From Ricca e2 and Envision Strategies and oo-authored by Kathleen H. Seelye, FFCSI, LEED AP and Margaret M. Rodger, RD, FCSI; 2010, 250 pp.
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This publication, part of a Sustainable Culinary Series, is designed to assist management teams in the strategic planning and implementation of sustainable programs specifically in the healthcare segment.
With a preface from FM Chief Editor John Lawn, the book includes a section devoted to topics like food sourcing/ procurement, energy and water conservation and reuse/recycling. Even areas outside the direct administration of foodservice directors receive attention, including areas like transportation/distribution, LEED certification of buildings and alternative funding sources.
The subtitle (With Insights From Healthcare Practice Leaders on Sustainable Foodservice Programs) emphasizes that it draws on the knowledge of those with the most practical experience in the subject. This include well-know figures like Lynne Ometer of Emory University Hospitals and Kris Schroeder of Swedish Health Services.
The co-authors, Ricca CEO Kathleen Seelye and Envision Principal Margaret Rodger, have years of experience in dealing with sustainability issues as designers, consultants and operators.
