The IFMA Foundation has introduced a white-paper series that offers insights into implementing sustainable practices and other energy-saving techniques.

The foundation’s “Sustainability in the Food Service Environment” white paper provides food service facility professionals practical advice on how to introduce and advance sustainable practices.

Food service operations that want to improve sustainability and energy efficiency should consider the following:

Food service operations that want to improve sustainability and energy efficiency should consider the following:

Lighting:

Food service operations that want to reduce energy consumption should replace current lighting with more energy-efficient lamps. Compact fluorescent lamps (CFL) produce less heat than traditional bulbs and can be used in dining areas as well as in refrigerators.

Windows:

Operations can reduce heat loss by applying window film on south- and west-facing windows. Window film helps reduce cooling costs, makes interiors more comfortable and helps prevent fading on carpets, chairs and furnishings.

Reducing demand charges: Food service operations use the most energy during peak hours, which can lead to large monthly demand charges. To reduce monthly demand charges, food service operations should schedule ice-makers to operate during off-peak hours, such as at night.

Food service operations can also use digital-demand controllers to control equipment such as water heaters, air conditioners, electric space heaters and refrigeration equipment. Using digital-demand controllers to interrupt equipment operation for periods of 10 to 30 minutes can reduce power demand spikes and monthly charges.

Refrigeration systems:

To reduce refrigerator and freezer energy use, food service operations should make sure reach-in refrigerators and freezers are not pushed up tightly against the wall. Space between the wall and coils is needed to prevent heat buildup. Heat buildup can make the units work harder, consuming more energy.

Defrost cycles also have a large impact on energy costs. Food service operations should set defrost cycles to meet the needs of their operation. Typically, four 15-minute defrost cycles are sufficient. Food service operations have saved up to $800 annually by shortening defrost cycles from 70 to 15 minutes.

Additionally, by replacing strip curtains in walk-in refrigerators, food service operations can reduce outside air infiltration by 75 percent.

Hobart’s sustainable design site can provide more information about how to help clients lower energy use.

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