The foodservice industry is one of the highest energy consumers in the nation. Foodservice establishments use about 2.5 times more energy than other commercial businesses for every square foot of space they occupy.

This has quite an impact on the environment, but commercial kitchen operators are also feeling the effect on their profits.

As we search for answers, keep in mind a startling statistic from Pacific Gas and Electric’s Food Service Technology Center: “As much as 80 percent of the $10 billion annual energy bill for the commercial foodservice sector does no useful work.” Most of this energy is wasted on inefficient equipment and practices.

Although it highlights the prevalence of wastein the industry, this statistic on energy inefficiency is encouraging. It shows that foodservice businesses can cut costs simply by making a few strategic changes, without significantly altering the quality of their product or the way they run their kitchen.
In fact, with a few wise investments and modifications, restaurants and other establishments can help the environment and cut utility costs 10 to 30 percent.

By going green, they can also attract more customers. In a recent survey by the National Restaurant Association, almost 62 percent of consumers said they would prefer to eat out at an environmentally friendly establishment.

Many foodservice operators do not even know where to begin. Fortunately, help is here. Using the insight and advice from FoodServiceWarehouse.com’s Going Green Program, commercial kitchen operators can cope with the costs and complexities of going green by taking small steps that lead to big savings.

Below are five thrifty and simple solutions that will reduce wasted resources in the kitchen, while helping to save money:

1. Make the Commitment. Becoming truly sustainable is an ongoing process that requires time and dedication from both managers and staff. Commercial kitchen operators should be constantly educating themselves and their team.

For a green initiative to be successful, the whole staff must be committed to implementing traditional green practices, such as recycling and water conservation. The most successful green restaurants are also ready to explore new eco-friendly alternatives by taking advantage of new technologies and unexpected conservation opportunities.

For example, any appliance with a clock, light or remote uses energy continuously, as do plug-in chargers. By simply turning off these small devices to prevent phantom power losses, operators could cut their energy bills anywhere from 5 to 15 percent.  

2. Get Assessed. Many utility companies offer free energy assessments for businesses. An assessment will show exactly how much energy is being used for each function in a foodservice establishment. By focusing on the areas of the commercial kitchen that consume the most energy, operators can save the most money. For example, many commercial kitchens waste energy due to inefficient design or idling equipment. These businesses could increase profits without making large investments.

Operators can often reduce or eliminate energy inefficiencies through low- or no-cost solutions, such as properly maintaining equipment, cutting equipment pre-heating and idle times and switching out standard lights with more energy-efficient bulbs.

3. Conserve Water. A typical commercial kitchen uses about 300,000 gallons of water every year, but much of that water is spent on wasteful practices and inefficient sanitation. Dishwashing alone often accounts for two-thirds of water use in a commercial kitchen, and it also consumes energy for water heating.

For this reason, kitchen employees should pay special attention to their sanitation practices by running a dishwasher only when it is full and turning off the heat-dry function.

Every kitchen operator should also install low-flow pre-rinse sprayers and faucet aerators, which can cut water and energy use by 10 to 30 percent, according to Energy Star. Also, a water assessment is never a bad idea, since it will find any hidden plumbing issues that might be sending dollars down the drain.

4. Recycle and Compost. A typical commercial kitchen produces more than 100,000 pounds of garbage every year, and owners must pay to have that garbage hauled away. When combined with conscientious purchasing, a recycling and composting program can nearly eliminate garbage altogether.

At no extra cost, foodservice operators can purchase recyclable supplies and reduce their waste bills. They can save or even make money by recycling their used oil and composting their food scraps. Once customers and employees are involved, streamlining a recycling program becomes a cinch. Proper labeling and careful placement of composting and recycling bins will make waste management easy and efficient.

5. Use Biodegradable Materials. Foodservice operators can also reduce the amount of harmful waste they produce by using biodegradable disposables. Biodegradable and compostable materials are especially important for operations where disposable wares are the only option, such as quick-service, take-out and delivery.

For every conventional disposable, from straws to sporks, there is an eco-friendly counterpart. Operators should look to purchase bowls, plates and carry-out containers made of bagasse, or sugar cane fiber. For utensils, bags and to-go cups, bioplastic materials made of corn or potato starch will not leach toxins into the food or environment and will break down faster upon disposal. Also available are straws, napkins, bags and menus made of recycled paperboard and paper.

With increasing utility costs and awareness of environmental issues, going green in food service has become one of the best ways to improve profits and gain a competitive edge. By making some simple and economical changes, like the above five steps, commercial kitchen operators can help the environment, cut bills and attract a lot of interest in their business.

For more advice and guidelines on going green in the commercial kitchen, FoodServiceWarehouse.com’s Going Green Program offers an extensive resource of articles and tips specifically geared to foodservice operators. With proper education, operators can learn to make the easiest and most profitable changes first, which will give them enough room and capital to make more expensive changes later for the sake of the environment.

Steve Kurtz is the vice president of FoodServiceWarehouse.com. Contact him at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or 877-877-4379.