ow do I make my kitchens greener? It is a question that
most serious operators are asking themselves on a weekly
basis these days and the truth is that there is no short an-
swer. To the supply chain’s credit, there has been a huge
drive to develop greener equipment among manufactur-
ers and this is evident in the latest generation of kit available in the
market. Lower energy consumption, better durability and improved
recyclability are all common features of the newer technologies on sale.
But if there is one thing that stands out from the conversations we have
had this month it is that the right equipment is only part of the solution.
Culture is just as vital. Success in sustainability is about fostering best
practice, channelling the right internal attitude and getting everybody
pulling in the right direction — it is as much about how the equipment is
used and treated as it is about what the equipment does.
Oliver Rosevear, head of environment at Costa Coffee, called it this
month when he described how improved engagement between his team
— which has energy usage at the top of its agenda — and the group’s pro-
curement department has altered its approach to specifying new equip-
ment. While the ultimate goal when choosing any equipment is how to
solve a business case, he insists there is now greater acknowledgement
that it is also about becoming commercially sustainable.
“As an example, when we looked at our back-of-house refrigeration,
the way our procurement team used to work is they’d go out and say,
‘what do we need from a performance point of view?’ and ‘what’s the
lowest price we’re going to get? But with refrigeration, you use seven
times more cost on energy than you do on the cost of the refrigerator.
So it’s about flipping that on its head and thinking about the operational
cost, which has really resonated with the business because it allowed us
to show saving across the year.”
The technology is there for operators to run more efficient kitchens
than ever before, but if businesses really are to get the most from their
investments they have got to set the right mindset in the first place.EDITOR’S WELCOMEH
Goodbye greenwash?
Andrew Seymour
Editor, Foodservice Equipment Journal
020 3176 4234
[email protected]
Twitter: @FEJournalAndrew Seymour
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