Receive all updates via Facebook. Just Click the Like Button Below...

Powered By EXEIdeas

Stable. Credible. Responsible.

Coolaire Consolidated, Inc. is your best partner in refrigeration. We provide the most reliable solutions to your temperature control needs. And we value customer relationships and make our best effort to be there when needed.

Fiberglass Truck Body

Nothing is compromised when Coolaire is making Refrigerated Fiberglass Truck Bodies - quality is the rule when it comes to PU sandwich panels, high heat-insulating properties, low water absorption, long life, and German technology of high pressure vacuum techniques that comprise these products.

Truck Refrigeration System

Coolaire's own brand of CCI truck refrigeration systems offers superior cooling while maintaining economy. CCI units are optimized with quick pull-down time and ultra-slim evaporators for better airflow. CCI truck refrigeration systems are designed for fresh to frozen applications.

Reefer Container

Refrigeration solutions for stationary and transport use. Coolaire Consolidated's quality-tested Reefer Containers are coupled with cooling systems that are guaranteed to keep your products at the temperature it requires.

Commercial Refrigerators

Coolaire’s Commercial Refrigerators are heavy-duty equipment with all-stainless steel cases. With ranges from half-door, full-door, to countertop variants, they are made for a wide array of requirements such as chiller, freezer, top-freezer/bottom-chiller, blast freezer and blast chiller.

Wednesday, March 6, 2013

Fiberglass Durability Test

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, February 27, 2013

Refrigeration: What is it really?

Refrigeration is the process in which heat of a certain product is being removed or transfer from one location to another.  It also includes the process of reducing and maintaining the temperature of a body below the general temperature of its surrounding.  This is done, traditionally, by a mechanical system. But nowadays, it can be driven out by heat, magnetism, electricity laser or by other means. 

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.


Friday, February 15, 2013

Cooly the Cool Kid: Act 6

Visit our Facebook Fan Page to see more of Cooly’s Adventure.

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.


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, “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, “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.


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.


Wednesday, January 9, 2013

Cooly the Cool Kid: Act 5

Visit our Facebook Fan Page to see more of Cooly’s Adventure.

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.


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.


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.