Environmental Leader

FoodServiceWarehouse.com launched its Going Green Program this week. The program, which also offers green certification, aims to help commercial kitchens slash energy costs, conserve water, and reduce their environmental impact through educational resources and rewards.

According to EnergyStar, commercial kitchens consume approximately 250,000 Btu per square feet, about 2.5 times more energy per square foot than commercial buildings without kitchens. PG&E’s Food Service Technology Center estimates that as much as 80 percent of the $10 billion annual energy bill for commercial kitchens is wasted due to inefficient equipment.

However, there is good news. EnergyStar’s Sales and Marketing Manager Kate Lewis says restaurants can cut utility costs between 10 to 30 percent by investing strategically in energy efficiency.

Working with nearly 200 manufactures, the program will lend key industry connections to help operators find the right supplies and equipment to go green.

The program addresses five key components of a green kitchen: energy conservation, water conservation, waste reduction, green cleaning, and green education.

The National Restaurant Association recently launched an environmental initiative dubbed Conserve.

PepsiCo Foodservice recently partnered with the not-for-profit Green Restaurant Association to help PepsiCo customers become more environmentally sustainable.

Earlier this year, Silicon Valley’s high-tech companies began making their cafeterias more energy efficient.

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