Transcript Hospitality

2015 Summer Institutes Level 3
FRMCA Level 2, Chapter 9
Sustainability in the Restaurant and
Foodservice Industry
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Session Objectives
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List ways in which a restaurant or foodservice operation can improve
the efficiency of its water usage.
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Identify ways to reduce the total amount of waste in a restaurant or
foodservice operation.
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Identify the steps a restaurant or foodservice operation should take to
purchase and then promote the use of sustainable food products.
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Identify the issues surrounding the global production of seafood,
coffee, animals, and organic food.
9.1
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History of Sustainability
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9.1
Although the term “going
green” has become popular
recently, the concept of
protecting and preserving the
environment has existed in the
United States for a long time.
In 1864, the U.S. Congress
began creating national parks.
The Environmental Protection
Agency (EPA) was founded in
1970 and charged with
protecting human health and the
environment.
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History of Sustainability continued
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Sustainability refers to the practices that meet current resource
needs without compromising the ability to meet future needs.
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Conservation is the practice of limiting the use of a resource.
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Restaurant and foodservice operations rely on many natural
resources, such as natural gas, wind power, nuclear energy,
hydroelectric power, and solar power. Other natural resources, such
as paper and steel, are essential to basic hospitality operations.
9.1
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Steps for Conserving Water
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9.1
Thaw food in the cooler
Soak and scrape first
Keep water temperatures at the
right level
Load dishwashers correctly
Repair leaks quickly
Don’t automatically serve water
Sweep the outside areas
Train employees to conserve
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Water Conservation continued
Restaurant and foodservice operations can install equipment that will
help with water conservation:
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9.1
Low-flow spray valves
Low-flow toilets and waterless urinals
Sink aerators
Energy-efficient dishwashers
On-demand water heaters
Connectionless steamers
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Reusing
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One way to manage waste is to reuse or repurpose items that
employees would otherwise throw away.
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Repurposed food is food that customers did not eat, but that staff
prepared, cooked, cooled, and held safely.
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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
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Reusing continued
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Restaurant and foodservice operations may include reused materials
in their facility design and customer offerings.
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Worn but usable items are often accepted by charity organizations
and homeless centers.
9.3
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Reducing
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A restaurant or foodservice
operation practices waste
reduction by taking steps to limit
the amount of garbage it makes.
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Reducing is a benefit to both the
environment and to the bottom
line. Less waste means the
operation is making better
choices about food production
and storage.
9.3
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Reducing continued
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The key to reducing waste is smart planning, which leads to less
wasted food.
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For products with a longer shelf life, buyers can make bulk
purchases as storage space allows, which helps to reduce the
number of containers in use.
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Recycling
Recycling transforms waste
into valuable resources.
9.3
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Examples of Items That
Can Be Recycled
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Newspapers
Paper bags
Carryout drink trays
Office paper
Corrugated cardboard
Metal food containers
Aluminum cans and foil wrap
Milk cartons and jugs
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Juice cartons
Glass bottles and jars
Plastic bottles, cutlery, straws,
and butter containers
Film plastics, plastic wrap, plastic
shopping bags
All beverage containers
Bottle caps
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Getting Started with Recycling
Before beginning to recycle, take the following steps:
1. Audit the trash.
2. Select a recycling manager.
3. Set up bins and containers for recyclables.
4. Identify your recycler.
5. Decide whether to separate or use a single stream.
6. Join a co-op or align with neighbors.
7. Create a recycle-friendly environment.
8. Promote recycling efforts.
9.3
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Sustainable Food Products
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The spirit of local sourcing is to purchase food that comes from a
relatively close source and supports the surrounding economy and
communities.
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Purchasing from local suppliers typically involves research and
networking to learn who offers what products and in what amounts.
9.3
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Food Miles
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Depending on the situation, local sourcing can also limit the number of
food miles required to prepare and serve a meal, thereby reducing the
amount of energy and the cost used to provide the food.
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Food miles are typically defined as the amount of travel that a food item
must make to the point of sale. They are not the only standard by which
to judge the sustainability of an item; the methods used to produce the
item are also important.
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The first step in pursuing a local-sourcing plan is determining what
“local” means in that specific context.
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Promote Sustainable Food Products
Once an operation decides to use sustainable products, it is important to
promote those efforts.
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Let customers know that the menu features locally produced
ingredients.
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Mention the name of the farm on the menu.
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Train staff to talk about the operation's efforts to support local growers.
9.3
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Sustainable Seafood
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9.4
Americans spend more than 7
percent of their food dollars, or
almost $70 billion a year, on
seafood.
Restaurants account for twothirds of all seafood revenue in
the United States.
The Food and Agriculture
Organization (FAO) reports that
75 percent of the world’s fish
species have been fully fished,
overfished, or depleted within
the last fifteen years.
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Aquaculture
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Aquaculture is the production
of seafood under controlled
conditions. It accounts for 50
percent of the fish consumed
globally.
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Aquaculture has grown to an
industry that produces more
than 45 million tons of seafood
every year, including 800 million
pounds from the United States.
9.4
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Aquaculture continued
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Talking with a reputable supplier about its seafood sourcing policies
and species diversity is the best process for understanding
sustainable seafood options.
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Fisheries with well-managed, healthy populations are a good source
of sustainable seafood for restaurants and foodservice operations
because purchasers are able to order the seafood consistently
according to menu needs.
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Many nonprofit organizations produce watch lists that help identify
which species and locations offer viable, sustainable seafood.
– National Oceanic and Atmospheric Administration, Seafood Choices
Alliance, and Monterey Bay Aquarium are among these groups.
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Coffee
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The United States buys and drinks more coffee than any other
country in the world.
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Conservationists and scientists have begun studying the
environmental effects of various coffee-production methods:
– Sun coffee: Farms require strict management and frequent fertilization
and pesticide intervention to maintain healthy crops
– Shade-grown coffee: Coffee trees grow under taller rainforest trees,
whose larger leaves shade the crop
9.4
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Coffee continued
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Environmentalists have focused on shade-grown coffee as an attractive
way to preserve biodiversity in tropical rainforests. Sun coffee
production has been linked to declines in tropical habitats and
migratory bird populations.
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Restaurant and foodservice operations must consider the costs of the
coffee that they plan to offer. Shade-grown coffee is typically more
expensive than sun coffee.
9.4
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Animal Products
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The demand for animal food products has sharply increased along
with general global food demand over the last few decades.
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Critics have targeted industrialized farming for its possible effects on
the environment.
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Some restaurant and foodservice operations look for ways to procure
animal products that are produced with more environmentally friendly
and humane practices.
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Restaurant and foodservice operations seeking out sustainably
produced animal products must do some research and talk to their
suppliers.
9.4
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Organic Food
Organic food is produced without
pesticides or synthetic fertilizers.
•Organic farmers usually conserve
soil and water and do not 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.
9.4
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Organic Food continued
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Price is a concern when considering organic products. An organic
item can cost anywhere from 10 to 40 percent higher than its
conventional counterpart.
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Recent studies show that some customers are willing to pay a
higher price for organic food.
9.4
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