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Tuesday, June 23, 2009 

'Green Dining' Best Practices for Chefs and Corporations Cut Environmental Impacts

Corporate cafeterias, museums and restaurants across the country are about to take a bite out of foodservice costs by sparing the environment.

Environmental Defense Fund (EDF) and Restaurant Associates (RA) today unveiled their Green Dining Best Practices - a comprehensive set of science-based recommendations for environmentally friendly foodservice. The practices have been tested by two RA clients - Random House and Hearst Corporation - early results will save over $85,000 each year at the two sites, cut 275 tons of carbon pollution and reduce landfill waste by 60 tons annually, among other environmental benefits.

In a National Restaurant Association survey of trends for 2009, environmentally friendly equipment and sustainable practices topped chefs' lists of hot trends and top cost-savers. The Green Dining Best Practices, available free of charge at www.edf.org/greendining, focus on aspects of the foodservice and restaurant industry with the biggest environmental impacts, including food purchasing (addressing specific products like meat, produce and seafood), facility operation (improvements in the use of energy, waste, and water), packaging, transportation of food, and the use of toxic cleaning chemicals. The best practices provide clear, objective, science-based advice for dining managers and chefs to make smart choices in their kitchens to improve environmental performance across the board. - PRWire

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