The Sustainable Commercial Kitchen

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1 The Sustainable Commercial Kitchen NC Environmental Sustainability Resource Center Webinar Series June 17, 2011 Calyx Sustainable Tourism

2 Today s Agenda What agenda? (that s always the challenge) Kitchen Systems (people, equipment, food) Have a plan Build capacity to learn Have fun 2 2

3 Worth Your Efforts 3

4 Is There an Issue? Do commercial kitchens need to be fixed?. Yes, so you can spend more money on wages and good food 4

5 Why Are We Here? 5

6 Food- Your Core Business Save money, then serve something yummy like crabs 6

7 Kitchen Systems Humans Equipment & Materials (owner/investor; manager; chefs & other busy people) 7

8 People First Even Before Profit 8

9 Roles that Affect Interest in Sustainability 9

10 Silos Create Inefficiencies 10

11 Step 1: Gather Baseline from Boots on the Ground Audit (energy, water, food, waste) The idea hopper 11

12 Step 2: Develop a Plan Strategic Plan Elements 5. Outcomes 1. Baseline & Targets 2. Strategies 3. Responsible persons 4. Knowledge Mgmt (acquire, use, & store new knowledge) 6. Communication Plan Elements Your target markets: Suppliers, staff, investor/owner, guests, bloggers 12

13 Step 3: Acquire Knowledge 13

14 Step 4: Build Capacity to Learn Physical environment (space, light, ventilation) Represent knowledge in multiple ways (visual, text, auditory) Social space & time Identify how the different interests make decisions and why Use technology as a tool carefully 14

15 Maintenance is Like Flossing 15

16 Kitchen Design Group hot-hot, coldcold Use casters for quick disconnect for gas hoses & gas manifold hook-ups Refrigeration at beginning of assembly line Design for safety & ergonomics (including source separation for recycling, composting & food donation) Isolate steam kettles, tilting skillets and stock pot ranges near edge of ventilation hood Salamanders near food pick up or above range Prep same height as other equipment Under counter fridges combined with prep areas 16

17 Kitchen Systems HVAC Lighting & lighting controls Kitchen Hoods & Ventilation Domestic hot water equipment Refrigeration Systems Waste 17

18 Efficient Appliances Induction Good Heat Exchange Smart Controls Powered or IR Burners Insulation Food Service Technology Center 18

19 Energy Building Systems and equipment: Calibrate, maintenance schedule LEED Commercial Interiors (CI) new for Retail Fishnick and CEE: great resources 19

20 Ventilation- A Biggy Exhaust and ventilation systems big expense Use demand ventilation controls Side panels a must 20

21 Refrigeration Remote Compressors Advanced Compressors Hot Gas Defrost Floating Head Pressure Strip curtains, plastic doors, auto door closers Evaporative Fan Motors 21

22 HVAC Strategies Evaporative Coolers Economizers Heat Recovery Effective Exhaust Hoods & Control Optimized make-up air Properly set make-up air duct thermostats 22

23 Lighting Energy Star Lighting (LEDs, CFLs) Replace T12 with T5 or T8, electronic ballasts Convert quartz halogen to equal light output pulse-start metal halide or HPS lamps Food Service Technology Center 23

24 Water Systems Sanitation- 18% of costs Hot Water Heating Faucets & Leaks Ice Machines Equipment 24

25 Death by Steamers and Ice Machines Conventional Steamer: 66.3 gallons/hr vs. 2 gallons/hr for a connectionless! Water cooled ice machine: can use twice the water compared to air-cooled 25

26 Food- The Beautiful Crux of the Matter Food waste= 4-10% of all food purchase =$20-$40,000 loss for every $1 million spent on food Avoidable & not a great social outcome 26

27 Food Waste Hierarchy Manage purchasing Review your portion sizes Donate Food (it s legal) Compost 27

28 Food Donation and Planning 28

29 Composting and Biobased Plastics Durable first, then compostable Beware! Must be composted in a commercial compost facility Not all bioplastics acceptable ( 29

30 Waste Reduction Integrated part of your plan Conduct an audit Packaging (transport) RTUs (get rid of them!) Reduce plastic wraps & foil 30

31 Consider Reusable Transport Packaging Packaging Machinery Storage Handling Disposal Shipping costs 31

32 It s a Wrap! (get it?) Who Does What and Why Collect Data Make a Plan Communicate Results Celebrate and thanks to everyone who brought their ideas & energy 32

33 The Guest One Never Thinks About 33 33

34 Thank You NC! Heidi Siegelbaum (206) Steve Gersman (425)

BETTER BUILDINGS BY DESIGN CONFERENCE 2008 Designing a Sustainable Commercial Kitchen FEBRUARY 13 BURLINGTON, VERMONT

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