The Sustainable Commercial Kitchen NC Environmental Sustainability Resource Center Webinar Series June 17, 2011 Calyx Sustainable Tourism
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
Worth Your Efforts 3
Is There an Issue? Do commercial kitchens need to be fixed?. Yes, so you can spend more money on wages and good food 4
Why Are We Here? 5
Food- Your Core Business Save money, then serve something yummy like crabs 6
Kitchen Systems Humans Equipment & Materials (owner/investor; manager; chefs & other busy people) 7
People First Even Before Profit 8
Roles that Affect Interest in Sustainability 9
Silos Create Inefficiencies 10
Step 1: Gather Baseline from Boots on the Ground Audit (energy, water, food, waste) The idea hopper 11
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
Step 3: Acquire Knowledge 13
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
Maintenance is Like Flossing 15
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
Kitchen Systems HVAC Lighting & lighting controls Kitchen Hoods & Ventilation Domestic hot water equipment Refrigeration Systems Waste 17
Efficient Appliances Induction Good Heat Exchange Smart Controls Powered or IR Burners Insulation Food Service Technology Center 18
Energy Building Systems and equipment: Calibrate, maintenance schedule LEED Commercial Interiors (CI) new for Retail Fishnick and CEE: great resources 19
Ventilation- A Biggy Exhaust and ventilation systems big expense Use demand ventilation controls Side panels a must 20
Refrigeration Remote Compressors Advanced Compressors Hot Gas Defrost Floating Head Pressure Strip curtains, plastic doors, auto door closers Evaporative Fan Motors 21
HVAC Strategies Evaporative Coolers Economizers Heat Recovery Effective Exhaust Hoods & Control Optimized make-up air Properly set make-up air duct thermostats 22
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
Water Systems Sanitation- 18% of costs Hot Water Heating Faucets & Leaks Ice Machines Equipment 24
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
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
Food Waste Hierarchy Manage purchasing Review your portion sizes Donate Food (it s legal) Compost 27
Food Donation and Planning 28
Composting and Biobased Plastics Durable first, then compostable Beware! Must be composted in a commercial compost facility Not all bioplastics acceptable (www.bpiworld.org) 29
Waste Reduction Integrated part of your plan Conduct an audit Packaging (transport) RTUs (get rid of them!) Reduce plastic wraps & foil 30
Consider Reusable Transport Packaging Packaging Machinery Storage Handling Disposal Shipping costs 31
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
The Guest One Never Thinks About 33 33
Thank You NC! Heidi Siegelbaum heidi@calyxsite.com (206) 784-4265 Steve Gersman steve@calyxsite.com (425) 922-0102 www.calyxsite.com 34