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What
is sustainable foodservice?
A
bright idea whose time has come.
For
all the right reasons, there's a new business model emerging… one
that measures success on a 'triple-bottom line.'
In
foodservice, this means understanding how each and every choice in
equipment, operating practices and menu items can bring more
social, environmental and economic benefits to the community and to
our world…and then making the right choices.
It's
also the approach more and more customers expect from businesses
they choose to support.
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Connect to the Green Table
Network.
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Foodservice operators
now have their own guide to the triple-bottom line.
Since its
launch in May 2007, this Vancouver-based social enterprise has
helped many fine-dining restaurants, caterers, neighbourhood
diners, hotel dining rooms, food court kiosks, multi-unit operators
and bakery/cafés to operate in measurably sustainable ways. And
save some 'green,' as well.
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Becoming a certified
member of the Green Table Network also tells customers that the
operation is committed to reducing its impact on the environment
and implementing solutions that benefit the entire food
system.
Small changes. Big results.
Here are some
basic measures for every operation, front and back.
1. Keep your
cool - Refrigeration can represent 30% of an
operation's energy consumption. Replacing worn seals on reach-in
coolers and installing strip curtains in the walk-in can yield
$100s in savings.
2. Maximize
your recycling – In almost every case, recycling is more
energy-efficient. Choose supply chains that will take back or
re-use empty packaging.
3. See the
light - With low-wattage and extremely long life,
next-generation cold-cathode and LED lamps can slash lighting costs
by up to 70% while providing an inviting, food-friendly atmosphere.
BC Hydro's Power Smart program offers generous incentives on a
wide-range of products.
4. Close the
loop – Typically, restaurant waste is heavy on organics.
Sending it to landfill contributes methane, a greenhouse gas 20
times worse than CO2. An integrated organics recycling program
creates compost for local farms while reducing other waste removal
fees.
5. Don't get
too wet - Even in a region with abundant resources,
saving water produces measurable benefits Replace powerwashing with
alternate cleaning methods, and use 'ponding' versus running water
to quick-thaw frozen foods when necessary.
6. The
fewer, the greener - Many new EcoLogo or GreenSeal
certified cleaners are also multi-purpose, reducing both storage
needs and risk of improper or accidental misuse.
7. Serve
more fibre - Switching from polystyrene or plastic
take-out packaging to readily-available fibreware and other
biodegradables is a highly visible, easily affordable way to
satisfy greener customers.
8. Cleaner
streams - Keep more pollutants away from land
and sea. Send spent fluorescent tubes to certified mercury
recyclers. Avoid washing kitchen mats or dumping wash buckets in
areas that drain to fish-bearing waters.
9. More
tastes of home - Adding more BC products to your
menu, especially those from organic or other sustainable sources,
reduces the climate-changing impacts of transportation. Swapping a
single case of BC produce for an import saves 1kg of greenhouse
gases.
10. Rally the
team – A sustainable future is on the minds of many more
young foodservice employees. Planning a greener workplace together
can be a powerful team-building process and foster
loyalty.
More
steps ahead. In good
company.
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Learn
how these and many more measures can produce effective
triple-bottom-line results that are sure to satisfy both company
goals and customer expectations.
Join
like-minded operators, suppliers and others in creating a
deliciously sustainable future.
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Make a measurable difference.
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