1. © 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

2. History of Sustainability  Although the term “going green” has become popular recently, the concept of protecting and preserving the environment has been around 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:  ________________ 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 and foodservice operations rely on many natural resources, such as natural gas, wind power, nuclear energy, hydroelectric power, and/or solar power. Other natural resources, such as paper and steel, are essential to basic hospitality operations. 2 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

3. The Need for Water Conservation  ___________________includes all of the water that is on top of the earth’s surface.  _________________ is found beneath the earth’s surface.  Almost _____________of the earth’s surface is covered with water, but only _____________of that can be used by humans.  The United States uses more than 345,000 million gallons of fresh water every day. On average, Americans and Canadians use more than ______________of water a day per person just for personal use.  Water conservation is a critical principle of sustainability. Restaurant and foodservice operations have a responsibility to use as little water as needed to run their businesses. 3 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

4. What This Industry Can Do To conserve, restaurant and foodservice operations can:  _____________________  Soak and scrape first  _______________________ _______________________  Load dishwashers correctly  ____________________  Don’t automatically serve water  ______________________  Train employees to conserve  ______________________  Low-flow toilets and waterless urinals  ____________________  Energy-efficient dishwashers  ____________________  Connectionless steamers 4 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry Restaurant and foodservice operations can install equipment:

5. Section 9.1 Summary  Sustainability refers to all 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.  Water conservation is important because droughts reduce water levels and many parts of the world are already experiencing water shortages.  There are many actions restaurant and foodservice operations cake take to use water efficiently. 5 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

6. The Importance of Energy Efficiency  Much of what is used to power cities, homes, and businesses comes from nonrenewable energy sources, such as fossil fuels.  Renewable energy sources do not rely on a finite supply of a resource, directly emit greenhouse gases, or contribute to air pollution.  The most common examples of renewable energy are:  ______________________  __________  _____________  Owners and operators can reduce energy usage in a restaurant or foodservice operation through conservation and efficient use. 6 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry  ____________________  _________________

7. What This Industry Can Do Every operation should have an energy efficiency plan based on its usage needs.  ____________________ ________________!!!!!!!  ___________________  ____________________ ____________________  __________________  ____________________  ___________________  ____________________ ____________________  ____________________ ___________________ 7 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

8. Building for Efficiency  Commercial buildings consume 36 percent of all energy and 64 percent of all electricity used in the United States.  __________________are designed, built, renovated, or reused so that the structure conserves energy, uses resources more efficiently, and reduces the overall impact on the environment.  Building owners often can find financing to fund or offset energy- saving efforts.  ______________________________________provides the best chance to an operation efficient and environmentally friendly.  For restaurant and foodservice operations in an existing building, renovations are an opportunity to ___________________________________________________ 8 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

9. Section 9.2 Summary  Renewable energy sources do not rely on a finite supplies, directly emit greenhouse gases, or contribute to air pollution.  Restaurant and foodservice operations can become energy efficient by:  Turning off lights  Fully loading dishwashers, washing machines, and ovens  Powering down idle equipment  Sealing off unused areas  Reducing idle time  Cleaning and maintaining equipment regularly  Replacing incandescent lighting  Purchasing energy-efficient equipment  Heating water in smart ways 9 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

10. Reusing  One way to manage waste is to reuse or repurpose items that employees would otherwise throw away.  ____________________food is food that customers did not eat, but that staff prepared, cooked, cooled, and held safely.  Management can reuse food in three ways: 1.______________________________. 2._______________________________________. 3.__________________________________________.  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. 10 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

11. Reducing  A restaurant or foodservice operation practices waste reduction by taking steps to limit the amount of garbage it makes.  Reducing is both a benefit to the environment and to the bottom line: ______________means the operation is making better choices about food production and storage.  The key to reducing waste is _________________, 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 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

12. Recycling Recycling transforms waste into valuable resources. Examples of easily recycled items include:  Newspapers  Paper bags and carry-out drink trays  Office paper  Corrugated cardboard  Metal food containers  Aluminum cans and foil wrap  Milk cartons/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 12 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

13. Getting Started 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 environment 8.Promote recycling efforts 13 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

14. Composting  Do not dump or wash down inedible food scraps into garbage disposals—instead, compost them.  _________________is a natural form of recycling that occurs when organic material decomposes (or composts) to form organic fertilizer.  ______________ is created by putting organic wastes in proper ratios and then into piles, rows, or vessels and adding bulking agents to accelerate the breakdown of organic materials.  _______________is also a process that can transform wasted food into an environmentally useful commodity.  Setting up a composting plan is the smartest way to ensure that a restaurant or foodservice operation will handle this process effectively. 14 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

15. Section 9.3 Summary  Operations can reduce total waste by reducing, reusing, and recycling.  Restaurant and foodservice operations can recycle empty plastic bottles and containers, cardboard boxes, old newspapers, paper bags, Styrofoam, paper bags, and plastic cutlery.  Restaurant and foodservice operations can reuse repurposed food that was not eaten by customers but was prepared, cooked, cooled, and held safely.  Restaurant and foodservice operations can reduce by limiting the garbage they make. 15 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

16. Local Sourcing  Local sourcing is a way to reduce the amount of travel that some food products must make.  A restaurant or foodservice operation that wants to buy food from local sources needs to be prepared and focused on specific goals: 1.____________________________________ 2._______________________ 3._____________________ 4.______________________ 16 A local source offers food produced in the surrounding growing region. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

17. Sustainable Seafood http://www.youtube.com/watch?v=4EUAMe2ixCI http://www.youtube.com/watch?v=4EUAMe2ixCI  Americans spend more than 7 percent of their food dollars or almost $70 billion a year on seafood.  Restaurants account for ______________of all seafood revenue in the United States.  The Food and Agriculture Organization (FAO) reports that  _______________of the world’s fish species have been fully fished, overfished, or depleted within the last 15 years. 17 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

18. Aquaculture  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.  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. 18 ______________________is the production of seafood under controlled conditions. It accounts for 50 percent of the fish consumed globally. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

19. Coffee  Americans buy and drink more coffee than any other country in the world.  Conservationists and scientists have begun studying the environmental effects of various coffee-production methods:  _______________farms require strict management and frequent fertilizer and pesticide intervention to maintain healthy crops.  With the ___________________method, coffee trees grow under taller rainforest trees, whose larger leaves shade the crop.  Environmentalists have focused on shade-grown coffee as an attractive way to preserve biodiversity in tropical rainforests.  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. 19 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

20. 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. 20 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

21. Organic Food  Organic farmers usually conserve soil and water and don’t 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.  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. 21 _________________is produced without pesticides or synthetic fertilizers. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

22. The Emerging Landscape  The movement toward sustainable food practices and conservation as a whole continues to grow and change at a rapid pace.  Each year, the number of independent certifications and government-created standards increases, serving to create better communication with the public.  Managers and owners must analyze their choices carefully, keeping both the present and the future of their businesses in mind.  Restaurant owners, farmers, processors, suppliers, and manufacturers are all working to develop smarter technology, more environmentally friendly practices, and sustainable, profitable operations. 22 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

23. Section 9.4 Summary  A local source offers food produced by the surrounding region.  The FAO reports that 75 percent of the world’s fish species have been fully fished, overfished, or depleted within the last 15 years.  For those operations that plan to feature sustainable food products on their menus, coffee is a simple place to start.  Restaurant and foodservice operations seeking out sustainably produced animal products must do some research and talk to their suppliers.  Organic food is produced without pesticides or synthetic fertilizers.  Restaurant owners, farmers, processors, suppliers, and manufacturers are all working to develop smarter technology, more environmentally-friendly practices, and sustainable, profitable operations. 23 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry