If you own or operate a restaurant saving energy, water and other natural resources and limiting waste is not just citizenship, it's good business. By adopting environmenally sound practices you can improve your profit margin without raising prices or comprimising quality.
Restaurants
use five times more energy per square foot than other commercial buildings and
five times more energy in the kitchen than in the rest of the building. And all of the energy you waste doesn’t just
disappear --- it turns to heat and makes everyone uncomfortable unless you
crank up the air conditioner. The New
York Restaurant Association estimates that a 10% decrease in energy costs has the
same impact on operating income as a 1.26% increase in sales.
This blog entry offers practical ways to save energy and water and to reduce some other forms of waste, but the most valuable part of it is in the “USEFUL RESOURCES” section. That’s where you’ll find web sites with a wealth of information and the email address of someone who can arrange for a free audit of your restaurant sponsored by the New York Restaurant Association Education Foundation.
SAVE ENERGY
-
Make sure that all
equipment is in good operating order, including heating and ventilating
systems, appliances, and lighting controls. Filters should be changed and coils
should be cleaned often, especially in a restaurant.
- Only run equipment
when you need to. During slower
times, turn off things that are not in use.
- When purchasing new
appliances, computers or other equipment, get the most energy efficient
models you can. The EPA’s Energy
Star designation is indicative of energy efficiency, but some of the
listed items are even more efficient than others.
- If you are
installing new lighting, consider engaging a lighting designer who is a
LEED Accredited Professional. Good lighting design is an art and a
science.
- For a very modest
cost you can change old fashioned fluorescent bulbs to more efficient T8s.
You’ll not only save energy and
money with this quick and easy change, the kitchen staff may feel more
comfortable because more efficient lighting generates less heat.
- Turn off computers
and other electronic devices when they are not in use. Electronic devices use some power even
when they are off, so it’s best to plug them into a power strip and power
that off.
- Demand response
systems or variable speed motors in range hoods can save a lot of money,
both by reducing the energy consumed by blowers and by reducing the load
on the heating and ventilation system.
·
Check for leaks. Everywhere.
·
Put aerators on faucets that you are not replacing.
·
Low-flow pre-rinse spray valves can save a lot of
water. They are inexpensive and easy to
install.
·
If you are replacing plumbing fixtures or fittings
purchase models that save water. Low-flow
faucets and dual-flush toilets are being used in all the best places.
·
Appliances vary in their water consumption, just as
they do in their energy consumption, so if you’re buying anything new get the
most efficient model possible.
·
It’s even more important to save hot water than cold
water, because heating water takes so much energy. Insulating pipes and
equipment is an easy and inexpensive way to conserve hot water.
REDUCE WASTE
- Limit the use of disposable goods.
- Recycle cooking
oil. Your cooking waste is someone
else’s biodiesel fuel.
- Track food waste and
modify purchases accordingly.
- Donate surplus food
to food banks.
The New York State Restaurant Association Education Foundation has a Green Hospitality Initiative. There is a workbook on their site that you can use on your own, and they have an EPA grant that allows them to offer restaurants free audits for energy, water and waste.
http://nysraef.org/
Flex Your Power – Provides a very useful best practices guide for restaurants called Boosting Restaurant Profits with Energy Efficiency. The following link will get you to the section of the site I just mentioned, but poke around a bit because there’s also quite a bit of useful advice in other sections:
Food Service Technology Center – Provides information about demand response kitchen exhaust, among other things. http://www.fishnick.com/ventilation/demandventilation/
www.energystar.gov
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