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.

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.

What I Learned by “Going Green”

Years after the first push for sustainability hit the foodservice and hospitality industry, operators are seeing a real return on their initial investments and some maturing philosophies about what it means to be green.

Four Mistakes to Avoid When Going Green

Entrepreneur Mark Samuels of Nimbus Eco shares his thoughts on how restaurants and other commercial foodservice operators can serve their customers responsibly.

What’s Happening with Waste Management

In theory, waste management seems like a pretty simple concept in the foodservice industry: make the most effective and efficient use of ingredients, labor and other resources to minimize what the operation tosses in the trash. What could be easier, right?

Case Study: Reed College, Portland, Ore.

Sometimes it pays to invest in green. Take, for example, Reed College, which received a gold certificate in the City of Portland's Sustainability at Work program. Reed received the program's highest honor, in recognition of the college's energy-saving, waste-saving and local food-sourcing initiatives.

Maximizing Energy Efficiency: Why Maintenance and Proper Use Matter

Purchasing energy-efficient equipment is a significant investment. Equipment maintenance along with operator training to avoid misuse and mistakes are two key steps operators must take to protect upfront costs and maximize return on investment.