Environmental Management

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Environmental Management

• Chapter 12

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Environmental Management

• How are foodservice operations doing?

3
Energy Conservation

• Turn off lights/use daylight
• Shut off equipment
• Use equipment at full capacity
• Routine maintenance and cleaning
• Broken, improper fitting doors may reduce
  efficiency by 35
• Carbonized grease can reduce cooking efficiency
  by 40

4
Energy Conservation

• Equipment Selection
• -Energy Star symbol
• Example Open Burner vs Hot Tops
• HVAC1/2 of operations energy use
• Water Heating
• Dishwashing

5
Energy Management Program

• Assign a committee
• Conduct an energy audit
• Develop an energy conservation plan
• Measure results
• Maintain and modify plan as needed

6
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.

7
Water Conservation

• Turning off faucets
• Full capacity dishwashers
• Low-flow toilets
• Recycling gray water

8
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/year
• 70 from meal program
• 6 million per year

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Solid Waste Management

• Integrated solid waste management system
• Accomplished through
• Source reduction including reuse
• Recycling of materials
• Waste combustion
• Use of landfills

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Source Reduction

• Elimination of single-use containers
• No more double-packaging
• Phasing out of metal containers
• Banning of packaging that is not recyclable
• Sanitizing glass and plastic containers
• Donating leftover food

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Source Reduction

• Waste management equipment
• Most pay for themselves within a year
• Cardboard crushers
• Garbage disposals in all sinks
• Pulper extractor system
• Trash crushers, can compactors
• Polystyrene melters

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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

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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

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Recycling

• Steel cans
• Rinse can
• Remove lid and bottom and flatten can. Store
  lids/bottoms in uncrushed can until full
• Recycle through local services
• Animal Feed
• Fat to Fuel

15
Composting

• Why compost?
• Conserve resources
• Reduce pollution
• Reduce landfill costs
• Produce healthy soil
• Hilton Hotels
• New York Hospital

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Environmental Management

• Incineration
• Reduces waste and can produce energy
• Landfilling
• Least desirable

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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

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Waste Assessments

• Waste Stream Analysis
• Collect all waste
• Sort by type
• Weigh each category
• Waste Audit
• Random samples are obtained
• At least a one-week time span

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Environmental Management

• Provide employees with reusable coffee mugs
• Other suggestions?

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• 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