Welcome to the Food Service Topic Hub™, a guide to basic information with links to additional on-line resources.
Background and Overview
Provides a brief history of the evolution of the food service industry in the United States along with economic and demographic information.
The four basic areas of food service are described: front of house, back of house, site exterior and general operations. The specific wastes generated from these areas of operation and the environmental regulations that may apply are included.
Reasons for Change
Economic and environmental data are presented that demonstrate incentives for businesses to improve operations to generate less waste and save money. Environmental regulations that affect most food service establishments are also discussed.
This section provides numerous options to minimize waste generation and reduce waste management costs with pollution prevention. Opportunities are given for solid waste, wastewater, energy and air emissions.
Real-life testimonials of food service success stories that implemented P2 are discussed here. Reductions have resulted in significant savings and improved operational efficiency.
Acknowledges the contributions of industry experts to this topic hub.
Complete List of Links
Lists all resources cataloged in this hub. If you know of resources relating to this topic, please let us know. We will review all suggestions and include them in the hub if they provide non-biased information not currently covered.