ENERGY STANDARDS Other issues at stake in 2025 will impact the manufacturing community, and, by extension, consultants and end-users. Regarding new energy
standards, “the President’s agenda tends to set the tone for federal rules, so we’re curious to see what the future holds for energy and environmental issues because those are specifically climate-related agendas and they have a huge impact on any type of fuel-based appliances, whether they use electric or fossil fuels,” says NAFEM's Charlie Souhrada. At the moment, there’s
little activity on the United States Department of Energy (DOE) front because the agency released proposed new standards for automatic commercial ice makers, stand- alone refrigeration and walk-in coolers and freezers earlier this year and only recently (as of late September) issued a Notice of Data Availability (NODA), which Souhrada explains is basically a statement saying it received NAFEM’s comments and other input and is sorting through them right now. “Our input was that we
think [the agency] hasn’t proven its case; that it hasn’t demonstrated how these new rules are technically feasible or economically justified and we want the current standards kept as is,” he says. “It’s going to take the DOE a while to sort out all the comments.” Some of those standards
and comments have to do with new EPA proposed standards for global refrigerants and global warming impact as well.
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PAID SICK LEAVE AND BENEFITS Restaurant Workers United and Restaurant Opportunities Centers (ROC) United – workers-led organizations – have fought to address the lack of paid-leave benefits and health insurance among restaurant workers. Te Restaurant Workers Bill of Rights, proposed to the House of Representatives in 2023, lays out goals to give restaurant workers the right to “a thriving life, healing and rest, a safe and dignified work environment, healthcare and bodily autonomy and participation in governance.” Tat bill remains with the House.
“Restaurant workers face the highest rates of wage theft, sexual harassment and unsafe working conditions”
“Along with worker power, our
focus on bringing workers together is and will be absolutely crucial,” ROC United interim president Teófilo Reyes said in a statement about the election. “Both parties have at different times seen dividends from dividing America by race, age, gender, place of birth, and every other identity imaginable; and savvy employers have always preyed on these divisions to keep workers divided. Restaurant workers continue to face the highest rates of wage theft, sexual harassment and unsafe working conditions. Lack of access to paid sick days means restaurant workers continue to be the largest source for reported cases of foodborne illness,” said Reyes.“In Alaska and Missouri voters approved minimum wage increases and paid sick days, while in Arizona a resounding 75% of voters voted down a ballot measure that would have led to lower wages for tipped workers, and voters approved paid sick days in Nebraska.”
WORKER CONDITIONS Another hot regulatory topic, literally, pertains to heat illness and working conditions in commercial kitchens. Foodservice Consultant reported in Q2 when Cal/OSHA released new indoor temperature requirements for businesses, including foodservice operations. California’s Heat Illness Prevention in Indoor Places of Employment rule went into effect July 23 and requires businesses (including commercial kitchens) to not exceed 82 degrees Fahrenheit as a way to prevent and cut down on heat- related illnesses and improve workplace environments. Tough the federal OSHA has yet to
release any proposed new rules, NAFEM's Souhrada encourages all equipment industry players to “keep an eye on Cal/ OSHA’s changes or act upon them” in case these regulations expand to other states.
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