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Food Service: Case Studies
Table of Contents
Background and Overview
Operations
Reasons for Change
P2 Opportunities
Case Studies
Where To Go for P2 Help
Acknowledgements
Complete List of Links

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.


 

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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