Green Ideas

In this award-winning column, Foodservice Equipment & Supplies looks at best practices, case studies and more on how to take the best ideas in green building and operations and apply it to your foodservice operation.

Lessons Learned: Takeaways from Five Energy-Efficiency Tests

Over the course of two years, FE&S has continually followed the Kitchen of the Future project led by the PG&E Food Service Technology Center (FSTC) in San Ramon, Calif., along with utility partners Southern California Edison and SoCalGas. The project started off by first identifying a diverse group of operators, from smaller, independent restaurants to larger-scale catering, healthcare and other institutions with outdated kitchens that could benefit from an investment in energy- and water-saving equipment.

Post-Consumer Composting in Schools

Pre-consumer composting — the method of composting waste in the kitchen before it reaches the consumer — can be a great first step toward improved waste management. However, post-consumer composting — waste management after consumption — represents the next step toward reducing even more contributions to landfills.

Case Study: UCSF Benioff Children’s Hospital

The most recent update from the Food Service Technology Center’s Cookline Project finds faster returns on equipment investments.

Green Roof Growth

With real estate growing tighter, more restaurants and foodservice operators are carving out space on their rooftops to grow vegetables, fruits, herbs — and even manage beehives.

A Look at Two Super Green College Campuses

The University of Colorado Boulder and the University of San Diego pledge allegiance to sustainability.

Optimizing Hot Water Temperature for Energy Savings

Start saving energy costs on one of the most energy-intensive appliances in commercial foodservice facilities: water heaters.

Kitchen Design is an Art and a Science

Today's kitchen efficiency efforts focus on maximizing workflow from dock to dining.

Werewolf Bar & Grill and Ventilation Energy Savings

Case Study: A PG&E Cookline Project Update

Locally Sourced: Food Processing and Handling Tips for Farm-to-Table Kitchens

Everyone's doing it. All types of restaurants source from local and smaller, regional farms these days, from fast-casual chains to multi-unit operations and higher end, independent restaurants. But dealing with delicate produce and larger cuts of meat entails some minor adjustments in terms of kitchen design, equipment, space and operations.

Case Study: Triumph High School

Hands-on learning offers unique green education for students in Cheyenne, Wy.

Reducing Hospital Food Waste

Solutions being put into practice include donations, animal feeding and technology.

Page 1 of 8