Top Ten Tips For Going Green in Your Commercial Kitchen

Restaurant Equipment and the Green Revolution inhealth in more ways than one. Hundreds of studies
Commercial Kitchens - Going Green in the Commercialhave demonstrated beyond doubt that these
Kitchen with Environmentally Friendly Products,cleaning products contain carcinogens and other
Pro-environment Practices and a Green Mindset: Asharmful ingredients. Here is what you can do:
manufacturing companies, service providers and topSwitch to Natural Cleaning Products
decision-makers all over the world look for ways toJosh Dorfman, the author of The Lazy
positively impact the environment, it's time for theEnvironmentalist on a Budget, believes that we no
foodservice industry to conduct an honestlonger have an excuse not to use eco friendly
introspection and commit to making changes goingcleaning products. They are not only easily available
green every step of the way.but also priced competitively. Moreover, they won't
Introductionhurt your employees or send them to the
The foodservice industry is globally positioned toemergency room.
usher in the green revolution simply because of theGreen cleaning no Longer Violates the Codes
size of the industry and significant energy consumed.Commercial and municipal codes in most jurisdictions
Any changes, no matter how small, that werehave been suitably modified to promote green
embraced throughout the industry would producecleaning. This practice also preserves the quality of
significant impact. And the change in operationalwater and does not damage ground water tables.
procedures and processes isn't limited to theTip #5: Change to Biodegradable Products where
acquisition of restaurant equipment. There are apossible
number of strategies you, as the responsible ownerUsing biodegradable products is no longer a fashion
of a foodservice operation, can adopt in yourstatement but a genuine global initiative. As scientists
commercial kitchen to run a genuinely green operationcontinue to look for more avenues and sources for
and not only contribute to a safe environment, buteco friendly bio materials, the practice is sure to help
also favorably impact your bottom line by reducingminimize further damage to the environment.
utility expenses and enhancing overall productivity.Use Biodegradable Packaging
Here are ten tips to help you reach this goal in a wayWhen packaging orders for quick service customers,
that calls for minor modifications in operationaltake out orders or left overs, use packaging
practices, employee training and a dash of plainconstructed from recycled paper board. Other
common sense.biodegradable options you may want to consider
Tip#1: Reduce Water Consumptioninclude eco friendly food packaging made of bagasse,
Water consumption in your restaurant, collegeor sugar cane fiber.
cafeteria or catering operation is inevitable. However,Bio Plastics
there are many things you can do to cut backWhile conservationists argue over how to store toxic
unnecessary water consumption and reduce usage.waste, a new line of plastic products called bio
The Dishwasher Fallacyplastics is gradually gaining hold. Depending on the size
The commercial dishwasher is perhaps the mostand level of your foodservice operation, you can
prominent piece of restaurant equipment you use inexplore the possibility of switching over to bio plastic
your foodservice operation. Unfortunately, mostproducts. Many articles and reports have recently
commercial dishwashers are neither energy efficientappeared in trade publications on this subject which
nor do they support water conservation. You mayyou should give a second look. Bio plastic products
not be able to replace your existing dishwashers withare usually constituted from corn or potato starch
energy efficient ones due to budgetary constraints.and are known to be 100% biodegradable.
However, if you can, consider investing inTip #6: Change your Lighting
dishwashers and other commercial restaurantWe all take lighting for granted and realize its critical
equipment that display the Energy Star logo. Moreimportance only when there is either a black out or a
about this in a moment. While using dishwashers inbrown out. Like other energy resources, lighting is an
your foodservice operation, attempt as often asarea that calls for immediate intervention.
possible to set the units to the right cycle. SomeEnergy Efficient Lighting
utensils may not be as soiled as others and so theyAccording to a study, 13% of your energy expense
may not need to undergo an extended cycle. Theis generated by the lighting you install in your facility.
longer the cleaning cycle, the higher the waterYou can reduce this ratio by installing T8 fluorescent
consumption. If you have a small operation wherelighting not only in your commercial kitchen but also in
dishes are cleaned manually, train your dishroom staffthe immediate vicinity. Other measures include
not to leave faucets running continuously. Cleaninginstalling motion detectors in walk-in freezers, setting
and rinsing smaller utensils and china in a large plasticup timers in common areas and plain old good
trough will save gallons of water and show asense-asking your service personnel to turn off lights
reduction in your monthly water bill, says Laurel Kohl,when not in use.
a senior researcher at the Institute for SustainableAmazing Statistics
Energy at Eastern Connecticut State University. KohlAccording to a study from the Foodservice
further believes that using tap water for the diningTechnology Center at Pacific Gas and Electric, about
service is more earth friendly when compared with80% of the $10 billion consumed by the foodservice
bottled water and tends to conserve watersector in energy costs goes to waste. Unproductive
resources as opposed to bottled water.lighting energy costs form a significant portion of this
Icing up the Ice Machineexcess.
By maintaining a record of the usage of ice at yourTip #7: Education for yourself and Employees
foodservice facility, try to estimate the amount ofAn educated staff is also a competent staff and this
ice you use on a daily basis and set the productionadage extends to leveraging the positive energy of
accordingly. If you are located on a college campusthe green movement as well. Here are a few tips
and the students are out for spring break, reduceand tricks you can consider:
the number of ice machines you operate duringResources from Manufacturers
slower times. This will not only conserve valuableMake a few phone calls and you will be amazed to
water resources but also the electricity used tolearn the extent to which the manufacturers and
operate the ice machines.distributors of energy efficient restaurant equipment
Low Flow Pre-rinse Spray Hoses and Faucetsand other commercial kitchen appliances can help you
Installing low flow pre-rinse spray hoses and faucetsand your employees learn about going green and
is an excellent way to control water consumption atstaying green.
your facility. Most importantly, ask your maintenanceTraining Programs from Industry Groups
man to come in once a month and check thoroughlyCertification and training programs organized by
for dripping faucets. Since he is the expert, you canindustry trade groups such as LEED (Leadership in
ask him to make recommendations regarding waterEnergy and Environmental Design) and the Green
conservation.Restaurant Association are great places to start.
Tip #2: Reduce your Energy ConsumptionOther training and continuing education opportunities
Michael Abbate, author of Gardening Eden: Howare often covered in many trade magazines and
Creation Care Will Change Your Faith, Your Life, andezines.
Our World believes that the best way to conserveThe Almighty Internet
resources is by tracking them and respondingSimply conduct searches on the Internet and locate
proactively before the damage becomes extensive.relevant resources to help your company go green.
Reducing your energy consumption in yourForward these links via group messaging to your
commercial kitchen isn't as challenging as you think.employees and announce little incentives for those
Energy Starwho read these resources.
If you are planning to replace older commercialTip #8: Buy Local
kitchen and restaurant equipment, invest in appliances"Buying local" refers to the practice of sourcing your
that display the Energy Star logo. This is aproducts locally. This is an environmentally friendly
government sponsored initiative jointly supported bystrategy that is bound to pay rich dividends. Here is
the US Environmental Protection Agency (USEPA)why:
and the US Department of Energy. Energy StarVote with your Feet
appliances are certified to be energy efficient and areIf you source your food products, cooking supplies
validated after stringent testing.and other essentials from within your local
Run Simple Checks in your Commercial Kitchencommunity, you can influence the processes used to
Visually inspect all tabletop and heavy-duty restaurantgrow the food. Large volume buyers always have a
equipment for wear and tear. Take a piece of papersay in not just the product but also the process.
such as a dollar bill and try to slide it through yourBuying organic or from sustainable resources is a
refrigerator doors. If it goes through, you arequick step the right direction.
wasting energy and probably need a new doorEnergy friendly Conservation
gasket. Finally, optimize all your thermostat settingsSourcing locally also reduces environmental damage
when inspecting your restaurant equipment.owing to transportation. The closer your produce or
Energy Assessmentother food products are to your location, the less
Most utility companies in the US and Canada willthe transport resources are used.
conduct commercial energy audits of yourTip #9: Conduct the Research
foodservice facility for little or no charge. RequestThe green movement is not a static entity. It is a
one if you haven't done so already. They are thedynamic, continually evolving global phenomenon that
experts and will be able to offer the right type ofnot only calls for but also requires research and study
guidance to help you reduce your energy bills. If youon your part. Such research does not have to be full
have extended warranties on your commercialtime. There are plenty of online resources you can
kitchen equipment, request the manufacturer for anidentify that will help you locate possible areas of
all points energy check. Most manufacturers todayinterest.
are as concerned about the environment andGreen Blogs
conservation as you.You can also use Technorati or Google Blog Search
Tip #3: Reduce Wasteto locate blogs on green issues. Thousands abound.
There's no limit when it comes to the measures youBetter still, why not set up your own blog on going
can adopt to reduce waste in your commercialgreen. It is not only free to blog but it can also
kitchen. Here are just a handful of suggestions.provide you with a forum to exchange thoughts,
Collecting Recyclablesviews, ideas and opinions with like minded industry
Foodservice operations receive food and suppliesprofessionals who share a common mandate with
everyday and much of the packaging is recyclable.you.
Because you are removing the packaging in order toRSS Feeds
get to your supplies, it is extremely easy to collect,If you are not all that techno savvy and don't have
sort and recycle. Most urban areas offer recyclingthe time to become one, ask your computer service
pickup along with trash collection. If this isn't availableprovider to send someone over to set up an RSS
in your area, contact a commercial recycler if thefeed for you which covers the green revolution as it
quantities are large. Your recycler can assist you inpertains to the foodservice industry. You will be
setting up an easy to manage program.impressed with the number of links you will receive
Use Compacters and Pulpersevery day on the subject. Through careful keyword
Compactors and pulpers are instrumental in reducingselection, you will also be able to control the number
the physical size of trash which needs to beof focus areas you have configured the RSS reader
removed from your premises daily. If you did notto aggregate.
invest in them while acquiring your restaurantTip #10: Stay Committed
equipment, it isn't too late. Compactors and pulpersThe green movement is not simply a trend or a fad.
go a long way in reducing the energy resourcesIt is here to stay and continues to increasingly impact
required to process waste. According to an Energyevery industry, profession and vertical. Even the
Star study jointly sponsored by the US EPA and theconsumers are on the cutting edge. According to a
US Department of energy, investment in energystudy published in 2008 by the National Restaurant
efficient restaurant equipment and other commercialAssociation, 62% of customers surveyed indicated
appliances can cut operational costs by up to 10-30%.that they would prefer to dine at an environmentally
Tip #4: Use Environmentally Friendly Cleaning Suppliesfriendly restaurant rather than one that did not
It has taken some time for the foodservice industryconsider the environment as a priority. Therefore, it
to come to terms with the fact that traditionalmakes good business and environmental sense to
cleaning products are not only environmentallystay committed to the green cause and foster a
unfriendly, they may even be hazardous to publicback to nature approach in your operation.