Pay attention to operating practices. “Being sustainable is not just about the efficiency of your equipment. It is also about implementing best practices, doing business as you should be doing it. Local sourcing is part of it, but so are efforts at pollution prevention, pre-consumer waste collection and composting, scraping and recyling grease, and so on. Manage dishrooms carefiully. Use green chemicals but also ensure you aren't wasting chemicals. Make sure that when the machine runs,
Scott Berlin, Director of Foodservice University of CA-Santa Cruz
The University of California-Santa Cruz has implemented an aggressive sustainability program over the past several years. Ten of the campus' restaurants, including its commissary and catering department, are Green Business Certified.