GREENWOOD VILLAGE, COLO.—FoodServiceWarehouse.com launched its Going Green Program, an industry-vetted program aimed at helping commercial kitchens cope with the costs and complexities of going green. Through educational resources, rewards and the industry’s only free certification process, FoodServiceWarehouse.com is dedicated to helping commercial kitchens slash energy costs, conserve water and reduce their environmental impact. To kick-start the program, FoodServiceWarehouse.com will give away a green commercial kitchen worth up to $40,000 to one qualifying kitchen.
“Restaurants that invest strategically in energy efficiency can cut utility costs between 10 to 30 percent without sacrificing service, quality, style or comfort—while making significant contributions to a cleaner environment,” said Kate Lewis, sales and marketing manager for the Energy Star Commercial Food Service Program, a FoodServiceWarehouse.com partner. “As an Energy Star partner, we appreciate FoodServiceWarehouse.com’s efforts to promote Energy Star in the commercial kitchen and improve the environmental sustainability of restaurants.”
According to Energy Star, a joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy, commercial kitchens are one of the highest energy consumers in buildings—using approximately 250,000 Btu/sq.ft, approximately 2.5 times more energy per square foot than commercial buildings without kitchens. And unfortunately, as much as 80 percent of the $10 billion annual energy bill for the commercial food service sector does no useful work. These lost energy dollars are often wasted in the form of excess heat and noise generated by inefficient appliances, heating ventilation and air-conditioning systems, lighting and refrigeration, according to the Pacific Gas and Electric’s Food Service Technology Center.
“We’re at a crossroads in the foodservice industry where ecological concerns and operating cost concerns are perfectly aligned,” said Kevin Fink, president of Enodis Ice Group-Americas, a worldwide company focused on the design, manufacture and supply of food and beverage equipment. “Our end customers are searching for the most cost effective way to green their business and FoodServiceWarehouse.com’s program provides an excellent roadmap. The Going Green Program breaks it down into stages and truly simplifies the process.”
Greening the Kitchen One Category at a Time
Commercial kitchens that invest in more efficient equipment can cut energy and water consumption costs by 10 to 30 percent, according to Energy Star. FoodServiceWarehouse.com works with nearly 200 manufacturers, lending the company key industry connections that will help operators find the right supplies and equipment to go green. Through online and catalog guides, the Going Green Program addresses five key components of a green kitchen: energy conservation, water conservation, waste reduction, green cleaning and green education.
As commercial kitchens work through the program, helpful features include:
• Educational articles and tips;
• Rewards such as extended warranties on energy efficient equipment;
• Points toward rewards and certification;
• Giveaways including a green commercial kitchen worth up to $40,000; and
• Expert advice on broadening the program outside the kitchen by achieving LEED (Leadership in Energy and Environmental Design) certification.
The Certified Green Commercial Kitchen Program is open to all commercial kitchens, regardless of where they purchase products, and costs nothing. The certification meets current LEED standards for commercial kitchens and will help restaurants meet other industry certifications they choose to pursue. While getting certified, participants will have access to a LEED-qualified certification expert dedicated to counseling certified commercial kitchen owners on the next steps to gaining LEED certification.
“Today’s commercial kitchens are being squeezed by high operating costs driven by energy prices and a reduction in discretionary spending by consumers,” said Steve Kurtz, vice president at FoodServiceWarehouse.com. “Our customers wanted a way to reduce their operating costs while becoming more ecologically responsible, which in turn would make their establishment more appealing to patrons. The program we developed allows our customers to achieve these goals, while putting them further down the path toward other types of certifications.”
