COOKING

10 tips to go green in your commercial kitchen

Restaurant Equipment and the Green Revolution in Commercial Kitchens

Going Green in the commercial cooking with organic products, pro-environmental practices and a mindset Green

As manufacturing companies, service providers and senior policy makers around the world look at how a positive impact on the environment, it's time for the food industry to do some honest soul and commit to the changes that occur not all green path.

Introduction

The restaurant industry is poised worldwide to pave the way for the Green Revolution, simply by the size of the industry and significant energy consumption. Any change, even if small, covering every sector, there will be a significant impact. And the change in procedures and operational processes is not limited to the purchase of restaurant equipment. There are a number strategies that you as a responsible owner of a food service operation can have on your commercial kitchen to make a truly green and operation not only contribute to a safe environment but also positively impact the bottom line by reducing costs and improving overall productivity. Here are ten tips to help you achieve this goal, so that calls to slight changes in operational practices, employee training and a dash of common sense.

TIP # 1: Reduce water consumption

Drinking water in your restaurant, cafe, college or restore operation is inevitable. However, there are several things you can do to reduce water consumption and reduce unnecessary consumption.

The Fallacy Dishwasher

The commercial dishwasher is perhaps the most important piece of restaurant equipment used in its food service operations. Unfortunately, most of commercial dishwashers are neither efficient nor support the conservation of water. It may not be able to replace your dishwasher for existing energy efficiency due to limitations budget. However, if you can, consider investing in a dishwasher and other commercial restaurant equipment to display the Energy Star logo Learn more about this in a moment. When using the dishwasher in its food service operation, the attempt, as often as possible to adjust the units to the right cycle. Some tools may not be as dirty as others and may not be the subject of a long cycle. More cleaning cycle, more water consumption. If you have a small operation in the dishes are cleaned by hand, train your staff dishroom not let faucets run continuously. The cleaning and washing utensils and smaller China in a plastic bucket bring great gallons of water and show a reduction in their monthly water bill, says Laurel Kohl, Principal Investigator Institute for Sustainable Energy at Eastern Connecticut State University. Kohl believes that the additional use Tap water for food service is more respectful of the planet in bottled water and tends to preserve resources water instead of bottled water.

Ice until the ice machine

By keeping track of the use ice school food service, try to estimate the amount of ice that is used on a daily basis and adjust production accordingly. If you are located in a campus and students are out of school break, reducing the number of ice machines that run during periods of opening. This will not only help to conserve valuable water resources, but also the electricity used to power the ice machines.

Before low-flow hoses rinse and taps

Installing low-flow pre-rinse hoses and valves are an excellent means of controlling water consumption in their facilities. More importantly, ask your maintenance man to come once a month and complete check for leaky faucets. As the expert, you can ask to make recommendations about water conservation.

Tip # 2: Reduce energy consumption

Michael Abbate, author of Gardening Eden: how the creation of the attention going to change their faith, their lives and our world believe is the best way to preserve the resources and following the meeting so proactive before the damage becomes significant. Reduce your energy consumption in the commercial kitchen is not as difficult than you think.

Energy Star

If replacing the old kitchen and restaurant business, to invest in devices that display the Energy Star logo is an initiative sponsored by the government supported jointly by the U.S. Environmental Protection Agency (USEPA) and the SU Department of Energy. Energy Star appliances are certified to be thrifty of energy and validated after rigorous testing.

Run the simple controls in commercial kitchen

1. Finally, to optimize all the settings on your thermostat, when an inspection of his restaurant equipment.

Energy Assessment

Most utilities in the United States and Canada carried out energy audits of commercial food service establishment for the office or almost. Request if you have not already done so. They are experts and will be able to offer the right kind of counseling help you reduce your energy bills. If you have extended warranties on its commercial cooking equipment, the manufacturer's request for inspection all energy points. Most manufacturers today are also concerned about the environment and conservation as you.

Tip 3: Reduce waste

There are no limits when it comes of actions you can take to reduce waste in their commercial kitchen. These are just some suggestions.

Recycling collection

Food Service Operations receive food and supplies per day and much of the packaging is recyclable. Due to withdraw the access package The profile of the bid, it is very easy collect, sort and recycle. Most urban areas offer recycling collection and garbage collection. If this not available in your area, contact with a recycling center, if commercial quantities are important. Recycling can help establish a program easy to use.

Compactors Use and crushers

Compactors and pulping play a role in reducing the physical size of the garbage that must be removed from their facilities every day. If we do not invest in them, while earning his team the restaurant is not too late. Compactors and pulping a long way in reducing energy needed to process the waste. A study "Energy Star", sponsored jointly by EPA and DOE usus, investment appliances energy efficient restaurant and other businesses can reduce their operating costs up to 10-30%.

Cleaning supplies Council # 4: use green

It took time for the food service industry to address the fact that traditional cleaning products not only are harmful to the environment, they may even be hazardous to public health in more ways than one. Hundreds of studies have demonstrated beyond doubt that these products Cleaning contain carcinogens and other harmful substances. This is what you can do:

Switch to Natural Cleaning Products

Josh Dorfman, author of The Lazy environmentalist in a draft budget that we have no excuse not to use cleaning products eco-ECO. Price not only are easily accessible, but also competition. Besides, will not harm your employees or send them to the emergency room.

Cleaning Green no longer violates codes

Commercial and municipal codes in most jurisdictions have adapted in ways to promote cleanliness green. This practice also protects water quality and prevent damage to the water table.

Tip # 5: Modification of biodegradable products whenever possible

Use biodegradable products are more fashion statement, but a genuine global initiative. While scientists continue looking forms and sources of organic materials, Eco Friendly, the practice is safe, to help minimize environmental damage.

The use of biodegradable packaging

When levels of packaging to customers faster service, taking orders or leftovers, reusable containers manufactured from recycled cardboard. Other options biodegradable, you may want to consider include eco organic food packaging made from bagasse, the fiber or cane sugar sugar.

Bio

While environmentalists argue about how to store toxic waste, a new line plastic products of plastic called organic gradually wins. Depending on the size and level of its food service operation, you can explore the possibility Passenger bio plastic products. Many articles and reports have been published recently in the literature on this subject which should give you a second look. Products plastic "bio" are generally made from corn or potato starch and are known to be 100% biodegradable.

Council # 6: Changing the lighting

We have all the lighting for granted and realize its critical importance when a power outage or a Brown's departure. Like other energy sources, lighting is an area needing intervention FOR IMMEDIATE RELEASE.

Lighting Efficient

According to one study, 13% of its costs, energy is produced by the lighting installed in their facilities. You can reduce this percentage by the installation of T8 fluorescent lamps in the kitchen not only trade but also in the vicinity. Other measures include the installation motion sensors in cold storage, application timers in plain areas and common sense to ask your service personnel to activate the lights off when not in use.

Startling statistics

A study by the Center for Food Technology Services at Pacific Gas and Electric, about 80% of $ 10 million consumed by the costs of food service sector of the energy is wasted. lighting costs Unproductive Energy is an important part of the surplus.

TIP # 7: education for you and the staff

A team is a competent and this adage applies to use the positive energy of the green movement as well. Here are some tips and advice that you might consider:

Resources for manufacturers

Make a few phone calls and was surprised to learn the extent to which manufacturers and distributors of the restaurant kitchen appliances energy efficient equipment and other trade can help you and your employees will learn about Green and stay green.

Training Programs Industry Groups

Certification and training programs run by trade groups in the industry such as LEED (Leadership in Energy and Environmental Design places) and the Green Restaurant Association are right to start. Other training and education opportunities continuous are often treated in numerous journals and online magazines.

Internet Almighty

Just search the Internet and locate relevant resources to help your business go green. Forward these links through the email group for its employees and to announce small incentives for those who read these resources.

Tip # 8: Buy Local

"Buying local" refers to the practice of outsourcing their products locally. This is a strategy that respects the environment is bound to pay dividends. Here's why:

Voting with feet

If you get your food, food and other essentials within their local community can influence the processes used to grow food. Large volume buyers always have something to say and not only the product but also the process. Purchase resources organic or sustainable is a quick step in the right direction.

Friendly energy conservation

Sources local also reduces environmental damage due to transportation. The closer your products or other food products are in place, unless they are used transportation.

Tip # 9: Conduct research

The green movement is not a static entity. This is a dynamic and global phenomenon that requires not only development but requires also the research and study on your part. These projects should be time not full. There are many online resources that you can identify that help locate areas of interest.

Green Blogs

You can also use Technorati or Google Blog Search to find blogs about environmental issues. Miles abound. Better yet, why not create your own blog on the green. Not only blog, but can also provide a forum for exchanging ideas, opinions, ideas and opinions with like-minded professionals who share the industry with a common term with you.

RSS Son

If it is not all that tech-savvy and have no time to become one, ask your service provider to send someone to set up an RSS feed for you, covering the Green Revolution in regard to the food service industry. You will be impressed by the number of links it receives each day on the subject. With careful selection of keywords You will also be able to control the number of areas of intervention that has set the RSS reader to add.

Tip # 10: Staying engaged

The green movement is not simply a trend or a fad. She is here to stay and continue to influence more and more each industry, trade and vertical. Even consumers are at the forefront. According to a study published in 2008 by the National Restaurant Association, 62% of customers surveyed said they prefer to dine in a restaurant that respects the environment rather than one that considers not the environment a priority. Therefore, it is good business and environmental sense to continue committed to the cause and promote green again closer to the nature of its operation.

<a href = "http://www.cooksdirect.com"> Jeff Breeden </ a> is a highly experienced food industry professionals and has been recognized for his work live and Cook as a member of the National Association of Food Equipment Distributors, (NAFED). In the past 12 years has taken a wide range of functions, including development of new products, sales of national accounts and brand development. In his current responsibilities as chief merchant for the supervision of cooks, he uses his experience and knowledge to find innovative equipment and supply solutions to meet the changing needs of the operations of restaurants and institutional food services. Cook's Direct offers a full range of commercial kitchen equipment, including all kinds of kitchen utensils and heavy restaurant equipment for restaurants, hotels, resorts, caterers, cafes, businesses, educational institutions such as universities, colleges and schools, prisons and other large food services in the United States and Canada. The company was founded in 1999 and is known for its innovative products, an unwavering commitment to customer service and knowledge of the specialized operations institutional kitchen. Call Jeff Breeden, dealer direct chef at 800-956-5571, write him at cmeneou@cooksdirect.com. Hits:

http://www.cooksdirect.com

About the Author

Jeff Breeden is a well known Food service Industry professional and has been recognized for his work at Cook’s Direct and as a member of the National Association of Food Equipment Dealers, (NAFED). During the past 12 years, he has assumed a wide gamut of roles including new product development Call Jeff Breeden, Chief Merchant Cook’s Direct at 800-956-5571, Write cmeneou@cooksdirect.com. Visit: http://www.cooksdirect.com

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