Sustainability
Most food service providers work with a wide variety of third party service providers, manufacturers, distribution and waste stream providers. Food service providers committed to improving sustainability must take an active role to engage their partners in an effort to reduce the environmental impact. Each sustainable program will have a financial impact that must be evaluated by the operator. Each region and facility will have nuances that affect the costs.
In this section you will find information on…
- Sustainability Spotlight: The World Bank
- Definitions / Terminology
- Eco-Friendly Utensils
- Equipment and Energy Reduction
- Food Waste Recycling
- Green and Better
- Organics Recycling Program
- Sustainability in Action!
- Waste Management
Soon to Come...
- Energy Efficiency
- Food
- Green Certification Programs
- Green Kitchen Design and Renovation
- LEED - Design and Renovation
- Promotion and Marketing
Contributors to this Section:
Audrey Copeland - LeanPath, Inc.
Sharon Eliatamby - The World Bank
Michael Manna - Environmental Resources
Kristen Rainey - Sodexo
Andrew Shakman - LeanPath, Inc.
Frank J. Witmer III - Compass Group USA
FRG Waste Resources, Inc.
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