Environmental Management

Chapter 12

Environmental Management

How are foodservice operations doing?

Energy Conservation

Turn off lights/use daylightShut off equipmentUse equipment at full capacityRoutine maintenance and cleaningBroken, improper fitting doors may reduce

efficiency by 35%Carbonized grease can reduce cooking

efficiency by 40%

Energy Conservation

Equipment Selection -Energy Star symbolExample: Open Burner vs Hot Tops

HVAC=1/2 of operation’s energy use

Water Heating

Dishwashing

Energy Management Program

Assign a committee

Conduct an energy audit

Develop an energy conservation plan

Measure results

Maintain and modify plan as needed

Energy Management

An energy management program requires the constant participation of every employee in the operation.

In-service, training, and incentive programs should be set up to ensure the cooperation of all involved.

Water Conservation

Turning off faucets

Full capacity dishwashers

Low-flow toilets

Recycling gray water

Solid Waste Management

Municipal Solid Waste Durable goods and non-durable goods,

containers, packages, food scraps, yard trimmings

Example: LA school district generates 60,000 tons trash/year70% from meal program6 million per year

Solid Waste Management

Integrated solid waste management system

Accomplished throughSource reduction including reuse Recycling of materialsWaste combustion Use of landfills

Source Reduction

Elimination of single-use containersNo more double-packagingPhasing out of metal containersBanning of packaging that is not recyclableSanitizing glass and plastic containersDonating leftover food

Source Reduction

Waste management equipmentMost pay for themselves within a year

Cardboard crushers

Garbage disposals in all sinks

Pulper extractor system

Trash crushers, can compactors

Polystyrene melters

Recycling

Conserves scarce natural resources

Reduces the quantities of waste materials sent to landfills

Reduces energy costs

Reduces waste dumped in oceans, streams, forests, deserts

Prevents contamination of groundwater

Environmental Management

Foodservices may recycle virtually all of the waste products that they generate including paper, plastic, aluminum, steel, polystyrene, and food.

United Airlines – Reusable, recyclable entrée dish made of resin

Recycling

Steel cansRinse can Remove lid and bottom and flatten can.

Store lids/bottoms in uncrushed can until full

Recycle through local services

Animal FeedFat to Fuel

Composting

Why compost?Conserve resourcesReduce pollutionReduce landfill costsProduce healthy soil

Hilton Hotels New York Hospital

Environmental Management

Incineration Reduces waste and can produce energy

LandfillingLeast desirable

Facility Waste Assessment

Establishes a better understanding of current purchasing, waste generation and waste disposal practices

Identifies potential waste reduction options for evaluation

Establishes a baseline from which to measure the success of waste reduction

Waste Assessments

Waste Stream AnalysisCollect all wasteSort by typeWeigh each category

Waste AuditRandom samples are obtained At least a one-week time span

Environmental Management

Provide employees with reusable coffee mugs

Other suggestions?

“Never doubt that a small group of thoughtful committed people can change the world. Indeed, it is the only thing that ever has.”

-Margaret Mead