environmental management chapter 12. environmental management how are foodservice operations doing?
Post on 21-Dec-2015
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Energy Conservation
Turn off lights/use daylightShut off equipmentUse equipment at full capacityRoutine maintenance and cleaningBroken, improper fitting doors may reduce
efficiency by 35%Carbonized grease can reduce cooking
efficiency by 40%
Energy Conservation
Equipment Selection -Energy Star symbolExample: Open Burner vs Hot Tops
HVAC=1/2 of operation’s energy use
Water Heating
Dishwashing
Energy Management Program
Assign a committee
Conduct an energy audit
Develop an energy conservation plan
Measure results
Maintain and modify plan as needed
Energy Management
An energy management program requires the constant participation of every employee in the operation.
In-service, training, and incentive programs should be set up to ensure the cooperation of all involved.
Water Conservation
Turning off faucets
Full capacity dishwashers
Low-flow toilets
Recycling gray water
Solid Waste Management
Municipal Solid Waste Durable goods and non-durable goods,
containers, packages, food scraps, yard trimmings
Example: LA school district generates 60,000 tons trash/year70% from meal program6 million per year
Solid Waste Management
Integrated solid waste management system
Accomplished throughSource reduction including reuse Recycling of materialsWaste combustion Use of landfills
Source Reduction
Elimination of single-use containersNo more double-packagingPhasing out of metal containersBanning of packaging that is not recyclableSanitizing glass and plastic containersDonating leftover food
Source Reduction
Waste management equipmentMost pay for themselves within a year
Cardboard crushers
Garbage disposals in all sinks
Pulper extractor system
Trash crushers, can compactors
Polystyrene melters
Recycling
Conserves scarce natural resources
Reduces the quantities of waste materials sent to landfills
Reduces energy costs
Reduces waste dumped in oceans, streams, forests, deserts
Prevents contamination of groundwater
Environmental Management
Foodservices may recycle virtually all of the waste products that they generate including paper, plastic, aluminum, steel, polystyrene, and food.
United Airlines – Reusable, recyclable entrée dish made of resin
Recycling
Steel cansRinse can Remove lid and bottom and flatten can.
Store lids/bottoms in uncrushed can until full
Recycle through local services
Animal FeedFat to Fuel
Composting
Why compost?Conserve resourcesReduce pollutionReduce landfill costsProduce healthy soil
Hilton Hotels New York Hospital
Environmental Management
Incineration Reduces waste and can produce energy
LandfillingLeast desirable
Facility Waste Assessment
Establishes a better understanding of current purchasing, waste generation and waste disposal practices
Identifies potential waste reduction options for evaluation
Establishes a baseline from which to measure the success of waste reduction
Waste Assessments
Waste Stream AnalysisCollect all wasteSort by typeWeigh each category
Waste AuditRandom samples are obtained At least a one-week time span
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