Sponsored by RETAIL Stocking
sustainably saves energy
by Steve Loughton, director of UK & Ireland, Hoshizaki UK. A 32
s energy bills continue to rise and our natural fuel reserves deplete, it’s essential that foodservice operators look at ways to not only reduce their annual energy bills and ultimately improve their bottom lines but also lessen their wide environmental impact.
The 2016 Gram Green Paper provided the opportunity to review the progress of the foodservice industry over the last eight years. It also allowed an insight into the attitudes and behaviours of foodservice operators towards sustainable actions.
There is growing evidence that some operators have hit a barrier, having implemented the easier, more practical activity of being sustainable, such as switching off lights, consolidating deliveries and being more considered when it comes to switching on prime cooking equipment.
There is now a requirement for operators to up the ante and further improve on their sustainable credentials, not only to adhere to increasingly demanding government legislation, but manage operating costs and therefore boost profit margins. Luckily operators do not have to shoulder the burden of
improving their green credentials alone. Manufacturers are increasingly expected to bring to market the most innovative technology that reduces energy consumption and the industry’s carbon emissions as a whole.
On July 1st the EU Ecodesign Directive will come into force, meaning that refrigeration manufacturers will be responsible for accurately labelling their unit’s energy consumption from A to G or triple A to G.
This system will infiltrate through the manufacture of heavy kitchen equipment meaning that in time operators will be able to transparently choose the most energy efficient equipment for their budget, helping them to meet internal targets. We have seen a big shift in the opinion on sustainability within the last few years, however there is still work to be done to help operators understand the potential financial benefits that come from being more sustainable. There are many actions they can implement with the support of their teams to reduce a site’s energy consumption. Making sure a kitchen’s refrigeration unit is running efficiently is key. Correct storage, unit positioning and only
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