Sustainability Education Series - 8. GREEN CLEANING PRACTICES/FOOD SERVICE1Energy Portal Pvt. Ltd.
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Frequent Asked Questions
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Green Cleaning Practices (This sub-topic consist of 2 modules)
This series promotes green cleaning as an important aspect of achieving healthier indoor air quality. The ways that a company regulates cleaning supplies and practices can save money and bring about a possible change in employee satisfaction and productivity. The modules in this series provide an overview of how to implement green cleaning techniques into the workplace. In addition, the modules provide assistance with how to plan for the use of nontoxic cleansers and cleaning products with natural ingredients. At the conclusion of this series and successful completion of the post-module tests, the student will be able to:
Identify hazards found in chemical cleaning agents.
Identify green alternatives to traditional cleaning products.
Describe sick building syndrome.
Identify the 10 steps to implementing a green cleaning program.
Become Familiar with Green Cleaning Concepts
Changing Your Cleaning Practices
Food Service (This sub-topic consist of 2 modules)
The modules in this series provide information on how to create an environmentally and socially responsible food system that includes criteria for all purchasing, food preparation and service, presentation, cleaning and waste disposal, equipment and supplies, facility design, and renovation and utilities. The Food Service series also reviews converting to more environmentally friendly processes, identifying opportunities for significant savings, examining newer products in food ware, and producing less waste. Detailed sustainability requirements encompass local and organic food sourcing, waste minimization options, compliance with certification standards, recycling and composting procedures and practices, compostable packaging materials, nontoxic cleaning products, and much more. At the conclusion of this series and successful completion of the post-module tests, the student will be able to:
Using case studies from the hotel and restaurant industry, discuss the lessons learned and benefits derived from developing recycling policies.
Describe the seven steps involved in developing a recycling policy.
Describe environmentally preferable products and services and how recycled/compostable products can be used in food service.
Discuss cost considerations involved in going green.
Waste and Recycling in Food Service
Greener Food Service Practices
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