Philadelphia, PA (January 7, 2010)—Two global leaders in professional services—ARAMARK and the IFMA Foundation—released Sustainability in the Food Service Environment, a practical, real-world guide for introducing and advancing sustainable practices within food services.
The guide is the third in the Sustainability “How-to” Guide Series
by the IFMA Foundation and provides practical, real-world guidance on
how to introduce and advance sustainable practices within the food
The guide, available free of charge, provides an overview of several key areas in the food service environment, including:
- Building a business case for sustainability, along with effective measurement tools.
- Procurement of sustainable foods, including local purchasing, food safety and disposable products.
- Green buildings, including site planning, water efficiency, building materials, HVAC (heating ventilation and air conditioning) systems and ongoing operations.
- Energy management considerations, including lighting, windows, demand, refrigeration systems, efficient and Energy Star appliances.
- Waste stream management, including reusable dishes and flatware, composting and recycling.
- Case studies that offer real-world insight into effective approaches.
“ARAMARK has been a valued Corporate Sustaining Partner of IFMA for a number of years, and we are delighted that they’ve decided to share their extensive knowledge about the food industry with our membership,” said IFMA Foundation Executive Director Will Rub.
“The Sustainability ‘How-to’ Guide Series has been extremely well received so far,” said Eric Teicholz, executive editor of the guides. “Our constituency has indicated a strong interest in learning more about sustainability in the food service industry, and this new ARAMARK guide definitely meets that need.”
To obtain your own copy of the Sustainability in the Food Service Environment guide, please visit www.ifmafoundation.org or ARAMARK’s Web site. The guide is downloadable free of charge.