Association services, namely, promoting the creation and implementation of sustainable best practices, in the nature of recycling, composting, waste disposal, energy and water conservation, reduction in use of chemicals in cleaning, pest controls and other operating practices, vendor standards, supplier standards, course curriculum for culinary schools, primary and secondary schools and collegiate hospitality programs, industry training and quality control programs, food engineering, consumer health, research and development, environmental assessments, organic farming, delivery of local food products to the foodservice industry, operating micro urban farm systems in the food service industry on behalf of hospitality owners, employees, vendors, members and management