Sustainable Food Service Operations

Course Code

CUA 264

Credits

3

Students will examine the issues, challenges and opportunities in establishing a sustainable foodservice operation including: economic feasibility, marketing, sourcing of products, seasonal/local menus, minimizing on-site consumption and waste of resources. Students will identify actions that will improve or diminish sustainability in a foodservice operation and how to perform cost/benefit analysis of these actions to maximize effectiveness.

 

STANDARD COMPETENCIES:
 
 1. Identify the environmental impacts of foodservice operations
 
 2. Define terms commonly used in evaluating foodservice sustainability including: carbon off-sets, compostable, cost-effective, directly purchased, energy-efficient appliance / lighting, environmentally preferable, greenhouse gas, humanely-raised, integrated pest management, low-emitting, organic, post-consumer material / waste, rapidly renewable, renewable energy certificates and socially-preferable.
 
 3. Describe methods for reducing the negative environmental impacts of foodservice operations.
 
 4. Identify social impacts of foodservice operations
 
 5. Write a menu featuring seasonal local foods
 
 6. Identify actions that will improve or decrease sustainability in a foodservice operation;
 
 7. List organizations that certify sustainable / green practices in foodservice operations
 
 8. Explain common standards for sustainable / green  certification
 
 9. Evaluate the sustainability of a foodservice operation and suggest cost-effective improvements
 
 10. Describe the marketing advantages of ¿green¿ businesses
 
 11. Perform a basic energy audit of a foodservice operation and suggest improvements
 
 12. Compare the environmental impacts of common chemicals and cleaning agents
 
 13. List methods for reducing water consumption in foodservice operations
 
 14. Identify ways to reduce food waste in foodservice operations
 
 15. Compare the sustainability of disposable options available to foodservice operators
 
 16. Critique the differences between reducing, reusing and recycling
 
 17. Identify ways that purchasing practices can influence sustainability
 
 18. Explore recycling and composting in foodservice


 

 TOPICAL OUTLINE:
 
 1) Environmental and social impacts of food procurement
 a) List basic environmental impacts of conventional food production
 b) Investigate options for purchasing foods produced more sustainably
 i) Menu analysis
 ii) Animal-based food
 iii) Responsible seafood
 iv) Responsible coffee
 v) Seasonal / local foods
 
 2) Social impacts of food procurement
 a) Economic impacts of food purchases
 b) Self-Production options for food
 c) Health impacts on consumers / community
 
 3) Research organizations that certify sustainable / green practices in foodservice operations
 a) Compare certification standards
 b) Evaluate costs and benefits of certification
 c) Evaluate the reliability and validity of certifications
 
 4) Describe the marketing advantages of ¿green¿ businesses
 a) Marketing to consumers
 b) Marketing to employees
 c) Public relations
 
 5) Energy conservation and Management
 a) Energy usage and Conservation tracking
 b) Energy management plans
 c) Perform a basic energy audit of a foodservice operation and suggest improvements
 d) Energy efficient appliances and cooking equipment
 e) Refrigeration
 f) Ventilation hoods
 g) Climate control and HVAC
 h) Lighting and signage
 i) Renewable energy and zero GHG
 
 6) Water conservation and management
 a) Water use tracking
 b) Water management plan
 c) Kitchen water efficiency
 d) Restroom water efficiency
 e) Water recycling and innovations
 
 7) Waste reduction and management
 a) Total waste audit
 b) Food waste
 c) Fat, oil and grease recycling
 d) Composting
 e) Reusable vs. Disposable products
 f) Packaged water
 g) Take-out containers
 
 8) Compare the environmental impacts of common chemicals and cleaning agents
 a) Identify the chemicals and cleaning agents commonly used
 b) Investigate alternatives
 c) Compare the environmental and health impacts
 d) Critique effectiveness, advantages and costs of options
 e) Integrated Pest Management vs. Pesticides
 
 9) Landscaping
 
 10) Socially sensitive purchasing
 
 11) Office supplies and electronics
 
 12) Employee training and monitoring
 
 
 

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