Don’t be fooled by labels.  Yes, your new Energy Star fryer could be top of the line, with rave reviews over its capabilities and efficiency alike.  But is that small fryer enough to manage the high volume of your restaurant?  If you find yourself needing a second fryer in your kitchen, it may be time to rethink the effectiveness of your equipment.  Conversely, if you buy the largest fryer on the market and think you are doing the environment a great service because you purchased that high quality equipment with the Energy Star stamp of approval but you only need equipment just a fraction of the size to meet your operation’s needs, how much energy are you really cutting back on?  Be smart, do your homework, know the needs of your kitchen, and purchase your equipment accordingly.

Know if gas or electric is the best choice for your restaurant’s kitchen.  There are pros and cons to each method of cooking and the goal is to match your needs as closely as possible.  Sure, it may be easier and cheaper to install an electric stove in the back-of-the-house but it takes longer to heat the electric element when compared to having complete control over the temperature from the moment you turn on the flame on your gas stove.  Not having to wait for the element to heat could mean energy savings.  And the spreading flame of a gas burner heats both the bottom and sides of a pan, which could mean that it works faster and is, therefore, more efficient.  On the other hand, there is a school of thought in the restaurant world that electric burners allow less heat to escape, thus keeping the kitchen cooler and cutting down (maybe even drastically) on your HVAC costs.  Again, the trick is to understand the needs of your restaurant and to work within these guidelines when researching equipment.

High-performance equipment is certainly a step in the right direction when working toward a green restaurant, and it is commendable when restaurant owners and managers look toward the future when designing or overhauling their kitchens.  But just because a manufacturer deems their product “energy efficient”, “green”, or some other environmentally protective label, does that mean that it will be the most valuable for your establishment?  When it is time to replace your commercial dishwasher are you brand-loyal without researching other options?  Trusting your manufacturer based on prior purchases can be an easy way to buy equipment but doing the research to ensure your choices are in line with your commitment to saving energy is the only sure way to get you the best merchandise for your organization.  More importantly, if you have the best equipment available to your restaurant but use it incorrectly, how far is that taking you in your efforts?  For example, did you know that LED bulbs, while considered the best “green” option available, do not hold up well in hot and humid conditions?  This means that the best lighting available to you has just been wasted if you put it in your commercial kitchen—because they lose their seal and burn out more quickly than other bulb options.

Do you know the difference between biodegradable and compostable?  If you are confused about the two methods of recycling, don’t be alarmed.  Most foodservice operators are unclear about the difference between the two and which serves what need in different areas of their restaurants.  By definition, biodegradable product “will completely break down and return to nature within a reasonably short period of time after customary disposal.”  Compostable, on the other hand, requires there is “scientific evidence that the materials in the item break down, or become part of, usable compost in a safe and timely manner.”  Still confused?  Basically, biodegradable product simply returns to nature but compostable product breaks down and cannot release any toxins into the resulting “humus.”  The notions are a bit unclear, but deeper understanding garnered through research can help you to know which option may be most beneficial for your restaurant.  Many restaurants opt to simply recycle product, which is a concept more readily understood by the public.  In essence, a product is recyclable if it can be “collected, separated, or otherwise recovered from the waste stream…for reuse or use in manufacturing or assembling another item.”  Most plastics, glass, cardboard, and metals are recyclable and there are many recycling station options available to restaurant owners who are committed to helping the environment.

Finally, understanding sustainably-produced food is a beneficial step toward operating a green restaurant.  Simply buying local, or smaller, or less industrialized, does not ensure sustainability.  Assuming all small farms are green is a “gross oversimplification of a complex system,” according to Charlie Arnot, CEO of the Center for Food Integrity, a nonprofit educational organization representing all segments of the food chain, from the fields to processing plants and restaurants.  The environmental impact of a farm is not determined by size but rather by the quality of the operation and its commitment to minimize environmental impact.  Buying local, while a great option for the economy, does not always equate to sustainable, and again, the key is to gather as much information about the sources you buy from in order to know if they will best benefit your pledge to do your part to preserve the earth.

While a commitment to running a green restaurant is a noble intention, the process is a complex one that requires a dedication to learning, researching, and understanding the manner in which each individual operation can achieve their green goals.  But if each restaurant in operation today could just take one or two steps toward preserving the environment, imagine the impact the collective attempt could have.  What steps have you taken, or will you take in the near future, to do your part in conserving energy?

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