How to Build a Sustainable Kitchen

How to Build a Sustainable Kitchen

Foodservice and food retail operations come to sustainability for a variety of reasons. Some are required by statute or regulation to limit the use of water, energy or other resources. Others see a need to reduce wastewater or solid waste from their facilities. Pressure from corporate management, shareholders, boards of trustees, and constituent groups including students or even customers also motivate sustainability planning.

Regardless of the initial motivation, what makes all of these disparate programs successful–and what ultimately leads to their continued adoption–is their value to the mission of each organization. In most cases, that comes down to return on investment.

While saving the planet or cleaning the river … or just preserving a few cubic meters of landfill may be a noble pursuit, there is no escaping the hard truth that one way or another, every restaurant, supermarket, delicatessen, bakery, dining facility and C-store is an economic enterprise. For any initiative to succeed, it has to make economic sense.

When buying new or replacing commercial kitchen equipment, your decisions can make a huge impact on the success of the operation. How can you ensure you develop the most productive facility? Does investing a bit more up front for energy-efficient equipment really pay off in the long run?

In this Webinar, Richard Young, Director of Education for the Food Service Technology Center (FSTC), will share his experiences on designing an energy-efficient kitchen. He will also discuss basic system operation and efficiencies and introduce techniques for reducing energy and water use in the kitchen. Richard will be followed by Rick Cartwright, VP/General Manager of ITW Food Equipment Group Retail Systems. Rick will highlight products and technologies that save energy, water and money, featuring a recent Leadership in Energy and Environmental Design (LEED) accredited facility.

Register now for this informative webinar