In a recent report developed by the International Facilities Management Association and Aramark, it states water efficiency, green building materials and efficient HVAC systems play a role in the sustainability in the food service supply chain. Local purchasing and and sustainable food purchasing was also mentioned.
Food preparation is the leading source of energy consumption in the Industry at 35 percent. That is followed by HVAC at 28 percent, sanitation at 18 percent, lighting at 13 percent and refrigeration at six percent. It has been estimated that up to 80 percent of the $10 billion spent in energy at U.S. restaurants is wasted.
Having an energy audit performed as part of the sustainable business strategies for a company in food service is an excellent step to saving money as well as saving the planet.
Food preparation is the leading source of energy consumption in the Industry at 35 percent. That is followed by HVAC at 28 percent, sanitation at 18 percent, lighting at 13 percent and refrigeration at six percent. It has been estimated that up to 80 percent of the $10 billion spent in energy at U.S. restaurants is wasted.
Having an energy audit performed as part of the sustainable business strategies for a company in food service is an excellent step to saving money as well as saving the planet.
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