Chapter 9 Sustainability in the Restaurant and Foodservice Industry

1. 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 US for a long time. • In 1864, the U.S. Congress began creating national parks. • Environmental Protection Agency (EPA): founded in 1970 and charged with protecting human health and the environment: • 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 rely on many natural resources, such as natural gas, paper, and steel. 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

3. The Need forWater Conservation • Surface water includes all of the water that is on top of the earth’s surface (lakes, oceans, snow, mountain caps) • Groundwater is found beneath the earth’s surface (aquifers) • 75% of the earth’s surface is covered with water, but only 1% of that can be used by humans (97% is ocean water and polar ice –which can’t be used) • 40% of US population relies on groundwater for public water use • The US uses more than 345,000 million gallons of fresh water daily • US public water supply facilities consume 56 billion kilowatt-hours/year • Restaurant and foodservice operations have a responsibility to use as little water as needed to run their businesses. 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

4. What This Industry Can Do Restaurant and foodservice operations can install equipment: • Thaw food in the cooler (instead of under running water) • Soak and scrape first in standing water rather than running water • Keep water temperatures at the right level (handwashing temp. should be 110 degrees) • Only run full dishwashers • Repair leaks quickly • Don’t automatically serve water • Sweep or blow the outside areas (rather than hosing down) • Train employees to conserve • Low-flow spray valves • Low-flow toilets • Sink aerators (adds air to water = saves gallon/minute) • Energy-efficient dishwashers • On-demand water heaters 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

5. The Importance ofEnergy Efficiency • Power for cities, homes, and businesses comes from nonrenewableenergy sources, such as fossil fuels • Fossil fuels: formed from plant or animal remains buried deep in the earth (natural gas, coal, propane, petroleum) • 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: • Water (hydropower) • Wind • Solar (photovoltaic- changes sunlight into electricity) • Geothermal (heat inside the earth) • Biomass (stored energy in wood, etc. 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

6. What This Industry Can Do Every operation should have an energy efficiency plan based on its usage needs. • Turn off lights when not in use • Make sure loads are full • Power down idle equipment (powering down 1 computer/night = $80.00/year • Clean and maintain equipment regularly • Replace incandescent lighting with flourescent • Purchase energy-efficient equipment • Heat water in smarter ways 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

7. Building for Efficiency • Commercial buildings consume 64% of all electricity used in the US. • Green buildings are designed, built, renovated, or reused so that the structure conserves energy, uses resources more efficiently, and reduces the overall impact on the environment. • Site selection is an important aspect of green building • Optimize natural light • Build on a brownfield site (abandoned industrial site that has been cleaned up and refurbished) for tax incentives 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

8. 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 order, 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 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

9. Reducing • A restaurant or foodservice operation practices waste reduction by taking steps to limit the amount of garbage it makes. • Less waste means the operation is making better choices about food production and storage. • The key to reducing waste is smart planning, which leads to less wasted food. 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

10. Recycling Recycling transforms waste into valuable resources. • 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 • plastic shopping bags • All beverage containers 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

11. Composting • Do not dump or wash down inedible food scraps into garbage disposals—instead, compost them. • Composting is a natural form of recycling that occurs when organic material decomposes (or composts) to form organic fertilizer. • Do compost:Don’t compose: • Coffee grounds fats, grease, or oils • Food scraps meat, fish bones • Fruit/vegetables • Tea bags, egg shells • Paper napkins 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

12. Local Sourcing local source: offers food produced in the surrounding growing region (Farm to Table trend) • Local sourcing is a way to reduce the amount of travel that some food products must make (food miles) • A restaurant or foodservice operation that wants to buy food from local sources needs to be prepared and focused on specific goals: • Start small and look for logical opportunities • Stay flexible (only offer what is seasonally available) • Promote local efforts (wait staff should mention where local farm food comes from) 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

13. Sustainable Seafood • Americans spend more than 7% of their food dollars or almost $70 billion a year on seafood. • 75 % of the world’s fish species have been fully fished, overfished, or depleted within the last 15 years • Most popular seafood in US • Shrimp: 4.1 lb./year • Canned tuna: 2.8 lb./year • Overfishing: caught at a faster rate than they can reproduce • Bycatch: trawlers will catch some species in addition to the specie it’s targeting 9.4r Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

14. Aquaculture Aquaculture is the production of seafood under controlled conditions. It accounts for 50% of the fish consumed globally. • Aquaculture has grown to an industry that produces more than 800 million pounds of fish in the US. • Open Systems fishing: uses a natural body of water to produce the fish; ex. oceans, lakes, bays, rivers • Fish are produced in cages or net pens • Downfall: waste from fish and medicine needed to care for fish flow into the body of water and may affect wild fish • Closed Systems fishing: reconditions the water in the farm and not connected to natural body of water • Require more energy usage and more management 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

15. 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: • Sun coffee farms require strict management and frequent fertilizer and pesticide intervention to maintain healthy crops. • Shade-grown coffee 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. • Shade-grown coffee is typically more expensive than sun coffee. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

16. Animal Products • Some restaurant and foodservice operations look for ways to procure animal products that are produced with more environmentally friendly and humane practices (hormone free milk, meat, free range chicken/eggs) 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

17. Organic Food Organic food is produced without pesticides or synthetic fertilizers. • 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% higher than its conventional counterpart. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry