Green Ideas

In this award-winning column, Foodservice Equipment & Supplies looks at best practices, case studies and more on how to take the best ideas in green building and operations and apply it to your foodservice operation.

Case Study: UCSF Benioff Children’s Hospital

The most recent update from the Food Service Technology Center’s Cookline Project finds faster returns on equipment investments.

Green Roof Growth

With real estate growing tighter, more restaurants and foodservice operators are carving out space on their rooftops to grow vegetables, fruits, herbs — and even manage beehives.

A Look at Two Super Green College Campuses

The University of Colorado Boulder and the University of San Diego pledge allegiance to sustainability.

Optimizing Hot Water Temperature for Energy Savings

Start saving energy costs on one of the most energy-intensive appliances in commercial foodservice facilities: water heaters.

Kitchen Design is an Art and a Science

Today's kitchen efficiency efforts focus on maximizing workflow from dock to dining.

Werewolf Bar & Grill and Ventilation Energy Savings

Case Study: A PG&E Cookline Project Update

Locally Sourced: Food Processing and Handling Tips for Farm-to-Table Kitchens

Everyone's doing it. All types of restaurants source from local and smaller, regional farms these days, from fast-casual chains to multi-unit operations and higher end, independent restaurants. But dealing with delicate produce and larger cuts of meat entails some minor adjustments in terms of kitchen design, equipment, space and operations.

Case Study: Triumph High School

Hands-on learning offers unique green education for students in Cheyenne, Wy.

Reducing Hospital Food Waste

Solutions being put into practice include donations, animal feeding and technology.

Energy Efficiency is on the Menu at TJ’s Woodfire Pizza

 As energy costs continue to soar, especially on the West Coast, restaurants continue to find new ways to save on utility costs. Luckily, more energy companies are there to help.

LEED-Style (vs. Certification) Projects Gain Momentum

Years after the U.S. Green Building Council (USGBC) unveiled LEED for Retail, few foodservice operators seem to be pursuing the certification unless they are part of larger projects at colleges/universities and healthcare facilities, for example, or publicly funded projects like general assemblies. Likely it’s the extra funding — or perhaps the paperwork and skill set required — that create barriers to entry, but there’s still good news to this story.

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