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P2Rx™ Topic Hubs

Archived: P2Rx no longer updates this information, but it may be useful as a reference or resource.

Browse by Keyword

Food Service: Complete List of Reference Documents
Table of Contents
Background and Overview
Operations
Reasons for Change
P2 Opportunities
Case Studies
Where To Go for P2 Help
Acknowledgements
Complete List of Links

Browse by Keyword
Beef industry / Fishery processing / Food industry and trade / Restaurants

Browse by Resource Type
Article/report (7) / Audio/video (1) / Case study/success story (3) / Chapter (1) / Fact sheet/checklist (12) / Manual/handbook/curriculum (3) / Other resources (1) / Web site (8)

NOTE: [PDF] links require Acrobat Reader from Adobe.


- Article/report -    Top of Page

A Citizen's Guide to Food Recovery
Abstract: Publications related to the USDA's Food recovery and gleaning initiative.
Source: USDA
URL: http://www.usda.gov/news/pubs/gleaning/content.htm

An Assessment of the Recovery and Potential of Residuals and By-Products from the Food Processing and Institutional Food Sectors in Georgia [PDF]
Abstract: The purpose of this study was to identify and develop future opportunities and initiatives for the reduction and recovery of wastes generated by the food processing and foodservice sectors in Georgia. State waste estimates are included.
Source: State of Georgia
URL: http://infohouse.p2ric.org/ref/05/04164.pdf

Food Donation: A Restaurateur's Guide [PDF]
Abstract: Identifies several ways to salvage edible food that is destined for landfills.
Source: National Restaurant Association
URL: http://infohouse.p2ric.org/ref/12/11907.pdf

Guidelines for Design, Installation, and Construction of North Carolina Food Establishments
Abstract: Guidelines for food establishments and restaurants in North Carolina. This site contains links to individual sections on specific topics.
Source: North Carolina Division of Pollution Prevention and Environmental Assistance
URL: http://infohouse.p2ric.org/ref/03/02284/

Pollution - The CFC Challenge
Abstract: Discusses the environmental and economic factors behind the phase-out of CFCs.
Source: Hotels and Restaurants Network Vol.VI Issue 4
URL: http://www.e-commkitchen.com/recipes/Articles/pollutioncfcch
allenge.htm

Seafood Processing and Inspection
Abstract: Alaska's regulations governing seafood processing and inspection, covering every aspect of the industry, including requirements for vessels, handling, waste disposal, labeling, testing, training, etc...
Source: Alaska Department of Environmental Conservation
URL: http://touchngo.com/lglcntr/akstats/AAC/Title18/Chapter034.h
tm

United States "Good Samaritan" Law
Abstract: On October 1, 1996, President Clinton signed the Bill Emerson Good Samaritan Food Donation Act to encourage the donation of food and grocery products to non-profit organizations for distribution to needy individuals.
Source: Second Harvest
URL: http://infohouse.p2ric.org/ref/12/11822.htm


- Audio/video -    Top of Page

Town of Cary - Fats, Oils, and Greases Control Ordinance
Abstract: Cary, NC Fats, Oils, and Greases Control Ordinance PowerPoint presentation.
Source: NC DPPEA
URL: http://infohouse.p2ric.org/ref/01/00027/


- Case study/success story -    Top of Page

Case Study: Harvey Mansion Restaurant and Lounge [PDF]
Abstract: Reuse, recycling, and food donations.
Source: P2 Pays
URL: http://infohouse.p2ric.org/ref/01/0056555.pdf

Cleaner Production in Beef Production - Manufacture of Food Products and Beverages #3
Abstract: This study of Australia Meat Holdings identified waste reduction measures in offal cutting, washing and blood processing, and coal boiler performance. Quantified data are included.
Source: UNEP; Environment Australia
URL: http://infohouse.p2ric.org/ref/10/09374.htm

Eliminating Ozone Depleting Substances in the Production of Refrigerators
Abstract: In compliance with the Montreal Protocol on Ozone-Depleting Substances, PEG reduced CFC-ll used in producing polyurethane insulating foam by 50% in 1992. PEG subsequently initiated a CFC Phase-out Project to supplement elimination of CFCs from its refrigerators.
Source: UNEP IE
URL: http://infohouse.p2ric.org/ref/10/09250.htm


- Chapter -    Top of Page

Kitchen and Food Preparation [PDF]
Abstract: Water efficient equipment for kitchen establishments.
Source: NC DPPEA
URL: http://infohouse.p2ric.org/ref/01/0069202.pdf


- Fact sheet/checklist -    Top of Page

A Fact Sheet for Best Management Practices of Fats, Oil, and Grease [PDF]
Abstract: Residual fats, oils, and grease (FOG) are by-products that food service establishments must constantly manage. The best way to manage FOG is to keep the material out of the plumbing systems.
Source: North Carolina Department of the Environment and Natural Resources
URL: http://infohouse.p2ric.org/ref/05/04281.pdf

A Fact Sheet for Food Recovery and Donation [PDF]
Abstract: Food service providers can reduce the amount of edible waste disposed by donating leftover fresh or prepackaged foods to rescue organizations.
Source: North Carolina Department of Environment and Natural Resources
URL: http://infohouse.p2ric.org/ref/14/13915.pdf

A Fact Sheet for Licensed Garbage Feeders [PDF]
Abstract: The first way to make a difference is for food service establishments to reduce food waste.
Source: North Carolina Department of Environment and Natural Resources
URL: http://infohouse.p2ric.org/ref/04/03991.pdf

A Fact Sheet for Restaurant Oil and Grease Rendering [PDF]
Abstract: Improperly managed oil and grease from restaurants has become a significant problem for wastewater collection and treatment systems.
Source: North Carolina Department of Environment and Natural Resources
URL: http://infohouse.p2ric.org/ref/03/02791.pdf

A Fact Sheet for Restaurant Waste Reduction [PDF]
Abstract: This fact sheet is intended to provide tips on how food service providers can reduce, reuse, and recycle these wastes.
Source: North Carolina Department of Environment and Natural Resources
URL: http://infohouse.p2ric.org/ref/03/02790.pdf

Considerations in Establishing a Municipal Oil and Grease Program [PDF]
Abstract:
Source: NC DPPEA
URL: http://infohouse.p2ric.org/ref/04/03041.pdf

Fact Sheet 1: Food Manufacturing Series - General Improvement
Abstract: A checklist of pollution prevention opportunites generally available in the food processing industry, regardless of specific product.
Source: UNEP
URL: http://infohouse.p2ric.org/ref/40/39594.htm

Food Service and Beverage Industry [PDF]
Abstract: This checklist provides tips as to how food service providers can reduce wastes, reuse and recycle.
Source: Jefferson County Waste Management District
URL: http://infohouse.p2ric.org/ref/05/04993.pdf

Greening Your Purchase of Food Serviceware [PDF]
Abstract: Environmentally preferable purchasing guide for food serviceware.
Source: EPA
URL: http://infohouse.p2ric.org/ref/13/12198.pdf

Recycling and Waste Reduction in the Restaurant Industry [PDF]
Abstract: Describes Wisconsin's Waste Reduction and Recycling Law for the restaurant industry.
Source: Winsconsin Dept. of Natural Resources
URL: http://www.dnr.state.wi.us/org/aw/wm/publications/recycle/PU
BL-CE-282-2001.pdf

Restaurant Profile: Eat Your Vegetables
Abstract: This fact sheet describes waste reduction activities the restaurant engaged in which may be helpful to other businesses or organizations
Source: California Integrated Waste Management Board
URL: http://www.ciwmb.ca.gov/BizWaste/FactSheets/EatVeg.htm

Sanitary Sewer Overflows [PDF]
Abstract: Quick sheet featuring the Grease Goblin. Can be printed off for use in restaurant clean-up areas.
Source: NC DPPEA
URL: http://infohouse.p2ric.org/ref/14/13903.pdf


- Manual/handbook/curriculum -    Top of Page

Considerations for the Management of Discharge of Fats, Oil and Grease (FOG) to Sanitary Sewer Systems [PDF]
Abstract: Because of its size, this manual has been divided into sections to hasten its download.
Source: North Carolina Division of Pollution Prevention and Environmental Assistance
URL: http://infohouse.p2ric.org/ref/20/19024.pdf

Food for Thought: A Restaurant Guide to Waste Reduction and Recycling [PDF]
Abstract: Developed for food service establishments, this guide presents a variety of suggestions that restaurants can use to reduce the amount of garbage they throw away.
Source: California Integrated Waste Management Board
URL: http://infohouse.p2ric.org/ref/01/00030.pdf

Recycling Guidebook for the Hospitality and Restaurant Industry [PDF]
Abstract: This guidebook provides the steps that restaurants and hotels can follow to implement a waste reduction and recycling program. It profiles ten business programs in the Washington metropolitan area that have successfully established these programs.
Source: Metropolitan Washington Council of Governments
URL: http://infohouse.p2ric.org/ref/05/04032.pdf


- Other resources -    Top of Page

Cleaner Production in the Food Industry: Sources
Abstract: A bibliography of resources on cleaner production in the food industry, with links.
Source: UNEP
URL: http://www.smallbiz.nsw.gov.au/smallbusiness/Technology+in+B
usiness/Cleaner+Production/


- Web site -    Top of Page

Benefits of the CFC Phase-Out
Abstract: The CFC phaseout is producing benefits for the environment, businesses, and individuals. This fact sheet explains some of these benefits. Several case studies of successful conversions to alternatives are listed also.
Source: EPA
URL: http://www.epa.gov/ozone/geninfo/benefits.html

Best Reference - Food Service (Restaurants)
Abstract: Restaurants, fast food establishments, and cafeterias face many challenges in managing their increasingly expensive waste streams. Owners and managers can do a lot to minimize or reduce potential cost increases by incorporating simple waste prevention and recycling programs. This section provides core reference material to help owners and managers of food service establishments reduce waste generation, conserve water and energy, achieve compliance, and promote a "green" public image. (photo courtesy of Fearrington Inn, Chatham Co., N.C.)
Source:
URL: http://wrrc.p2pays.org/industry/indsectinfo.asp?INDSECT=21#W
eb%20sites

Feeding America
Abstract: America's Second Harvest changed it's name to Feeding America. Their mission is to provide food to Americans living with hunger.
Source: Feeding America
URL: http://feedingamerica.org/default.aspx?show_shov=1/

Food Service Buildings
Abstract: A look at how food service buildings use energy and what it costs.
Source: Energy Information Administration
URL: http://www.eia.doe.gov/emeu/consumptionbriefs/cbecs/pbawebsi
te/foodserv/foodserv_howuseenergy.htm

How To Compost
Abstract: This web site is designed to be a hub for all composting information.
Source: HowToCompost.org
URL: http://www.howtocompost.org/

Nutrition Assistance Programs
Abstract: The USDA Food and Nutrition Service (FNS) provides children and low-income people access to food, a healthful diet, and nutrition education.
Source: USDA
URL: http://www.fns.usda.gov/fns/

Products Liability
Abstract: Legislation regarding immunity for donated food.
Source: North Carolina General Assembly
URL: http://infohouse.p2ric.org/ref/12/11843.htm

Water Information for Albuquerque
Abstract: Contains links for water-related information in Albuquerque.
Source: City of Albuquerque
URL: http://www.cabq.gov/water/

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The Topic Hub™ is a product of the Pollution Prevention Resource Exchange (P2Rx)

The Food Service Topic Hub™ was developed by:

Pollution Prevention Resource Exchange
Pollution Prevention Resource Exchange
Contact email: abray@newmoa.org

Hub Last Updated: 3/18/2009