The practices are a comprehensive set of science-based recommendations for environmentally friendly foodservice. The practices include recommendations in sustainable food purchasing, such as increasing the purchase of low-carbon options, and sustainable dining facility operations, such as using low-flow valves to reduce water usage. The practices are available at edf.org/greendining.
“Consumers today know what they want: Delicious food at affordable prices that’s good for them and for the planet,” Ed Sirhal, president of Restaurant Associates, said in a press release. “This is a tall order, but it’s one we can meet. Using these best practices as a guide, we unearthed opportunities for cost and environmental savings that were right there for the taking. We encourage companies throughout foodservices to do the same.”
Restaurant Associates has pledged to implement all of the Green Dining Best Practices in all 110 of its locations, as well as getting those locations certified by the Green Restaurant Association by 2011.
For more information, check out the August issue of FoodService Director.