Sustainability
Make your kitchen environmentally ‘green’ and net-zero savvy
Published 21 October 2024
Carbon Reduction is a concept that foodservice operators will be looking to tackle more aggressively in the coming years given that Net-Zero goals are being set by the masses. But what steps are crucial for reducing carbon footprint in the foodservice sector? And more specifically – what should operators consider when it comes to commercial catering equipment?
- From an equipment point of view, one of the best ways to achieve minimise carbon output is to extend the product's life cycle – no matter if that is for an oven, fridge, ice machine or dishwasher. At Wexiödisk, we only ever make durable products: From ensuring almost all elements are made from durable stainless steel, right through to making sure that spare parts are available for both new and old machines, when a pub operates in a Wexiödisk machine, they are investing for the long-term.
- Following on from this, staff training is a key, low-cost solution to that can prevent the need to replace existing equipment. Training should cover areas such as implementing an effective start-up/shut-down regime and ensuring regular cleaning and maintenance is carried out to enhance the life-cycle of equipment
- The amount of power that equipment uses over its life cycle is paramount both from a carbon reduction, and cost reduction point of view. After all - the more efficient a product is, the less natural resources used, less emissions produced, and less running costs. At Wexiödisk, energy and water savings are at the heart of our developments. For example, our ECO-FLOW system reuses cleverly converts steam from a Wexiödisk warewasher into energy whilst our DUPLUS technology uses just 1 litre of fresh water whereas competitors typically use 3.
- Fuel switching can also be an effective strategy to reduce carbon emissions through kitchen electrification. There may not be suitable substitutions in every scenario, but when possible, switching to electric equipment can help reduce a restaurant’s carbon footprint.
