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.
As sustainability becomes more mainstream for businesses of all types, the many ways to "go green" can overwhelm foodservice operators in all segments.
After several chains embraced the LEED for Retail pilot program prior to its launch in 2009, the U.S. Green Building Council (USGBC) introduced a series of volume programs designed to make it easier for companies wanting to create LEED prototypes and duplicate those efforts on a larger scale.
Warewashers — they’re the workhorses of the back of the house. They clean. They sanitize. And now they can even help lower energy consumption. Sure, you can specify a qualified energy-efficient model and call it a day, but more often than not, user error and maintenance neglects will cut into your energy- and water-saving potential over the long haul. So we asked Amin Delagah, project engineer and resident water guru for the Food Service Technology Center in San Ramon, Calif., to review some of the best practices for optimal performance and maintenance to maximize both energy and water for four main dishwasher types.
It’s human nature to want to compartmentalize into clear categories: black and white, yes and no, energy efficient or energy draining. Unfortunately, kitchens and restaurant operations are more complex than that, and while it’s easy to want to simply follow labels or certain messaging, finding the most truly efficient, waste-saving or sustainable path requires some extra research and due diligence to determine what’s truly green, not just on the surface.
Want to know whether a piece of foodservice equipment can back up the manufacturer’s claims of being both energy efficient and high performance? Make one simple request: show me the data.
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.
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.
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.
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.
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.