Guide to Sustainable Foodservice Practices Released

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

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