New York City Water efficiency, use of green building materials and HVAC systems play a role in sustainability in the foodservice supply chain, according to the “Sustainability in the Food Service Environment” report by IFMA Foundation and Aramark.
Food preparation is the leading source of energy consumption in the industry, at 35%, followed by HVAC (28%), sanitation (18%), lighting (13%) and refrigeration (6%).
To reduce energy use, the report suggests restaurants minimizing heat loss and gain by applying window film on south- and west-facing windows. Another recommendation is to have the icemaker run during off-peak hours at night.
Restaurant owners also can use digital demand controllers to control operation of water heaters, air conditioners, refrigeration equipment and the like. Interrupting operation of these energy loads for 10 to 30 minutes at a time can help lessen energy consumption of the whole building without adversely affecting operations.
The use of chlorofluorocarbons (CFLs) or more efficient T8 and T5 lighting is also recommended.