Chapter 9 Sustainability in the Restaurant and Foodservice

Chapter 9 Sustainability in the Restaurant and Foodservice Industry © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

History of Sustainability § Although the term “going green” has become popular recently, the concept of protecting and preserving the environment has been around in the US for a long time. § In 1864, the U. S. Congress began creating national parks. § Environmental Protection Agency (EPA): founded in 1970 and charged with protecting human health and the environment: § Sustainability refers to the practices that meet current resource needs without compromising the ability to meet future needs. § Conservation is the practice of limiting the use of a resource. § Restaurant rely on many natural resources, such as natural gas, paper, and steel. 9. 1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 2

The Need for Water Conservation § Surface water includes all of the water that is on top of the earth’s surface (lakes, oceans, snow, mountain caps) § Groundwater is found beneath the earth’s surface (aquifers) § 75% of the earth’s surface is covered with water, but only 1% of that can be used by humans (97% is ocean water and polar ice – which can’t be used) § 40% of US population relies on groundwater for public water use § The US uses more than 345, 000 million gallons of fresh water daily § US public water supply facilities consume 56 billion kilowatthours/year § Restaurant and foodservice operations have a responsibility to use as little water as needed to run their businesses. 9. 1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 3

What This Industry Can Do § Thaw food in the cooler (instead of under running water) § Soak and scrape first in standing water rather than running water § Keep water temperatures at the right level (handwashing temp. should be 110 degrees) § Only run full dishwashers § Repair leaks quickly § Don’t automatically serve water § Sweep or blow the outside areas (rather than hosing down) § Train employees to conserve 9. 1 Restaurant and foodservice operations can install equipment: § Low-flow spray valves § Low-flow toilets § Sink aerators (adds air to water = saves gallon/minute) § Energy-efficient dishwashers § On-demand water heaters Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 4

The Importance of Energy Efficiency § Power for cities, homes, and businesses comes from nonrenewable energy sources, such as fossil fuels § Fossil fuels: formed from plant or animal remains buried deep in the earth (natural gas, coal, propane, petroleum) § Renewable energy sources do not rely on a finite supply of a resource, directly emit greenhouse gases, or contribute to air pollution. § The most common examples of renewable energy are: § Water (hydropower)§ Geothermal (heat inside the earth) § Wind § Biomass (stored energy in wood, etc. § Solar (photovoltaic- changes sunlight into electricity) 9. 2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 5

What This Industry Can Do Every operation should have an energy efficiency plan based on its usage needs. § Turn off lights when not in use § Make sure loads are full § Power down idle equipment (powering down 1 computer/night = $80. 00/year § Clean and maintain equipment regularly 9. 2 § Replace incandescent lighting with flourescent § Purchase energy-efficient equipment § Heat water in smarter ways Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 6

Building for Efficiency § Commercial buildings consume 64% of all electricity used in the US. § Green buildings are designed, built, renovated, or reused so that the structure conserves energy, uses resources more efficiently, and reduces the overall impact on the environment. § Site selection is an important aspect of green building § Optimize natural light § Build on a brownfield site (abandoned industrial site that has been cleaned up and refurbished) for tax incentives 9. 2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 7

Reusing § One way to manage waste is to reuse or repurpose items that employees would otherwise throw away. § Repurposed food is food that customers did not order, but that staff prepared, cooked, cooled, and held safely. § Management can reuse food in three ways: 1. Serve the food in its original format. 2. Repurpose the food into another format. 3. Donate food to local food-rescue programs. 9. 3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 8

Reducing § A restaurant or foodservice operation practices waste reduction by taking steps to limit the amount of garbage it makes. § Less waste means the operation is making better choices about food production and storage. § The key to reducing waste is smart planning, which leads to less wasted food. 9. 3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 9

Recycling transforms waste into valuable resources. § Newspapers § Paper bags and carry-out drink trays § Office paper § Corrugated cardboard § Metal food containers § Aluminum cans and foil wrap § Milk cartons/jugs 9. 3 § § § Juice cartons Glass bottles and jars Plastic bottles plastic shopping bags All beverage containers Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 10

Composting § Do not dump or wash down inedible food scraps into garbage disposals—instead, compost them. § Composting is a natural form of recycling that occurs when organic material decomposes (or composts) to form organic fertilizer. § Do compost: Don’t compose: § Coffee grounds fats, grease, or oils § Food scraps meat, fish bones § Fruit/vegetables § Tea bags, egg shells § Paper napkins 9. 3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 11

Local Sourcing local source: offers food produced in the surrounding growing region (Farm to Table trend) § Local sourcing is a way to reduce the amount of travel that some food products must make (food miles) § A restaurant or foodservice operation that wants to buy food from local sources needs to be prepared and focused on specific goals: 1. Start small and look for logical opportunities 2. Stay flexible (only offer what is seasonally available) 3. Promote local efforts (wait staff should mention where local farm food comes from) 9. 4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 12

Sustainable Seafood § Americans spend more than 7% of their food dollars or almost $70 billion a year on seafood. § 75 % of the world’s fish species have been fully fished, overfished, or depleted within the last 15 years § Most popular seafood in US § Shrimp: 4. 1 lb. /year § Canned tuna: 2. 8 lb. /year § Overfishing: caught at a faster rate than they can reproduce § Bycatch: trawlers will catch some species in addition to the specie it’s targeting 9. 4 r Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 13

Aquaculture is the production of seafood under controlled conditions. It accounts for 50% of the fish consumed globally. § Aquaculture has grown to an industry that produces more than 800 million pounds of fish in the US. § Open Systems fishing: uses a natural body of water to produce the fish; ex. oceans, lakes, bays, rivers § Fish are produced in cages or net pens § Downfall: waste from fish and medicine needed to care for fish flow into the body of water and may affect wild fish § Closed Systems fishing: reconditions the water in the farm and not connected to natural body of water § Require more energy usage and more management 9. 4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 14

Coffee § Americans buy and drink more coffee than any other country in the world. § Conservationists and scientists have begun studying the environmental effects of various coffee-production methods: § Sun coffee farms require strict management and frequent fertilizer and pesticide intervention to maintain healthy crops. § Shade-grown coffee method, coffee trees grow under taller rainforest trees, whose larger leaves shade the crop. § Environmentalists have focused on shade-grown coffee as an attractive way to preserve biodiversity in tropical rainforests. § Shade-grown coffee is typically more expensive than sun coffee. 9. 4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 15

Animal Products § Some restaurant and foodservice operations look for ways to procure animal products that are produced with more environmentally friendly and humane practices (hormone free milk, meat, free range chicken/eggs) 9. 4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 16

Organic Food Organic food is produced without pesticides or synthetic fertilizers. § Organic farmers usually conserve soil and water and don’t 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. § Price is a concern when considering organic products. An organic item can cost anywhere from 10 to 40% higher than its conventional counterpart. 9. 4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry 17