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.
