Lansing, Michigan, August 2011-Sustainability and green are more than buzzwords-they are vital keys to the success and profits of food service businesses and their relationships with customers. Food production, preparation and disposal have a large and damaging impact on the health of people and the environment. Fortunately, food services can play a significant role in reducing this impact. Greening Food and Beverage Services: A Green Seal™ Guide to Transforming the Industry, published by the American Hotel & Lodging Educational Institute (AHLEI), shows readers how food service affects air quality, oceans, fresh waters, and land use, and how food and beverage professionals can implement practices to make positive changes. The textbook was written by Cheryl Baldwin, Ph.D., Vice President, Science & Standards, Green Seal, Inc., with additional material contributed by Andrew Shakman, President and CEO, LeanPath, and John Turenne, President and Founder of Sustainable Food Systems.
"Many years of research went into the development of this guide," said Dr. Baldwin. "It is the first of its kind in the food and beverage industry."
This concise, seven-chapter book shows readers the benefits of sustainability for the earth and its people, as well as for business profitability and marketability. Food service and food production professionals can make a tremendous difference by adopting and practicing sustainability initiatives. Anyone involved in the food industry will benefit from this practical book that offers a blueprint for making any food service operation more sustainable.
About the American Hotel & Lodging Educational Institute
Established in 1953 as a nonprofit educational foundation of the American Hotel & Lodging Association, the Educational Institute’s mission is to continue being the preferred provider to the lodging industry, hospitality schools, and related hospitality industries by developing and providing quality resources to train, educate, and certify hospitality professionals worldwide.
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