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Resource

Carbon FoodPrint

Strategy to lower carbon footprint of foodservice operations

This web-based tool allows you to build a step by step strategy for lowering the carbon footprint of your foodservice operations. It provides an elemental level of education and is supported by a variety of tools that will facilitate implementation of your strategy. This simple tool guides you through four strategic paths to minimizing your Carbon Foodprint:

- Menu Engineering based on food and beverage production, transportation and other souring criteria.

- Kitchen Services guidelines for eco-friendly application of grab & go smallwares and cleaning chemicals.

- Site Equipment recommendations of best practices for use of cooking & chilling equipment, ventilation, ware washing and waste equipment.

- Facilities Management best design systems for buildings, lighting and waste management.