Thanks to funding from the Toxics Use Reduction Institute, FRCOG and partners were able to create, print, and distribute a guide for food service professionals on how to prevent contamination of water and food through use of greener cleaning products. The guide was based on a survey of products in use in restaurants and school kitchens conducted by health agents across western Massachusetts.
Presentation on the project and survey results (PDF, 1 MB)
Green Cleaning Guide (PDF, 678 kb)
Partner organizations for this project included the Foothills Health District, Hospitality Green LLC, and the Berkshire County Boards of Health Association, based at the Berkshire Regional Planning Commission.
