about sustainability in the foodservice industry, and this new ARAMARK guide definitely meets that need.”
Food & Beverage
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