GREEN PRACTICES IN THE

FOOD SERVICE INDUSTRY

Jeremae Caballero
GREEN CAMPAIGN

 According to Wikipedia, Environmentalism is where environmentalists

advocate the sustainable management of resources and stewardship of the
environment through changes in public policy and individual behavior. In
its recognition of humanity as a participant in (not enemy of) ecosystems,
the movement is centered in ecology, health and human rights.
GREEN CAMPAIGN

 Sustainability

 Avoidance of the depletion of natural resources in order to

maintain an ecological balance
GREEN CAMPAIGN

 Rachel Carson (1907-1964) – reawakened environmentalism

 Henry David Thoreau – through his book, Maine Woods, he
called for the conservation of and respect for nature and the
federal preservation of virgin forests.
 Earth First! - 1979
 PETA – 1980
GREEN CAMPAIGN
IN THE PHILIPPINES
 Implementing laws and ordinances for the environment
 Clean Air Act of 1999
 Philippine Water Act of 2004
 RA 9729 Climate Act of 2009
 Cities have come up with proper waste management system
 MRF – where collected garbage are sorted properly into organic
waste, non biodegradable and residual trash.
 3R (Reduce, Reuse and Recycle)
GREEN CAMPAIGN
IN THE PHILIPPINES
 Plastic Ban
 Sustainable public transportation system
 More areas for green public space
RESTAURANTS
GONE “GREEN”
 Food Waste Reduction
 Digital Inventory Management Tool – a software that sends
alerts when inventory is nearing expiration.
 Highlighting Expiration Dates – ensuring chefs or cooks to
grab ingredients closest to expiring.
 Donating Surplus Food – donating usable food ensures none
of it goes to waste.
Peachworks
Bevspot
RESTAURANTS
GONE “GREEN”
 Using Energy Efficient Appliances
 Look for energy star
 LED lights
 Solar panels
 Inverter appliances
 Green Your Cleaning Routine
 Conventional cleaning products to Eco friendly brands
RESTAURANTS
GONE “GREEN”
 Go Local and Grow Your Own Produce
 Backyard gardening
 Indoor gardening
RESTAURANTS
GONE “GREEN”
 Reduce, Reuse, Recycle
 Swapping regular toilet paper and paper towels with chlorine-
free, recycled paper
 Promote reusable cups and containers in exchange of plastics
and Styrofoam
 Last Straw Pledge
 Use recycled wood, boxes, glass, cardboard
RESTAURANTS
GONE “GREEN”
 Getting Smarter About Water
 Replacing facilities with water saving toilets
 Conserving water use as much as possible
 Consider in-house filtration system
RESTAURANTS
GONE “GREEN”
 Building a Sustainable Dining Room
 Purchase locally-built tables and chairs, or recycled furniture.
 Reduce the use of cloth tablecloths and napkins
 Consider eco friendly decorations
RESTAURANTS
GONE “GREEN”
 Considering Composting
 Becoming a Certified Environmentally Friendly Restaurant
 Green Restaurant Association (GRA)
 The Grey Plume (midtown Crossing in Omaha, Nebraska
ECO-FRIENDLY RESTAURANTS
IN THE PHILIPPINES
 Halo Heavenly D’Lites Store and Café (Cubao Expo, QC)
 Offers organic, vegetarian and herbal products, food sources
are from local suppliers.
 Le Bistro Vert (Makati)
 Collaboration of Chef Sau del Rosario and Echostore that uses
organic ingredients from local farmers and small communities
producing artisanal food specialties
 Starbucks Coffee
 References:
 Wikipedia
 https://www.buzztime.com/business/restaurant-sustainability-11-ways-limit-environmental-footpr
int/