There are a few important changes and initiatives happening that foodservice designers should be aware of as they do business and plan designs. David Zabrowski, vice president, Frontier Energy Food Service Technology Center in Pleasanton, Calif., gives us the low-down.

Eight foodservice equipment manufacturers were among the hundreds of organizations and businesses honored by the U.S. Environmental Protection Agency with its 2024 Energy Star Awards.

In an era where sustainability and energy efficiency are paramount, businesses are increasingly seeking out practical ways of reducing their energy use, operating costs and carbon footprint.

The term sustainability is far from new. All the way back in 1987, a United Nations commission defined sustainability as “meeting the needs of the present without compromising the ability of future generations to meet their own needs.” That’s heady stuff, and yet most of us would agree that it’s pretty important, too.

Budget, ROI and thinking through operational aspects all come into play when considering environmentally friendly equipment specifications.

Five foodservice equipment manufacturers were among the 206 organizations and businesses honored by the U.S. Environmental Protection Agency with its 2021 Energy Star Awards.

Five foodservice equipment manufacturers were among the 119 organizations and businesses honored by the U.S. Environmental Protection Agency with its 2020 Energy Star Awards.

Four foodservice equipment manufacturers were among the 183 organizations and businesses honored by the U.S. Environmental Protection Agency with its 2019 Energy Star Awards. These awards recognize “businesses and organizations that have made outstanding contributions to protecting the environment through superior energy efficiency achievements.”

Hoshizaki America, ITW Food Equipment Group and Welbilt each earned Partner of the Year – Sustained Excellence recognition from the EPA. The EPA presents the Sustained Excellence Award to partners who have already received ...

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.

The commercial refrigeration manufacturer is the first in its category to receive the honor.

Hoshizaki, ITW and Manitowoc achieve Energy Star Partner of the Year status.

More than 500 foodservice professionals registered for FE&S' Webcast: What Foodservice Professionals Need to Know about Energy Star and LEED. The free hour-long webcast featured a lively question and answer segment that saw participants quizzing panelists Tarah Schroeder of Ricca Newmark Design and Richard Young and David Zabrowski of the Food Service Technology Center about all things Energy Star and LEED.

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.

EPA recognizes these factories for their commitment to providing sustainable products and educating customers.

Although there continues to be much debate over specifications, verification testing and more, the common bond that unites everyone working with Energy Star for the commercial foodservice industry is a strong desire to see this iconic symbol for conservation remain relevant.

In researching its article "The Truth and Consequences about Energy Star," FE&S requested an interview with a representative from Energy Star and the Environmental Protection Agency. Unfortunately, the EPA could not arrange an interview but its media relations department did provide answers via email to the six questions submitted by FE&S. Below please find the EPA's responses to FE&S' questions about the Energy Star program.

Everyone knows about Energy Star. What most foodservice professionals don't realize is that the program is about to undergo some significant changes that could impact the industry.