Foodservice Equipment Journal – August 2019

(C. Jardin) #1

W


hat are your main focus areas when
it comes to sustainability within
your business and the way you are
implementing those?

James Taylor: I’m quite energy focused, so my answers
would come from the energy, power and gas point of view.
Our main focuses at the moment are around operational
behaviour. We use half hourly data from our electricity
and gas meters to highlight opportunities for wastage

CHAIN


DISCUSSION:


CREATING SUSTAINABLE


KITCHEN OPERATIONS


In the modern world, one issue above all seems to permeate almost any discussion:
the need to build for a more sustainable future. And commercial kitchens are no
different. Whether it be cutting down on food waste or using more energy efficient
equipment, chains across the country have woken up to the reality that they need
to change behaviour in their kitchens. At this year’s Commercial Kitchen Show,
the Soil Association’s Clare Clark hosted a discussion between three high street
heavyweights and FEJ’s Patrick Cremona was there to chart the conversation.

and saving energy. Being a multisite operator, each of our
sites has access to this data online, and we also have a data
analyst in the office that uses an alarm system to engage
with the sites and advise them if they have left something
on overnight or they’ve turned something on too early in
the morning. The fact that they’ve got access to that data,
and can see the following day the impact that that has had,
really helps embed that change. So I would say our main
focus for this year is definitely around behavioural change
as opposed to kit investment.

20 | Foodservice Equipment Journal | August 2019 http://www.foodserviceequipmentjournal.com


PANEL DISCUSSION
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