Green Cleaning:
The Green Cleaning Movement In The Food Service Industry
By Matt Del Vecchio, Vice President Foodservice, Avmor Group

It is only a matter of time before the green cleaning movement hits the food service industry. There are a couple of interesting trends that will see operators of foodservice facilities take a proactive role in implementing sustainable cleaning solutions.

First, the restaurant industry is beginning to see signs of a green movement with the increasing popularity of organic food; environmentally friendly take out packaging; and energy and water saving equipment. However, the industry remains largely untapped by the green movement. As the largest consumer of electricity in the retail sector, this industry has a large impact, not only on the food we eat, but also on the water we drink, and the air that we breathe. Therefore, there is great potential for green practices and policies in this industry.

Secondly, going green is no longer a fad. Rather, it is the responsible approach taken by businesses in a variety of industries. Education (schools, colleges, universities); health care (hospitals, nursing homes); government (federal, provincial, municipal); and property management (office towers, apartment buildings, condominiums, shopping centres) are significantly ahead of the foodservice industry when it comes to the green movement.

There is no better time than now to take advantage of the green movement in the foodservice industry providing it will bring operators greater efficiencies and cost savings while improving the health and well being of their employees and consumers.

The Benefits Of Going Green
A green restaurant creates opportunities to position itself as a responsible business committed to sustainability. Ultimately, going green allows your establishment to differentiate itself from the competition. Nearly 30 per cent of consumers agree or strongly agree that they are more likely to patronize a restaurant that promotes itself as a green operation, in comparison to only 6.5 per cent who strongly agree that green practices “have little to do with restaurants.”(1)

Consumers are increasingly educated and seeking to patronize businesses who are responsible environmental citizens. Consequently, going green not only helps restaurants attract new customers, but it also serves to increase customer loyalty. The process of going green also tends to have a positive impact on the morale and productivity of your employees. By taking the initiative to improve your business practices, employees feel inspired and become invested in the goals of your company. Environmentally friendly products were once considered too costly or not potent enough to meet the needs of restaurants. However, going green is no longer an expensive process, but a financially viable one. Cost savings may even result from the process, for example through the implementation of energy conservation programs and recycling/waste reduction systems. It is becoming clear that going green has numerous benefits for your business, employees, consumers and the community.

Where To Begin?
The first step in going green is to make it a priority and goal for your organization as a whole. Owners and/or managers should have an understanding of what’s involved in the process, and make a commitment to provide the leadership and support needed to change its business processes over time. The process may take up to three to five years to fully implement. Start small. Realize that every step that you take is valuable. Begin by implementing simple steps, and once successful, move on to bigger things. The whole organization, from the management to the staff must work together to make going green a reality. The goal then becomes part of your culture.

Teaming up or working with an organization also helps. Associations like the Green Restaurant Association can help restaurant operators find and navigate through environmental friendly products and practices, providing support and invaluable resources. Enlist the help and advice of your dealers and manufacturers.

Green Cleaning for the Food Service Industry
Sanitation and cleanliness are primary concerns for food service operators. Yet, the products that most restaurants use for cleaning and insect control are toxic to the environment and unhealthy for both employees and customers. Restaurants use a wide range of cleaning products containing chlorine (in sanitizers, drain and toilet bowl cleaners), ammonia (in window and floor cleaners), caustic soda (in oven cleaners) and volatile organic compounds. Prolonged contact with these cleaners can cause skin problems. Also, the fumes emitted by these products can cause respiratory diseases. Indoor Air Quality (IAQ) is becoming an increasing problem as people are spending more time indoors. Poor IAQ has been linked to a variety of health issues, including many respiratory problems such as asthma. In addition, when toxic materials from these products are flushed down drains, they enter the sewage system and ultimately affect water quality. What’s more, packaging could have a significant environmental impact. For all these reasons, viable alternatives to traditional chemicals should be carefully examined.

A comprehensive green cleaning program entails more than just the use of non-toxic chemicals. A good program covers all areas of cleaning, from maintenance and recycling to training. Not all green cleaning products are created equal. Therefore, it is important to do your research in order to ensure that you have chosen the best products to suit your needs. The products you choose should meet the following criteria:

  •  Performance – saves time while cleaning effectively and ensures the pristine appearance of your food service institution;
  •  People – Safeguards the health and safety of your employees and customers;
  •  Planet – Raw materials should be biodegradable and meet the highest environmental standards for safe storage, transportation and disposal. More specifically, materials used should be safe on our water systems and aquatic life;
  •  Price – Priced competitively when compared to conventional cleaning products in the same categories.

Green Cleaning Technologies
When choosing green cleaning products, it is important to be aware of the different options on the market, as well as the advantages and disadvantages of each method. Below is a quick review of biological and chemical green cleaning technologies.

Biological Cleaning: A biological cleaning solution uses biological decomposition to clean and deodorize. These solutions harness nature’s own processes to recycle waste into simple and essential substances. They meet today’s demands for cleaning, odor control and waste elimination without the use of potentially harmful chemicals.

There are four main advantages to using biological cleaners and odour control products:

  •  They are better for the environment and safer for the users and occupants when compared to traditional products;
  •  They use highly specialized enzyme producing microbials to clean and control odors by eliminating the soils that traditional chemical products alone cannot treat;
  •  They provide residual cleaning up to 80 hours after application and therefore reduce overall labour costs by continuing to work long after application;
  •  They help to displace unknown, potentially disease causing bacteria with known, healthy microbials and in this way contribute to our better health.

Chemical Cleaning: Chemical based products can also offer an environmentally responsible method for effective cleaning. For example, hydrogen peroxide is particularly attractive because it can break up organic matter and then prevent grease from sticking onto the surface. Other benefits of hydrogen peroxide are:

  •  Creates no toxic or hazardous by-products – it breaks down into water and oxygen;
  •  Is safe for hard surfaces and textile finishes;
  •  Biodegradable;
  •  Has excellent stain removal properties;
  •  Eliminates odors;
  •  Improves wastewater quality in sewer systems;
  •  Helps reduce biochemical oxygen demand (BOD) and chemical oxygen demand (COD) – key parameters in measuring water quality;
  •  Can detoxify cyanide, nitrogen compounds, chlorine, bisulfate, phenol and a host of other toxic based waste.

Although biological and chemical technologies differ from one another, they can safely complement each other. An ideal sustainable cleaning program will take advantage of the strengths of each technology in order to help obtain an effective and more complete clean.

  i.  Dilution Control
Dilution control allows the cleaning products purchased to perform at their optimal level. By looking for products which provide dilution control, you are not only maximizing their effectiveness and preventing waste and residues, but you are substantially reducing ready-to-use (RTU) costs while making cleaning easier and less dangerous for your employees.

  ii.  Customer service, support and training
Good customer service, support and training can be as important as the right cleaning solution. Look for a company who can offer added value and support in the form of hands-on training, sanitation programs, wall charts, proper labels and MSDS sheets. These tools are an integral part of the process of going green because it is crucial that the products you choose are being used properly for optimal performance.

  iii.  Certifications
Not all green cleaning products are created equal. Some products may claim to be ‘green’, without having been certified by a reputable organization. Therefore, look for certified cleaning chemicals, by organizations such as:

  •  Environmental Choice Program (ECP): organization based in Canada that offers third-party certification of many different products including cleaners and janitorial paper products. The Ecologo label is widely known as the premiere mark of environmental standards.
  •  Green Seal (GS): offers certification on a wide range of products. The GS Label is used for purchasing standards.

  iv.    Cleaning Programs and Best Practices
Many organizations have started green cleaning programs, either based on a standardized system or built from scratch. For example, INFORM, a sustainable business and industry advocate has also created a green cleaning report called ‘Cleaning for Health’. This report outlines specific practices and tips for cleaning and suggested cleaners. This organization provides helpful documents, which may be downloaded, such as checklists, best practices and sample policy statement s.

Below are some specific tips to keep in mind when creating a green cleaning program:
  •  Keep the variety and amount of cleaners to a minimum. Stick with just a few that accomplish the tasks you need.
  •  Most things can be cleaned with a general cleaner, or no cleaner and a little elbow grease.
  •  Properly dispose of unused and unneeded cleaners and chemicals. ‘www.earth911.org’ lists chemical disposal options for most communities.
  •  If you cannot find a certified or environmentally preferable choice for a particular cleaner, contact the manufacturer for more detailed information on ingredients, use, disposal and toxicity. Avoid products containing dangerous chemicals.
  •  Avoid products with labels of ‘danger’, ‘poison’ or ‘caution’.
  •  Focus on entryways to reduce the amount of dirt coming into a building.
  •  Minimize chemicals in the air. Spray cleaners on a cloth rather than a surface and use direct sprays rather than misters.
  •    Use green certified machinery.
  •    Use micro fibre cloths and mops to reduce airborne particles.

On The Road To Being Green
In addition to choosing products which are non-toxic and not harmful to the environment, there are additional steps that you can take, both in your home and company, to protect your health and your surrounding environment for future generations. Being green also takes into consideration reductions in energy and water use, and waste disposal, in addition to improvements in indoor air quality. Here are some ideas from Green Cleaning Services.(2):

  •  Energy Efficiency and Conservation – Energy efficient technologies and conservation practices exist for lighting, heating, ventilation, air conditioning, foodservice appliances, office equipment and transportation. Electricity and power is available from renewable resources such as wind, solar, geothermal, small hydro and biomass. These energy sources cause dramatically less air pollution and environmental damage compared to fossil fuel, nuclear and large-scale hydroelectric energy sources.
  •  Water Efficiency and Conservation – Water efficient technologies and conservation practices exist for foodservice appliances, equipment and landscaping. Reducing water use not only protects our water sources but delays the need to expand existing treatment plants and prolongs the life of systems. Here are a few steps to reduce water consumption: regularly check that all valves are operating properly, inspect for and repair leaks on a monthly basis, do not run water longer than necessary.
  •  Recycling and Composting – Recycling services exist for many waste products such as glass, plastic, metals, cardboard, mixed paper, grease, ink and toner cartridges. Food waste can be diverted from landfills and made into nutrient rich soil through the use of a composting service or an on-site system.
  •  Sustainable Food – Sustainable food products support the long-term maintenance of ecosystems and agriculture for future generations. Organic agriculture prohibits the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge and genetic engineering. Locally grown foods reduce the amount of pollution associated with transportation primarily by fossil fuels. Plant-based foods require fewer natural resources and create less pollution per calorie consumed.
  •  Recycled, Tree-Free, Biodegradable and Organic Products – Recycled products are made from materials that are collected from post-consumer or post-industrial waste sources. Tree-free products are made from alternative plant sources such as hemp or kenaf. Biodegradable products are capable of being decomposed by biological agents, especially bacteria. Organic products are grown without the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge and genetic engineering.
  •  Chlorine-Free Paper Products: Chlorine-free paper products are unbleached or whitened with alternatives such as hydrogen peroxide, oxygen and ozone. The term Process Chlorine-Free (PCF) identifies recycled paper that is unbleached or bleached without the use of chlorine compounds. The term Totally Chlorine-Free (TCF) identifies virgin paper that is unbleached or bleached with the use of chlorine compounds. The terms Elemental Chlorine-Free (ECF) identifies paper that is bleached without the use of elemental chlorine (but may use chlorine compounds).

The Impact Of Going Green
The use of green cleaning products, sustainable food, coupled with other proactive measures to reduce energy and water use, will undoubtedly have a positive impact on your health, the health of your employees and customers, as well as on the environment. When each of us takes on the responsibility of switching to green cleaning and implementing other green practices, we can make an enormous improvement to our surrounding environment.

Taking steps towards becoming a green restaurant will pay off in a number of ways: First, you will differentiate your business as one committed to sustainability. Second, you will improve the working and dining environment for employees and customers. Third, cost savings will come from reduced energy and water use. Most of all, your actions will have an impact on sustaining the environment for future generations. When you take these proactive measures at home, you are making a difference. However, when you take them with your business, you are multiplying the impact by the number of customer you serve each day.

The greening of restaurant and food service operation is a new concept that will continue to find wider acceptance in the future. The time to bring cutting edge concepts and processes to your organization is now. Start by educating yourself about the process of going green and the resources that are available to help you. Continue the process by educating others about the benefits of environmental awareness and stewardship and how common sense principals can be applied in your organization and the food service industry as a whole.