Food Service Management

When looking through the lens of sustainability within the food service environment, there are myriad interrelated issues, ranging from local purchasing, to waste management, to energy conservation, to green building design. In order to sufficiently address any of these issues, food service managers and facility managers must take into account potential changes to operational processes, education and marketing needs, and processes for measuring costs and benefits. The guide on Sustainable Practices in the Food Service Environment designed by IFMA focuses primarily on inputs, operations and outputs. Areas addressed include responsible procurement, green buildings, energy conservation and waste stream management.