The Green Plan for the Food Service Industry

Food service providers are constantly looking for new and better ways to meet the demands of their customers while cutting costs and minimizing overhead expenses. One of the ways an establishment can increase overall efficiency and save money is through improved management of its waste stream.

The Green Plan for the Food Service Industry is designed to help commercial and non-commercial food service providers reduce waste generation, practice pollution prevention, and conserve energy and natural resources. Small changes to current operations can lead to large savings and can make the difference between long-term profit and loss.

Oil and Grease Residual fats, oils and grease (FOG) are byproducts that food service operators must constantly manage. Sanitary sewer systems are neither designed nor equipped to handle the FOG that accumulates on the interior of municipal sewer collection system pipes. FOG can lead to costly and dangerous sewer backups in a facility and overflows out in the community. Learn how to better manage FOG by keeping the material out of the plumbing system.	GREASE GOBLIN

Food Waste Each year, millions of tons of food waste are disposed of in landfills. Learn how to implement a food rescue or recycling program and keep these valuable resources from going to waste.

Solid Waste Waste disposal is an expensive prospect for food service operators and costs are increasing. Learn how to save money and resources by implementing a 3 Rs program (Reduce, Reuse and Recycle) in your establishment.

INTRODUCTION