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.

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.

Energy Efficiency is on the Menu at TJ’s Woodfire Pizza

 As energy costs continue to soar, especially on the West Coast, restaurants continue to find new ways to save on utility costs. Luckily, more energy companies are there to help.

LEED-Style (vs. Certification) Projects Gain Momentum

Years after the U.S. Green Building Council (USGBC) unveiled LEED for Retail, few foodservice operators seem to be pursuing the certification unless they are part of larger projects at colleges/universities and healthcare facilities, for example, or publicly funded projects like general assemblies. Likely it’s the extra funding — or perhaps the paperwork and skill set required — that create barriers to entry, but there’s still good news to this story.

Energy Reduction Kitchen Plan Saves DoubleTree Money

The DoubleTree Hotel in Pleasanton, Calif., is the latest participant in the Comprehensive Commercial Kitchen Equipment Retrofit (aka, “the cookline project”), a grant project awarded by the California Energy Commission to the PG&E Food Service Technology Center (FSTC) in San Ramon, Calif. As part of the project, the FSTC teamed up with the Southern California Gas Co. (SoCalGas) and San Diego Gas & Electric (SDG&E) to study various foodservice operations in a demonstration of high-efficiency commercial cooking equipment and kitchen system optimization in commercial foodservice.

Case Study: An Update on DOE, EPA and Energy Star for Foodservice Equipment

The Department of Energy’s new energy-efficiency standards for refrigeration will take effect next spring, while the Environmental Protection Agency continues to phase out certain refrigerants with higher global warming potential.

Green Case Study: Falk School of Sustainability at Chatham University

From farmland to an epicenter for sustainable education, Chatham University’s year-old Eden Hall Campus in the North Hills of Pittsburgh serves as the LEED Platinum-certified, sustainable setting for the Falk School of Sustainability that continues to recruit the next generation of change-seekers and policy makers.

When to Replace Equipment at Colleges and Universities

Remodeling any existing foodservice facility comes with trials and tribulations, especially around determining which pieces stay and which get replaced. Making this determination represents a challenge for operators and any member of a project team but poses an even more unique task in college and university settings, with their high volumes and frequent menu changes, not to mention budgetary and other constraints.

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