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GREEN SPIRIT The Future of Foodservice & the Environment. Betsy Earle, MBA, CTSM Marketing Communications & Events Manager. Foodservice Industry Impact. Have you ever thought of how much a diner can impact the environment? The Foodservice Industry is a major consumer of energy

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GREEN SPIRITThe Future of Foodservice

& the Environment

Betsy Earle, MBA, CTSM

Marketing Communications & Events Manager


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Foodservice IndustryImpact

Have you ever thought of how much a diner can impact the environment?

The Foodservice Industry is a major consumer of energy

Often a commercial kitchen uses inefficient, energy draining, and polluting appliances, which take a toll on the environment.

Carbon Dioxide Emissions:

Small commercial kitchen

Energy usage 475.000 kWh / year

Carbon Dioxide emissions 90 Tons / year

Large commercial kitchen

Energy usage 3.400.000 kWh / year

Carbon Dioxide emissions 650 Tons / year

Source: Caterbase - Uk


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Number of Outlets

KW Installed

  • 100.000 Bars (20 kw)

  • 85.000 Restaurants (100 kw)

  • 40.000 Hotels (300kw)

  • 22.000 Schools/Univ. (150 kw)

  • 8.000 Hospitals (500 kw)

  • 5.500 Staff Canteens (300 kw)

  • 10.000 Other (100 kw)

Foodservice IndustryOne country in Europe..

Every day in 300.000 kitchens, 2 million heavy duty machines are at work. (EU, avg per country)

Energy Consumption

1470 kw

=

~ 65 million

domestic fridges!


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Foodservice IndustryThe Challenge

  • Significant energy savings can be achieved simply by:

  • using more efficient equipment

  • keeping the appliances well maintained

  • For the future we all have to work at:

  • defining and certifyingminimum efficiency levels

  • designing kitchen layouts, keeping in mind the most effective use of the

  • equipment

  • activating standby mode when the equipment is not in use

  • training operators to use the equipment intelligently


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Foodservice IndustryWho should drive this approach?

GOVERNMENT

To move from local short-term incentives to structured programs and clear focused regulations

MANUFACTURERS

To research new technologies and continue to develop more energy efficient products

CONSULTANTS

To design solutions that not only increase productivity, but also reduce energy consumption and limit the impact on the environment

CHEFS & OPERATORS

To set procurement practices that requires equipment to meet ‘green’ standards

CONSUMERS

To become educated about how their meals are prepared

Local ordinances and economic advantages

should be on everyone’s mind for the success of ‘Green Spirit’


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Green Spirit

Green Spirit for Electrolux Professional means:

1) Thinking creatively

2) Finding efficiencies

3) Honoring the best values

Going green is not easy

but it’s essential

for us and generations to come


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Thinking Creatively

  • Save Energy by Adapting Cooking Methods

  • Reduce Heat and CO2 Emissions from the Cooking Surface

  • Use a Blast Chiller to Reduce Waste

  • Reduce Refrigeration Energy Consumption and Maximize Food Safety, Quality & Lifespan

  • Optimize Your Dishwashing Program

  • Reduce Waste

  • Use Systems to Monitor and Meet HACCP Guidelines


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Thinking creatively

  • Save Energy by Adapting Cooking Methods:

  • Use a combi-oven and multi-wave oven

  • Reduce overall cooking time by 50%

  • Use only one cooking program to cook food from frozen

  • Save energy by not having to defrost food prior to cooking

  • Multi-wave technology reduces the cooking time by even more


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Thinking creatively

  • Save Energy by Adapting Cooking Methods:

  • Fry in the Oven

  • Obtain lower calorie and perfectly fried, yet healthier food

  • Less wasted energy and less degradation of cooking oil

  • Save money on purchasing oil

  • No fryer means less equipment in the kitchen and more space to do what you need


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Thinking creatively

  • Save Energy by Adapting Cooking Methods:

  • Use Low Temperature Cooking

  • Reduce the weight loss of meat to increase your return on investment

  • Better programming of kitchen activities means more productive time

  • Hold food at safe temperatures for up to 24 hours, reducing bacterial growth

  • Overnight cooking programs, using the Electrolux air-o-steam® Combi Oven allow for less than 10% weight loss, thus increasing your yield and saving energy


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Finding efficiencies

  • Reduce heat and CO2 emissions from the cooking surface

  • For a 4 burner range (present in almost every kitchen in the world)

  • Reduce energy consumption by about 100 kW / 4 hrs

  • Reduce Carbon Dioxide emissions by 5 kg / 4 hrs

  • Use equipment below the Gastec QA limit for CO2 emissions

  • Gastec is a measurement of not only the product itself, but also the production process for that product

  • Turn off gas burners when they are not in use


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Thinking creatively

  • Reduce heat and CO2 emissions from the cooking surface

  • Example: Electrolux Themaline S90 gas burners features the “Ecoflam” system

    • Burner turns on automatically when pan is placed on the range, and automatically shuts off upon removal

  • Example: Electrolux Thermaline S90 “Ecotop” – special coating ensures up to 60% less heat dispersion versus traditional cast-iron solid tops

    • Higher efficiency, low heat dispersion, and better working conditions


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Thinking Creatively

  • Use induction cooking to reduce C02 emissions

  • Save up to 50% of electricity compared to cast iron plates

  • • Reduce heat dissipation• Accurate and precise power control without inertia is obtained • No pre-heating necessary

  • Maximum safety, easy to clean, and no CO2 emissions

  • Highly efficient

  • Example: Thermaline S90 full surface induction – induction zones recognize the presence of a pot on the surface, and the power is switched on or off accordingly


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Thinking creatively

  • Use a Blast Chiller to Reduce Waste

  • Increase product shelf life, for 6-12 months, so food is not wasted

  • Provides a safe way to store leftovers by reducing bacteria proliferation

  • Better plan and schedule kitchen activities

  • Ability to prepare more foods in advance and more efficiently

  • Lower investments – increase the kitchen productivity with less equipment

  • Example: Electrolux air-o-chill® blast chiller - Saves up to 40% of time during the chilling process


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Thinking Creatively

  • Reduce refrigeration energy consumption and

  • maximize food safety, quality & lifespan

  • Defrost only when its necessary

  • Choose refrigeration with efficient compressors

  • Minimize the number of times the door is opened

  • Chose refrigeration that offers a digital display panel for recording all functions of the device

  • Cyclopentane gas foaming as insulation

  • Example: Electrolux Refrigeration can help you to reduce energy consumption by 45%


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Thinking Creatively

  • Optimize your dishwashing program

  • Save water, detergent, and energy, and also save money

  • Pre-rinse all dishware

  • Maximize space usage in racks

  • Use detergent more efficiently

  • Reduce rinsing temperatures as much as possible while still sanitizing


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Thinking Creatively

  • Optimize Your Dishwashing Program

  • Pre-heat water to save energy

    • Example: Electrolux Rack Type Dishwasher – Energy Saving Device (ESD) pre-heats the rinsing water, reducing energy required to heat up the water by 30%

  • Guarantee sanitization, yet chose a machine that will not overheat your water


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Thinking creatively

Reduce waste by producing less garbage

  • A single restaurant disposes of more than 50 tons of organic waste per year (on avg in US)*

  • More than 75% of restaurant waste is organic

  • Eliminate the need to store waste in refrigerated rooms, thus reducing running costs for the kitchen and freeing up space

  • No incineration is needed to eliminate waste, thus reducing C02 emissions

  • Recycle waste into “green” products, such as compost

  • Example: Electrolux Waste Management System – remove all water from the biodegradable waste and reduce waste to 15% of its original volume

*Source: Restaurant Food Waste Recycling - City of Los Angeles - Dept of Public Works


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Thinking creatively

  • Use systems to help you monitor and meet HACCP guidelines

  • Reduce food waste and guarantee food safety

  • HACCP (Hazard Analysis and Critical Control Point)

  • Maximum safety equals minimum food waste

  • Example:Electrolux EKIS system - connect up to 200 Electrolux appliances to one centralized master PC through EKIS


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Awards & Commitments

SUSTAINABLE ENERGY AWARD: Electrolux won this award in 2007 from the European Commission in the “Corporate Commitment” category, for its ongoing efforts to reduce energy consumption in factories, products and services, and to make the consumers more and more aware of the importance of a sustainable development.

DOW JONES SUSTAINABILITY WORLD INDEX: recognizes the world’s leading Companies driven by a responsible and sustainable approach, with a special attention to the environmental and social issues In 2009, for the tenth time, Electrolux was included in this prestigious Dow Jones Sustainability World

WWF: A partnership since 1993 to promote a better environmental sensibility. WWF selected the greenest products to be recommended to those consumers who were most sensitive to energy efficiency.

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Regulatory Agencies & Certifications

ISO 14001 Standards: Standards set to reduce a company’s environmental footprint in order to decrease pollution and waste.

Since 1996, water and energy consumption for the products produced have been reduced by 50% and 20% respectively.

RoHS (Restriction of Hazardous Substances Directive): A severe policy that restricts the use of certain hazardous materials and components in manufacturing, adopted in 2003 by the European Union.

KIWA Gastec Certification – This independent standard is Europe’s market leader in the field of testing and certification of gas related products. It ensures the safety, efficiency, and quality of safety and control devices, distribution, installation pipe systems, and appliances.

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Regulatory Agencies & Certifications

  • Energy Star – A joint program of the US Environmental Agency and the US Department of Energy, which helps people save money through energy efficient products and practices. In the US, Electrolux dishwashers and refrigeration are Energy Star approved.

RECYCLABILITY: Electrolux’s policy and responsibility to nature (the solutions by Electrolux Professional guarantee a high level of components recyclability (up to 95%).

  • GREEN BEST PRACTICES:

  • Take measures to reduce water consumption drastically in every plant.

  • Eliminate the use of dangerous substances, solvents, and polluting agents

  • Replaces silicone seals with alternative, non contaminant products.


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Please visit us on the web at

www.electrolux-professional.com


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