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1、IntJLCA(2009)13:1–10DOI10.1007/LIFECYCLEMANAGEMENTRestaurantandFoodServiceLifeCycleAssessmentandDevelopmentofaSustainabilityStandard111CherylBaldwin,NanaWilberforce,AmitKapurAbstractPurpose:Sincethereisnoclearguidanceforresponsiblefoodserviceoperationstoreducetheirenvironmenta
2、lfootprint,theeffortsputforthbyarestaurantmaynothavetheenvironmentalimpactintended.Asaresult,GreenSealconductedlifecycleassessment(LCA)researchonrestaurantsandfoodserviceoperationstodefineprioritiesofenvironmentalimprovement.Thisinformationwasthenusedtodevelopasustainabilityst
3、andardandcertification(i.e.,ecolabel)program.MethodsThelifecycleassessmentstudyfocusedontheday-to-dayactivitiesofrunningarestaurant,includingdirectandindirectcontributions.Todothis,arestaurantandfoodserviceoperationsmodelwasdevelopedbygroupingtheoperationalactivitiesintofoursu
4、bsystems:foodprocurement,foodstorage,foodpreparationandcooking,andservice/support.DatawascollectedfromarangeofrestaurantsintheUnitedStates.Theimpactcategoriesexaminedincludedrespiratoryinorganics,acidification/eutrophication,fossilfuels,ecotoxicity,carcinogens,landuseandclimat
5、echange.ResultsandDiscussion:Ofallthesubsystems,foodprocurementcontributedhotspotsinallimpactcategoriesexamined.Onthecontrarythefoodstoragesubsystemcontributednohotspotinanyoftheimpactcategoriesexamined.Normalizationoftheresultsconfirmedthatfoodprocurementwasthelargestsourceof
6、environmentalimpacts.Inaddition,itwasfoundthattheimpactsoffoodservicesweredominatedbylanduse,respiratoryinorganics,andfossilfuels.Theimpactscouldbereducedwithvariouspreferablepractices.Asaresult,asustainabilitystandardforrestaurantsandfoodserviceswasdevelopedtoincludethesepref
7、erablepractices,theGreenSealStandardforFoodServices,GS-46.ConclusionsThisstudypresentsanoverviewofthemainenvironmentalimpactsfromtheoperationofarestaurantorfoodservice.Theresultsprovideddirectioninthedevelopmentofasustainabilitystandardandecolabelprogram.Thisstandard,theGreenS
8、ealStandardforRestaurantsandFoodServices,GS-46,resultedinacom
