Trends
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n a time of high commodity prices, soaring energy costs and the looming climate crisis, foodservice operators are having to work hard
to maximize their margins and care for the planet. Fortunately, those goals form a virtuous circle – the increasing emphasis on sustainable equipment and practices can yield cost savings through resource efficiency in the long run, though new equipment may come with a higher upfront cost. Equipment designers and
foodservice consultants are increasingly putting forward more energy-efficient equipment as an option for their clients, but there is a careful balance to be struck between operating cost and capital investment. Slowly and steadily, however, the global foodservice sector is understanding the benefits of sustainability, whether it is in the electrification of cooking equipment, more efficient refrigeration systems, or investment in dishwashers that use less water.
“Operators always have sustainability in mind but as equipment costs have gone up, they are looking at upfront cost and long-term operating cost,” says Eric E. Norman, FCSI, vice president of US commercial kitchen design company Clevenger Associates. “Designing and operating sustainably does save money in the long term in terms of electricity, water and other resources.” Much of this, adds Norman,
depends on the type of operation. “A corporate office building, a convention center or a large-scale project will take a long-term view as they will
operate over 10 or 20 years, but it is harder for an independent operator.” A key trend that is sweeping
the industry, notably in Europe though more slowly in the US, Asia and Africa, is the electrification of cooking. Induction hobs are slowly but surely replacing gas hobs and ranges, though they are less suited to wok cooking and there is some resistance among high-end chefs. “Power is the biggest buzzword now and there is a shift to all- electric kitchens in some parts of the world,” says Norman. “In the central US there is not a push for it, but our office in Seattle has seen it in multiple projects. On the West Coast, some municipalities, state and local governments are starting to mandate it.” “Most equipment is already
electric, but a pinch point will be open-burner cooking for high- end chefs,” he adds. “Induction has a learning curve compared to open flame. After power, water is the next priority. In all areas, manufacturers have done a great job in improving efficiency and innovating.”
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buzzword now and there is a shift to all-electric kitchens in some parts of the world
Power is the biggest
Eric E. Norman, FCSI, vice president of Clevenger Associates
Aliworld 15
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