The foodservice industry is about twice as energy intensive as other commercial operations, and rising costs are motivating many foodservice operators to “go green.” While most establishments already have recycling programs in place, there is more that can be done! Here are some ways to green your workplace and save money on water and energy costs.
Conserving energy:
Energy represents one of the largest expenses in foodservice. Try these minimal effort acts that lead to maximum efficiencies and significant cost savings:
- Make sure that the lights in offices, dining areas, storage rooms and bathrooms are turned off when not in use.
- Power down equipment at the end of the day. Shutting down just one computer every night and on weekends can save $80 a year
- Unplug appliances that are not in use.
- Implement a set startup and shutdown schedule for broilers, fryers and ranges to reduce both pre-heating and idle times.
- Install low-wattage lighting or LED bulbs.
- Increase appliance efficiency by ensuring they are clean and well maintained.
Conserving water:
Cutting back on your establishment’s use of water not only drives down the water bill, but it lowers electric, gas and waste disposal bills too. Keeping water costs down is easy. Quite simply, use less water! Here’s how:
- Wash vegetables and thaw meat in designated water basins rather than under running water.
- Soak pots and pans and scrape cookware before washing them.
- Only run the dishwasher when it is full.
- Fix leaky faucets or dripping pipes.
- Teach employees that conserving water is a priority.
- Take advantage of provincial tax incentives, rebates and business credits with regard to water usage.
- Install low-flow spray valves, which can save up to $1,000 a year on water bills.
In addition to cost savings, taking part in environmental efforts is something to be proud of. Promote these efforts with patrons and co-workers in hopes of inspiring everyone to imitate the positive example you set.