1. 1 FRMCA Level 2, Chapter 9 Sustainability in the Restaurant and Foodservice Industry 2015 Summer Institutes Level 3

2. 2 Session Objectives List ways in which a restaurant or foodservice operation can improve the efficiency of its water usage. Identify ways to reduce the total amount of waste in a restaurant or foodservice operation. Identify the steps a restaurant or foodservice operation should take to purchase and then promote the use of sustainable food products. Identify the issues surrounding the global production of seafood, coffee, animals, and organic food. 9.1

3. 3 Although the term “going green” has become popular recently, the concept of protecting and preserving the environment has existed in the United States for a long time. In 1864, the U.S. Congress began creating national parks. The Environmental Protection Agency (EPA) was founded in 1970 and charged with protecting human health and the environment. History of Sustainability 9.1

4. 4 History of Sustainability continued Sustainability refers to the practices that meet current resource needs without compromising the ability to meet future needs. Conservation is the practice of limiting the use of a resource. Restaurant and foodservice operations rely on many natural resources, such as natural gas, wind power, nuclear energy, hydroelectric power, and solar power. Other natural resources, such as paper and steel, are essential to basic hospitality operations. 9.1

5. 5 Thaw food in the cooler Soak and scrape first Keep water temperatures at the right level Load dishwashers correctly Repair leaks quickly Don’t automatically serve water Sweep the outside areas Train employees to conserve Steps for Conserving Water 9.1

6. 6 Water Conservation continued Restaurant and foodservice operations can install equipment that will help with water conservation: Low-flow spray valves Low-flow toilets and waterless urinals Sink aerators Energy-efficient dishwashers On-demand water heaters Connectionless steamers 9.1

7. 7 Reusing One way to manage waste is to reuse or repurpose items that employees would otherwise throw away. Repurposed food is food that customers did not eat, but that staff prepared, cooked, cooled, and held safely. Management can reuse food in three ways: –Serve the food in its original format –Repurpose the food into another format –Donate food to local food-rescue programs 9.3

8. 8 Reusing continued Restaurant and foodservice operations may include reused materials in their facility design and customer offerings. Worn but usable items are often accepted by charity organizations and homeless centers. 9.3

9. 9 A restaurant or foodservice operation practices waste reduction by taking steps to limit the amount of garbage it makes. Reducing is a benefit to both the environment and to the bottom line. Less waste means the operation is making better choices about food production and storage. Reducing 9.3

10. 10 Reducing continued The key to reducing waste is smart planning, which leads to less wasted food. For products with a longer shelf life, buyers can make bulk purchases as storage space allows, which helps to reduce the number of containers in use.

11. 11 Recycling transforms waste into valuable resources. Recycling 9.3

12. 12 Examples of Items That Can Be Recycled Newspapers Paper bags Carryout drink trays Office paper Corrugated cardboard Metal food containers Aluminum cans and foil wrap Milk cartons and jugs Juice cartons Glass bottles and jars Plastic bottles, cutlery, straws, and butter containers Film plastics, plastic wrap, plastic shopping bags All beverage containers Bottle caps

13. 13 Getting Started with Recycling Before beginning to recycle, take the following steps: 1. Audit the trash. 2. Select a recycling manager. 3. Set up bins and containers for recyclables. 4. Identify your recycler. 5. Decide whether to separate or use a single stream. 6. Join a co-op or align with neighbors. 7. Create a recycle-friendly environment. 8. Promote recycling efforts. 9.3

14. 14 Sustainable Food Products The spirit of local sourcing is to purchase food that comes from a relatively close source and supports the surrounding economy and communities. Purchasing from local suppliers typically involves research and networking to learn who offers what products and in what amounts. 9.3

15. 15 Food Miles Depending on the situation, local sourcing can also limit the number of food miles required to prepare and serve a meal, thereby reducing the amount of energy and the cost used to provide the food. Food miles are typically defined as the amount of travel that a food item must make to the point of sale. They are not the only standard by which to judge the sustainability of an item; the methods used to produce the item are also important. The first step in pursuing a local-sourcing plan is determining what “local” means in that specific context.

16. 16 Promote Sustainable Food Products Once an operation decides to use sustainable products, it is important to promote those efforts. Let customers know that the menu features locally produced ingredients. Mention the name of the farm on the menu. Train staff to talk about the operation's efforts to support local growers. 9.3

17. 17 Americans spend more than 7 percent of their food dollars, or almost $70 billion a year, on seafood. Restaurants account for two- thirds of all seafood revenue in the United States. The Food and Agriculture Organization (FAO) reports that 75 percent of the world’s fish species have been fully fished, overfished, or depleted within the last fifteen years. Sustainable Seafood 9.4

18. 18 Aquaculture is the production of seafood under controlled conditions. It accounts for 50 percent of the fish consumed globally. Aquaculture has grown to an industry that produces more than 45 million tons of seafood every year, including 800 million pounds from the United States. Aquaculture 9.4

19. 19 Aquaculture continued Talking with a reputable supplier about its seafood sourcing policies and species diversity is the best process for understanding sustainable seafood options. Fisheries with well-managed, healthy populations are a good source of sustainable seafood for restaurants and foodservice operations because purchasers are able to order the seafood consistently according to menu needs. Many nonprofit organizations produce watch lists that help identify which species and locations offer viable, sustainable seafood. –National Oceanic and Atmospheric Administration, Seafood Choices Alliance, and Monterey Bay Aquarium are among these groups.

20. 20 Coffee The United States buys and drinks more coffee 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 strict management and frequent fertilization and pesticide intervention to maintain healthy crops –Shade-grown coffee: Coffee trees grow under taller rainforest trees, whose larger leaves shade the crop 9.4

21. 21 Coffee continued Environmentalists have focused on shade-grown coffee as an attractive way to preserve biodiversity in tropical rainforests. Sun coffee production has been linked to declines in tropical habitats and migratory bird populations. Restaurant and foodservice operations must consider the costs of the coffee that they plan to offer. Shade-grown coffee is typically more expensive than sun coffee. 9.4

22. 22 Animal Products The demand for animal food products has sharply increased along with general global food demand over the last few decades. Critics have targeted industrialized farming for its possible effects on the environment. Some restaurant and foodservice operations look for ways to procure animal products that are produced with more environmentally friendly and humane practices. Restaurant and foodservice operations seeking out sustainably produced animal products must do some research and talk to their suppliers. 9.4

23. 23 Organic food is produced without pesticides or synthetic fertilizers. Organic farmers usually conserve soil and water and do not treat animals with antibiotics or growth hormones. The designation of “organic” is regulated by the USDA through the National Organic Program. In 2008, the market for organic food in the United States was nearly $25 billion. Organic Food 9.4

24. 24 Organic Food continued Price is a concern when considering organic products. An organic item can cost anywhere from 10 to 40 percent higher than its conventional counterpart. Recent studies show that some customers are willing to pay a higher price for organic food. 9.4