SUSTAINABLE REFRIGERATION
Italy, Switzerland, Austria and Germany – but I do see regulators doing a good job,” adds Hofer. “In Italy, the government has supported digitalization as it wants to reduce the consumption of energy, air and water, and across the region the industry understands how important that is. “Our clients and their guests want to
know more about sustainability, and guests are asking where food has come from, what’s sustainably sourced and how energy efficient the equipment is,” he adds. “So, there’s more pressure to get the ‘green’ label because it sells, especially with younger people. A lot of leadership in this area comes from the industry and the planners, but there is a need to move away from cheaper solutions.”
The chilling cost of energy For many reasons, including Russia’s invasion of Ukraine, energy prices around the world are rising. In the US, natural gas prices were 24% higher in February 2022 compared to one year earlier, and the cost of electricity was up by 9%. In the UK, where energy price caps were lifted in April 2022, there was an overall rise in energy bills of 54%. With prices set to continue rising in the foreseeable future, foodservice operators are taking a hit on costs, and energy-hungry cold-side equipment is a big cause for concern. Blast chillers, ice machines, freezers, refrigerators and chill cabinets all require a lot of energy to run, so there is growing demand for more effi cient equipment. “Open-air screen merchandisers are tough because there’s not a lot keeping the cold air inside the unit and they’re constantly fi ghting the
“SUSTAINABILITY IS MORE THAN JUST A NICE WORD THESE DAYS. CUSTOMERS WANT IT MORE AND MORE NOW, AND WE HAVE TO LOOK AT WHAT WILL HAPPEN IN THE NEXT 20 YEARS BECAUSE WE MUST LOOK AFTER THE PLANET FOR THE NEXT GENERATION”
conditions surrounding it,” says Brett Daniel FCSI of US consultancy Camacho Associates. “One that works well in one space might not work at all in others. So manufacturers are starting to get creative in the diff erent ways the air is delivered and circulated within the cavity.” Even if driven by cost, the thirst for
Cold-side equipment brings many challenges in terms of energy efficiency and pollutants
energyeffi ciency also has a major impact on sustainability. In some instances, cold rooms are replacing refrigerators and freezers because they off er large storage capacity and are more energyeffi cient than powering several individual freezers and refrigerators. But this is not the right solution for everyone. Another option that is gaining traction is the centralization of refrigeration units. These maintain cold and freezing temperatures in food display cases and walk-in storage
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WORLDWIDE
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