'Going Green' in Dietary $aves Green!
Donna Manring DTR
Ready or not, “Going Green” in food service is gathering momentum. Are you ready to incorporate environmentally sound principles into your kitchen? Are you looking for a quick and easy way to assess how “green” your food service operation is? Could you use help developing a sustainable food service plan?
Healthcare dietary leaders are finding themselves at the center of a national movement to embrace “green”, but what is the general meaning of the term “green”? “Green” has developed from multiple movements and sharing of ideas for easy implementation in healthcare facilities, which can save you money.
Going green however is not without challenges. The first and most important step to going green is an Assessment. Rather than stumbling blindly, Assessments help determine which methods will save the most money. Implementing a training system in your commercial kitchen or establishment will make going green second nature. All session attendees will receive a “Going Green” Information Guide which includes green practices, Assessment tools and checklists, products, information, technologies, sustainable alternatives and related news.
This program will help you champion success in going green. Healthcare facilities have many opportunities to be environmentally friendly and potentially reduce operating costs in the process… they just need direction and inspiration.
Upon completion of this program, participants will be able to:
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