Green Tip

Saving Energy through Equipment Startup Schedules

It should be as simple as it sounds. Turn something on when you need it. Turn it off when you don't. Yet for decades kitchen workers have done exactly the opposite. In fact, even the most prestigious of culinary schools have taught future cooks to fire up the grills the moment they walk in the restaurant door, even if service doesn't begin for hours.

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Green Tip: Specifying Greener Ice Machines

Ice machines are a paradoxical bunch. They can be the forgotten workhorse in a kitchen and often come in last on equipment purchasing priorities. But at the same time, they open up incredible opportunities for total-kitchen energy savings because of their improved efficiencies.

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Green Tip: Measuring Sustainability

Green Tip: Specifying Energy-Efficient Ventilation

Though ventilation may not seem that interesting a topic on the surface, this is precisely the area of the kitchen that has seen the most technological advancements in terms of energy efficiency and design.

Composting for Foodservice

Planning, developing and implementing composting programs continues to get easier for foodservice operators because more operators are electing to take these environmentally friendly steps. As role models for their peers, they help both commercial and noncommercial operators follow in that path.

Green Disposables

Greenwashing, or exaggerating the environmentally friendly selling points of a product, happens in all avenues of foodservice, and is no longer the exclusive domain of organically produced or farm fresh ingredients.

Pros and Cons of Pursuing LEED

There are pros and cons to everything in life — and applying for LEED certification on a project is no different.

Sustainability Calculators

Just five years ago the availability of sustainability and other cost calculators was scarce. These days, though, the scope of calculators has grown exponentially, ranging from calculators for specific equipment types to others designed to determine energy, water and total life cycle cost savings. They’ve also become more accurate.

Specifying Energy-Efficient Griddles

When it comes to energy-efficient griddles, the energy-efficient part really varies by operation and need. "Griddles are heavily cost-driven and it's difficult to justify the strategies that make them more efficient," says David Zabrowski, director of engineering at the Food Service Technology Center (FSTC) in San Ramon, Calif.

Waste Management: Preventing Waste Before It Happens

When foodservice professionals discuss waste management, the conversation generally turns to composting, recycling, and donating excess food — anything that happens after the food has been wasted. But what about preventing the waste from occurring in the first place?

Specifying Energy-Efficient Ovens

In the grand scheme of commercial kitchen energy use, convection ovens don't pose a huge drain on costs compared to refrigeration or even fryers. But that doesn't mean their impact on total kitchen energy use is negligible. In fact, the Food Service Technology Center is diligently working to revise standards for ovens, including rack, conveyor and combination units.

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