Native Village
Youth and Education news
 APRIL 1, 2010 Volume 4

Restaurants and Dining
Best practices for sustainable purchasing and operations
http://innovation.edf.org/page.cfm?tagID=34864
Condensed by Native Village

More and more Americans are eating at the nearly 1,000,000 dining facilities in the US.  Unfortunately, getting the food to us relies on dangerous chemicals, mountains of waste, vast amounts of energy, and killing our shrinking supplies of wild seafood.

Consumers now want more sustainable food choices. This presents a good business opportunity for companies that try to meet their demands.

Fortunately, there are solutions. The Environmental Defense Fund and Restaurant Associates have developed the Green Dining Best Practice. Green Dining is a set of affordable, science-based suggestions for the food industry. Early testing of these practices has helped the environment, satisfied customers, and helped restaurants save costs

The Green Dining Best Practices :

Sustainable Food Purchasing

 
Meat, Dairy and Eggs
Increase low carbon menu options. Choose products that are grown without the use of antibiotics designed for humans

Produce
Design menus with a seasonal twist and choose organic produce grown locally.

 
Seafood
Select seafood from eco-friendly fisheries that is safe for human consumption


Food Transport
 Purchase foods from local farms and using efficient modes of transport

 
Coffee and Tea
Purchase from certified programs that promote habitat protection and organic growing methods

Bottled Beverages
Promoting “bottleless” beverage options

Sustainable Dining Facility Operation
 Cleaning Chemicals
 Implement practices that limit the use of toxic cleaning chemicals

Cooking and Refrigeration Equipment
 Use energy efficient appliances and turn off equipment when not in use

Dishwashing and Water Use
Use low flow valves to control water use and purchase efficient dishwashers

 

 

Facility Construction and Design
Use efficient lighting, HVAC technology, and facilities with green building standards

Serviceware

Switch to washable, reusable service ware


   Increase the recycled content and recyclability of “to-go” containers

Waste and Recycling –

Eliminate as much waste as possible

Recycle or Compost the Rest i

Environmental Defense Fund challenges companies to take the No Net Cost Challenge Test to see how Green Dining Practices can save money and boost customer appreciation:

For much more information: http://innovation.edf.org/page.cfm?tagID=34864

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