Boston-based Shawmut Design and Construction recently renovated Harvard University’s Dunster and Mather House kitchen to be more environmentally friendly. The kitchen was the first commercial kitchen in the state to achieve LEED certification and receive a LEED Silver rating.
Across the country, people are taking steps to minimize their individual impact on our environment. Changes are being made in their homes and workplaces, in the cars they choose to drive and the products they use. Seeing these practical and positive “green” trends, many commercial property owners and operators have followed suit. Conversely, restaurateurs have been slower to the punch, as savings and longevity are two things they hope for separately, but never together.
Why green design for restaurants? Restaurants are among the highest users of disposable products, water, toxic chemicals and energy per square foot. The median annual bill for electricity and natural gas averages $161 per seat. In addition to the exorbitant amounts of energy waste and costs, restaurants also compromise air quality for their patrons and staff. Creating a green kitchen can be a daunting task for any restaurateur but the benefits can be very rewarding, as savings on utility costs go straight to the bottom line. There are numerous ways in which a restaurant can become greener, each with varying degrees of cost and complexity of implementation.
Principally, the process entails specifying energy-efficient equipment, designing smart layouts and adopting environmentally friendly practices into the daily routine. With that in mind, the following recommendations will facilitate a greater, greener impact in the kitchen.
Reducing Consumption
Today, many energy-efficient technologies and conservation practices exist for lighting, heating, ventilation, air conditioning, appliances and office equipment. As part of an overall green strategy, they are essential to achieving a truly environmentally friendly, energy-efficient space.
Given that 35 percent of energy consumption in the kitchen is from appliances, energy-efficient appliances should be specified and purchased. For example, Energy Star projects a lifecycle savings of 25 percent to 60 percent for steamers, 51 percent for fryers and 137 percent for hot holding cabinets, all with less than a two-and-a-half year payback.
Aside from such an obvious step, there are a few other things that also ought to be considered. Most foodservice equipment spends more than 50 percent of its time in idle mode, consuming energy without any added benefits. Common kitchen practice is to turn on all the equipment in the morning and then turn it off after final service. Although the equipment is up-to-temperature when needed, running equipment during off-peak times is a considerable waste of energy. Consider turning at least a few pieces of equipment off during off-peak times.
Exhaust ventilators account for 25 percent of foodservice energy costs. Therefore it is important to invest in energy-efficient HVAC systems. Unfortunately, most commercial kitchen hoods are connected to single-speed exhaust fans that operate with an on/off scenario. The fan is pulling 100 percent capacity all day long, which translates into wasted dollars spent heating or cooling supply air. Variable-speed exhaust fans are a way to reduce energy consumption and costs by controlling the fan speed during idle periods, resulting in a 50 percent overall savings.
An additional element to consider during the planning of the kitchen is the location of exhaust hoods. Consider the use of wall-mounted rather than island canopy hoods, because single island hoods can require two or three times more exhaust than wall-mounted exhaust hoods.
Fifteen percent of energy consumption is water-related. Water-use ranges from six gallons to 29 gallons per meal in a typical restaurant. Water conservation can be made in several areas including warewashers, rinse water and ice machines.
Warewashers are the largest single consumer of utilities in any kitchen. Tankless, or on-demand, water heaters are now available, which save energy by replacing traditional large water heaters. While this system may not be able to keep up with high capacity operations, this is certainly a viable option for most restaurants. At the dishmachine, infrared burners heat water to temperatures of 1,600 degrees or more, creating efficiencies up to 70 percent over typical gas or electric heating systems. Also, fully insulated cabinet bodies reduce heat gain in the dishroom and contain the needed heat to properly sanitize dishware.
Several low-water-use machines reduce rinse water by up to 50 percent of traditional units. Finally, do not run partially filled racks; the cost to operate the machine is the same whether the dishrack is full or not. Similar to the final rinse on a machine, low-flow, pre-rinse spray valves are one of the easiest and most cost effective energy saving devices available to the foodservice operator. These valves cut water use from 4.5 gallons per minute to 1.6 GPM, and reduce water heating energy and sewer charges, while not affecting functionality.
Ice machines are also huge consumers of energy and water. To combat this, water-cooled (instead of air-cooled) machines are preferable for efficiency. Wherever possible use nugget-formed ice in lieu of cubed ice, as it requires one-third the water and energy to produce the same amount. Also, the larger the ice machine the more efficient it operates; so consider one large machine as opposed to two or three smaller units.
Refrigeration systems are typically 5 percent of total kitchen energy costs. Refrigerator units, freezers and air-conditioning units should use nontoxic refrigerants, which are non-flammable and non-ozone depleting. Smart Kitchen monitors with on-board diagnostics for refrigerant leak detection can defray costs as energy use can double with as little as 15 percent in lost coolant. Airflow is also an important part of efficient refrigeration. When evaporator coils or condensers become dirty, the compressor works harder to maintain temperature and ultimately reduces its useable life. It is important to clean coils a minimum of four times per year. If coils are frozen or bent/damaged, be sure to put in a call to your refrigeration service agent, as you have a more serious problem and are wasting energy.
Reduce, Reuse, Recycle
The easiest, most cost-effective way to make an immediate impact is to start a recycling program. But while recycling is commonplace in homes and offices, most restaurants do not follow this practice due to space limitations and the fast-paced environment. If space is a hindrance, specially designed equipment such as can, glass and plastic crushers and cardboard balers is available to reduce the volume of recyclable materials. Despite the extra initial cost, recycling services exist for various waste products such as glass, plastic, metal, cardboard, mixed paper and ink. Similarly, rendering services are available to recycle grease, fat or used cooking oil into biodiesel to fuel trucks and cars. Composting food waste, paper napkins, paper beverage cartons and wooden crates is a feasible way to repurpose waste into soil. Many waste companies now offer an off-site composting service to help restaurants manage this process.
Another way to make a difference is to reduce the amount of waste generated. Restaurant owners should look to purchase products and foods in reusable or recyclable containers. Buy recycled-content paper products whenever possible, including restroom hand towels and office paper. Cloth napkins and placemats should be used whenever possible to reduce the amount of paper used. Additionally, don’t be afraid to initiate a discussion with suppliers about the products they provide which may be packaged in recyclable materials such as paper, glass, aluminum or plastic. More importantly, take the time to train your staff on the appropriate procedures for recycling that are in place and emphasize the importance of their assistance in minimizing waste.
Regardless of the measures a restaurateur takes to make their kitchen greener, every little step counts. Restaurants are among the most energy-intense commercial buildings, using more energy per square foot than schools, retailers and offices, and the impact of the “greening” trend on these spaces will be profound. As the general population becomes more aware of the impact of energy use on the environment, “green” restaurants can both stand out among competitors and appeal to today’s population. It is time for restaurant developers, owners and operators to answer the call to make their kitchens green and help create a better planet for generations to come.
James N. Davella is director of foodservice equipment and design at Boston-based Shawmut Design and Construction (www.shawmut.com). He is a 20-year veteran of the hospitality industry.
