Greening food and beverage services : a Green Seal guide to transforming the industry / Cheryl Baldwin ; contributing authors, Andrew Shakman, John Turenne
- Author:
- Baldwin, Cheryl
- Published:
- Lansing, Michigan : American Hotel & Lodging Educational Institute, [2012]
- Copyright Date:
- ©2012
- Physical Description:
- xii, 231 pages : illustrations ; 23 cm
- Additional Creators:
- Shakman, Andrew and Turenne, John
- Contents:
- Machine generated contents note: 1.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 -- References -- 2.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 -- References, Internet Sites -- 3.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 -- The Reduce, Reuse, Recycle Hierarchy -- Reduce Pre-Consumer Food Waste -- Reuse Pre-Consumer Food Waste -- Reduce Post-Consumer Food Waste -- Recycle Pre- and Post-Consumer Food Waste -- Alternatives to Landfill and Incineration -- Return on Investment -- Reduce Economics -- Reuse Economics -- Recycle Economics -- Case Studies -- Veteran's Administration Medical Center, Martinsburg, West Virginia -- Summary -- References, Internet Sites -- Appendix: Case Study---Intel Corporation's Cafes -- 4.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 and Preferred Single-Use Options -- Staff Training -- Case Studies -- PowerSource Cafe -- Agnes Scott College -- Summary -- References, Internet Sites -- Appendix: Water Filtration Methods: Addendum IV from Responsible Purchasing Guide to Bottled Water Alternatives -- 5.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 -- References, Internet Sites -- 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 Rating Systems -- Case Studies -- McDonald's Green Restaurant Development -- Logan Square Kitchen in Chicago, Illinois -- Summary -- References, Internet Sites -- 7.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 -- Certification -- The ANSI/GS-46 Standard -- Reaching Into Your Community -- Summary -- References, Internet Sites -- Appendix: Green Seal Self-Assessment Tool.
- Subject(s):
- ISBN:
- 9780866123884
0866123881
View MARC record | catkey: 8159586