Commercial kitchens can make big improvements on energy efficiency, according to a new guide written specifically for caterers by the Catering for a Sustainable Future Group (CSFG) and the Chartered Institution of Building Services Engineers (CIBSE).
Britain’s catering industry uses an estimated 21,600 million kWh of energy per year, generating a considerable carbon footprint and major costs.
The guide, Energy Efficiency in Commercial Kitchens, outlines key areas for taking action to achieve significant energy usage reductions and cost savings from foodservice facilities. It provides industry-specific advice on sustainability including guidance on improving energy efficiency, creating an energy audit and a comprehensive checklist of energy saving measures.
For the first time, benchmarks are published giving the energy cost per meal for the main types of catering operation so caterers – following their own audit – can compare their business with a typical model and find out if their energy consumption is above or below average.
The guide is the result of a collaboration of the three main catering equipment trade associations, catering consultants (FCSI), catering equipment manufacturers (CESA) and catering equipment distributors (CEDA) who came together to form the CSFG in 2006. Written by consultants, manufacturers and kitchen installers, the guide provides clear, practical advice that readers can begin using immediately.
The 64-page Energy Efficiency in Commercial Kitchens costs £60 and proceeds from sales will be used to support further work of the CSFG.