I’ve long hoped for some sort of green standard for restaurants. Some kind of sticker that eateries could display on their door to let people know that they’re doing the right thing, environmentally. Kind of the like the organic label used to do does with food products.
Well, Green Seal is doing just that. The independent non-profit just announced a Proposed Environmental Standard for Restaurants and Food Service Operations (see page 17-18 for food waste). Green Seal currently operates standards for cleaning
products, paints, food packaging and other products and services.
In the rough draft, restaurants would be required to perform food waste audits, divert food from landfills, reduce waste, forecast demand and donate food. The Environmental Standard for Restaurants is open for public comment until Nov. 26, so don’t hesitate to chime in. (You’ll have to register to do so.)
I’d like to see the requirements be a bit less vague in some cases, like the requirement that food donations “be done on a regular basis.” But I love that food operations are required to repurpose food under the Inventory Management section to reach silver or gold level. And that buffets and cafeterias should minimize amounts leading up to closing time to reduce waste.
I can imaagine the Environmental Standard for Restaurants having a major impact on U.S. restaurants, if done right. What do you make of the idea and its specific requirements?
3 Comments
Meh. Bet you smiled over the no-trays bit, though.
A few too-specific areas that are going to discourage folks, like the no-cans or bottles for non-alcoholic beverages, and that bit about no scented candles. (I live in Austin, TX, a relatively green city where a natural herbal candle is often the insect-repellent of choice for evening patio dining. Guess restaurants could switch to sage smudge sticks, which wouldn’t be prevented in the text as written, but that might choke the diners.) As a work in progress, I suppose it provides a basis for discussion, but I really have to hope they don’t think it’s finished yet.
The water and energy sections were reasonable, the waste reduction a little sketchy. But there’s far too much paperwork required in the food purchasing section for widespread adoption; you mentioned the lack of specifics re: food donation; and my own current obsession, composting, isn’t really touched on—beyond a requirement that they shall research and document local options. If there isn’t one, that’s a short task. Food waste “shall be donated to a farm”? Great. Um, how ’bout some details there? And for the upper levels, they list compacting/pulping as acceptable, with the pulped matter presumably going to that same lucky farm…
B-, overall.
DSF
I would have to agree on the key points noted by DSF including paper materials for marketing and training, composting and donating “leftovers” to a farm. Too bad for those businesses that are not in the vicinity of a farm. In addition, this proposal excludes bars and convenience stores, where there is potential and area of improvement to reduce wasted food. Again, a good idea and a step in the right direction; however, some details are still left to be answered. Keep up the great posts!
Regards,
Sustaino
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