Sustainability and green are more than buzzwords; they are vital keys to the profits of food service businesses and their relationships with customers. Food production and service make a huge impact on people and the environment, much of it negative. This book shows readers how food service affects air quality, oceans, fresh waters, and land use, and how food professionals can implement methods to make positive changes while boosting profitability and marketability. Anyone involved in the food industry will benefit from this practical book that offers a blueprint for making any food service operation more sustainable.
Topics include: environmental impacts across the food service life cycle; management of pre- and post-consumer food waste; conducting a waste audit; staff training for waste management; understanding energy and water use; and tracking, reporting, and marketing sustainability efforts.
|
