Going Green in Food Service

This class will review recycling and waste management, energy efficiency, water conservation, composting, green cleaning products, sustainable food purchasing practices, use of organic antibiotic free- bovine growth hormone free foods and review of sample food service sustainable practices. The movement towards sustainability by governmental and nongovernmental organizations, corporations and consumers are increasingly focused on the need to exist in harmony with their surroundings and reduce their environmental footprint. This course will allow food service personnel (Dietary Managers) to consider the options to sustainability that can be implemented in their food service operation. This course can be taken as part of the Dietary Manager certificate or as a stand-alone class for those who are interested in bringing sustainable practices to their food service operations.