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Preventing Fires through Service and Cleanliness

Proper servicing of foodservice equipment is an often-overlooked aspect of restaurant fire prevention. In this article, a veteran service agent explores some key cooking equipment-related areas foodservice operators should address to reduce the likelihood of a fire.(Full Article)

Big brands sign up to kick off cup recycling scheme

Following the recent announcement that the UK's only paper cup recycling scheme will be launched from August 1st, there has been overwhelming support from all sections of the supply chain to join the scheme that will help recycle the 2.5 billion paper cups that are sent to landfill or incinerated each year in the UK.(Full Article)

Supermarket Powered by Food Waste Alone

UK grocery store chain Sainsbury announced that its Cannock store will run on power generated solely from the supermarket's own food waste. Sainsbury will use waste management company Biffa's advanced anaerobic digestion (AD) facilities and a unique power link to generate electricity using food waste from Sainsbury's stores across the UK.(Full Article)

Griddle Me This

The griddle is about as ubiquitous a piece of equipment in foodservice kitchens as, well, a refrigerator or stove. Practically anything you can cook in a pan—from eggs and pancakes at breakfast to grilled sandwiches and burgers at lunch to dinner entrees—you can cook on a flat top. Unlike a stove, however, once your employees fire up the griddle, it's on all day, sending a lot of heat and wasted energy up the hood. But modern gas griddles are more energy efficient and perform better than ever before. (Full Article)

7 ways to bring sustainability into your restaurant

Practicing sustainability is good for the environment, but can also cut costs and drive profits for restaurants large and small. That's the word from restaurant sustainability experts who shared tips and advice at NRA Show 2014, held in Chicago in May.(Full Article)

New sustainable palm oil manifesto met with criticism

A NEW sustainable palm oil scheme, set up by some of the largest companies in the palm oil industry, has been criticised by environmentalists who claim it's "greenwashing".(Full Article)

When It's Time to Replace Your Refrigeration Door Gaskets

We've written about how easy it is to replace your refrigeration door gaskets, but time and time again, we'll walk into a commercial kitchen and see duct-tape doing the job the gasket should be doing. What, not you? You may not be taping the door closed, but with any over-worn gasket in the kitchen, duct-tape may be right around the corner. Here are a few signs that it's time to replace your gaskets:(Full Article)

CIA's Menus of Change Talks Sustainability and the Menu

Foodservice leaders from all segments of the industry joined culinary professionals, educators, thought leaders, and analysts for this year's Menus of Change event, hosted by The Culinary Institute of America (CIA) and the Harvard School of Public Health (HSPS) earlier this week in Cambridge, Massachusetts. The three-day summit focused on sustainability as it relates to creating healthy menus for consumers and what role the industry plays in climate change—a conversation that came on the heels of rising beef prices in the first four months of 2014 due to droughts and intense weather patterns.(Full Article)

Deferred Maintenance: Turning Crisis Into Strategy

Maintenance and engineering managers know all too well that deferred maintenance never went anywhere. In the last five years, many people inside and outside of institutional and commercial facilities were understandably preoccupied with fallout from the nation's financial crisis. (Full Article)

Don't underestimate the impact of the transition away from HFCs

The phasedown of HFCs — mandated in Europe by the F-gas regulation — will require a fundamental change in culture for the cooling industry. It is the biggest change in a generation for sure, but perhaps the biggest change the industry has ever seen. (Full Article)

How To Maximize Your Water Efficiency Efforts

While energy efficiency is still the star of most sustainability efforts, water is stepping up from supporting cast to featured player. With extreme droughts and water shortages becoming more common, water will continue to become more important, which means facility managers need to start thinking about how to cut down on WATER CONSUMPTION. Here's how to maximize your water efficiency efforts. (Full Article)

Eco-Friendly Refrigerants Set to Expand

Your HVAC units and refrigeration equipment may soon have new climate-friendly refrigerant options.(Full Article)

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