Green Ideas

In this award-winning column, Foodservice Equipment & Supplies looks at best practices, case studies and more on how to take the best ideas in green building and operations and apply it to your foodservice operation.

Case Study: Researching the Kitchen of the Future

The kitchen of the future has long been a topic of discussion for David Zabrowski of PG&E’s Food Service Technology Center (FSTC) and Don Fisher of Fisher Consulting. This modern day cookline, they say, would feature all energy- and water-saving appliances as well as optimal design, enhanced operator education and maintenance that could get us closer to the unthinkable in our industry: net zero energy.

Meet Five Champions of Sustainability

For this special Green Tip article, FE&S caught up with five champions of sustainability to hear their thoughts on the state and future of green in the foodservice industry.

Green Case Study: Panda Express

Panda Restaurant Group, operator of Panda Express, Hibachi-San Japanese Grill and Panda Inn, a modern Asian concept, has been on a steady path toward sustainability for the last decade.

Tracking Tales: Three Green Practices Foodservice Operators Should Implement Right Now

As sustainability becomes more mainstream for businesses of all types, the many ways to "go green" can overwhelm foodservice operators in all segments.

Green Tip: LEED Volume Certification

After several chains embraced the LEED for Retail pilot program prior to its launch in 2009, the U.S. Green Building Council (USGBC) introduced a series of volume programs designed to make it easier for companies wanting to create LEED prototypes and duplicate those efforts on a larger scale.

Warewasher Energy Management

Warewashers — they’re the workhorses of the back of the house. They clean. They sanitize. And now they can even help lower energy consumption. Sure, you can specify a qualified energy-efficient model and call it a day, but more often than not, user error and maintenance neglects will cut into your energy- and water-saving potential over the long haul. So we asked Amin Delagah, project engineer and resident water guru for the Food Service Technology Center in San Ramon, Calif., to review some of the best practices for optimal performance and maintenance to maximize both energy and water for four main dishwasher types.

Grand Depot Café at the Grand Canyon Railway & Hotel in Williams, Ariz.

Legendary Hospitality with a Softer Carbon Footprint

Debunking Five Green Foodservice Myths

It’s human nature to want to compartmentalize into clear categories: black and white, yes and no, energy efficient or energy draining. Unfortunately, kitchens and restaurant operations are more complex than that, and while it’s easy to want to simply follow labels or certain messaging, finding the most truly efficient, waste-saving or sustainable path requires some extra research and due diligence to determine what’s truly green, not just on the surface.

Finding Equipment That’s High Performance and Efficient

Want to know whether a piece of foodservice equipment can back up the manufacturer’s claims of being both energy efficient and high performance? Make one simple request: show me the data.

Unidine Corporation at New Milford Hospital and Lahey Health

This month, FE&S examines two Northeastern hospitals with foodservice programs managed by Unidine Corp., which continues to take steps toward enhancing sustainability programs at these and other healthcare facilities.

Ice Machine Energy Management

It’s easy to take an ice machine for granted. The unit sits in the corner and turns water into ice. What really changes with these machines? Well, lots. Manufacturers continue to produce more sophisticated units that not only make more ice but also do it more efficiently than previous generations. To help give us a better idea of the frozen landscape that is ice machine efficiency, we caught up with Denis Livchak, energy research engineer at the Food Service Technology Center (FSTC) in San Ramon, Calif. Here Livchak sheds light on the top news and technologies in the continued greening of ice machines.

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