Green Certification Program
The GFA is committed to making a long-term and lasting impact on the foodservice industry’s standard operating practices. We understand the foodservice operator’s primary goal is to operate a profitable business with a strong customer base. When developing new standards, the GFA supplies the operator with a choice of options so they can create solutions to complement their situation.
Our strategy is to make many small steps, rather than drastic changes that may disrupt operations. The GFA Green Certification program follows this strategy, and the 2009 Certification Criteria focuses on waste minimization and diverting source materials currently hauled to landfills back into the production stream.
The plan is to implement the certification program over a three-year period, with new criteria introduced each year. In 2010, we anticipate adding criteria on cleaning and pest control along with a point system. With the point system, the GFA program can reward participation in other programs such as LEED certification, Energy Star and Green Seal. Future planned criteria include packaging, transportation and cooking methods that impart chemicals into the food system.
Georgia State University’s School of Hospitality is the GFA’s partner in developing the Certification Program. With GSU’s guidance, an on-site evaluation is an integral component to maintaining integrity of the process.(include GSU Logo ~ in supporter logo file)
Certification criteria complement the participation parameters for the Zero Waste Zones. Templates are under development in the Atlanta market for both the Certification Program and ZWZ with the intention of national expansion.
For certification, foodservice operations are broken down into categories so the evaluation process may be tailored to the intricacies inherent in different areas of service. Each category goes through a beta program followed by a soft launch.
A GFA news alert will be released when a category is ready for industry participation. The first two categories in the beta program are restaurants and off-premises catering. Hotels, colleges/universities and grocery prepared foods are the next categories scheduled for implementation.
We encourage you to participate in the GFA Green Certification Program in 2009 during our initial small step phase. The program builds on itself and will require larger steps in later years.
