Lenny Teller Contract/Design/Engineering Specialist E. Friedman Associates Brooklyn, N.Y.lenny@efriedman.com

Most operators fail to realize that getting started is not as difficult as they may initially think. Discussions surrounding environmental sustainability tend to focus on the food choices, when, in fact, foodservice professionals can take many other operational steps.

Water management represents one such example. Steps in this area range from simple ones such as checking for leaks in spigots, hose bibs, etc., to more proactive ones such as utilizing water-miser toilets and low-flow, automatic faucets with infrared sensors at sinks throughout the facility to regulate water use. A less obvious conservation step in food preparation is to refrain from thawing frozen food in running water and to wash produce in tubs or sinks filled with water instead of under a running faucet.

In the dishroom, an easy first step includes installing low-flow pre-wash sprayers and using an automatic pre-wash built into the dishmachine to help ensure that dishes come out squeaky clean the first time. What many foodservice professionals seem to overlook is that using a re-circulating water unit that will scrape soil off the dishware and break fibrous food down into tiny particles acceptable to the facility's sewer system can help reduce the amount of food waste a facility generates and allows for more efficient warewashing.

One key to efficiency that remains constant is selecting the equipment that best meets an operator's application. For example, healthcare foodservice providers looking to operate more efficiently and lessen their environmental impact should avoid cooking in small batches on range tops, especially those with flat-top sections as they require long periods of time for preheating.

With proper selection, operators can utilize each piece of equipment to its maximum capacity. For example, a tilting braising pan has many bulk cooking applications that non-commercial operators can leverage. They can use it as a large sauté pan, a fried food skillet, and even a pan-type steamer. A steam-jacketed kettle can cook large batches of soup stock, pastas and stewed dishes. These types of equipment will maximize a non-commercial operator's efficiency with minimum waste, especially when their lids are in place capturing all of the heat and hastening the cooking process.

Much continues to be made about howthe types of food operators use can affect the environment; the way they buy can be equally as important. Purchasing items in bulk should reduce the waste that results from smaller quantity packaging. Manysuppliers will ship in plastic tubs that can be sanitized and sent back for refilling.

Enhancing a foodservice operation's friendliness toward the environment does not need to be complicated or costly. Just taking a few simple steps like those outlined here can have an immediate impact on an operator's bottom line and their environment and it will avoid having tomorrow's generation pay the price of complacency.

lenny@efriedman.com