1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 9 Sustainability in the Restaurant and Foodservice Industry

2. History of Sustainability  Although the term ____________ has become popular recently, the concept of protecting and preserving the __________ has been around in the United States for a long time.  In 1864, the U.S. Congress began creating ________________.  The ___________________________ (EPA) was founded in 1970 and charged with protecting human health and the environment:  ___________ 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 and foodservice operations rely on many natural resources, such as natural _____, ____ ______, nuclear energy, ____________ power, and/or solar power. Other natural resources, such as _______ and steel, are essential to basic hospitality operations. 2 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

3. The Need for Water Conservation  _____________includes all of the water that is on top of the earth’s surface.  ____________ is found beneath the earth’s surface.  Almost _____ percent of the earth’s surface is covered with water, but only ____ percent of that can be used by humans.  The United States uses more than 345,000 million gallons of fresh water every day. On average, Americans and Canadians use more than ________________of water a day per person just for personal use.  Water conservation is a critical principle of _____________. Restaurant and foodservice operations have a responsibility to use as little water as needed to run their ____________. 3 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

4. What This Industry Can Do To __________, restaurant and foodservice operations can:  ________ food in the cooler  Soak and ______ first  Keep water temperatures at the __________ level  _____ dishwashers correctly  Repair _______ quickly  Don’t automatically serve _________  Sweep the ________ areas  Train employees to ________  Low-flow ________ valves  Low-flow _____ and waterless urinals  Sink ________  Energy-efficient __________  ___________ water heaters  Connectionless __________ 4 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry Restaurant and foodservice operations can _____ equipment:

5. Section 9.1 Summary  Sustainability refers to all the practices that meet current resource needs without compromising the ability to meet _____________.  ______________ is the practice of limiting the use of a resource.  Water conservation is important because ___________ reduce water levels and many parts of the world are already experiencing water ___________.  There are many actions restaurant and foodservice operations can take to use _________________. 5 9.1 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

6. The Importance of Energy Efficiency  Much of what is used to power cities, homes, and businesses comes from ___________ energy sources, such as ____ fuels.  Renewable energy sources do not rely on a _____ supply of a resource, directly emit greenhouse gases, or ________ to air pollution.  The most common examples of renewable energy are:  _____________  ___________  _____________  Owners and operators can reduce ___________ __________in a restaurant or foodservice operation through conservation and ____________use. 6 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry  ___________  ____________

7. What This Industry Can Do Every operation should have an energy ____________________based on its usage needs.  Turn off lights when _________  Make sure _____ are full  Power down _______ equipment  Seal off _________ areas  Reduce _________ times  Clean and ___________ equipment regularly  Replace ___________ lighting  Purchase ____________ equipment  Heat water in ______ ways 7 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

8. Building for Efficiency  Commercial buildings consume __________ of all energy and ____________ of all electricity used in the United States.  ____________are designed, built, renovated, or reused so that the structure conserves energy, uses resources more efficiently, and reduces the overall impact on the environment.  Building owners often can find ___________ to fund or offset energy-saving __________.  ____________ and constructing a new building from scratch provides the best chance to an operation efficient and environmentally _____________.  For restaurant and foodservice operations in an existing building, renovations are an opportunity to _________ energy __________ and reduce costs. 8 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

9. Section 9.2 Summary  ___________ energy sources do not rely on a finite supplies, directly emit greenhouse gases, or _________ to air pollution.  Restaurant and foodservice operations can become ______________ by:  ________ off lights  Fully ________ dishwashers, washing machines, and _______  __________ down idle equipment  Sealing off unused ___________  ____________ idle time  Cleaning and ____________ equipment regularly  ____________ incandescent lighting  Purchasing energy-efficient ____________  Heating water in _______________ 9 9.2 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

10. Reusing  One way to manage ________ is to reuse or __________ items that employees would otherwise throw away.  ____________ food is food that customers did not eat, but that staff prepared, cooked, ___________, and held safely.  Management can reuse food in __________ ways: 1.Serve the food in its ____________ format. 2.___________ the food into another format. 3.___________ food to local food-rescue programs.  Restaurant and foodservice operations may include ___________ materials in their facility design and customer offerings.  __________ but usable items are often accepted by charity organizations and __________ centers. 10 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

11. Reducing  A restaurant or foodservice operation __________ waste reduction by taking steps to limit the amount of ________ it makes.  ________ is both a benefit to the environment and to the bottom line: Less waste means the operation is making better choices about _____________and storage.  The key to reducing waste is ____________, which leads to less ___________ food.  For products with a __________ shelf life, buyers can make bulk purchases as storage __________ allows, which helps to reduce the number of containers in use. 11 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

12. Recycling Recycling ___________ waste into valuable resources. Examples of easily recycled items include:  ______________  Paper bags and carry-out __________ trays  Office ____________  Corrugated ___________  _____l food containers  Aluminum _____ and foil wrap  Milk ______________  Juice _________  Glass _______ and jars  Plastic bottles, cutlery, ________, and butter containers  Film plastics, ______, plastic shopping bags  All beverage ___________  Bottle ___________ 12 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

13. Getting Started Before beginning to ____________, take the following steps: 1.Audit the __________ 2.Select a _________ manager 3.Set up bins and ___________ for recyclables 4.Identify your ________ 5.Decide whether to _________ or use a single stream 6.Join a ________ or align with neighbors 7.Create a recycle ____________ 8.Promote recycling _____ 13 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

14. Composting  Do not dump or wash down _______ food scraps into garbage disposals—instead, _______________ them.  __________ is a natural form of recycling that occurs when organic material decomposes (or composts) to form organic ________________.  Compost is created by putting ___________in proper ratios and then into piles, rows, or vessels and adding bulking agents to accelerate the _____________ of organic materials.  Composting is also a process that can ________ wasted food into an environmentally useful ______________.  Setting up a __________________ is the smartest way to ensure that a restaurant or foodservice operation will handle this process effectively. 14 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

15. Section 9.3 Summary  Operations can reduce total waste by __________, reusing, and ____________.  Restaurant and foodservice operations can recycle empty _______ bottles and containers, cardboard boxes, old newspapers, paper bags, ___________, paper bags, and plastic _____________.  Restaurant and foodservice operations can reuse ___________ food that was not eaten by customers but was prepared, cooked, __________, and held safely.  Restaurant and foodservice operations can reduce by ___________ the garbage they make. 15 9.3 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

16. Local Sourcing  Local sourcing is a way to reduce the amount of travel that some ____________________must make.  A restaurant or foodservice operation that wants to buy food from local sources needs to be __________ and ____________ on specific goals: 1.Start small and look for __________________ 2.Research and _______________ 3.Stay ____________________ 4._______________ local efforts 16 A __________offers food produced in the _____________ growing region. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

17. Sustainable Seafood  Americans spend more than ___________ of their food dollars or almost __________a year on seafood.  ____________ account for two- thirds of all seafood revenue in the United States.  The ________________ (FAO) reports that 75 percent of the world’s fish species have been fully fished, __________d, or depleted within the last _________ years. 17 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

18. Aquaculture  ___________ has grown to an industry that produces more than 45 million tons of ___________ every year, including 800 million pounds from the United States.  Talking with a ___________ supplier about its seafood sourcing policies and species diversity is the best process for understanding __________ seafood options.  __________ with well-managed, healthy populations are a good source of sustainable seafood for restaurants and foodservice operations because _________ are able to order the seafood _______ according to menu needs. 18 ___________ is the production of seafood under controlled conditions. It accounts for ________ percent of the fish consumed ____________. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

19. Coffee  __________ buy and drink more coffee than any other country in the ___________.  ___________ and scientists have begun studying the environmental effects of various coffee-production methods:  ______________farms require strict management and frequent fertilizer and pesticide intervention to maintain healthy crops.  With the _____________method, coffee trees grow under taller rainforest trees, whose larger leaves shade the crop.  Environmentalists have focused on __________ coffee as an attractive way to preserve biodiversity in tropical rainforests.  Restaurant and foodservice operations must consider the costs of the coffee that they plan to offer. Shade-grown coffee is typically more ____________ than sun coffee. 19 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

20. Animal Products  The demand for animal food products has sharply ________ along with general global food demand over the last _______________.  Critics have targeted ____________ farming for its possible effects on the ______________.  Some restaurant and foodservice operations look for ways to _______________ animal products that are produced with more environmentally friendly and humane practices.  Restaurant and foodservice operations seeking out ____________ produced animal products must do some research and talk to their suppliers. 20 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

21. Organic Food  Organic farmers usually ___________and water and don’t treat animals with antibiotics or growth ____________.  The designation of “organic” is regulated by the _________ through the National ____________ Program.  In 2008, the market for organic food in the United States was nearly _____________.  _________ is a concern when considering organic products. An organic item can cost anywhere from 10 to 40 percent ___________ than its _____________ counterpart.  Recent studies show that some customers are willing to pay a higher price for __________________. 21 _____________is produced without pesticides or synthetic fertilizers. 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

22. The Emerging Landscape  The movement toward sustainable food practices and conservation as a whole continues to _________ and change at a ___________ pace.  Each year, the number of independent __________ and government-created standards increases, serving to create better ______________ with the ______________.  Managers and owners must analyze their choices ___________, keeping both the _________ and the future of their businesses in mind.  Restaurant owners, __________, processors, _________, and manufacturers are all working to develop smarter _________, more environmentally friendly ________, and sustainable, profitable _______________. 22 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

23. Section 9.4 Summary  A local source offers food produced by the _____________ region.  The FAO reports that 75 percent of the world’s ______________have been fully fished, _________, or depleted within the last 15 years.  For those operations that plan to feature ___________ food products on their menus, coffee is a simple place to start.  Restaurant and foodservice operations seeking out __________ produced animal products must do some research and talk to their suppliers.  Organic food is produced without ___________ or synthetic _______.  Restaurant owners, farmers, ___________, suppliers, and manufacturers are all working to develop smarter technology, more environmentally-friendly practices, and __________, profitable operations. 23 9.4 Chapter 9 | Sustainability in the Restaurant and Foodservice Industry