Green Restaurant Blog

Archives - December 2009

The Importance of Preventative Maintenance

During the past 12 months, the concept of scheduled maintenance has become more popular among foodservice operators. This is likely due to the challenging economy, which has operators from all industry segments trying to maximize the service life of the foodservice equipment in their kitchens. While the renewed interest in scheduled maintenance is good, it�s equally important for the operator to see this as a value-added program and not a necessary evil. (Full Article) Posted: 12-16-09

Hydrocarbons Charge-Up Refrigeration Innovation

In a matter of months, two original equipment manufacturers (OEMs) will likely begin selling refrigerators and freezers in North America using hydrocarbon (HC) refrigerants. Hydrocarbons, which are naturally occurring organic compounds also serve as an environmentally friendly refrigerant alternative to hydrofluorocarbons (HFCs), �impure� compound blends which have been pegged for releasing harmful emissions into the air and are said to have helped create that gaping hole in the ozone layer. HCs have been popular throughout Europe for some time; in fact standards organizations abroad have encouraged their use, but they are just beginning to make their way into U.S. equipment. (Full Article) Posted: 12-16-09

Maintenance Matters: Avoiding Costs with Prevention and Replacement

So many foodservice professionals use the car example when talking about kitchen equipment. Change your oil regularly, go for scheduled tune-ups, replace brake pads, tires, air filters and other small parts if needed, and the car will have a much longer service life. (Full Article) Posted: 12-16-09

Energy Efficiency Could Cost Only Pennies

A recent study examining the costs of more stringent energy efficiency legislation showed that laws like California�s Global Warming Solutions Act may end up costing small businesses only pennies. (Full Article) Posted: 12-11-09

Energy Efficiency and Walk-ins

A new Energy Star specification for commercial refrigerators and freezers becomes effective January 1, 2010. On this date, all models, including solid, glass and mixed doors, must meet the requirements of V2.0 ENERGY STAR specification. On average, qualified products covered under this new specification will be more than 30 percent more energy efficient than standard models. (Full Article) Posted: 12-11-09

New Guide Points the Way to Sustainable Packaging

The Sustainable Packaging Coalition (SPC) has publically released it all-encompassing guide to measuring the sustainability of packaging, from materials to energy to how workers are treated. (Full Article) Posted: 12-8-09

Coca-Cola Puts HFC Vending Machines on Ice, Full Phase-Out Set for 2015

The Coca-Cola Company has pledged to replace all its vending machines using hydrofluorocarbons with coolers that employ more environmentally friendly refrigerants by 2015, the beverage firm and Greenpeace said. (Full Article) Posted: 12-8-09

America Wastes 40% of It's Food Supply Every Year

America, a new study suggests, wastes 40% of its food supply annually. Published in the Public Library of Science, the research indicates a dramatic increase over the last decades, up from 28% in 1974. (Full Article) Posted: 12-4-09

Sustainability, Local Sourcing and Nutrition Are Top Restaurant Menu Trends for 2010

Sustainability ranked among the top five results in the National Restaurant Association's annual "What's Hot" forecast. Other top ranking trends including locally grown produce, locally sourced meats, and locally produced beer, wine and artisian spirits. (Full Article) Posted: 12-1-09

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