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January 8, 2010—Two global leaders in professional services, ­ ARAMARK and the IFMA Foundation, ­ released Sustainability in the Food Service Environment, what they call a real-world guide for sustainable practices within food services.

The guide, available free of charge, is the third in the Sustainability "How-to" Guide Series by the IFMA Foundation and provides overviews of key areas 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 and
• Case studies that offer real-world insight into effective approaches.

To obtain a copy of the guide, visit the IFMA Foundation or ARAMARK Web site.