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Ways Foodservice Operators Can Reduce Energy and Water Consumption

Green Gets Going in Foodservice - 2010-03-01 08:00:00 | Foodservice Equipment & Supplies


Ellyn Elson, founder of focusGreen, a green-business consulting firm, offers some simple business practices that can save dramatically on energy and water costs:





Installing programmable thermostats that automatically turn heat down or up slightly can save thousands – just 1 degree down in the winter will save more than $1,000 per year, according to the FSTC.

Turn off high-energy neon signs at night or consider replacing them altogether.

Look for energy-saving printers and POS systems – they exist.

Contact your local electric provider to see aboutputting some of your dollars toward alternativeenergy sources

Look for HVAC systems that draw on natural cold air from the outside rather than using excess energy to cool interiors.

Find and seal air leaks around windows, doors, and electrical sockets and hookups.

Don't store food in cardboard boxes in coolers – you don't need to cool the boxes.

In offices, print on both sides of the page to conserve paper.

When making equipment purchases, consider the total cost of a unit over its life cycle.

Make sure the gaskets for hot and cold water are working properly.

Reduce portion sizes for proteins to reduce your carbon footprint and food costs.

Replace old water heaters with more energy-efficient ones and wrap them with blankets to conserve heat.

Don't thaw frozen products by running warm water over them; take them out of the freezer and put them in a walk-in to them thaw safely and cost-effectively.

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