Canadian Vending

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New NAMA report helps industry learn how to be efficient and “Go Green”

January 16, 2009



NAMA report helps industry "Go Green"

Anyone in the vending, coffee and food service management industries interested in how to operate efficiently and “Go Green” will be interested in a new report, Green Vending – Energy Efficient Practices.

Anyone in the vending, coffee service and food service management industries interested in learning how to operate more efficiently and “Go Green” will be interested in a new report, Green Vending – Energy Efficient Practices, developed by the National Automatic Merchandising Association (NAMA), announced NAMA Executive Vice President and COO Dan Mathews, NCE5 today. The report is designed to help members better understand how technology and the resources available through NAMA can help them streamline operations and improve environmental efficiency. 

Written by Dr. Michael L. Kasavana, PhD, CHTP, NCE5 and the NAMA Endowed Professor at The School of Hospitality Business at Michigan State University, the report was commissioned by the NAMA Board of Directors to keep the industry up to date on the newest technologies available to help increase productivity and revenue while reducing expenses.

In discussing the report Kasavana said, “Energy efficiency in vending machines is becoming a competitive weapon as operators pursue efficiencies and productivity improvements, while site clients seek ways to influence efficient vending machinery when letting bids or securing contracts. This report can help members everywhere better understand how technology can help them improve operations and, at the same time, learn how to ‘Go Green’.”


The paper looks at all aspects of the subject, ranging from “Green Management” and “Green Certification” to “Green History” and DOE Classifications. The report also includes sections written specifically for machine operators, fleet operations and office/warehouse operations. 

Added Kasavana, “Taking an environmentally friendly approach in business is fashionable, notable and often cost effective.  Through implementation of the three ‘R’s – Reduce, Reuse and Recycle – firms are able to conserve energy consumption, minimize unwanted waste, and be economical in the spirit of eco-consciousness.”

Concluded Mathews, “Dr. Kasavana has done an exceptional job on this ‘White Paper’ just as he has on the previous four White Papers he has written for NAMA members. Understanding how to ‘Go Green’ is an important issue facing our members and this publication includes a wealth of resources to help our members achieve that goal.  Providing resources like this is part of the value proposition of NAMA membership, an important NAMA objective and we hope our members find it helpful.”

A complimentary copy was mailed to all NAMA member contacts for use within their organizations.  Additional copies are available for purchase at . The cost is $195 for members, $295 for nonmembers.

NAMA is the national trade association of the food and refreshment vending, coffee service and foodservice management industries including on-site, commissary, catering and mobile. Its membership is comprised of service companies, equipment manufacturers and suppliers of products and services to operating service companies.  The basic mission of the association, to collectively advance and promote the automatic merchandising and coffee service industries, still guides NAMA today as it did in 1936, the year of the organization’s founding.