SUSTAINABILITY


society and to consumers.” At its core, sustainability is about people, profit, and the planet. Clients want consultants’ help to understand how this translates into their operations, which means covering every aspect from resource efficiency to ergonomic design. Manufacturers work to


reduce the need for the human element wherever possible in commercial kitchens, reflecting the challenge of finding experienced labor in the foodservice sector. “Our industry is very labor-


intensive, and the facilities we design touch on the people element a lot – including customers – so the human factor also goes into the design from a sustainability standpoint,” says Serfozo. “Being sustainable means looking at operations and how equipment is used, plus policies and procedures on things like waste handling, and staff training. It is not just about specifying more efficient equipment.”


It also means preparing


for the next big issue - embodied carbon. Tis requires


a calculation of the total greenhouse gas emissions associated with the entire lifecycle of equipment, from raw material extraction through manufacturing, transportation, and construction, to maintenance and disposal. “It is a massive subject but


we are fully taking it on board, while some are shrugging their shoulders,” says Mick Jary, specification director at Meiko UK. “Tey once did the same with BIM, now everything revolves around BIM, so history tells us we need to pay attention to embodied carbon. Architects focus on it for the entire building, but they find it hard with the kitchen because many manufacturers are so far behind the curve.” One challenge is that


some suppliers are not willing to divulge the carbon footprint of certain components, but eventually it will be legislated, so it will pay to be ahead of the curve. “We have a long way to go


on that, and we are still trying to understand it,” says Serfozo.


“It encompasses the whole building and we are just one piece, so we are trying to figure out how to add value to that. We are still learning about it and manufacturers are trying to figure out how it is reflected in their products. So, it is hard to estimate the future impact.”


A NEVER-ENDING STORY OF INNOVATION


Manufacturers have gone to great lengths to make their


“Our industry is very labor-intensive and the facilities we design touch on the people element a lot, so the human factor goes into the design from a sustainability standpoint”


products more resource- efficient, from warewashing machines using less water and electric ovens that draw less power to monitors that ensure refrigerator doors are closed. Now, automation is heralded as the next big breakthrough. We may soon see equipment using AI to self-diagnose and repair intelligently, or pick the cheapest, greenest time to run. AI and the Internet of Tings (IoT) will support operators in making better decisions about how to operate and maintain their equipment, and machines will increasingly communicate


Sustainability in foodservice today is a holistic picture


42


with each other and with operators to provide a detailed overview of how sustainably an operation is running. Innovation will no doubt help the industry to approach its sustainability targets, though it still has a long way to go. Te American Institute of Architects (AIA), for example, has a commitment to reach zero emissions in the built environment by 2030 – only five years from now. Te latest research suggests the US buildings sector could achieve an 80% reduction in emissions by 2050, but foresees that it may fall just short. Te target may be moving


but there have been some real wins along the way. Although progress is patchy, and there are measurement gaps for embodied carbon, manufacturers are starting to report on near- term CO2


targets. Among


fragmented standards and a lack of clarity about emissions along the supply chain, the industry is moving in the right direction. On sustainability, the glass


is half full rather than half empty, though different markets are moving at different speeds. France is leading the way on reducing the use of plastics while others lag behind. For net zero, all-electric kitchens are a must. “Electrification is passé in Switzerland,” says Mehera, with fewer than 5% of kitchens using gas, whereas the UK and the US have a lot of ground to make up in this area. Change is the only constant


here, but manufacturers, operators and consultants are working together to make sure they keep up with the pace.


FOR MORE GO TO FCSI.ORG


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68