The importance of more sustainable commercial kitchens
The concept of sustainability is something we can no longer ignore. It is important that everyone plays their part in making society more sustainable, and every sector can tackle this in its own way. Schools, care homes and caterers are often already thinking more deeply about reducing their carbon footprint, for example by wasting less food and by considering their energy consumption. Do you also consider sustainability to be important in your commercial kitchen or catering kitchen? If so, you’d be best advised to choose a system that supports that sustainable aspect as effectively as possible.
5 tips for a sustainable commercial kitchen installation
Whether it’s the design and installation of a commercial kitchen or its use over the years, there are many things that we, as your partner, and you, as the user, can do to improve the sustainability of the installation. And this will benefit you too in the long term.
1. Durable materials
There are many factors to consider when designing a commercial kitchen: drawing up the floor plan to suit the available space, assessing the technical possibilities and developing a detailed design. At this stage, it is important to consider the materials used. Always opt for materials that are sturdy, long-lasting and, ideally, recyclable as well.
At D&L Concepts, we have our own stainless steel welding workshop, so we can always customise the materials we use. Did you know, by the way, that stainless steel can be recycled indefinitely without any loss of quality?
2. Energy-efficient appliances
A commercial kitchen is fitted with a wide range of electrical appliances. Some are used very intensively, whilst others run continuously – take the refrigeration systems, for example. It is important to choose electrical appliances with a good energy rating, such as A+ or higher. These consume less energy, meaning you are not only opting for sustainability, but also for a more favourable electricity bill.
3. Wasting less food
Did you know that as much as 20 per cent of the food produced in Europe is wasted? Unfortunately, the hospitality sector accounts for a large proportion of this. By managing food more sensibly, your organisation can make a difference in this area. How? By implementing better stock management systems and installing the right refrigeration systems to keep certain foods fresh for longer. Is there still a lot of food left over? Then donate it to a local charity.
4. Sustainable procurement
By shopping for food more sensibly, you can also go some way towards reducing waste. You’ll also be making a more sustainable choice if, for example, you buy local and seasonal produce. You can make more sustainable choices when it comes to packaging too; try to choose as few individually wrapped plastic food items as possible.
Tip: find out if you can collaborate with local farmers and producers.
5. Awareness
Last but not least, raising awareness of sustainability within your commercial kitchen is key to putting the above tips into practice. Make sure that everyone who works in the commercial kitchen is aware of the importance of sustainability and the role they can play in it. And by that we mean both reducing food waste and using the facilities efficiently.
Ready to work in a more sustainable way?
As you can see, fortunately there are plenty of measures you can take – both when designing your new commercial kitchen and when using it – to operate more sustainably. Sustainability in commercial kitchens is not just a luxury; it has now become a necessity. So try to reduce your environmental impact and ensure that your staff in the commercial kitchen are also on board with this. Finally, it may also be worthwhile publicising your organisation’s sustainability efforts, if only to encourage others to do the same.