The final installment in this three-part series on 'green' foodservice design and operations focuses on how selecting the correct kitchen equipment and servery materials can create ongoing savings in energy and other natural resources. To pick up where we left off, foodservice operators seeking to reduce energy costs and demand should begin by identifying the "big guzzlers." We usually start with ventilation, since HVAC systems tend to consume some 25% of a typical foodservice's energy ...

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