East Carolina University
 
Research and Graduate Studies
Center for Sustainable Tourism
Serving the Region, State, and Nation


Photos courtesy of NC Division of Tourism, Film and Sports Development
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Greenhouse Gas Emissions Management and Reduction

for the Food Service Industry

 

Following are suggested steps for greenhouse gas emissions reductions and management:

 

  • Use renewable energy sources such as solar, wind, biomass, and geothermal.
  • Use passive solar water heating systems.
  • Purchase renewable energy credits whenever possible.
  • Minimize transportation by scheduling deliveries for multiple items.
  • Purchase greenhouse gas offsets wherever possible.
  • Provide business customers with opportunities for alternative forms of transportation such as carpooling, mass transit maps, and bike racks and showers.
  • Provide preferred parking spaces for customers and staff who use alternative fuel vehicles.
  • Choose local vendors (e.g., produce and tableware) and service providers (e.g., linen services and equipment repair) to reduce transportation of items.
  • Institute fuel economizing programs for company vehicles such as regular inspection of vehicles, reduced idling, and route planning to minimize travel distances.
  • Allow flexible schedule to minimize staff travel during heavy traffic periods.
  • Encourage use of company vehicles that can run on alternative fuels such as hybrid-electric, bio-diesel, E85 (Ethanol) or electric.
  • Collect cooking oil and reserve for processing at bio-diesel production plants.