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Food Service: Case Studies
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This sections provides a collection of case studies of food service establishments that have actually implemented techniques and technologies to improve efficiency and reduce waste.

(2000)Eat Your Vegetables (EYV) saves money and generates customer loyalty by implementing cost effective waste reduction practices and energy/water conservation efforts.

(1998) Two German fast food restaurants associated to an international restaurant chain experiment with combined heat and power (CHP) technology in the hopes of reducing energy costs.

(1995) Harvey Mansion Restaurant and Lounge implements simple waste reduction measures and views the success of their campaign through limited dumpster rentals, emptying, and disposal fees.


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