 The Environmental Protection Agency estimates that each

person is responsible for approximately 4.6 lbs per day of solid

waste.
 The food service operation is one of the major contributors to the
amount of solid waste generated. Foodservice operations seek
ecologically and economically sound ways in which to dispose of,
or minimize, the solid waste that they generate.
 The Limits of Growth, a book published by the Club of Rome in
1972, predicted the year in which resources would be completely
depleted, based on reserve growth rate, population, food
production, available capital, and land used on a global scale for a
closed system, “spaceship” Earth.
 The predicted depletion dates for resources included petroleum,
2020; natural gas, 2019; aluminum, 2015; zinc, 2020; copper,
2018; and iron, 2143. Strategies must developed to cope with
increasing scarcity as total depletion approaches.
 With Energy being one of the biggest overhead costs in a
foodservice operation, many have been made in our efforts to shift
from oil, natural gas, coal and nuclear to renewable sources of
energy such as geothermal, hydroelectric, biomass, wind and solar.
 One of the primary causes of this escalation of energy use is the
demand from guests and employees for COMFORT.
 CONSERVATION OF
NATURAL RESOURCES
Energy Conservation
 Natural Gas supplies are tightening and energy prices are likely
to increase in the coming years.
 An energy management program requires the constant
participation of every employee in the operation.
 Recent developments in equipment and technology are
available to reduce energy consumption and to save money.
These should be carefully considered for cost and energy savings
they may offer management.
a) The Ventilation System
The single biggest uncontrollable energy user in most
commercial kitchens
WHY?
Because every cubic foot air exhausted from a kitchen needs to be
replaced with fresh or make-up air, which, in most locations and
at most times of the year, is either air conditioned or heated.
 Moving heat-producing equipment out of the air-conditioned or
ventilated area is another energy-saving practice. Refrigerator
condensing coils and compressors generate a surprising amount of
heat, and they can be moved outside the building or into a
basement.
 Additional examples of energy efficient equipment are high-
efficiency gas burners and infrared heating in fryers, both of which
produce far more Btus from the same amount of gas; electrical
induction heating in fryers and grills, which keeps the kitchen
cooler and is more efficient than traditional heating methods.
 Radiant heat barriers (RBs) are materials installed in the attics or
on the undersides of roofs to reduce summer heat gain and winter
heat loss and thus to reduce building heating and cooling energy
usage.
b) Mixing Power Sources
 New compact co-generation systems use gas, fuel oil, diesel fuel
or scrap wood to power an engine that turns an electrical
generator. Two new alternative sources, wind power and fuel
cells, have the potential to provide new opportunities for
energy-cost reductions.
c) Heating Water
 Another major energy user in the kitchen is the how water
generated by dishwashers and booster heaters. Use for final
rinse for all sanitizing needs, as well as effectively removing food
residue and providing rapid self-drying for sparkling clean
dishware and flatware.
 Many operators have switched from 3-6 gallon coffee urns to
thermal pots and instant hot water dispensers.
d) Lighting
 Turning off lights in areas not being used and using daylight for
ambient illumination can reduce the lighting load during peak
demand hours. To use “free” daylight, the task is to admit the
sun’s rays in a way that makes this “free” energy truly usable as
light.
 It is possible to eliminate daytime lighting costs entirely by
installing skylights in kitchens and dining rooms in single-story
buildings.
 Timers and motion detectors have also been used to effectively
save on lighting costs.
e) Use Equipment at Full Capacity
 Using large pieces of equipment at less than full capacity is one
of the most common energy wasters. This includes ovens,
griddles, fryers, ranges, and steam-jacketed kettles, which can
be operated with partial loads or left on between loads.
 f) Turn Equipment on When Needed.
 Standard operating procedure in the past has been that the first person
in the kitchen in the morning turns everything on, from the
salamanders to the broilers, and the last person to leave at night turns
everything off. By shutting off equipment when it is not being used,
utility costs can be dramatically reduced. The disadvantage of this
procedure is that some pieces of equipment require a considerable
amount of time to reach the desired cooking temperature.
 Cash rebate programs are popular inducements for operators to install
energy-saving equipment. Usually these rebates are a percentage of the
equipment’s installed cost.
g)Practice Preventive Maintenance
 Routine maintenance and cleaning of equipment are essential
components of an energy reduction program.
 Weak or broken door springs on ovens and refrigerators may
reduce efficiency by 35%. Carbonized grease and cooking
residue on griddle plates can reduce cooking efficiency by 40%.
h) Utility Company Offers Energy-Saving
Suggestions
 Utility companies often offer free equipment service
adjustments, energy audits, and assistance in establishing
effective energy management programs.
Other energy conservation suggestions for use
of equipment in foodservice establishments :
 Heating, ventilation, air conditioning systems (HVAC):
(HVAC systems account for up to half of an operation’s
energy use.)
 Make-up air for hoods; use thermostatically controlled
unheated and unrefrigerated air.
 Use heat recovery systems in hoods; heat exchangers for hot
water and/or comfort heating.
Use evaporative coolers (swamp coolers) to comfort
kitchen air (do not use refrigerated air)
Size air conditioning units and comfort heaters accurately
for climate area; limit size of heaters for kitchen area to take
advantage of heat from cooking equipment.
Use economizer cycle systems (use of outside air when cool
enough to eliminate need for refrigerated air)
Place air conditioning and furnace filters in an easily
accessible location to ensure frequent scheduled cleaning or
replacement.
Isolate heating and air-conditioning and furnace
units to permit zone control of unoccupied areas.
Install covered and locked thermostats, 68F for
heating , 78F for cooling.
Use time clocks to decrease utility consumption by
mechanical equipment in off-peak periods.
Keep filters and extractors clean, changing air filters
regularly.
 Water heating: (Heating water is one of the more energy-
intensive aspects of an operation)
 Locate water heater in close proximity to major use.
 Insulate all hot water lines.

 Size water heating equipment accurately; do not undersize or

oversize; use quality equipment.
 Install spring-loaded faucet valves or spring-loaded food controls
to limit hot water waste.
 Use quality valves to minimize dripping faucets and repair all leaks
promptly.
 Consider solar assistedand/or waste heat exchanger water
heating systems to preheat water.
 Use single-system, high temperature water heating
equipment and automatic mixing valves.
 Use water-softening equipment to soften water in areas
where water is hard.
 Reduce water temperature where possible.
Dishwashing:
 Size dishwasher to handle
average maximum
requirements.
 Install easily accessible switch
to permit shutdown of
equipment in slack periods.
 Consider chemical dishwasher
for small establishments.
Cooking equipment:
Be selective in specification of equipment offering
greatest efficiency and flexibility of use.
Careful planning can save on operating and initial
equipment costs. Do not overestimate equipment
requirements. Specify thermostatically controlled
equipment whenever possible.
Preheat just before use and turn off when not in use.
Keep equipment clean for most efficient operation
Use the correct size equipment at all times.
Establish equipment startup and shutdown schedules.
Make sure the most energy efficient cooking techniques
are used when operations are available.
Keep equipment calibrated. Regular thermostat
calibration saves energy and produces more consistent
results.
 Ranges; specify open top burners – they
require no preheat and offer maximum fuel
efficiency as compared to center-fired and
front-fired hot tops, or even heat tops. Open
burners reduce air-cooling load because there
is minimal heal radiation when cooking
operation is completed.
 Convection ovens: Versatile and perform most
baking/roasting operations in a shortest
period of time.
 Steamers: Self-contained (boiler); high
production at minimal operating cost.
 Grooved griddle: replaces the underfired
broiler; minimizes air pollution problems;
operates much more efficiently than
underfired broilers and places less of a load
on air cooling systems; generally has greater
cooking capacity.
 Broilers: Underfired- minimize specifying;
reasons stated in grooved griddles.
Overfired- preferred over underfired. More
efficient, faster, no pollution problems.
Compartment over broiler provides use for
waste heat as plate warmer, finishing foods,
browning, cheese melting.
 Salamanders/ cheese melters: Specify those
that use infrared ray radiation; they reach full
operating temperature within seconds, are
efficient, can be turned off when not in use.
 Braising pans/ titling skillets : A versatile
volume production piece of equipment that
can serve many cooking operations – fry, boil,
braise, roast, steam, food warmer, Consider
caster equipped pans and installations of
additional gas outlets near serving lines,
banquet facilities, and such to obtain
maximum utilization of this equipment and
reduce gas consumption.
 Fryers: Floor Fryers provide maximum production capabilities,
have self contained power oil filter units for ease and speed of
filtering, which prolongs oil life. Lowers labor, food and oil
costs. Specify more than one size fryers; full production capacity
and standby or non-peak period smaller capacity fryers; save on
initial equipment cost, fuel costs and oil costs.
The National Restaurant Association and the Federal
Energy Administration recommend that food service
operations organize energy management programs
in the following manner:
 1. Assign responsibility for energy conservation to a committee
compromising members representing all areas of the company’s
operations and chaired by a manager committed to the
program.
 2. Conduct an energy audit to determine baseline data on
current operating costs, energy consumption, and operating
practices.
 3. Develop and energy conservation plan based on the energy
audit with specific goals and strategies, including the
improvement of employee practices in all areas of energy use
and the acquisition of energy-saving equipment.
 4. Measure the results by comparing baseline to post-
implementation results.
 5. Maintain or modify the plan as needed based on feedback
and results achieved.
Water Conservation
 Water conservation programs in foodservice operations should
be developed in the same manner as those for energy
conservation. Simple practices such as:
 Turning off faucets completely
 Running dishwashers at full capacity
 Using low-flow toilets in rest rooms
 Recycling Gray water (wash water and other waste water that
goes down sink drains) for watering exterior landscaping; and
 Serving water to guests only when requested
SOLID WASTE MANAGEMENT
Municipal Solid Waste (MSW)
 Wastes such as durable goods, non-durable goods, container
and packaging, food scraps, yard trimmings, miscellaneous
inorganic wastes produced at residences, commercial,
institutional, and industrial establishments. Some examples
of waste from these categories include appliances,
automobile tires, newspapers, clothing, boxes, disposable
tableware, office and classroom paper, wood pallets, and
food wastes.
Municipal Solid Waste (MSW)
 It does not include waste from other sources such as
costruction and demolition debris, automobile bodies,
municipal sludge, combustion ash, and industrial process
wastes that might be disposed of in municipal landfills or
incinerators.
 The issue of solid waste management has economic,
political, ecological, and sociological ramifications.
Republic act no. 9003(Ecological Solid
Waste Management act of 2000)
 An act providing for an ecological solid waste management
program, creating the necessary institutional mechanisms
and incentives, declaring certain acts prohibited and
providing penalties, appropriating funds therefore, and for
other purposes
Factors affect the amount of waste
generated in FS operations:
 Type of Foodservice system
 The style of service
 The type of service ware used
 The market forms of foods purchased
 The menu
 The use and effectiveness of forecasting
Integrated Solid Waste Management System
 The “complementary use of a variety of waste management
practices to safely and effectively handle the municipal solid
waste stream with the least adverse impact on human health
and the environment.”
 Goals:
 reduce air and groundwater pollution
 reduce the volume of waste
 extract energy and materials safely prior to final disposal.
The Hierarchy of Integrated Solid Waste
Management
1. Source reduction including reuse of materials
2. Recycling of materials including composting
3. Waste combustion with energy recovery
4. Use of landfills
1.Source Reduction
 is the design and manufacture of products and packaging with
minimum toxic content and minimum volume of material
and/or a longer life.
 has been identified as a priority by many. This includes the
elimination of single-use containers and double packaging that
is not recyclable, sanitizing glass, and plastic containers for
storage purposes, and donating leftover food to programs for the
homeless.
2. Recycling
 The series of activities by which discarded
materials are collected, sorted, processed, and
converted into raw materials and used in the
production of new products.
 The purchase of products made from recycled
material whenever feasible should be practiced
in order for recycling to be an effective method
of waste management.
 Critical for following reasons:
 Conserves scarce natural resources for future generations
 Reduces the quantity of waste materials sent to landfills
because landfill space in many locales will be exhausted
shortly if present trends continue.
 Reduces energy costs in manufacturing because using
recycled materials often requires less energy
 Reduces waste that is dumped in oceans, streams, forests, and
deserts
 Prevents the contamination of groundwater sources cause by
putting hazardous materials down drains
 Composting
 The biological decomposition of organic
materials by microorganisms under controlled,
aerobic conditions to a relatively stable humus-
like material called compost that is used as
fertilizer.
 Reasons given for composting solid waste
include: to conserve resources, reduce pollution,
reduce landfill costs, and produce healthy soil.
 Composting conserves resources by keeping
valuable organic material from being landfilled.
 The Hilton Hotels is one corporation that has found that putting
food waste and by-products into the compost heap not only
helps the environment but saves money as well. One hotel in the
chain coverts 15 tons of wet garbage a day into one ton of
fertilizer and a rich soil conditioner and then sells this compost
to golf courses and horticulturists in the area. The challenge is to
control the odor. Using a conbination of fans and filters, a 95%
reduction in noxious odor has been attained.
Animal Feed
 The advantages of this idea are that the wastes are diverted from
landfills, nutrient density of animal diets can be increased, ration costs
can be reduced, and profits for farmers may be increased. A simpler
“food waste to animal fodder” recycling program is used by some
communities and food service operations. By allowing pig farmers to
pick up food waste dockside or curbside, everyone saves.

Fat to Fuel
US military engineers are testing a plan to recycle used to restaurant
oil into biodiesel, a cleaner burning fuel. Slightly more than one
gallon of used cooking oil can be converted to one gallon of biodiesel
in a relatively simple operation.
3-4. Incineration and
Land filling
 The final alternatives in the
integrated waste
management system are
incineration, which reduces
the volume solid waste and
can produce energy, and land
filling, which is the least
desirable option.
 FACILITY WASTE ASSESSMENTS
 In order to develop an effective waste management plan,
foodservice managers need first to determine the amount
and type of waste being generated by the operation.
 Waste Assessment
 A systematic way to identify waste reduction opportunities in a
specific operation.
 Three main purposes:
 1. establishes a better understanding of current purchasing,
waste generation, and waste disposal practices.
 2. identifies potential waste reduction options for evaluation
 3. establishes a baseline from which to measure the success of
waste reduction program.
 Techniques conduct waste assessments:
Waste stream analysis
 Involves: (1) collecting all waste from the opening to the closing
of the operation. (2) sorting by type of waste (paper, plastic,
paper napkins, aluminum, non-aluminum metal, plastic
containers, production food waste, service food waste) (3)
weighing each category of waste products.
Waste audit
•Used to determine the amounts and types of waste produced by a
specific location in a foodservice establishment. Random samples
are obtained over at least a one-week time span.
 The Waste Stream Analysis has been found to give the most
accurate and precise information but is time-consuming
and costly to perform. The waste audit method, although
not as precise and accurate, has been found to be a cost-
effective and efficient alternative. Visual methods used to
estimate the volume of waste generated were found to be
the easiest to perform of the three methods and yielded data
that were not significantly different than the waste stream
analysis.
 For both the foodservice operator and the environment,
real savings may be obtained from better control of energy
use. Cutting overhead costs in order to boost profits is a far
better alternative to raising menu prices in this economic
climate. The foodservice management team needs to
develop strategies for their particular operation that will
accomplish energy savings without compromising the
quality of products and service provided to customers.
 As Margaret Mead so wisely put it, “Never doubt that a small
group of thoughtful, committed people can change the
world. Indeed, it is the only thing that ever has.” It is now an
ethical imperative that management makes the environment a
corporate commitment that each employee understands.
Implementing an integrated solid waste management system is
a foodservice practice that both preserves natural resources and
protects the environment. A waste assessment will provide the
manager with the information necessary in order to make wise
solid waste management system decisions.
I hope you
learned
something
new!