Restaurants are one of the nation's largest private sector employers with more than 12.8 million people, exceeded only by government. Michigan restaurants are a source of employment for persons of every age, background, skill, and experience. Estimated restaurant and food service employment in Michigan for 2007 is 467,000. Michigan restaurants generate tremendous sales and tax revenues and are a source of great economic growth. Projected sales in Michigan are $12.8 billion for 2007. Every $1 spent in restaurants in Michigan generates an additional $1.12 in sales for other industries in the state. Restaurants are an important part of the communities in which they are located with 9 out of 10 restaurants donating food, time, facilities and other resources to charitable causes. (information from the National Restaurant Association).
In commercial foodservice, the most significant uses of energy are for cooking (nearly 1/3 of total), lighting and refrigeration: in food retail, the most significant uses of energy are for refrigeration (over ½ of the total), followed by lighting and space heating. Foodservice and food retail operations are the first and third most intensive energy users in the commercial sector.
Foodservice and food retail operations represent the largest commercials users of refrigeration many of which are still using chlorofluorocarbons (CFCs are known substance that depletes the ozone layer) and are significant commercials users of cooling. There are alternatives available to these commercial operations such as recycling refrigerants, retrofitting equipment for CFC-free compounds, and replacing equipment with CFC-free equipment.
Generally there are two types of waste solid waste in the food industry; food waste and packaging waste. According to the U.S. Department of Agriculture, food retailers, foodservice establishments, and consumers produce 48.2 million tons of food waste in 1995, the annual value of which is estimated at about $31 billion. Food waste is the third largest portion of the U.S. municipal waste stream. Packaging waste consists of corrugated cardboard, paper, glass, metals, and plastics. A study published in 1995, found that grocery packaging accounted for more than 1/3 of the total containers and packaging found in municipal solid waste.
What can the food industry do about rising costs and Environmental impacts? Commercial restaurants and food-related facilities can save money and protect the environment by reducing waste through source reduction, reuse, and recycling. Facilities that may benefit from practicing waste reduction are restaurants, supermarkets, produce and concession stands, school cafeterias, hospitals, food processors, farmers, hotels, prisons, employee lunch room, parks and recreational facilities, and community events. Participating in a pollution prevention program can create an improved public image.
This website offers links to restaurant pollution prevention case studies, partner programs for food-related businesses, tips for fat-free sewers, integrated pest management, green chemicals, green supplies, energy efficiency, water conservation, checklists and guidance to become more sustainable, food waste management, solid waste diversion techniques, free technical assistance, and financial programs.
For more information feel free to contact C. J. Panagiotidesat panagiotidesc@michigan.gov.
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