Education

Foodservice is going green in a big way for one reason: it makes sense. Besides the financial incentive of saving money with energy-efficient equipment, there are environmental reasons that can no longer be ignored. Learn just how cost-effective it can be to make eco-friendly changes in your establishment, and how to slash your utility bills to save thousands of dollars per year. Find out what so many other restaurants and foodservice organizations have already discovered: It's good to be green.

Getting Started

So, you’ve decided to make it a priority to go green in your kitchen. The only problem is that your primary concern is still with the 20 billion other tasks that come with the day to day operation of a successful foodservice operation, and it never seems to be easy to find some specific information about how to get started. Well, luckily, taking those first steps toward going green is very simple and not very time-consuming. Take a look at the following articles to get an idea of what you can do easily and immediately to begin the journey toward being fully green.
  • Why Go Green in the Commercial Kitchen?
    Going green is not only about saving the environment. It is also about saving your business. Discover all the reasons to go green.
  • Going Green in Your Commercial Kitchen: First Steps
    The hardest part of any journey is taking the first step. Read on to learn what steps to take towards operating a more sustainable commercial kitchen.
  • Investing in Green Restaurant Equipment
    With skyrocketing energy bills, it is important to plan ahead when purchasing new restaurant equipment. Take a look at how much money you can save each year when purchasing an energy-efficient model.
  • Training Your Staff to Go Green
    Going green in the commercial kitchen, or any other facility, involves a team effort. Train your staff in new behaviors, equipment and supply use, and the importance of going green with these suggestions.
  • Greenwashing: Not All Things Green Are Gold
    Greenwashing is used to mislead consumers into thinking products or services are eco-friendly, when in fact they are not. Learn more about different types of greenwashing and ways to avoid it in your business.

Non-Profit Organizations

ENERGY STAR® is a government program that sets standards for energy efficiency.
USGBC & LEED recognizes entire facilities for their green interior and exterior designs.
Green Seal certifies products for eco-friendly fabrication, use and disposal.
EcoLogo certifies products that are proven green throughout their life cycle.

Green Cheat Sheet

When trying to navigate the world of green, there are several major symbols and terms you should become familiar with. The more of the lingo you know, the easier it will be to spot a greenwasher.

Energy Conservation

A recent study by ENERGY STAR determined that commercial food service establishments use 2.5 more times more energy per square foot than any other commercial building; and you were wondering why your energy bill was so high! This additional energy consumption also leads to literally tons of toxins entering the atmosphere. With increasing utility bills and shrinking profit margins, saving money and saving the environment go hand in hand, for the first time in history.

Energy-Savings for Commercial Restaurant Equipment

You already know all about the high cost of energy in commercial kitchen operations; you’ve seen your utility bill. However, did you know that nearly 80% of the energy used by your kitchen equipment does no useful work? It is completely wasted primarily through inefficient equipment and practices. It is becoming more and more of an imperative to invest in energy-efficient equipment, and learn the best energy-saving practices for operating it.
  • Charbroilers: Bright Broiling Tips
    Reducing preheat times, properly ventilating and keeping the burners clean are just a few energy-saving tips you can use to make the most profit from your commercial charbroiler.
  • Dishwashers: Wash Up and Save a Buck
    Dishwashers can be major energy hogs and they consume a good deal of water, to boot. Taking steps to make your dishwasher more efficient will not only save you money on energy bills, but it will conserve water, too.
  • Fryers: Efficient Frying is Elemental
    From keeping the fryer elements clean to maintaining proper oil temperature, fryers perform better when they are maintained and used accordingly. Extraordinary savings are available when you commit to efficient frying.
  • Griddles: Grab a Green Griddle
    Features like insulation, heat controls and electric power can make a big difference in how efficiently your griddle performs. Choosing a griddle with energy-saving features can save you a bundle in excessive costs.
  • Heated Cabinets: Heat Up the Savings
    Heated cabinets often operate for hours on end, using lots of energy to keep food at safe temperatures. To save more on your energy bill, consider some of these tips to help conserve heat and save energy with your heated cabinets.
  • Ice Machines: Freeze Your Energy Expenditure
    Learn what you can do to conserve water and electricity with an energy-efficient ice machine. From purchasing an eco-friendly machine to operating and maintaining it accordingly, check our tips for more cool suggestions.
  • Ovens: Operate Your Oven Wisely
    Learn what you can do to minimize energy loss and keep your profits piping hot. Regular maintenance and simple operational changes can make a big difference in overall energy costs.
  • Ranges: A Range of Tips
    Reducing preheat times, properly ventilating and loading foods efficiently all contribute to a greener commercial range. Check here for some valuable maintenance tips to help you get the most from your range.
  • Refrigeration: Chilled Out Energy Savings
    Learn what operational techniques and maintenance changes you can implement in your commercial kitchen to ensure that your commercial freezer or refrigerator functions at its most energy-efficient level.
  • Steamers: Steam Sensibly
    From using steam compartments wisely to simply keeping the doors closed, there are a multitude of tips to keep your commercial steamer operating efficiently. This saves your commercial kitchen energy and money.

Habit Reformation

Although investing in energy-efficient equipment will ultimately save the most money in any commercial kitchen, there are several key habits that you should get into now to help save energy for free.

HVAC

The HVAC system generally accounts for 28% of the total energy used by a full-service restaurant. The vast majority of that energy is consumed by the commercial kitchen alone. With just a few adjustments, you will save up to 60% on ventilation costs, and drastically improve the air quality of your restaurant.

Energy-Efficient Lighting

One of the most overlooked areas of energy consumption is lighting. However, almost 13% of the energy bill at a typical restaurant can be attributed to lighting expenses. There are a wide variety of affordable options when it comes to energy-efficient lighting, so there is really no excuse to continue wasting energy in this area of your establishment.

Water Conservation

Even though most of the Earth’s surface is covered with water, we are expecting more and more water shortages in the very near future. This is because only a small portion of this water is available for human use. Estimates show that by 2013, at least 70% of the United States will experience water shortages. Commercial kitchens typically waste an average of 5800 gallons every day. In addition to the strain this is putting on the environment, it is putting a major strain on your profits. Saving water will help keep you in business in the short terms, and help stop those water shortages that may be hurting your business in 2013.

Water Conservation for Commercial Restaurant Equipment

Water conservation in the commercial food service environment means using water more economically. Luckily, taking a few simple measures will prevent thousands of gallons of water and thousands of dollars from going down the drain.

Water Savings & Efficiency

Waste Reduction

So, you’ve looked at energy efficient options and implemented measures that conserve water, and you think that you’re a green establishment, right? Well, you’ve saved a great deal of money through energy conservation and water use reduction, but one of the main issues in foodservice the amount of waste you produce. The typical restaurant generates approximately 1.5 pounds of trash per meal. While waste reduction does not always equal direct monetary savings for you, it makes up for it in it’s marketing appeal. Your customers care about dining at an environmentally-conscious establishment, and waste reduction is the most visible, marketable endeavor you can take. So, go that extra mile for them and offer a complete eco-friendly dining experience.

Waste Reduction in the Commercial Kitchen

Switching to products that won’t clog up landfills, reusing supplies wherever possible, and recycling/composting all are easy to implement strategies that quickly amount of waste produced by your kitchen. They will also help decrease the garbage bill.
  • Reduce and Reuse Before You Recycle
    Recycling is just one step to proper waste management techniques. Reducing the amount of waste produced in the first place and reusing materials where you can save the environment and save you money.
  • Reducing Volatile Organic Compounds (VOCs)
    Volatile Organic Compounds are more common than you think, and can seriously affect the health of those in your facility.
  • Managing Fats, Oils and Grease (FOG)
    Proper fats, oil and grease management can save you more money than you think. Find out how to prevent damage to your pipes and the environment.
  • The Benefits of Tap Water in the Restaurant
    One method of reducing waste in the restaurant industry is avoiding bottled water. Read about the pitfalls of bottled water and the alternatives you can implement.

Recycling in the Commercial Kitchen

Implementing a recycling program should be one of the first priorities for any food service establishment looking to go green. You will prevent a great deal of waste from getting unnecessarily buried in landfills, you can increase customer loyalty and bring in new customers, and you can often find monetary incentives to recycle from your local government.

Composting

The number of commercial composting facilities is growing, making it composting more accessible and inexpensive. There are also a number of new technologies that allow people to do in-house composting.

Biodegradables

Everyone knows that Styrofoam is very harmful to the environment, but carry-out containers and other disposables are often indispensable to commercial eateries, so people continue to buy it. Luckily, manufacturers have refined their biodegradable disposables to hake them just as practical and convenient as Styrofoam.
  • Biodegradable, Compostable and Renewable Defined
    Biodegradable, compostable and renewable are terms used interchangeably and often incorrectly in many advertisements. Whether it is an intentional form of greenwashing or not, these terms often bewilder shoppers. Read on to clear up the confusion.
  • The Benefits of Biodegradable Disposables
    Many restaurants use disposable containers, dinnerware or cutlery, but few of those products are recyclable or biodegradable. Learn more about plant-based bioplastics in this article.
  • Debating Bioplastics
    As the great debate over plastic containers and bulging landfills rages on, a new product has quietly slipped into the marketplace and taken hold: Bioplastics.

Green Cleaning

Studies from the EPA indicate human exposure to air pollutants is at least 2-5 times higher indoors than outdoors. This means that the harsh chemical cleaners you’ve been using in the restaurant are even more harmful for your employees and your customers. It may cost you a few extra dollars, but green cleaning will make a difference, especially to your customers.

Green Cleaning in the Commercial Kitchen

You have the opportunity to implement a green cleaning policy in the kitchen using a variety of methods. Green cleaning is everywhere, from the mop sinks to the restrooms, and it is an area that small changes can make a huge difference.