Want specifics on money and usage savings?
Federal Government’s Energy Star® Page
Do you qualify for rebates from utility companies?
Rebate Locator
How can you easily save hundreds or more per year?
Food Service Technology Center
How do operating costs of energy efficient and standard units compare?
Cost Savings Calculator
What are convenient ways to become environmentally sustainable?
Green Restaurant Association
What are green buildings and how do you become one?
U.S. Green Building Council
Want to join fellow restaurateurs in conserving the planet's resources?
NRA Conserve
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Useful energy efficiency information for schools--and their foodservice operations--in the following types of establishments:
- Elementary Schools
- Junior High/ Middle Schools
- High Schools
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- Colleges
- Universities
- Daycares
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Across the country, schools are experiencing tighter budgets, especially in their nutrition and foodservice operations. With rising food, energy and fuel costs,
schools are forced into a number of undesirable otpions, such as raising the price of student lunches, cutting foodervice jobs throughtout the district, eliminating
healthy foods like fresh produce from their menus or risking injury by using outdated equipment because they can't afford replacements.
Many schools have turned to energy efficient practices in order to cut costs and free up money tha can be used to pay for food, wages and new equipment. Every dollar
saved is one additional dollar that can be used in addition to budgeted funds.
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School kitchens with commercial equipment can save a great deal of money on annual utility costs by selecting Energy Star® equipment for their kitchens. Depending upon the
manufacturer, size and type of unit, annual savings can exceed $1,000 per unit per year! There are currently hundreds of Energy Star® commercial equipment units on the market,
including the following equipment categories:
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While it may not be in your budget to replace your existing equipment with Energy Star® equipment, you can make small changes throughout your kitchen that result in cost savings.
- Take a look at leftovers. If you have more food left over than can be properly stored, reheated and re-served, you may want to consider eliminating some of the less-popular selections. Is there one item that students consitently avoid? Consider dropping the item, or at least cutting back the amount you prepare daily.
- Are you portioning? Serving an extra ounce of mashed potatoes may not sound like much, but it adds up to more than you think. Serving five ounces of mashed potatoes (instead of the suggested serving size of four ounces) to everyone in a 1,500-student school equates to serving 375 additional portions every day. Based on a 180-day school year and $0.08 cost-per-serving, that's a losts of 675,000 servings and $5,400 every year! Use spoodles and portioners to help control serving sizes.
- Stop using disposables. Items like disposale plastic flatware, Styrofoam trays and ketchup packets are convenient and time-savers, but they can also eat up unnecessary costs. Replace your disposables with items that can be washed and re-used and your operation will see less costs and produce less waste. Consider items like stainless steel flatware, plastic trays and condiment pumps.
- Fix common problem areas. Most commercial kitchens consume unnecessary energy and water inplaces they don't even realize. Try these suggested practicies for equipment and these suggested practices for water usage. Many of these suggestions don't cost anything to implement, yet will result in significant savings over time.
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Not sure if all those changes make a difference? According to the Energy Star® Web site, one Minnesota school system the Austin Public School District, made changes to their foodservice operations and have enjoyed cost savings since 2005. They started by replacing a total of 11 units throughout the district.
In their first year, their utility bills decreased by $3,500. In addition, they received $4,675 in cash incentives from their local utility company. In the years 2005-2007, the school district decreased their energy consumption by 10% and saved $142,000!
In addition to monetary savings, the school district reports they benefited from reduced labor, safer kitchens, healthier food and less required ventilation in the kitchen.
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Every school district, university or daycare is different from the next. An energy-efficency plan that works in one won't necessarily work in the other. Make sure you're making th best decisions for your establishment by reading articles, asking equestions and comparing products. Your Product Consultant can give you suggestions, recommendations and information on energy-efficent equipment and practices.
For other useful information, visit these pages:
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