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.