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Published by hpgconsultingdel, 2021-09-02 06:46:34



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Go Green in Commercial Kitchen

Published by  HPG Consulting at  August 27, 2021

As we understand that the resources are finite and should be used wisely and conservatively. And we leave
the resources for our future generations to come so that they can meet their needs. It is the need of the hour.
Sustainability is based on three pillars: economic, environmental, and social. The hotel industry consumes
resources massively and produces a lot of waste. There is a need to explore more and install energy-saving
tech in commercial kitchens. Sustainable and eco-friendly commercial kitchens are now being implemented
as organizations and customers are more aware of the environmental effects of unsustainable practices.
There are eco-friendly alternatives for all your appliances and supplies. Also, it makes the dining experience
more pleasant to the customer.

Image Credit :

Here are a few ideas to build an eco-friendly commercial kitchen:

The most important resource that we need to start conserving right now is Water. If we just take basic care
while using water, it’s easy to save water.

Make sure that the taps are closed and there are no leakages.

Installation of sensors so that the staff doesn’t need to use hands can help in saving water.

Always run the dishwashers and glasswashers on full load.

Installing flow restrictors can limit the flow and rescue water waste Make sure that all the water from taps
and dishwashers is recycled.

Saving Electricity in a commercial kitchen is necessary and difficult.

Using LEDs can save energy and they also last longer.

Using Energy Star certified energy-efficient kitchen appliances saves energy as well as reduces carbon

Make use of solar energy if you are located in a hotter region instead of geysers to heat water.

Induction cooking is an energy saver, burners shut down as soon as pans are removed.

Hydrocarbon refrigerants save energy by up to 15%.

Shut down all the appliances and lights except cooling rooms(obviously) before closing. Use oven effectively,
keep it closed so that it reheats faster

Another way to develop an eco-friendly commercial kitchen is by changing the menu according to the
Regional Produce

This will significantly reduce the need for refrigeration and also give an experience of dining to the customers
by bringing on the table fresh, organic, and local food options depending on the season and weather. This
will also help the local farmers of the region and will reduce the global carbon footprint by reducing the
export of foreign materials. You can take a step beyond and harvest your own produce. Start with simple and
basic vegetables like tomatoes and chilies which are used in most foods, and you can go on. Use the water
from the taps and goes wasted otherwise.

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Reducing Food Waste by using up the materials before the expiry date.
Getting materials that can be used in several dishes.
Try to control overproduction, which leads to excess prepared food. Donate the extra food. Build a community
and look for ways to donate as there is a population around us that sleeps hungry at night. But there will
obviously be some food waste. Segregate waste into organic, dry, and mingled. Consider creating your own
compost bin from organic kitchen waste. This can eventually become manure for the kitchen garden of your
eco-friendly commercial kitchen.
Taking care of small things impacts greatly on sustainability.
Designing the kitchen sustainably with materials that are durable. Bamboo is a sustainable way of replacing
plywood, that is trending because it can grow fast.
Using resin to replicate concrete flooring.
Choose shelves that have anti-rust properties and can be cleaned easily and which dries up quickly and
doesn’t let moisture build-up.
Design your eco-friendly commercial kitchen such that the large appliances do not affect the efficiency of
each other.
Using stainless steel and cast iron pans and pots as they last long because of their corrosion-resistant
property. Replacing plastic chopping boards with wooden ones.
Replace plastic storage and trays with eco-friendly storage options like steel, glasses, and silicon.
Replace plastic straws with metal straws.
Explore eco-friendly options for food delivery services.
Invest in Recycling bins and label them properly. This greatly helps in separating nonrecyclable things to mix
up. Check with your local recycling centers about what they accept before setting up.
It only takes small simple steps to make the big changes, but you need to take that one step. We at HPG, help
with the layout and design of an Eco-friendly commercial kitchen. Reach us for a helping hand.

HPG Consulting

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