The Green Restaurant Association is an international, non-profit organization dedicated to creating green, sustainable practices in the restaurant industry. In addition to detailing ways operators can green their restaurants, the Green Restaurant Association also provides a breadth of knowledge on sustainable foodservice practices.
Topics: refrigeration, sustainability, food waste, commercial refrigeration, energy efficiency
In foodservice, peace of mind is rare. Each day brings a unique challenge. For foodservice operators relying on a wide range of equipment, there’s always a thought in the back of their minds that today is the day something stops working. When a refrigeration system goes down, it can send ripples throughout the operation. That’s not the case when redundancy is built into a refrigeration system.
Topics: refrigeration, food waste, energy efficiency, school, Eco-Cool, redundancy
When it comes to food waste, there are three main areas of focus according to the ReFED Restaurant Food Waste Action Guide. Those three areas are food waste prevention, food waste recovery, and recycling.
Topics: refrigeration, food waste
When it comes to food waste, there are many reasons why foodservice operations across North America look to reduce it. In fact, over the last few years, it's been one of the hottest initiatives in the industry.
Topics: refrigeration, food waste, commercial refrigeration
The lists are starting to emerge. As we end 2018 and head toward 2019, everyone seems to have an opinion about what will be hot in food and beverage in the coming year, but here at RDT, we want to focus on what will be cold, so to speak.
Topics: food waste, trends
The buildup of ice in your commercial freezer might look cool, but it's not. There are a whole host of reasons, but simply put, frost and icing are bad because they cost money.
Topics: food safety, freezer, freezer burn, food waste, energy efficiency, Walk-Ins, Ingredients
Food waste is a major issue in restaurants and other commercial foodservice operations across the country. In fact, according to the non-profit ReFED, which specializes in food waste reduction, the United States wastes about 63 million tons of food each and every year.
Topics: refrigeration, food waste, commercial refrigeration, Eco-Cool, Eco-Smart, redundancy
We waste a lot of food. In fact, close to a third of the world's food production is wasted each year, accounting for roughly 1.3 billion tons and nearly $990 billion dollars. In the United States alone, Americans waste $160 billion of that total, which is nearly 30 to 40 percent of the entire U.S. food supply.
But are we making progress? What is being done to prevent food waste? Where are we at in 2018?
Topics: refrigeration, sustainability, food waste, commercial refrigeration, Eco-Cool, redundancy, Environment
In all walks of life, we’re always looking for that “easy button” – that one solution that solves our most pressing challenges without causing us worry, stress, or financial burden. While the real “easy button” is just for show, remote refrigeration monitoring is one solution that’s making life easier for foodservice operators.
Topics: food safety, freezer, refrigeration, food waste, commercial refrigeration, Walk-Ins, commercial freezer, remote monitoring, temperature monitoring
Every time a freezer door is opened, moisture enters the conditioned space. If that air is humid, even more moisture enters. But once humid air is inside a walk-in freezer, what happens to that moisture, and how does it impact the overall refrigeration program?
Topics: refrigeration, food waste, commercial refrigeration, Walk-Ins, Eco-Smart, humidity
