Credentials for the authors: All three are scholars in this field due to the fact that I researched scholarly journals which means they are peer reviewed by other scholars in the field. With some further research, I found that Nana Wilberforce has her PhD and is a VP and Energy Manager of PNC and has written many other publications on food sustainability and energy. Then Cheryl Baldwin is a Vice President at Green Seal and a Senior Consultant for Pure Strategies and has also contributed to other scholar articles related to sustainability. Lastly, I couldn’t find as much information on the last author, but Amit Kapur was noticed in many projects dealing with recognizing food sustainability with the two other authors. This post was published on September 23, 2010. http://search.proquest.com/docview/831703447/fulltextPDF/141063300A93A735FE2/4?accountid=14503
It has been seen over the last years that food sustainability and energy saving has decreased due to the lack of standard and responsibility. But as times are changing, many restaurants have been improving their sustainability and energy conservation because of the growing consumer interest in food that is environmentally favorable. It was studied that six out of ten consumers would likely chose a place to eat based on their environmental efforts. (Cheryl Baldwin. Restaurant and Food Service Life Cycle Assessment and Development of a Sustainability Standard. http://search.proquest.com/docview/831703447/fulltextPDF/141063300A93A735FE2/4?accountid=14503) This is showing how much people are discovering how the food industry has been doing practices that create processed and manufactured food that the consumers do not want to be apart of. They are starting to realize how increasing the food sustainability in the places they eat, would also benefit them in the long run. The experiment that the three authors ran was basically how “green” a restaurant was and then choosing a plan for it to follow in order to fit standards of being sustainable. The four things tested through this experiment where the food procurement, food storage, food preparation and cooking, and food service and operational support. The results majorly showed that food procurement was the largest affect of the assessment along with respiratory inorganics, fossil fuels, and land use. (Cheryl Baldwin. Restaurant and Food Service Life Cycle Assessment and Development of a Sustainability Standard. http://search.proquest.com/docview/831703447/fulltextPDF/141063300A93A735FE2/4?accountid=14503)) The results were less than appalling to me, because growing up in this day and age, that is almost sort of familiar to me. I understand the way our system has been operating. But the most beneficial process that I am only somewhat familiar with. Which was changing their standards to fit sustainability and conserve energy by using alternative sources and changing the food by moving to organic or changing the transportation of how the food gets here.
Citation: Baldwin, Cheryl, Nana Wilberforce, and Amit Kapur. “Restaurant and Food Service Life Cycle Assessment and Development of a Sustainability Standard.” The International Journal of Life Cycle Assessment 16.1 (2011): 40-9. ProQuest. Web. 10 Oct. 2013.