Environmental Protection

Food Service Group to Help Kitchens Go Green

FoodServiceWarehouse.com has launched its Going Green Program, an industry-vetted program aimed at helping commercial kitchens cope with the costs and complexities of going green. Through educational resources, rewards, and the industry's only free certification process, the company helps commercial kitchens cut energy costs, conserve water, and reduce their environmental impact.

To kick-start the program, FoodServiceWarehouse.com will give away a green commercial kitchen worth up to $40,000 to one qualifying kitchen (http://www.foodservicewarehouse.com/going-green/kitchen-giveaway.aspx). Participants must register by Oct. 31.

"Restaurants that invest strategically in energy efficiency can cut utility costs between 10 to 30 percent without sacrificing service, quality, style, or comfort -- while making significant contributions to a cleaner environment," said Kate Lewis, sales and marketing manager for the Energy Star Commercial Food Service Program, a FoodServiceWarehouse.com partner.

According to Energy Star, a joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy, commercial kitchens are one of the highest energy consumers in buildings -- using approximately 250,000 Btus per square foot, approximately 2.5 times more energy per square foot than commercial buildings without kitchens. And unfortunately, as much as 80 percent of the $10 billion annual energy bill for the commercial food service sector does no useful work. These lost energy dollars are often wasted in the form of excess heat and noise generated by inefficient appliances, heating ventilation and air conditioning systems, lighting and refrigeration, according to the Pacific Gas and Electric's Food Service Technology Center.

FoodServiceWarehouse.com works with nearly 200 manufacturers, lending the company key industry connections that will help operators find the right supplies and equipment to go green. Through online and catalog guides, the Going Green Program addresses five key components of a green kitchen: Energy Conservation, Water Conservation, Waste Reduction, Green Cleaning and Green Education.

The Certified Green Commercial Kitchen Program(TM) is open to all commercial kitchens, regardless of where they purchase products, and costs nothing. The certification meets current Leadership in Energy and Environmental Design standards for commercial kitchens and will help restaurants meet other industry certifications they choose to pursue. While getting certified, participants will have access to a LEED-qualified certification expert.

Founded in 2006, FoodServiceWarehouse.com is the industry's one-stop shop for high-quality restaurant equipment, brand-name supplies, and educational resources for the conscientious foodservice operator. To learn more, visit http://foodservicewarehouse.com.

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