Have you ever wonder why many food companies choose fiberglass as the body of their truck?
Here’s a
video showing how durable a fiberglass is.
Wednesday, March 6, 2013
Fiberglass Durability Test
Have you ever wonder why many food companies choose fiberglass as the body of their truck?
Wednesday, February 27, 2013
Refrigeration: What is it really?
There
are many methods of refrigeration that can be classified, namely: non-cyclic, cyclic, thermoelectric
and magnetic.
Non-cyclic Refrigeration
In
this method, the cooling is accomplished by melting the ice or subliming the
dry ice. This method is commonly used for small-scale refrigeration such as in
laboratories, workshops and portable coolers.
Cyclic Refrigeration
This
method removes the heat from a low-temperature space or source and rejected to
a high-temperature sink with the help of external work, and its inverse, the
thermodynamic power cycle.
Thermoelectric
Refrigeration
Thermoelectric
cooling uses the Peltier effect to create a heat flux between
the junctions of two different types of materials. This effect is commonly used
in camping and portable coolers and for cooling electronic components and small
instruments.
Magnetic
Refrigeration
This
cooling method is based on the magneto caloric effect, an intrinsic property of
magnetic solids. The refrigerant is
often a paramagnetic salt, such as cerium magnesium dipoles in this case are
those of the electron shells of the paramagnetic atoms.
Most
of us are mistakenly thinks that refrigeration stops the spoilage of a goods or
products. But the truth is that refrigeration
does not stop the food spoilage, it just delays it. Most spoilage microorganisms are not active when
it is cold, so spoilage takes longer. Some
spoilage like in over ripe fruits, may be caused by enzymes and enzymatic
activity is also reduced be the colder temperature.
The Main Purpose of
Refrigeration
The fundamental reason for having a
refrigerator is to keep food cold. Cold temperatures help food stay fresh
longer. The basic idea behind refrigeration is to slow down the activity of
bacteria (which all food contains) so that it takes longer for the bacteria to
spoil the food.
For example, bacteria will spoil milk in two or three hours if the
milk is left out on the kitchen counter at room temperature. However, by
reducing the temperature of the milk, it will stay fresh for a week or two --
the cold temperature inside the refrigerator decreases the activity of the
bacteria that much. By freezing the milk you can stop the bacteria altogether
and the milk can last for months (until effects like freezer burn begin to
spoil the milk in non-bacterial ways).
Refrigeration is main reason why we can
preserve and extend the shelf life of perishable goods. It is the reason why we can taste and
experience a food as fresh as it was just harvested.
Sources:
Wikipedia.com
WikiAnswer.com
HowStuffWorks.com
Friday, February 15, 2013
Friday, February 8, 2013
Things to Consider in Choosing a Refrigerated Truck Body
A
refrigerated truck is designed to carry or transfer perishable goods at
specific temperature. It is one of the
main equipment needed so the flow of the cold supply chain will not be broken. This makes the perishable goods extend and
ensure their shelf lives. Some of these
products are blood, confectionaries, fresh agricultural produce, seafood,
frozen foods, photographic films, chemicals and pharmaceutical drugs.
One
of the main integral parts of a refrigerated truck is the truck body or the refrigerated
box. It contained the air coming out
from the cooling system. It also prevents
the heat to go enter inside the goods.
A
good refrigerated truck body allows
more cooling inside that maintains the goods freshness. So we must consider many things in choosing
the right and perfect truck body for our needs.
Insulation
The
difference between an ordinary truck body and a refrigerated truck body is the
insulation. Ordinary truck body doesn’t
have insulation. This insulation helps
prevent the heat to enter the inside of the body. The thicker the insulation is, the lesser the
heat can enter.
One
more thing about insulation is that, it should have low water absorption. EPS or the Extruded Polystyrene is the best
insulating material for refrigerated truck body compared to the polyurethane. It
has high heat-insulating properties, low-water absorption, light weight and have
longer life.
Truck Body Material
Many
supplier of truck body used aluminum as their main material. It is lightweight and cheap. But we must also consider its life. Aluminum trucks may be cheap but it will only
last a certain year. We must choose a
truck body that can last even a lifetime like a fiberglass. Fiberglass gives a clean and seamless
appearance that is less vulnerable to leaks and is easy to service and repair.
Door Gaskets
Choose
a refrigerated truck that have thick and does have many layer of door gaskets
that makes heat transfer virtually impossible.
Truck Accessories
As
a corporate food company, we must maintain the look of our products and even
the equipments we are using. If we are
using ordinary door accessories, it may rust.
It may also lead to bacteria growth that may affect the products inside
the truck. As much as possible, choose
trucks with stainless steel door accessories because these are prone to rust.
Also,
an individual clip-type plastic curtain makes it easier to use and faster to
replace and service compare to ordinary curtains. LED lightning fixtures are used on both the
interior and exterior for better visibility, efficiency, and 5x longer life
than regular bulbs is must also be consider.
These
are some of the many things we must put on mind on buying a refrigerated truck
body.
Coolaire
Consolidated, Inc.
is the Philippines’ top supplier of refrigerated truck bodies, truck cooling
system and refrigerated containers.
Wednesday, February 6, 2013
Refrigerated Trucks: An Essential to the Cold Chain Industry
A
refrigerated truck is one of the main equipment needed so the flow of the cold
supply chain will not be broken. It is
design to carry perishable goods. It is also
used to help extend and ensure the shelf life of products such as blood,
confectionaries, fresh agricultural produce, seafood, frozen foods,
photographic films, chemicals and pharmaceutical drugs.
According
to Ehow.com, “A reefer truck is a truck or van usually 1 ton or larger that
has a refrigerated unit built either directly on the frame or is transported by
trailer. It's refrigerated by diesel-powered generators and liquid carbon
dioxide, or CO2. Reefer trucks range from simple ice cream trucks to large
containers carrying perishable goods across the country.”
Refrigerated
trucks are used by companies who are in the cold chain industry like ice cream,
frozen meats, canned products, confectionaries, seafood, fruits and vegetables. They used this kind of truck in order to
maintain the temperature and maintain the freshness of the products. In this way, the consumer will get or buy the
products as fresh as it were harvested.
A
refrigerated truck mainly composes of an insulated refrigerated body, a truck
cooling system and a truck’s cab and chassis.
A proper insulated body and a powerful cooling system is the key for a
better distribution of perishable goods.
Bad truck refrigeration may rotten your products.
For
example, a truck body with low insulating capacity may let heat to enter the
body and destroy your products. On the
cold chain industry, heat is the main enemy.
If you let heat touch your products, then you are accepting your loss.
According to
Wisegeek.com, “Many
different types of products may require the use of refrigerated trucking. The
most common need for refrigerated trucking is in the transport of agricultural
products that tend to spoil or decompose easily, such as fruits or vegetables.
Of course, frozen foods also require refrigeration and usually the same units
that can be used to refrigerate can also be used to freeze. Some types of photo
processing equipment may also require being kept within a certain temperature range,
the maximum of which would likely be exceeded by traditional trucking.
Generally, refrigeration units are made to withstand the rigors of
commercial shipping so all normal loading and unloading methods are possible.
This includes using forklifts and pallet trucks. Some refrigeration units have
grooved floors so that airflow is not hindered by freight sitting on the floor.
Therefore, some loading equipment with smaller wheels may be ineffective as
those wheels could get caught in those grooves. These grooves are generally
less than two inches (approximately five cm) wide.
The cost of refrigerated
trucking is often higher than traditional trucking, but this is mainly because
of the special equipment and added expense associated with the maintenance and
upkeep of that equipment. Further, fewer refrigeration units are available at
any given time, and less supply mean higher prices.”
As a conclusion,
refrigerated trucks are really essential on the cold chain industry. It is the best way to transport goods that
maintains the freshness of the product from harvest to fork.
Coolaire
Consolidated, Inc.
is the Philippines’ top supplier of refrigerated truck bodies, truck cooling
system and refrigerated containers.
Tuesday, February 5, 2013
Did You Know?
Did
you know?
That honey is the only food that does not
spoil. Archaeologists found honeys in the
tomb of ancient Egyptian Pharaoh King Tut has been tested and found
edible.
The reason is that honey has sufficient high
sugar content, and sugar does not spoil.
Another reason is because of osmosis.
Being honey a concentrated sugar solution, any bacteria coming in
contact with it will have it water sucked out by osmosis.
The Cold Supply Chain and Its Flow
The
cold supply chain can be described as a non-interrupted flow of storage and
distribution activities which maintains a given temperature range of perishable
goods. It is used to help extend and
ensure the shelf life of products such as blood, confectionaries, fresh
agricultural produce, seafood, frozen foods, photographic films, chemicals and
pharmaceutical drugs.
It
is the unbroken chain that maintains the freshness of the products from the
farm or the production zone to the consumers.
This process requires refrigeration equipments like truck refrigerated
system, refrigerators, cold storage and reefers.
According to Wikipedia,
“cold chains
are common in the food and pharmaceutical industries and also some chemical
shipments. One common temperature range for a cold chain in pharmaceutical
industries is 2 to 8 °C. But the specific temperature (and time at
temperature) tolerances depend on the actual product being shipped.
This is important in the supply of vaccines to distant clinics in hot climates
served by poorly developed transport networks. Disruption of a cold chain due
to war may produce consequences similar to the smallpox outbreaks in the Philippines during
the Spanish-American War.
Traditionally all historical stability data developed for vaccines
were based on the temperature range of 2–8 °C. With recent development of
biological products by former vaccine developers, biologics has fallen into the same category of
storage at 2–8 °C due to the nature of the products and the lack of
testing these products at wider storage conditions.
The cold chain distribution process is an extension of the good manufacturing practice (GMP) environment that all drugs and
biological products are required to adhere to, enforced by the various health
regulatory bodies. As such, the distribution process must be validated to
ensure that there is no negative impact to the safety, efficacy or quality of
the drug substance. The GMP environment requires that all processes that might
impact the safety, efficacy or quality of the drug substance must be validated,
including storage and distribution of the drug substance.”
Now,
let’s explain the flow of the cold supply chain. We are going to use meat as our product to
explain the flow of the cold supply chain.
The
flow of the cold supply chain is from the production zone, to processing zone
to distribution zone, this includes the supermarkets and wholesalers. Next is
to the retailers and last is to consumers.
Production Zone
On
the production farms, meats are being slaughtered. From there, they store the meat into a cold
storage before their deliver it the processing zone. They use refrigerated trucks to deliver the
meats. This could maintain the
temperature and the freshness of the product.
Processing Zone
On
the processing zone, meats are being cuts, processed and packaged. They use refrigerated container and cold
storage to maintain the meats temperature and freshness. They will also use trucks powered by a
refrigeration system to deliver the processed meats to supermarkets and
wholesalers.
Distribution Zone
On
the supermarkets and wholesalers, they use refrigerated display cases and cold
storage to display and store the meats.
Retailers and Consumers
They
are also using refrigerated display cases and cold storage to display and store
the meats. The consumers buy the meats
from retailers or from the supermarkets.
The
whole cold supply chain process requires the refrigerated truck, refrigerated
container or reefer, cold storage, refrigerators, and refrigerated display
cases in order to maintain the freshness of the products from the harvest to
fork.
Coolaire
Consolidated, Inc.
is your partner in refrigeration such as truck refrigeration system refrigerated
truck body, reefers and air conditioning units.
Friday, January 11, 2013
Ice Cream Truck Business
Anyone can start an
Ice Cream Truck Business. It's the greatest business in the world because
everyone or almost everyone loves ice cream. It's interesting how much of it is
consumed on a daily basis. Statistics show that it is sold the most during the
summer months due to the warm and hot weather. It's an American phenomenon.
Most people don't
think about ice cream when they try to think of a great job that could also
make them a lot of money, and that's the way many ice cream truck operators who
are making major cash hand over fist want to keep it. This type of business
might not be the biggest business in the world compared to Microsoft, but it's
a LOT bigger than most people think, and there's plenty of
money to be had. Just think of how many times you've heard the music that makes
your kids ask you for a couple of dollars while they are half running out the
door to catch the magical truck that delivers ice cream directly to their
house.
I love this summertime
business, or better yet, if you live in a state like Florida, it's a full time
business. It's the kind of business that you can run yourself with just one
truck or you can buy several vehicles and hire college kids to drive and sell
for you. In fact, if you have lost your job and are starting over today from
scratch, and with just a little bit of money in your pocket, you can easily set
up your own ice cream truck in a snap. It is better and easier than owning a
full sized shop. In a shop you have many more overhead expenses like, rent,
electric, heat, water, gas. And believe me; the electricity is exorbitant due
to the fact that you have to keep the cases at a particular cool temperature.
Honestly, you can make
money the very first day you're in business. I've never opened one of
these ice cream trucks anywhere that didn't make sales the very first day I was
opened. And I bet you can make back, 100% of your investment in less than 30
days. I've made it back in as little as a week in some locations.
There are a number of
things you must consider when opening America's favorite food business just
like any small business, but it is far less complicated because it's really
only about a truck and what type of products you're going to sell. Oh, and
don't forget that you can sell Candy on the truck also. Imagine how much you'll
make off of frozen Snickers, Milky Way and 3 Musketeers bars. Just don't eat
the profits!
There are also many
different vehicle options to choose from. If you have a van already, that's
great or you can pick up a used ice cream truck for very little money. I've
even seen some vendors buy the old mini-school buses at auction or directly
from the school districts and convert them.
This business can be
started on a shoe string budget. Imagine, in this day and age, a recession
proof business that will bring you a very nice first or second income. If I
have sparked your interest or if you've been thinking about starting an ice
cream truck business, then don't hesitate and learn as much as you can and get
started before the summer. Springtime is the perfect time to get your plan in
place and start your ice cream business.
SOURCE: http://ezinearticles.com/?Ice-Cream-Truck-Business&id=6141686
Thursday, January 10, 2013
Refrigerated Storage - FAQs
What is refrigerated storage for?
Refrigerated storage is essential
for many industries and can be used to store a wide range of goods such as meat
and fish, beer, wine and other drinks, fruit, vegetables, some plastics and
high-value pharmaceuticals.
Should I buy or rent refrigeration
equipment?
Refrigeration equipment can be
bought or rented but in some cases, rental could be best.
What are the benefits of renting
cold store equipment?
There are a number of benefits of
renting cold units and blast freezers over buying them. For example, renting is
much more flexible than buying so you can have the exact equipment that you
need, only when you need it.
You'll also save money on the outlay
of buying an item outright, as well as reduce the costs associated with renting
space to store your refrigerated goods inside.
Renting also saves money on
maintenance and repair costs.
If you need permanent cold storage,
it can be more cost-effective to buy, though.
How long can I store products in a
cool storage container?
Refrigeration units are designed to
stay permanently cold. They can be used as a cooling solution on either a
long-term or short-term basis.
For example, a weatherproof storage
unit could be stationed outside your business premises on a long-term basis or
you could rent a mobile cool bar unit for a one-off event. You could hire cold
storage whilst your usual freezers are being cleaned.
If you rent or buy a free-standing
refrigeration unit, you can take it with you should you choose to relocate your
business?
What kind of refrigeration equipment
is available?
Standard cold storage is available
in the form of mini mobile cold storage units which can hold up to two pallets.
Cold store containers and large mobile cold stores are available in various
different sizes to suit your needs.
Cold storage is available which is
tailored to the following specific industries: Meat, pharmaceutical and mobile
bar.
Blast freezers are available in
numerous sizes of the following capacities: 10kW, 60kW and 106kw.
SOURCE: http://ezinearticles.com/?Refrigerated-Storage---FAQs&id=4996611
Wednesday, January 9, 2013
Friday, January 4, 2013
Characteristics of Cold Storage Warehouses
Cold storage
warehousing is a trend many retailers and manufacturers are seeking out because
they offer full supply chain management. They enable better return on
investments in a cost conscious manner. Most present an exceptional realm
of services, utilize state-of-the-art equipment and are run by automated
systems designed to increase accuracy. These single source providers
offer cold storage warehousing, transportation services, cross-docking,
unloading and loading services, freight handling and management, and inventory
auditing. Since such warehouses deal with a vast range of operations, it
is essential that the construction and functionality of the facility are
impeccable.
Selecting a site and
configuring building placement are more important than ever when building a
cold storage warehouse. This choice is typically based on wind and
water. A warehouse should have access to water for docking purposes;
however, dock doors should not be in the same direction of prevailing winds, as
they infiltrate into the warehouse threatening the preservation of
products. The amount of dock space needed is also a determining factor in
warehouse design. About ten years ago, a dock, on average, was about
20-feet long. Today, they are expanding up to 60-feet and more.
New technologies in
the areas of security and management are being utilized at cold storage
warehouses. Operators are implementing stricter security measures,
inside, and around the facility. Some clients are requesting these
systems in order to guarantee that storage and freight is not
compromised. Loss from the inside has always been an issue, but warehouse
operators now sense that they need to go even further, protecting the perimeter
of their facilities. In addition to security technology, warehouse management
systems are introducing equipment to enable the warehouse to operate under a
more automated system, needing less labor and employees managing the
operations. Bar-coding, scanning and voice picking systems provide
savings on freight costs for the cold storage business. These are just several
of the cost effective technologies being implemented by warehouse owners.
Energy and labor
efficiency are key concerns for warehouse operators, and they remain at the
forefront of their costs. Many are saving by turning to more cross-dock
functionality. Larger refrigerated docks and facilities are designed for cross
docking, complete with reverse pick location zones and systems. Energy, labor
and transportation demands affect the design of the warehouse, which are
reflected in non-traditional structures. Warehouses are increasing in
height since material-handling equipment can handle products at higher
levels.
While many cold storage
warehouses are designed differently, they all have the same key function and
purpose-to provide cold supply chain management for their clients from start to
finish. Newer design techniques and equipment are being quickly
introduced into the industry to keep up with the high demands a cold chain
requires.
SOURCE: http://ezinearticles.com/?Characteristics-of-Cold-Storage-Warehouses&id=2368135
Thursday, January 3, 2013
Top Ten Tips For Going Green in Your Commercial Kitchen
Restaurant Equipment
and the Green Revolution in Commercial Kitchens - Going Green in the Commercial
Kitchen with Environmentally Friendly Products, Pro-environment Practices and a
Green Mindset: As manufacturing companies, service providers and top decision-makers
all over the world look for ways to positively impact the environment, it's
time for the food service industry to conduct an honest introspection and commit
to making changes going green every step of the way.
Introduction
The food service industry
is globally positioned to usher in the green revolution simply because of the
size of the industry and significant energy consumed. Any changes, no matter
how small, that were embraced throughout the industry would produce significant
impact. And the change in operational procedures and processes isn't limited to
the acquisition of restaurant equipment. There are a number of strategies you,
as the responsible owner of a food service operation, can adopt in your
commercial kitchen to run a genuinely green operation and not only contribute
to a safe environment, but also favorably impact your bottom line by reducing
utility expenses and enhancing overall productivity. Here are ten tips to help
you reach this goal in a way that calls for minor modifications in operational
practices, employee training and a dash of plain common sense.
Tip#1: Reduce Water Consumption
Water consumption in
your restaurant, college cafeteria or catering operation is inevitable.
However, there are many things you can do to cut back unnecessary water
consumption and reduce usage.
The Dishwasher Fallacy
The commercial
dishwasher is perhaps the most prominent piece of restaurant equipment you use
in your food service operation. Unfortunately, most commercial dishwashers are not
energy efficient nor do they support water conservation. You may not be able to
replace your existing dishwashers with energy efficient ones due to budgetary
constraints. However, if you can, consider investing in dishwashers and other
commercial restaurant equipment that display the Energy Star logo. More about
this in a moment. While using dishwashers in your food service operation,
attempt as often as possible to set the units to the right cycle. Some utensils
may not be as soiled as others and so they may not need to undergo an extended
cycle. The longer the cleaning cycle, the higher the water consumption. If you
have a small operation where dishes are cleaned manually, train your dish room
staff not to leave faucets running continuously. Cleaning and rinsing smaller
utensils and china in a large plastic trough will save gallons of water and
show a reduction in your monthly water bill, says Laurel Kohl, a senior
researcher at the Institute for Sustainable Energy at Eastern Connecticut State
University. Kohl further believes that using tap water for the dining service
is more earth friendly when compared with bottled water and tends to conserve
water resources as opposed to bottled water.
Icing up the Ice Machine
By maintaining a
record of the usage of ice at your food service facility, try to estimate the
amount of ice you use on a daily basis and set the production accordingly. If
you are located on a college campus and the students are out for spring break,
reduce the number of ice machines you operate during slower times. This will
not only conserve valuable water resources but also the electricity used to
operate the ice machines.
Low Flow Pre-rinse Spray Hoses and Faucets
Installing low flow
pre-rinse spray hoses and faucets is an excellent way to control water
consumption at your facility. Most importantly, ask your maintenance man to
come in once a month and check thoroughly for dripping faucets. Since he is the
expert, you can ask him to make recommendations regarding water conservation.
Tip #2: Reduce your Energy Consumption
Michael Abbate, author
of Gardening Eden: How Creation Care Will Change Your Faith, Your Life, and Our
World believe that the best way to conserve resources is by tracking them and
responding proactively before the damage becomes extensive. Reducing your
energy consumption in your commercial kitchen isn't as challenging as you
think.
Energy Star
If you are planning to
replace older commercial kitchen and restaurant equipment, invest in appliances
that display the Energy Star logo. This is a government sponsored initiative
jointly supported by the US Environmental Protection Agency (USEPA) and the US
Department of Energy. Energy Star appliances are certified to be energy
efficient and are validated after stringent testing.
Run Simple Checks in your Commercial Kitchen
Visually inspect all
tabletop and heavy-duty restaurant equipment for wear and tear. Take a piece of
paper such as a dollar bill and try to slide it through your refrigerator
doors. If it goes through, you are wasting energy and probably need a new door
gasket. Finally, optimize all your thermostat settings when inspecting your
restaurant equipment.
Energy Assessment
Most utility companies
in the US and Canada will conduct commercial energy audits of your foodservice
facility for little or no charge. Request one if you haven't done so already.
They are the experts and will be able to offer the right type of guidance to
help you reduce your energy bills. If you have extended warranties on your
commercial kitchen equipment, request the manufacturer for an all points energy
check. Most manufacturers today are as concerned about the environment and
conservation as you.
Tip #3: Reduce Waste
There's no limit when
it comes to the measures you can adopt to reduce waste in your commercial
kitchen. Here are just a handful of suggestions.
Collecting Recyclables
Food service operations
receive food and supplies everyday and much of the packaging is recyclable.
Because you are removing the packaging in order to get to your supplies, it is
extremely easy to collect, sort and recycle. Most urban areas offer recycling
pickup along with trash collection. If this isn't available in your area,
contact a commercial recycler if the quantities are large. Your recycler can
assist you in setting up an easy to manage program.
Use Compacters and Pulpers
Compactors and pulpers
are instrumental in reducing the physical size of trash which needs to be
removed from your premises daily. If you did not invest in them while acquiring
your restaurant equipment, it isn't too late. Compactors and pulpers go a long
way in reducing the energy resources required to process waste. According to an
Energy Star study jointly sponsored by the US EPA and the US Department of
energy, investment in energy efficient restaurant equipment and other
commercial appliances can cut operational costs by up to 10-30%.
Tip #4: Use Environmentally Friendly Cleaning
Supplies
It has taken some time
for the food service industry to come to terms with the fact that traditional
cleaning products are not only environmentally unfriendly; they may even be
hazardous to public health in more ways than one. Hundreds of studies have
demonstrated beyond doubt that these cleaning products contain carcinogens and
other harmful ingredients. Here is what you can do:
Switch to Natural Cleaning Products
Josh Dorfman, the
author of The Lazy Environmentalist on a Budget, believes that we no longer
have an excuse not to use Eco friendly cleaning products. They are not only
easily available but also priced competitively. Moreover, they won't hurt your
employees or send them to the emergency room.
Green cleaning no Longer Violates the Codes
Commercial and
municipal codes in most jurisdictions have been suitably modified to promote
green cleaning. This practice also preserves the quality of water and does not
damage ground water tables.
Tip #5: Change to Biodegradable Products where
possible
Using biodegradable
products is no longer a fashion statement but a genuine global initiative. As
scientists continue to look for more avenues and sources for Eco friendly bio
materials, the practice is sure to help minimize further damage to the
environment.
Use Biodegradable Packaging
When packaging orders
for quick service customers, takeout orders or left overs, use packaging
constructed from recycled paper board. Other biodegradable options you may want
to consider include Eco friendly food packaging made of bagasse, or sugar cane
fiber.
Bio Plastics
While conservationists
argue over how to store toxic waste, a new line of plastic products called bio
plastics is gradually gaining hold. Depending on the size and level of your
food service operation, you can explore the possibility of switching over to bio
plastic products. Many articles and reports have recently appeared in trade
publications on this subject which you should give a second look. Bio plastic
products are usually constituted from corn or potato starch and are known to be
100% biodegradable.
Tip #6: Change your Lighting
We all take lighting
for granted and realize its critical importance only when there is either a
black out or a brown out. Like other energy resources, lighting is an area that
calls for immediate intervention.
Energy Efficient Lighting
According to a study,
13% of your energy expense is generated by the lighting you install in your
facility. You can reduce this ratio by installing T8 fluorescent lighting not
only in your commercial kitchen but also in the immediate vicinity. Other
measures include installing motion detectors in walk-in freezers, setting up
timers in common areas and plain old good sense-asking your service personnel
to turn off lights when not in use.
Amazing Statistics
According to a study
from the Food service Technology Center at Pacific Gas and Electric, about 80%
of the $10 billion consumed by the food service sector in energy costs goes to
waste. Unproductive lighting energy costs form a significant portion of this
excess.
Tip #7: Education for yourself and Employees
An educated staff is also
a competent staff and this adage extends to leveraging the positive energy of
the green movement as well. Here are a few tips and tricks you can consider:
Resources from Manufacturers
Make a few phone calls
and you will be amazed to learn the extent to which the manufacturers and
distributors of energy efficient restaurant equipment and other commercial
kitchen appliances can help you and your employees learn about going green and
staying green.
Training Programs from Industry Groups
Certification and
training programs organized by industry trade groups such as LEED (Leadership
in Energy and Environmental Design) and the Green Restaurant Association are
great places to start. Other training and continuing education opportunities
are often covered in many trade magazines and ezines.
The Almighty Internet
Simply conduct
searches on the Internet and locate relevant resources to help your company go
green. Forward these links via group messaging to your employees and announce
little incentives for those who read these resources.
Tip #8: Buy Local
"Buying
local" refers to the practice of sourcing your products locally. This is
an environmentally friendly strategy that is bound to pay rich dividends. Here
is why:
Vote with your Feet
If you source your
food products, cooking supplies and other essentials from within your local
community, you can influence the processes used to grow the food. Large volume
buyers always have a say in not just the product but also the process. Buying
organic or from sustainable resources is a quick step the right direction.
Energy friendly Conservation
Sourcing locally also
reduces environmental damage owing to transportation. The closer your produce
or other food products are to your location, the less the transport resources
are used.
Tip #9: Conduct the Research
The green movement is
not a static entity. It is a dynamic, continually evolving global phenomenon
that not only calls for but also requires research and study on your part. Such
research does not have to be full time. There are plenty of online resources
you can identify that will help you locate possible areas of interest.
Green Blogs
You can also use
Technorati or Google Blog Search to locate blogs on green issues. Thousands
abound. Better still, why not set up your own blog ongoing green. It is not
only free to blog but it can also provide you with a forum to exchange
thoughts, views, ideas and opinions with likeminded industry professionals who
share a common mandate with you.
RSS Feeds
If you are not all
that techno savvy and don't have the time to become one, ask your computer
service provider to send someone over to set up an RSS feed for you which
covers the green revolution as it pertains to the food service industry. You
will be impressed with the number of links you will receive every day on the
subject. Through careful keyword selection, you will also be able to control
the number of focus areas you have configured the RSS reader to aggregate.
Tip #10: Stay Committed
The green movement is
not simply a trend or a fad. It is here to stay and continues to increasingly
impact every industry, profession and vertical. Even the consumers are on the
cutting edge. According to a study published in 2008 by the National Restaurant
Association, 62% of customers surveyed indicated that they would prefer to dine
at an environmentally friendly restaurant rather than one that did not consider
the environment as a priority. Therefore, it makes good business and
environmental sense to stay committed to the green cause and foster a back to
nature approach in your operation.
