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.
