U.S. Foodservice joined the Bay Area Green Business Program, StopWaste, and Pacific Gas & Electric at its 2009 Fall Food Show at the Alameda County Fairgrounds. to offer businesses tips on the best green initiatives to fit their needs.

Many restaurant and institutional customers came to the conference in search of guidance for recycling, achieving energy efficiency and purchasing sustainable goods (including organic, locally grown, compostable, biodegradable, and trans-fat and hormone-free). The advice they shared included:

• Partner with utilities (such as PG&E), which offer incentives for business owners who curtail their facility energy use during times of peak demand. This helps the system better weather peak times while reducing energy costs.
• Encourage employee participation with commuter incentives. Initiate a vanpool or provide preferential parking for carpooling participants.
• Use recycled, biodegradable, and compostable paper products. Try reusable mugs instead of paper cups.
• Replace older appliances and technology with new Energy Star-compliant units.
• Consider alternate lighting options. Today's energy-efficient bulbs produce the same amount of light, but use less energy to do it.
• Landscape with drought-resistant foliage.
• Recycle water from refrigeration units.

"Our ability to offer green-certified products and services is an important factor that distinguishes U.S. Foodservice from other foodservice providers," said Phil Collins, President, U.S. Foodservice-San Francisco. "We encourage our customers to appreciate and adopt green-business practices, and are proud to offer sustainable product lines that allow us to reduce our carbon footprint and be a better corporate neighbor in the Bay area."