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As we find all companies and industries moving forward to look for ways that positively affect the environment, it is also time to employ different methods and commit to make changes and go green. The food industry is globally positioned to usher in the green revolution simply because of the size of the industry and significant energy consumed. Any changes, no matter how small, that were embraced throughout the industry would produce significant impact. And the change in operational procedures and processes isn’t limited to the acquisition of restaurant equipment. There are a number of strategies you, as the responsible owner of a foodservice operation, can adopt in your commercial kitchen to run a genuinely green operation and not only contribute to a safe environment, but also favorably impact your bottom line by reducing utility expenses and enhancing overall productivity. Here are ten tips to help you reach this goal in a way that calls for minor modifications in operational practices, employee training and a dash of plain common sense. Reducing the intake of water Water consumption is unavoidable in Commercial Catering. Many things can be done to cut back unnecessary water consumption and reduce usage. The commercial dishwasher is perhaps the most prominent piece of restaurant equipment you use in your foodservice operation. Unfortunately, most commercial dishwashers are neither energy efficient nor do they support water conservation. It is therefore important to your existing dishwashers with energy efficient ones due to budgetary constraints. The longer the cleaning cycle, the higher will be the water consumption. If you have a small operation where dishes are cleaned manually, train your dish room staff not to leave faucets running continuously. Cleaning and rinsing smaller utensils and china in a large plastic trough will save gallons of water and show a reduction in your monthly water bill. By maintaining a record of the usage of ice at your foodservice facility, try to estimate the amount of ice you use on a daily basis and set the production accordingly. This will also reduce the water consumption. Lastly, install the low flow pre-rinse spray hoses and faucets are an excellent way to control water consumption at your facility. Reducing the Energy Consumption If you are planning to replace older commercial kitchen and restaurant equipment, invest in appliances that display the Energy Star logo. This is a government sponsored initiative jointly supported by the US Environmental Protection Agency (USEPA) and the US Department of Energy. Energy Star appliances are certified to be energy efficient and are validated after stringent testing. The next step is to run regular checks on the maintenance of the equipments. Reducing Wastage There is no limit when it comes to the measures you can adopt to reduce waste in your commercial kitchen. Foodservice operations receive food and supplies everyday and much of the packaging is recyclable. Most urban areas offer recycling pickup along with trash collection. If this isn’t available in your area, contact a commercial recycler if the quantities are large. Your recycler can assist you in setting up an easy to manage program. Using environmentally friendly cleaning agents In Commercial Catering one can switch to the more natural cleaning agents. Commercial and municipal codes in most jurisdictions have been suitably modified to promote green cleaning. This practice also preserves the quality of water and does not damage ground water tables. Author Bio: The author thinks that commercial catering should be planned according to need of the menu and number of people, they are going to serve. To know more about the services, contact us firstdegree.com.au.
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