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Archived: P2Rx no longer updates this information, but it may be useful as a reference or resource.

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Food Service: Browse by Keyword
Table of Contents
Background and Overview
Operations
Reasons for Change
P2 Opportunities
Case Studies
Where To Go for P2 Help
Acknowledgements
Complete List of Links

Keywords:
Beef industry / Fishery processing / Food industry and trade / Restaurants


Alphabetical Listing of Reference Documents by Title
NOTE: [PDF] links require Acrobat Reader from Adobe.

A Fact Sheet for Restaurant Oil and Grease Rendering [PDF]
Abstract: Improperly managed oil and grease from restaurants has become a significant problem for wastewater collection and treatment systems.
Source: North Carolina Department of Environment and Natural Resources
URL: http://infohouse.p2ric.org/ref/03/02791.pdf

A Fact Sheet for Restaurant Waste Reduction [PDF]
Abstract: This fact sheet is intended to provide tips on how food service providers can reduce, reuse, and recycle these wastes.
Source: North Carolina Department of Environment and Natural Resources
URL: http://infohouse.p2ric.org/ref/03/02790.pdf

Best Reference - Food Service (Restaurants)
Abstract: Restaurants, fast food establishments, and cafeterias face many challenges in managing their increasingly expensive waste streams. Owners and managers can do a lot to minimize or reduce potential cost increases by incorporating simple waste prevention and recycling programs. This section provides core reference material to help owners and managers of food service establishments reduce waste generation, conserve water and energy, achieve compliance, and promote a "green" public image. (photo courtesy of Fearrington Inn, Chatham Co., N.C.)
Source:
URL: http://wrrc.p2pays.org/industry/indsectinfo.asp?INDSECT=21#W
eb%20sites

Case Study: Harvey Mansion Restaurant and Lounge [PDF]
Abstract: Reuse, recycling, and food donations.
Source: P2 Pays
URL: http://infohouse.p2ric.org/ref/01/0056555.pdf

Food Donation: A Restaurateur's Guide [PDF]
Abstract: Identifies several ways to salvage edible food that is destined for landfills.
Source: National Restaurant Association
URL: http://infohouse.p2ric.org/ref/12/11907.pdf

Food for Thought: A Restaurant Guide to Waste Reduction and Recycling [PDF]
Abstract: Developed for food service establishments, this guide presents a variety of suggestions that restaurants can use to reduce the amount of garbage they throw away.
Source: California Integrated Waste Management Board
URL: http://infohouse.p2ric.org/ref/01/00030.pdf

Guidelines for Design, Installation, and Construction of North Carolina Food Establishments
Abstract: Guidelines for food establishments and restaurants in North Carolina. This site contains links to individual sections on specific topics.
Source: North Carolina Division of Pollution Prevention and Environmental Assistance
URL: http://infohouse.p2ric.org/ref/03/02284/

Pollution - The CFC Challenge
Abstract: Discusses the environmental and economic factors behind the phase-out of CFCs.
Source: Hotels and Restaurants Network Vol.VI Issue 4
URL: http://www.e-commkitchen.com/recipes/Articles/pollutioncfcch
allenge.htm

Recycling and Waste Reduction in the Restaurant Industry [PDF]
Abstract: Describes Wisconsin's Waste Reduction and Recycling Law for the restaurant industry.
Source: Winsconsin Dept. of Natural Resources
URL: http://www.dnr.state.wi.us/org/aw/wm/publications/recycle/PU
BL-CE-282-2001.pdf

Recycling Guidebook for the Hospitality and Restaurant Industry [PDF]
Abstract: This guidebook provides the steps that restaurants and hotels can follow to implement a waste reduction and recycling program. It profiles ten business programs in the Washington metropolitan area that have successfully established these programs.
Source: Metropolitan Washington Council of Governments
URL: http://infohouse.p2ric.org/ref/05/04032.pdf

Restaurant Profile: Eat Your Vegetables
Abstract: This fact sheet describes waste reduction activities the restaurant engaged in which may be helpful to other businesses or organizations
Source: California Integrated Waste Management Board
URL: http://www.ciwmb.ca.gov/BizWaste/FactSheets/EatVeg.htm

Sanitary Sewer Overflows [PDF]
Abstract: Quick sheet featuring the Grease Goblin. Can be printed off for use in restaurant clean-up areas.
Source: NC DPPEA
URL: http://infohouse.p2ric.org/ref/14/13903.pdf

Town of Cary - Fats, Oils, and Greases Control Ordinance
Abstract: Cary, NC Fats, Oils, and Greases Control Ordinance PowerPoint presentation.
Source: NC DPPEA
URL: http://infohouse.p2ric.org/ref/01/00027/

 


The Topic Hub™ is a product of the Pollution Prevention Resource Exchange (P2Rx)

The Food Service Topic Hub™ was developed by:

Pollution Prevention Resource Exchange
Pollution Prevention Resource Exchange
Contact email: abray@newmoa.org

Hub Last Updated: 3/18/2009

 

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