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Food and beverage waste is becoming an increasingly salient issue as food packaging is filling up landfills. There is also the issue of edible materials being wasted when so many in this country are hungry. Therefore, much of the concern over food and beverage waste in the modern restaurant industry is grounded in concepts of sustainability. It seems to be becoming increasingly clear that humanity has to adopt more sustainable lifestyles in the presence of an exponentially growing population and the ecological degradation that this population is responsible for through their activities and the food and beverage issue is a large contributor to waste.
"Most foodservice operation throw out a massive amount of garbage, most of which could be diverted. 75% of material in today's landfill is recyclable or compostable, while 50-70% of the weight of a foodservice operation's garbage consists of compostable food items. Food packaging makes up most of the remaining weight of the garbage's bins, but account for around 70% of the volume of foodservice trash. A foodservice operation without recycling, composting or any waste reduction program can reduce their disposal cost by at least half by implementing simple, structured practices. Rethink. Reduce. Reuse. Recycle (Sustainable Foodservice)."
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The restaurant industry for example has become increasingly competitive and requires differentiation in many markets to build a loyal customer base. A restaurant can actually promote its devotion to sustainability as a way to differentiate itself and build consumer value. One interesting development can be illustrated by the NRA's top 10 trends is that 5 out of 10 deal with local sourcing and sustainability; "green" values are becoming a permanent fixture in our culture, and successful restaurants are figuring out ways to make their operations source locally and sustainably (McGuire, 2012). By managing waste responsibly, a business can incorporate green practices that have already been identified to have significant market value.
The food and beverage business should first conduct an assessment to create a plan for effectively and efficiently deal with waste management. Anything that can be recycled should and the business should not only create a system for achieving this, but it should also fully train the employees to follow the system for recycling that is developed.…
References
McGuire, G. (2012, April 11). HOW TO GIVE YOUR CUSTOMERS VALUE. Retrieved from Back Burner: http://blog.etundra.com/restaurant-management-and-operations/restaurant-marketing-value/
Sustainable Foodservice. (n.d.). Restaurant Waste Reduction. Retrieved from Sustainable Foodservice: http://www.sustainablefoodservice.com/cat/waste.htm
Recycling, Reducing, Reusing The items I identified as being recyclable during the week under consideration include: plastic bottles, steel cans, and paper cups. The total population of the community/subdivision currently stands at 2,000 people. This effectively means that if every member of the community in which I live recycles an exact amount of trash as I did for only 7 days, my area would be able to recycle 34,000 (17*2000) plastic
With the depletion of the ozone, there results global warming and also the ultraviolet rays affect the skin and eyes. There is money in recycling waste. Within BC, homes, hospitals and many other institutions there are bound to be some items that are left to lie without use for years. These might just one day end up in the dumpsites. Cell phones, ink cartridges, broken refrigerators, broken down cars etc.
The work of Aoude, Cook, and Mitchell (2009) reports a studying which "a series of 13 full-scale axial compression tests was conducted on reinforced concrete (RC) and steel fiber-reinforced concrete (SFRC) columns." (p.1) Results of the study are stated to indicate that "the addition of steel fibers can partially substitute for the confinement reinforcement in columns, thereby improving constructability while achieving significant confinement." (p.1) The work of Klemens (2004) entitled:
(2009). Feel the Green Under Your Toes. Retrieved April 6, 2010, from http://www.edcmag.com. Austin Energy. (2009). Sustainable Building Sourcebook: Floor Coverings. Retrieved April 5, 2010, from http://www.austinenergy.com. DiClerico, Daniel. (2010). Home & Garden Blog: Some Low-VOC green finishes make the Grade in the latest Consumer Reports review of interior paints. Retrieved April 5, 2010, from http://blogs.consmerreports.org. Earthshade. (2010). Welcome to our "tree free" online catalog. Retrieved April 6, 2010, from http://www.earthshade.com. Eastern Blass Block.
Reduce, Reuse, Recycle Environmental Studies Level: Grades 6-8 Duration: 2 hours Today, recycling is one of the most important topics in the environmental conservation agenda. From trash and dysfunctional electronic gadgets to plastic materials, wrappers, and packaging materials, we generate tons of waste every day. This waste increasingly poses a significant threat to the natural environment. For instance, oceans and other natural water bodies are now filled with substantial amounts of plastics,
Environmental Crimes and Health and Safety Law Violation With the current changes in weather patterns, strange climatic conditions and other uncontrollable natural disasters, there has been a lot of attention directed towards the environment and the way people may be contributing to the degradation of the environment in small ways that is summed up results into the disasters that we see on daily basis. The environment is becoming unpleasant on an