Final answer:
Using locally grown produce is the sustainability practice among the options provided for a foodservice operation. It supports local production, reduces carbon footprint, and maintains a stable consumption of resources. Other sustainable practices include recycling, reducing energy consumption, and reusing resources.
Step-by-step explanation:
Sustainability efforts in a foodservice operation can include a variety of practices that aim to maintain a stable consumption of materials and energy, support local food production, and ensure the availability of clean water. Among the options provided, using locally grown produce is a sustainability practice. This supports maximisation of local food production, which can decrease transportation emissions and promotes the local economy. Furthermore, it helps in maintaining a stable consumption of resources at a sustainable level, and can contribute to minimizing the foodservice operation's carbon footprint.
Other sustainability practices could include using gray water systems, implementing composting programs, and reducing energy consumption by using energy-efficient appliances and lighting. Breaking down cardboard boxes is also considered a sustainable practice as it aids in recycling efforts and minimizes waste.
Practices such as using running water for rinsing and keeping lights on in all areas can be wasteful and should be minimized in favor of more sustainable choices, such as installing water-saving fixtures and using lighting only as needed. Instead, foodservice operations should focus on practices that contribute positively to the environment, like the reuse of resources and reducing unnecessary waste.