Sustainable Dining Operation: Cleaning Chemicals and Pest Control
Green Dining Best Practices
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To meet health and safety standards, every commercial kitchen needs regular cleaning and pest control. Unfortunately, cleaning product manufacturers are not required by the US government to identify all of their ingredients on product labels and hundreds of chemicals still haven’t been tested for their impacts on people and the planet. The best course of action for peace of mind: Reduce the overall use of cleaners and pesticides.
Then follow these additional steps, adapted in part from the Toxics Use Reduction Institute’s 10 Ways to Find Safer Cleaners tip sheet:
- Use certified cleaners. Buy cleaning products approved by credible third parties, such as Green Seal or the Environmental Protection Agency. If your supplier doesn’t carry these products, request them.
- Get informed. To learn more about any product on the market, ask its manufacturer for a Materials Safety Data Sheet. Chemical experts may not agree on all toxic ingredients, but they have identified the worst offenders. These include alkyl phenol ethoxylate (APE) detergents made from nonyl- and octyl-phenols, which are suspected hormone disrupters.
- Prevent pests. Take non-chemical preventative measures to eliminate the need for pesticides, such as blocking common entryways and eliminating opportunities for pests to hide and thrive. Monitor and inspect trouble spots to detect problems early. If other control measures are needed, hire a pest-control company certified by a credible third party, like Green Shield.
- Dry-clean responsibly. When hiring a linen service, choose dry cleaners who’ve replaced water-polluting perchloroethylenes (PCEs) with cleaning formulas that have been approved under EPA’s Design for Environment program. Provide your own reusable laundry bags to eliminate the need for plastic disposable ones.
Posted: 27-Jan-2009; Updated: 19-Jun-2009
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