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sustainability

  • 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.

  • Going Green on a Shoestring

    Washington, D.C.'s Bread & Brew proves that small, independent restaurants can afford to go green, too.

  • Update on Energy Star for the Foodservice Equipment Industry

    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.

  • 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.

  • Greening the Whole Process

    When it comes to sustainable foodservice equipment, there's been plenty of discussion about energy- and water-saving items. But what happens to foodservice equipment at the beginning and end of its service life and how the manufacturer creates, ships and, in some cases, renews or recycles is just as important in the sustainability discussion. Those points in between — and we don't just mean cooking and operating — count.

  • 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?

  • Reusables vs. Disposables in Foodservice Operations

    To reuse or dispose? That is the proverbial and, in some cases, literal million-dollar question for foodservice operators, from the smallest quick-serve restaurant to the highest volume K-12 or college cafeteria.

  • 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.

  • New Ways to Save on Water

    When it comes to water conservation, there are only so many times one can repeat the same old tips and tricks: install aerators on handsinks, use pre-rinse spray valves at dishwashing stations, buy water-saving warewashers. Most of us get it already.

  • Rainwater Collection & Irrigation for Foodservice

    While the concept isn't new, rainwater collection continues to gain acceptance among foodservice operators.

  • Cultivating a Green Culture

    Going "green" is no easy task. But cultivating a "green" culture, meaning working to get an operation's entire staff, management team, vendors and associates in line with sustainability initiatives in order to create a more viable business over time — well, that's an even more challenging task.

  • A Close Look at Pret A Manger’s Consumer-Side Recycling

    When foodservice operators elect to make changes to their businesses, many of them choose to start small or with the least complex aspect of the project and move forward from there. Well, when it came to implementing a recycling program for its units here in the United States, Pret A Manger took the opposite approach.

  • Q&A with Energy Star

    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.

  • The Truth and Consequences about Energy Star

    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.

  • Sustainability: Starbucks Rolls Out Recycling for Recyclable Disposables

  • Sustainability Case Study: Phasing In Sustainability at Kimpton Hotel Properties

    Some say the Kimpton Hotel group was ahead of its time almost a decade ago when they started introducing environmentally friendly initiatives before the term "green" had washed over the country.

  • Sustainability: The Role of Equipment and Supplies in Creating Greener Foodservice Operations

    Sourcing energy-efficient and water-saving equipment and reducing waste in labor and production are ways to develop more sustainable foodservice operations.

  • Energy Saving Maintenance Tips for Foodservice Equipment

    Veteran service agent Bruce Peeling shares some basic foodservice equipment maintenance tips that will help ensure an item continues to function at peak efficiency.

  • Green Tip: The Role of Cleaning and Maintenance in Energy Efficiency

    When trying to create an environmentally friendly foodservice environment, most operators take the proper first step of specifying energy-efficient equipment. What often gets overlooked, though, is the fact maintaining an energy-efficient environment is much more of an ongoing process that requires proper cleaning and maintenance of equipment.

  • Green Gets Going in Foodservice

    Many foodservice companies are searching for innovative ideas but the easiest one to implement may be creating a greener operation.

  • Water Conservation: Dishwashers

    Despite the number of options available for reducing water costs associated with dishwashing, the drawback remains that there has been little research in terms of total life-cycle costs. “Usage can very day by day,” says Chris Moyer, manager of Conserve.restaurant.org, the National Restaurant Association’s sustainable information resource.

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