To preserve product and maintain customer loyalty, the foodservice industry has traditionally prioritized inventory, labor management, and ambiance over sustainability (i.e., utility, waste and water usage, and expense). Although most restaurants have efficient equipment in facilities today, they’ve only taken the first steps on a long and transformative journey. Overall, a sustainability focus can reduce spend by 20–30 percent.
More than 80 percent of the $10 billion annual energy bill for the commercial foodservice sector is spent on inefficient food cooking, holding, and storage equipment. According to the National Restaurant Association’s 2018 State of Restaurant Sustainability report, restaurants could be doing more to tackle energy efficiency, waste management, and water usage. For example, less than half of restaurants surveyed use U.S. Environmental Protection Agency’s Energy Star-rated refrigerators or low flush toilets, and only 25 percent of restaurants use Energy Star-rated efficient dishwashers.
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