Chapter 9 Sustainability in the Restaurant and Foodservice Industry

1. Chapter 9 Sustainability in the Restaurant and Foodservice Industry

2. History of Sustainability • Although the term “going green” has become popular recently, ________________________________________ • In 1864, the U.S. Congress began creating __________ parks. • Environmental Protection Agency (EPA): founded in 1970 and charged with protecting ______________________________: • __________________ refers to the practices that meet current resource needs without compromising the ability to meet future needs. • __________ is the practice of limiting the use of a resource. • Restaurant rely on many ______________ resources, such as natural gas, paper, and steel. 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

3. The Need forWater Conservation • __________ water includes all of the water that is on top of the earth’s surface (________________________________) • ________________ is found beneath the earth’s surface (______) • ____% of the earth’s surface is covered with water, but only 1% of that can be used by humans ___________________________________________________ • 40% of US population relies on ____________ for public water use • The US uses more than ______ million gallons of fresh water daily • US public water supply facilities consume ____________________________________________________ • Restaurant and foodservice operations have a responsibility to ___________________________________________________ 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

4. What This Industry Can Do Restaurant and foodservice operations can install equipment: • Thaw food in the _______ (instead of under running water) • Soak and scrape first in standing water rather than ____________ • Keep water temperatures at the right level (handwashing temp. should be ______ degrees) • Only run __________ dishwashers • Repair ___________ quickly • Don’t automatically serve _______ • ______________the outside areas (rather than hosing down) • _______ employees to conserve • ____________ spray valves • ___________ toilets • Sink aerators ______________________ • _____________-efficient dishwashers • _____________water heaters 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

5. The Importance ofEnergy Efficiency • Power for cities, homes, and businesses comes from ______________energy sources, such as fossil fuels • Fossil fuels: formed from plant or animal ________________________________________ • _____________ energy sources do not rely on a finite supply of a resource, directly emit __________ gases, or contribute to __________ pollution. • The most common examples of renewable energy are: • _____ (hydropower) • ________ • ____ (photovoltaic- changes sunlight into _______) • _________(heat inside the earth) • ______ (stored energy in wood, etc. 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

6. What This Industry Can Do Every operation should have an energy efficiency plan based on its usage needs. • Turn off _______ when not in use • Make sure loads are ___ • Power down ____ equipment (powering down 1 ________/night = $80.00/year • _________ and maintain equipment regularly • Replace incandescent lighting with _________ • Purchase _____-efficient equipment • Heat water in _________ways 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

7. Building for Efficiency • Commercial buildings consume ______% of all electricity used in the US. • _______________are designed, built, renovated, or reused so that the structure conserves ____, uses resources more efficiently, and reduces the overall impact on the _______________. • Site selection is an important aspect of green building • Optimize natural ____________ • Build on a brownfield site (abandoned industrial site _________________________________________ 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

8. Reusing • One way to manage waste is to _______ or __________ items that employees would otherwise throw away. • Repurposed food is food that customers ___________________________________________ • Management can reuse food in three ways: • Serve the food in its ____________________. • _______________the food into another format. • Donate food to local _______________ programs. 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

9. Reducing • A restaurant or foodservice operation practices waste reduction by taking steps ___________________________________________ • Less waste means the operation is making better choices about food __________ and ______________ • The key to reducing waste is smart _____________, which leads to less wasted food. 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

10. Recycling Recycling transforms waste into valuable resources. • 1. • 2. • 3. • 4. • 5. • 6. • 7. • 8. • 9. • 10. • 11. • 12. 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

11. Composting • Do not dump or wash down inedible food scraps into garbage disposals—instead, _______________ them. • Composting is a natural form of recycling that occurs when organic material ____________ (or composts) to form organic ______________. • Do compost:Don’t compose: • 1. 1. • 2. 2. • 3. 3. • 4. • 5. 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

12. Local Sourcing local source: offers food produced ______________________________________________ • Local sourcing is a way to reduce the amount of ______that some food products must make (____miles) • A restaurant or foodservice operation that wants to buy food from local sources needs to be prepared and focused on specific goals: • Start small and look for _____________________ • Stay flexible (only offer what is ________ available) • Promote __________ efforts (wait staff should mention where local farm food comes from) 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

13. Sustainable Seafood • Americans spend more than ___% of their food dollars or almost $70 billion a year on seafood. • 75 % of the world’s fish species have been __________________________________ • Most popular seafood in US • ______: 4.1 lb./year • Canned ______: 2.8 lb./year • Overfishing: ___________________________________ • Bycatch: ____________________________________ 9.4r Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

14. Aquaculture Aquaculture is the production of seafood under ________________________________________ • Aquaculture has grown to an industry that produces more than _________________pounds of fish in the US. • Open Systems fishing: uses a ___________________________________________ • Fish are produced in __________ or net pens • Downfall: waste from fish _____________________________________________ • Closed Systems fishing: reconditions the water in the farm and not connected to ______________________ • Require more ___________ usage and more management 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

15. Coffee • Americans buy and drink more ________ 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 ___________________________ • Shade-grown coffee method, coffee trees grow under ______________________________________________ • Environmentalists have focused on shade-grown coffee as an attractive way to preserve ____________________________. • Shade-grown coffee is typically more _________ than sun coffee. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

16. Animal Products • Some restaurant and foodservice operations look for ways to procure animal products that are produced with ____________________________________________ 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

17. Organic Food Organic food is produced without ____________________ • Organic farmers usually conserve soil and water and don’t treat animals with _______________________________ • The designation of “organic” is regulated by the _________ through the National Organic Program. • In 2008, the market for organic food in the United States was nearly _______________ • Price is a concern when considering organic products. An organic item can cost anywhere from __________% higher than its conventional counterpart. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry