Green Tip

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.

Unidine Corporation at New Milford Hospital and Lahey Health

This month, FE&S examines two Northeastern hospitals with foodservice programs managed by Unidine Corp., which continues to take steps toward enhancing sustainability programs at these and other healthcare facilities.

Ice Machine Energy Management

It’s easy to take an ice machine for granted. The unit sits in the corner and turns water into ice. What really changes with these machines? Well, lots. Manufacturers continue to produce more sophisticated units that not only make more ice but also do it more efficiently than previous generations. To help give us a better idea of the frozen landscape that is ice machine efficiency, we caught up with Denis Livchak, energy research engineer at the Food Service Technology Center (FSTC) in San Ramon, Calif. Here Livchak sheds light on the top news and technologies in the continued greening of ice machines.

Case Study: Duke’s Alehouse & Kitchen, Crystal Lake, Ill.

For Zak Dolezal, general manager and chef at Duke's Alehouse & Kitchen, an upscale yet casual gastropub in Crystal Lake, Ill., going green was as much a personal choice as a professional one.

What I Learned by “Going Green”

Years after the first push for sustainability hit the foodservice and hospitality industry, operators are seeing a real return on their initial investments and some maturing philosophies about what it means to be green.

Hennepin County Medical Center Takes its Green Practices to the Community

Who says charity and philanthropic work don't have anything to do with being green or sustainable? In fact, they have everything to do with this more conscious way of running a business.

Four Mistakes to Avoid When Going Green

Entrepreneur Mark Samuels of Nimbus Eco shares his thoughts on how restaurants and other commercial foodservice operators can serve their customers responsibly.

What’s Happening with Waste Management

In theory, waste management seems like a pretty simple concept in the foodservice industry: make the most effective and efficient use of ingredients, labor and other resources to minimize what the operation tosses in the trash. What could be easier, right?

Case Study: Reed College, Portland, Ore.

Sometimes it pays to invest in green. Take, for example, Reed College, which received a gold certificate in the City of Portland's Sustainability at Work program. Reed received the program's highest honor, in recognition of the college's energy-saving, waste-saving and local food-sourcing initiatives.

Maximizing Energy Efficiency: Why Maintenance and Proper Use Matter

Purchasing energy-efficient equipment is a significant investment. Equipment maintenance along with operator training to avoid misuse and mistakes are two key steps operators must take to protect upfront costs and maximize return on investment.

Harvest Market: Where Green and Health Intersect

Imagine being able to build a completely green restaurant from scratch with a decent budget and endless creative freedom. That's the dream executive chef Justin Johnson was presented with when the 90-bed Watertown Regional Medical Center in Watertown, Wis., decided to completely overhaul its 40-year-old cafeteria and kitchen.

Understanding Green’s Triple Bottom Line

The terms "C Corp" and "S Corp" tend to be pretty common in today's business discussions. Conversations about the B Corp, though, tend to be less common. B Corp certification is for businesses looking to demonstrate the bottom-line results of their environmental, social and financial sustainability efforts. Basically, achieving B Corp certification enables businesses to prove that they walk the talk when it comes to sustainability.

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