A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
BENCHMARKING KITCHEN AND DINING OPERATIONS
Food service industry around the world is obviously producing volume of both food and non-food products, not to mention the usage of water and energy. This industry consumes huge quantities of resources and produces diverse rates of waste. Green practices have been defined as the implementation of environment friendly activities in all areas including the procurement of green food (Harris, L.C., & Crane, A., 2002). In this study, the term was used as procurement of locally and organically grown foods as well as the efficient and effective use of resources to reduce waste and recycling (Harris, et al., 2002). During the data gathering, experts recommended several international food related organizations which endorse green practices. These organizations cited different areas that are being affected by green practices if will be applied. Several green practices were presented in this study for kitchen and dining operations from water & energy usage, sustainable purchasing, preparation, & packaging, effective disposal and pollution reduction, sustainable fixtures & furniture, and lastly staffs’ education and training. These practices were used to identify the different barriers in adapting green practices in kitchen and dining operations in the Philippines.
BENCHMARKING KITCHEN AND DINING OPERATIONS
Food service industry around the world is obviously producing volume of both food and non-food products, not to mention the usage of water and energy. This industry consumes huge quantities of resources and produces diverse rates of waste. Green practices have been defined as the implementation of environment friendly activities in all areas including the procurement of green food (Harris, L.C., & Crane, A., 2002). In this study, the term was used as procurement of locally and organically grown foods as well as the efficient and effective use of resources to reduce waste and recycling (Harris, et al., 2002). During the data gathering, experts recommended several international food related organizations which endorse green practices. These organizations cited different areas that are being affected by green practices if will be applied. Several green practices were presented in this study for kitchen and dining operations from water & energy usage, sustainable purchasing, preparation, & packaging, effective disposal and pollution reduction, sustainable fixtures & furniture, and lastly staffs’ education and training. These practices were used to identify the different barriers in adapting green practices in kitchen and dining operations in the Philippines.
BENCHMARKING KITCHEN AND DINING OPERATIONS
Mendoza, Edgar Allan Dela Cruz (author) / Carpio, Nimrod (author)
2017-01-06
doi:10.22334/jbhost.v2i1.70
Journal of Business on Hospitality and Tourism; Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism; 351-360 ; 2527-6921 ; 2527-9092 ; 10.22334/jbhost.v2i1
Article (Journal)
Electronic Resource
English
DDC:
690
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