Sustainability in Foodservice Operations
Peregrin, T. (2011). Sustainability in foodservice
operations: An update. Journal of the American Dietetic Association, 111(9),
1286-1294.
An increasing number of foodservice
operations are conducting energy audits and developing comprehensive energy
management programs. Sustainability is become more and more important to
customers and food service managers are being pushed to implement smart
kitchens and energy conservation programs. This involves replacing old and
outdated equipment with newer more efficient equipment as well as paying more
attention to water conservation. A lot of these endeavors will require large
investments of money and time, and could take up to 10 years to see results.
The goal of sustainability is to protect the environment without seeing
significant financial drawbacks. RDs will likely be involved with engaging
staff and team members in order to implement these sustainability plans.
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