PHILADELPHIA—ARAMARK and the IFMA Foundation released “Sustainability in the Food Service Environment,” a practical, real-world guide for introducing and advancing sustainable practices within foodservices. The guide is the third in the Sustainability “How-to” Guide Series by the IFMA Foundation and provides practical, real-world guidance on how to introduce and advance sustainable practices within the foodservice environment.
The free guide provides an overview of key areas in the foodservice environment, including:
• Building a business case for sustainability, along with effective measurement tools.
• Procurement of sustainable foods, including local purchasing, food safety and disposable products.
• Green buildings, including site planning, water efficiency, building materials, HVAC (heating ventilation and air conditioning) systems and ongoing operations.
• Energy management considerations, including lighting, windows, demand, refrigeration systems, efficient and Energy Star appliances.
• Waste stream management, including reusable dishes and flatware, composting and recycling.
• Case studies that offer real-world insight into effective approaches.