October 29, 2013
Written by Amelia Levin
When it comes to food waste diversion from landfills, the landscape is changing dramatically, primarily due to state and municipal regulations, according to Andrew Shakman, president and CEO of LeanPath . We caught up with Shakman to hear his thoughts about how operators are engaging in waste diversion — and waste prevention too.
September 30, 2013
Written by Amelia Levin
Although they have been around for a while, energy management systems (EMS) have been slow to catch on in the foodservice community. That may soon change, however, due to a growing number of restaurant chains exploring whether these efficiency tools can help reduce energy consumption.
September 01, 2013
Written by Amelia Levin
For the Guckenheimer cafés, the certification process was slightly different than the one for independent restaurants. "They have hundreds of recipes in their database, and in some cases where they have buffets, points for portion control may not be viable," Williams says. High-volume operations such as these also have different cooking preparation and equipment needs.
June 03, 2013
Written by Amelia Levin
A key component of any sustainable foodservice operation involves saving energy, water and waste as well as reducing carbon footprints. Not only does this benefit the environment, it also makes the business more efficient.
April 30, 2013
Written by Amelia Levin
Now in its 20th year, Croc's 19th Street Bistro in Virginia Beach, Va., is a popular restaurant among tourists, locals and those visiting the nearby convention center. But it has also made huge strides as the first green-focused restaurant in the state, as recognized by the state's tourism department and its Virginia Green program, a self-certifying initiative geared toward conserving the state's natural resources through waste reduction, recycling and energy and water efficiency, among other sustainable efforts. Croc's earned this certification in 2008, a couple years after the restaurant had already set forth on a green plan of
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March 31, 2013
Written by Amelia Levin
Purchasing energy-efficient equipment can lead to, in some cases, dramatic reductions in energy and water costs — that's been proven. But without proper maintenance or operator training, poor performance can easily negate any potential savings. What then is the point of those upfront investments?
February 28, 2013
Written by Amelia Levin
Sarah Elizabeth Ippel had a vision. In fact, beginning at the ripe age of 23, she spent 2 years pounding on the Chicago Board of Education's doors — figuratively speaking — until they considered her proposal for a green charter school.
January 31, 2013
Written by Amelia Levin
Water filtration systems have improved dramatically over the years, and the range of options for use and types of use have increased, as well.
January 01, 2013
Written by Amelia Levin
Four years ago, the University of Texas (UT) at Austin embarked on a complete renovation project of its dining facilities and kitchens. The fourth and final phase, completed last year at Jester Second Floor Dining Room, helped seal the deal on the university's plans to create a more sustainable dining and meal preparation environment for students, faculty and staff.
December 02, 2012
Written by The Editors
With an equipment-wide update to Energy Star qualifications coming down the pipe early next year, the Food Service Technology Center has been actively working on developing specifications for commercial water heaters, a new venture for the industry and for the FSTC.
December 02, 2012
Written by Amelia Levin
In an effort to reduce the massive amount of energy used to heat water, The Cheesecake Factory enlisted the help of Sun Light & Power, a Berkeley, Calif.-based firm that designs and builds solar panels for companies, to install the light-catching units on its rooftop.
September 30, 2012
Written by Amelia Levin
Trayless dining took the college foodservice sector by storm a few years ago, just as the sustainability movement began taking shape. Trayless dining means less food waste (because students are not piling on mounds of food they won't end up eating), in addition to potentially less energy and water use (because trays aren't run 24/7 through a flight-type dishmachine).
September 24, 2012
Written by Amelia Levin
Some tips from Greg Christian on how to create a sustainable kitchen with the proper equipment.
September 03, 2012
Written by Amelia Levin
The country's move toward a more sustainable food system will impact kitchen design and foodservice equipment specification in the future.
September 02, 2012
Written by Amelia Levin
Imagine walking into a restaurant or building where an entire wall brings light to a room using a series of panels dim enough to stare at comfortably and sophisticated enough to change colors, display images or even play videos.
July 31, 2012
Written by Amelia Levin
Ranges have a unique position in the energy efficiency conversation. As it is, there really is no such thing as an "energy-efficient range," per se. In fact, no Energy Star rating exists for ranges and some states don't offer rebates for this equipment. But with the right specification and maintenance, foodservice operators can achieve energy efficiency and savings with their ranges.
July 01, 2012
Written by Amelia Levin
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.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
An independent liberal arts college in Brunswick, Maine, Bowdoin College takes its motto, "The College and the Common Good," to heart in all departments, including and perhaps especially in dining services. Known for high quality that consistently lands it at or near the top of the Princeton Review's annual ranking of best college food, Bowdoin's dining program touts not only great eats but a pacesetting, comprehensive portfolio of sustainability initiatives as well.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
Located in picturesque Burlington, the University of Vermont (UVM) is a leader on many sustainability fronts: One of the first universities to end the sale of bottled water, UVM's Sodexo-operated dining program also touts extensive pre- and post-consumer recycling, trayless dining, composting of food scraps, a student-run organic garden, steadily increasing purchases of locally produced "real" foods, sustainable seafood, biodegradable disposables and a partnership that recycles nearly 200 gallons of used fryer oil into biofuel each month. In early 2011, the school added another important element to its sustainability program: Eco-Ware, a reusable takeout container initiative that, after
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May 31, 2012
Written by Amelia Levin
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.
May 01, 2012
Written by Amelia Levin
April 01, 2012
Written by Amelia Levin
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.
April 01, 2012
Written by Lisa White
Washington, D.C.'s Bread & Brew proves that small, independent restaurants can afford to go green, too.
February 29, 2012
Written by Amelia Levin
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.
February 29, 2012
Written by Amelia Levin
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.
February 01, 2012
Written by Amelia Levin
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.
January 02, 2012
Written by Amelia Levin
There are pros and cons to everything in life — and applying for LEED certification on a project is no different.
November 30, 2011
Written by Amelia Levin
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.
November 21, 2011
Written by Amelia Levin
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.
October 02, 2011
Written by Amelia Levin
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.