Environmental management in the Food Service Industry

Environmental Management in the Food Service Industry.

Dotse Eyram King (UHAS130002)

Content The Environment in food service industry. Environmental management system.ISO 14001.Environmental Management System.Phases of Environmental Management

System. (EMS).

CONTENT (Cont’d)• Benefits of EMS.• Barriers to Implementation of EMS.• References.

Opening statement• Everyday great amounts of food are

produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment.

FOOD SERVICE ENVIRONMENT

The internal and eternal surroundings that have an impact on the food service industry and that the food service industry has an impact on.

Food service environment

ENVIRONMENTAL ISSUES IN THE FOOD SERVICE IND.

Food processing loss.Food wastage.Packaging.Energy Efficiency.Transportation of foods.Water consumption &Waste management. (Roy et al., 2014).

International standardisation Organisation

ISO 14001 is an internationally agreedstandard that sets out the requirements foran environmental management system.

International standardisation Organisation

• It helps organizations improve theirenvironmental performance through more• efficient use of resources and reduction ofwaste, gaining a competitive advantage and the trust of stakeholders

Environmental management system.

• An environmental management system helps organizations identify, manage, monitor, and control their environmental issues in a ‘holistic’ manner. (ISO 14001).

PHASES OF Environmental Mgmt System

The five main phases of the EMS are the following :1. Environment policy2. Planning3. Implementation and operation4. Checking and corrective action5. Management review.


Environmental policy: commits the top management to regulatory compliance, pollution prevention and continual improvement in environmental performance.


Planning: requires the identification of all environmental aspects (activities, products and services that can interact with the environment) and

their associated impacts (change the environment).


Implementation and operation: is the element that will lead the organisation to achieve the environmental policy commitments.

• A suitable structure is to be designed and specific responsibilities assigned to employees across different departments.


Checking and correcting: requires to have procedures in place for monitoring and measuring environmental parameters,

performance and progress related to the objectives and

targets.


Management review: Is required by ISO 14001 on a periodic basis to assess whether any changes are needed in the policy which reflects the top management’s commitment.


Benefits of implementing EMS In the Food Service Industry

Continual improvement through pollution prevention initiatives.

Reduced environmental risk.Better cost containment

Benefits of implementing EMS In the Food Service Industry

Assuring regulatory compliance.Enhancing staff morale.Improved public

Barriers to implementing EMS

• Lack of top management commitment and visibility.

• Frequent changes of personnel and top management.

• Resources.• EMS not recognised as the responsibility

of the whole organisation

REFERENCES

A.A. Alsaffar. Sustainable diets: The interaction between food industry, nutrition, health and the environment. Pgs. 19-24.

Environmental Management system ISO 14001 in Food Service. Pgs. 9-10.

Introduction to ISO 14001:2015. Pgs. 1-4.

Environmental management in the Food Service Industry

Science