Cooking with local and sustainable ingredients is a popular trend on menus across the country, but how a commercial kitchen functions is just as important when it comes to the greening of thefoodservice industry.
According to the Green Restaurant Association (GRA), commercial kitchens are the largest consumer of electricity in the commercial sector. While greening your foodservice establishment may seem like a daunting task, it doesn’t have to be. Lowering your utility bill by using more energy efficient products helps to offset the cost generated from buying green. Here are some tips and statistics to make your transition a bit easier.
Energy Conservation: This means everything from buying ENERGY STAR rated appliances to simply turning out the lights.
Water Conservation: Low flow sprayers and water efficient appliances are just the beginning. Water conservation can include sink aerators, foot or arm operated sinks (no turning taps on and off), and even signage to remind staff of water reduction techniques, can all save you money and earn you points towards becoming a certified green kitchen.
Waste Reduction: Composting and recycling are by far the easiest ways to reduce the waste you send to the dump. Investing in re-usable products is another way to quickly reduce your environmental footprint.
Green Cleaning: Many business owners are leery of green cleaning products because they have a reputation of not doing as good a job as their stronger (and more chemically laden) counterparts. Today however, that is not the case. There is not only a large selection of green products; they are also certified to clean your kitchen just as well.
FMG IS PROUD TO ANNOUNCE THE OPENING OF ITS FIRST GREEN KITCHEN
Food Management Group, Inc. (FMG) in partnership with Landmark Hospital of Athens, Georgia; a Long-Term Acute Care Hospital dedicated to the health and well-being of ventilator dependent and wound care patients; has opened the first green kitchen. FMG with the direction of Chef Andy Revella developed a State of the art cooking platform that needs no hoods. Cooking with no fat is not only healthy but it is also fire proof, diminishing the need for a hood system in the kitchen. Adding to this Chef Andy and FMG implemented an upscale menu with specialty designed recipes. Healthy, well balanced diets, great tasting food from upscale recipes, and detail in presentation of the food has received phenomenal reviews by the patients and staff alike. This is the future of Food Service. With the addition of three more Landmark Hospital locations under construction, FMG is looking forward to the future of“GREEN”.
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