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Food Service: Table of Contents
Welcome to the Food Service Topic Hub.
Information and links to on-line pollution prevention resources
for Food Service are presented
Each section references "essential links" and the search (provided at left) can help you
find more specifically the resources you need. The sections in this hub are:
Case Studies - Real-life testimonials of food service success stories that implemented P2 are discussed here. Reductions have resulted in significant savings and improved operational efficiency.
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.
Operations - 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.
P2 Opportunities - 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.
List of Links - Lists all resources referenced in
this hub. If you know of resources that relate to this topic, please let
us know. We will review all submissions and include them in the collection
if they provide non-biased information not currently covered.
Hub Last Updated: 09/19/2002