Restaurant Equipment and the GreenRevolution in Commercial Kitchens



 

Going Green in the CommercialKitchen with Environmentally Friendly Products, Pro-environment Practices and aGreen Mindset

 

As manufacturing companies,service providers and top decision-makers all over the world look for ways to positivelyimpact the environment, it's time for the foodservice industry to conduct anhonest introspection and commit to making changes going green every step of theway.

 

Introduction

 

The foodservice industry isglobally positioned to usher in the green revolution simply because of the sizeof the industry and significant energy consumed.  Any changes, no matter how small, that wereembraced throughout the industry would produce significant impact. And thechange in operational procedures and processes isn't limited to the acquisitionof restaurant equipment. There are a number of strategies you, as theresponsible owner of a foodservice operation, can adopt in your commercialkitchen to run a genuinely green operation and not only contribute to a safeenvironment, but also favorably impact your bottom line by reducing utilityexpenses and enhancing overall productivity. Here are ten tips to help you reachthis 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 yourrestaurant, college cafeteria or catering operation is inevitable. However,there are many things you can do to cut back unnecessary water consumption and reduceusage.

 

The Dishwasher Fallacy

The commercial dishwasher isperhaps the most prominent piece of restaurant equipment you use in your foodserviceoperation. Unfortunately, most commercial dishwashers are neither energyefficient nor do they support water conservation.  You may not be able to replace your existing dishwasherswith energy efficient ones due to budgetary constraints. However, if you can, considerinvesting in dishwashers and other commercial restaurantequipment that display the Energy Star logo. More about this in a moment.While using dishwashers in your foodservice operation, attempt as often aspossible to set the units to the right cycle. Some utensils may not be as soiledas others and so they may not need to undergo an extended cycle. The longer thecleaning cycle, the higher the water consumption. If you have a small operationwhere dishes are cleaned manually, train your dishroom staff not to leave faucetsrunning continuously. Cleaning and rinsing smaller utensils and china in alarge plastic trough will save gallons of water and show a reduction in yourmonthly water bill, says Laurel Kohl, a senior researcher at the Institute forSustainable Energy at Eastern Connecticut State University. Kohl furtherbelieves that using tap water for the dining service is more earth friendly whencompared with bottled water and tends to conserve water resources as opposed tobottled water.  

 

Icing up the Ice Machine

By maintaining a record of theusage of ice at your foodservice facility, try to estimate the amount of iceyou use on a daily basis and set the production accordingly. If you are locatedon a college campus and the students are out for spring break, reduce thenumber of ice machines you operate during slower times. This will not onlyconserve valuable water resources but also the electricity used to operate theice machines.  

 

Low Flow Pre-rinse Spray Hoses and Faucets

Installing low flow pre-rinsespray hoses and faucets is an excellent way to control water consumption atyour facility. Most importantly, ask your maintenance man to come in once amonth and check thoroughly for dripping faucets. Since he is the expert, youcan 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 YourFaith, Your Life, and Our World believes that the best way to conserveresources is by tracking them and responding proactively before the damage becomesextensive. Reducing your energy consumption in your commercial kitchen isn't aschallenging as you think.  

 

Energy Star

If you are planning to replaceolder commercial kitchen and restaurant equipment, invest in appliances thatdisplay the Energy Star logo. This is a government sponsored initiative jointlysupported by the US Environmental Protection Agency (USEPA) and the USDepartment of Energy. Energy Star appliances are certified to be energyefficient and are validated after stringent testing.

 

Run Simple Checks in your Commercial Kitchen

Visually inspect all tabletop andheavy-duty restaurant equipment for wear and tear. Take a piece of paper suchas a dollar bill and try to slide it through your refrigerator doors.   If it goes through, you are wasting energyand probably need a new door gasket.  Finally,optimize all your thermostat settings when inspecting your restaurantequipment.

 

Energy Assessment

Most utility companies in the US and Canada will conduct commercialenergy audits of your foodservice facility for little or no charge. Request oneif you haven't done so already. They are the experts and will be able to offerthe right type of guidance to help you reduce your energy bills. If you haveextended warranties on your commercial kitchen equipment, request themanufacturer for an all points energy check. Most manufacturers today are asconcerned about the environment and conservation as you.

 

Tip #3: Reduce Waste

 

There's no limit when it comes tothe measures you can adopt to reduce waste in your commercial kitchen. Here arejust a handful of suggestions.

 

Collecting Recyclables

Foodservice operations receivefood and supplies everyday and much of the packaging   is recyclable. Because you are removing thepackaging in order to get to your supplies, it is extremely easy to collect,sort and recycle.  Most urban areas offerrecycling pickup along with trash collection. If this isn't available in your area, contact a commercial recycler ifthe quantities are large. Your recycler can assist you in setting up an easy tomanage program.

 

Use Compacters and Pulpers

Compactors and pulpers areinstrumental in reducing the physical size of trash which needs to be removedfrom your premises daily. If you did not invest in them while acquiring yourrestaurant equipment, it isn't too late. Compactors and pulpers go a long wayin reducing the energy resources required to process waste. According to anEnergy Star study jointly sponsored by the US EPA and the US Department ofenergy, investment in energy efficient restaurant equipment and othercommercial appliances can cut operational costs by up to 10-30%.  

 

Tip #4: Use Environmentally Friendly Cleaning Supplies

 

It has taken some time for the foodserviceindustry to come to terms with the fact that traditional cleaning products arenot only environmentally unfriendly, they may even be hazardous to public healthin more ways than one. Hundreds of studies have demonstrated beyond doubt thatthese cleaning products contain carcinogens and other harmful ingredients. Hereis 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 havean excuse not to use eco friendly cleaning products. They are not only easilyavailable but also priced competitively. Moreover, they won't hurt youremployees or send them to the emergency room.

 

Green cleaning no LongerViolates the Codes

Commercial and municipal codes in most jurisdictions havebeen suitably modified to promote green cleaning. This practice also preservesthe quality of water and does not damage ground water tables.

 

 

Tip #5: Change to Biodegradable Products where possible

 

Using biodegradable products isno longer a fashion statement but a genuine global initiative. As scientistscontinue 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 quickservice customers, take out orders or left overs, use packaging constructedfrom recycled paper board. Other biodegradable options you may want to considerinclude eco friendly food packaging made of bagasse, or sugar cane fiber. 

 

Bio Plastics

While conservationists argue overhow to store toxic waste, a new line of plastic products called bio plastics isgradually gaining hold. Depending on the size and level of your foodserviceoperation, you can explore the possibility of switching over to bio plasticproducts. Many articles and reports have recently appeared in tradepublications on this subject which you should give a second look. Bio plasticproducts are usually constituted from corn or potato starch and are known to be100% biodegradable.

 

Tip #6: Change your Lighting

 

We all take lighting for grantedand realize its critical importance only when there is either a black out or abrown out. Like other energy resources, lighting is an area that calls forimmediate intervention.

 

Energy Efficient Lighting

According to a study, 13% of yourenergy expense is generated by the lighting you install in your facility. Youcan reduce this ratio by installing T8 fluorescent lighting not only in yourcommercial kitchen but also in the immediate vicinity. Other measures includeinstalling motion detectors in walk-in freezers, setting up timers in commonareas and plain old good sense?asking your service personnel to turn off lightswhen not in use.

 

Amazing Statistics

According to a study from the Foodservice Technology Centerat Pacific Gas and Electric, about 80% of the $10 billion consumed by the foodservicesector in energy costs goes to waste. Unproductive lighting energy costs form a significant portion of thisexcess.

 

Tip #7: Education for yourself and Employees

 

An educated staff is also acompetent staff and this adage extends to leveraging the positive energy of thegreen movement as well. Here are a few tips and tricks you can consider:

 

 

Resources from Manufacturers

Make a few phone calls and youwill be amazed to learn the extent to which the manufacturers and distributorsof energy efficient restaurant equipment and other commercial kitchenappliances can help you and your employees learn about going green and stayinggreen.

 

Training Programs from Industry Groups

Certification and trainingprograms organized by industry trade groups such as LEED (Leadership in Energyand Environmental Design) and the Green Restaurant Association are great placesto start. Other training and continuing education opportunities are oftencovered in many trade magazines and ezines.

 

The Almighty Internet

Simply conduct searches on the Internetand locate relevant resources to help your company go green. Forward theselinks via group messaging to your employees and announce little incentives forthose who read these resources.

 

Tip #8: Buy Local

 

?Buying local? refers to thepractice of sourcing your products locally. This is an environmentally friendlystrategy 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 caninfluence the processes used to grow the food. Large volume buyers always havea say in not just the product but also the process.  Buying organic or from sustainable resourcesis a quick step the right direction.

 

Energy friendly Conservation

Sourcing locally also reducesenvironmental damage owing to transportation. The closer your produce or otherfood products are to your location, the less the transport resources are used.

 

Tip #9: Conduct the Research

 

The green movement is not astatic entity. It is a dynamic, continually evolving global phenomenon that notonly calls for but also requires research and study on your part. Such researchdoes not have to be full time. There are plenty of online resources you canidentify that will help you locate possible areas of interest.

 

Green Blogs

You can also use Technorati orGoogle Blog Search to locate blogs on green issues. Thousands abound. Betterstill, why not set up your own blog on going green. It is not only free to blogbut it can also provide you with a forum to exchange thoughts, views, ideas andopinions with like minded industry professionals who share a common mandatewith you. 

 

RSS Feeds

If you are not all that technosavvy and don't have the time to become one, ask your computer service providerto send someone over to set up an RSS feed for you which covers the greenrevolution as it pertains to the foodservice industry. You will be impressedwith the number of links you will receive every day on the subject. Throughcareful keyword selection, you will also be able to control the number of focusareas you have configured the RSS reader to aggregate.

 

Tip #10: Stay Committed

 

The green movement is not simplya trend or a fad. It is here to stay and continues to increasingly impact everyindustry, 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 anenvironmentally friendly restaurant rather than one that did not consider theenvironment as a priority. Therefore, it makes good business and environmentalsense to stay committed to the green cause and foster a back to nature approachin your operation.

 

Jeff Breeden is a wellknown Food service Industry professional and has been recognized for his workat Cook's Direct and as a member of the National Association of Food EquipmentDealers, (NAFED). During the past 12 years, he has assumed a wide gamut ofroles including new product development, national account sales, and branddevelopment. In his current responsibility as Chief Merchant for Cooks Direct,he utilizes his experience and expertise to find innovative equipment andsupply solutions to meet the evolving needs of restaurant and institutionalfood service operations. Cook's Direct provides a complete range of commercialkitchen equipment  including all types ofkitchen supplies and heavy duty restaurant equipment to restaurants, hotels,resorts, catering companies, corporate cafeterias, educational institutionssuch as universities, colleges and schools, correctional facilities and otherlarge food service operations in the US and Canada. The company was founded in1999 and is known for its innovative products, unflinching commitment tocustomer service and expert knowledge of institutional kitchen operations. CallJeff Breeden, Chief Merchant Cook's Direct at 800-956-5571, Write to him at cmeneou@cooksdirect.com. Visit:

 

http://www.cooksdirect.com