As Australians become more aware of their own effect on the environment, more and more are seeking to support businesses that make an effort when it comes to their sustainability. Commercial kitchens and restaurants (no matter what size) use a significant amount of resources to get food on the table for large numbers of people.
Of course, you may have already started a BYO cup discount for coffee or stopped giving out plastic straws. Perhaps you’ve invested in biodegradable cutlery and napkins, but what else can you look at to make your kitchen truly ‘green’? There are many ways to minimise your environmental impact, save energy and water and still deliver delicious food. But you probably don’t want to invest in a full scale kitchen renovation so here is the low down on improving your operations without disrupting normal operations.
The most obvious place to start is by saving water resources, this can also be one of the easiest to implement.
Next step: power! Commercial kitchens are obviously pretty energy intensive but there are some small things you can do that make a big impact:
The next thing to consider is where you get your food from, and if there are any efficiencies lost there.
Perhaps the most important step for foodservice businesses in becoming environmentally friendly is reducing food waste. There are a few things you can do here. Reduce waste by:
Obviously, there will be some waste, but consider how you deal with it instead of throwing it in landfill:
Food waste isn’t the only waste that gets generated in a commercial kitchen, so you need to consider what you’re doing with the rest.
There is no need to shut down your kitchen completely and overhaul entire processes to reduce your environmental impact. Start with the above easy steps and aim to grow over time. Not only will it reduce your utility bills, but your customers will appreciate the effort (and so will the earth!).