This book by FCRN mailing list member Cheryl Baldwin covers the main considerations for greening food service businesses, discussing what the issues are, why to be concerned about them, and how to improve them and implement such improvements. It shows readers how the food service sector affects air quality, oceans, fresh waters, and land use, and how food professionals can implement methods to make positive changes while boosting profitability and marketability. Topics examined include environmental impacts across the food service life cycle; management of pre- and post-consumer food waste; conducting a waste audit; staff training for waste management; understanding energy and water use; and tracking, reporting, and marketing sustainability efforts.
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