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Four items to consider when selecting a green cleaning product

Cleaning and sanitizing are an essential part of the prevention of cross-contamination in the foodservice industry. Making quality, safe food for their guests is important for any restaurateur. Busy kitchens and mass amounts of food make production messy business, and industrial strength cleaners are often needed. Unfortunately, the environment can be negatively impacted by the use of these harsh chemicals.

When these chemicals are in the air and water in large quantities, they have been known to cause effects from minor skin irritation, to more dangerous reactions such as endocrine disruption in fish. Sewage regulations and procedures reduce the amount of harmful chemicals that reach public waters. However, this treatment process still allows for some chemicals to reach our ecosystems.  

A stronger interest in environmentally friendly cleaning products has resulted in more “green” products becoming available. Unfortunately, some of these products tend to be weaker in strength or versatility than conventional cleaners, making the cleaning process more labour intensive or altogether inadequate for a foodservice establishment. The public and restaurateurs alike must also be cautious when shopping for these products, as a myriad of different labeling systems presently exist, which have different standards. A number of products claim to be “green” or “natural” which in fact, still contain harmful chemicals.

What you can do:

• Look for products that have been certified by a credible, third-party program, such as EcoLogo, the EPA or Green Seal.
   
• Ask your supplier about which green products are available, and what makes them “green”. If no products are available, press your supplier to find more green products to suit your needs.
   
• Have a bad experience? Don’t give up on all “green” cleaners. Continue to try different products until you find one that suits your needs and meets your standards of cleanliness.
   
• If nothing else, look for cleaners and cleaning systems that come in concentration packing and dilution systems, which cut down on waste.

See also: 

• Three green initiatives that drive top-line benefits
• Five questions to ask before starting your green game plan
• Organic waste management alternatives for restaurants and foodservice

About the author:

Janine Bolton is President of LEAF (Leaders in Environmentally Accountable Foodservice), a National organizationthat is dedicated to helping those in the foodservice industry reduce their environmental impact, and recognizes them for doing so.

Like many students, Janine put herself through University by working in the foodservice industry. Janine has always had a passion for the environment and was deeply bothered by the amount of waste she observed during this time. After recognizing a gap in the environmental sector, Janine set forth to develop a program that would specifically address the environmental impacts of the foodservice industry in Canada. Janine is originally from Vancouver Island, B.C., and now resides in Calgary, Alberta, where she is involved with various sustainability initiatives. Janine holds a B.Sc. in Nutritional Science from the University of Alberta, is a Registered Dietitian and a member of the College of Dietitians of Alberta.