© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 9 Sustainability in the Restaurant and Foodservice Industry

History of Sustainability  Although the term “going green” has become popular recently, ________________________________________  In 1864, the U.S. Congress began creating __________ parks.  Environmental Protection Agency (EPA): founded in 1970 and charged with protecting ______________________________:  __________________ refers to the practices that meet current resource needs without compromising the ability to meet future needs.  __________ is the practice of limiting the use of a resource.  Restaurant rely on many ______________ resources, such as natural gas, paper, and steel Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

The Need for Water Conservation  __________ water includes all of the water that is on top of the earth’s surface (________________________________)  ________________ is found beneath the earth’s surface (______)  ____% of the earth’s surface is covered with water, but only 1% of that can be used by humans ___________________________________________________  40% of US population relies on ____________ for public water use  The US uses more than ______ million gallons of fresh water daily  US public water supply facilities consume ____________________________________________________  Restaurant and foodservice operations have a responsibility to ___________________________________________________ Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

What This Industry Can Do  Thaw food in the _______ (instead of under running water)  Soak and scrape first in standing water rather than ____________  Keep water temperatures at the right level (handwashing temp. should be ______ degrees)  Only run __________ dishwashers  Repair ___________ quickly  Don’t automatically serve _______  ______________the outside areas (rather than hosing down)  _______ employees to conserve  ____________ spray valves  ___________ toilets  Sink aerators ______________________  _____________-efficient dishwashers  _____________water heaters Chapter 9 | Sustainability in the Restaurant and Foodservice Industry Restaurant and foodservice operations can install equipment:

The Importance of Energy Efficiency  Power for cities, homes, and businesses comes from ______________ energy sources, such as fossil fuels  Fossil fuels: formed from plant or animal ________________________________________  _____________ energy sources do not rely on a finite supply of a resource, directly emit __________ gases, or contribute to __________ pollution.  The most common examples of renewable energy are:  _____ (hydropower)  ________  ____ (photovoltaic- changes sunlight into _______) Chapter 9 | Sustainability in the Restaurant and Foodservice Industry  _________(heat inside the earth)  ______ (stored energy in wood, etc.

What This Industry Can Do Every operation should have an energy efficiency plan based on its usage needs.  Turn off _______ when not in use  Make sure loads are ___  Power down ____ equipment (powering down 1 ________/night = $80.00/year  _________ and maintain equipment regularly  Replace incandescent lighting with _________  Purchase _____-efficient equipment  Heat water in _________ways Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Building for Efficiency  Commercial buildings consume ______% of all electricity used in the US.  _______________are designed, built, renovated, or reused so that the structure conserves ____, uses resources more efficiently, and reduces the overall impact on the _______________.  Site selection is an important aspect of green building  Optimize natural ____________  Build on a brownfield site (abandoned industrial site _________________________________________ Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Reusing  One way to manage waste is to _______ or __________ items that employees would otherwise throw away.  Repurposed food is food that customers ___________________________________________  Management can reuse food in three ways: 1.Serve the food in its ____________________. 2._______________the food into another format. 3.Donate food to local _______________ programs Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Reducing  A restaurant or foodservice operation practices waste reduction by taking steps ___________________________________________  Less waste means the operation is making better choices about food __________ and ______________  The key to reducing waste is smart _____________, which leads to less wasted food Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Recycling Recycling transforms waste into valuable resources.  1.  2.  3.  4.  5.  6.  7.  8.  9.  10.  11.  Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Composting  Do not dump or wash down inedible food scraps into garbage disposals—instead, _______________ them.  Composting is a natural form of recycling that occurs when organic material ____________ (or composts) to form organic ______________.  Do compost:Don’t compose:  1.1.  2.2.  3.3.  4.  Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Local Sourcing  Local sourcing is a way to reduce the amount of ______that some food products must make (____miles)  A restaurant or foodservice operation that wants to buy food from local sources needs to be prepared and focused on specific goals: 1.Start small and look for _____________________ 2.Stay flexible (only offer what is ________ available) 3.Promote __________ efforts (wait staff should mention where local farm food comes from) 12 local source: offers food produced ______________________________________________ 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Sustainable Seafood  Americans spend more than ___% of their food dollars or almost $70 billion a year on seafood.  75 % of the world’s fish species have been __________________________________  Most popular seafood in US  ______: 4.1 lb./year  Canned ______: 2.8 lb./year  Overfishing: ___________________________________  Bycatch: ____________________________________ r Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Aquaculture  Aquaculture has grown to an industry that produces more than _________________pounds of fish in the US.  Open Systems fishing: uses a ___________________________________________  Fish are produced in __________ or net pens  Downfall: waste from fish _____________________________________________  Closed Systems fishing: reconditions the water in the farm and not connected to ______________________  Require more ___________ usage and more management 14 Aquaculture is the production of seafood under ________________________________________ 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Coffee  Americans buy and drink more ________ than any other country in the world.  Conservationists and scientists have begun studying the environmental effects of various coffee-production methods:  Sun coffee farms require ___________________________  Shade-grown coffee method, coffee trees grow under ______________________________________________  Environmentalists have focused on shade-grown coffee as an attractive way to preserve ____________________________.  Shade-grown coffee is typically more _________ than sun coffee Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Animal Products  Some restaurant and foodservice operations look for ways to procure animal products that are produced with ____________________________________________ Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

Organic Food  Organic farmers usually conserve soil and water and don’t treat animals with _______________________________  The designation of “organic” is regulated by the _________ through the National Organic Program.  In 2008, the market for organic food in the United States was nearly _______________  Price is a concern when considering organic products. An organic item can cost anywhere from __________% higher than its conventional counterpart. 17 Organic food is produced without ____________________ 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry