Remodeling the Commercial Kitchen at Kendall College

NWF   |   June 19, 2008

09_22_51_prevA quick scan through your house reveals a few truths about the energy costs of your appliances. In many homes, the most constant energy drain comes from the direction of the kitchen, where the fridge is on all the time, and gas ranges, toasters, mixers, blenders and waffle-makers await the flip of a switch. And that’s before we talk about the carbon emissions inherent in the food itself!

On the commercial scale, this energy cost multiplies exponentially, as restaurants and cafeterias operate at peak output for sometimes 18 hours a day or more. A single commercial refrigerator may require as much energy as an entire household, and according to the Green Restaurants Association, professional kitchens use five times more electricity than other commercial industries, such as lodging or retail.

So, to address the carbon costs of food preparation, Kendall College has teamed up with the Green Restaurants Association to work towards greener, more energy-efficient food preparation. Kendall College, based in Chicago, is the first culinary school to operate a certified green restaurant, and has two on campus.

As part of their outreach efforts, Kendall and the Green Restaurant Association have produced "Sustainability for the Foodservice Industry," a short
video which highlights steps that commercial and campus kitchens can
take to be more environmentally responsible and save costs. Kendall has made the usual switches, such as CFL lighting, Energy Star appliances, and composting food waste, and is also experimenting with policies that affect diner’s choices, such as only serving water upon request, which could potentially save millions of gallons of water per year.

To learn more, check out the free video here.


| , , , ,
Published: June 19, 2008