The Department of Energy and other organizations have new sets of standards for walk-in coolers and freezers. These changing energy regulations are impacting commercial refrigeration choices across the foodservice industry, so we'd like to take a few minutes to walk you through what they are and how they will impact your operation.
Topics: refrigeration, sustainability, commercial refrigeration, energy efficiency, SNAP
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
When it comes to going green, can it also save you "green"?
Topics: refrigeration, sustainability, commercial refrigeration, energy efficiency, Eco-Cool
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
We're all watching the calendar this time of year, and as we begin to head into a new year full of trends and predictions, we'd like to offer you a few of our own. After some thorough research, here is a list of some of the most popular 2018 food trends.
Topics: food safety, refrigeration, sustainability, commercial refrigeration, Danger Zone, Ingredients, Fine Dining, Environment, commercial freezer
Learning is a never-ending process. That’s the case for any industry, but especially in foodservice. Advancements in technology occur quicker than ever before. Therefore, it’s crucial for operators, dealers, and foodservice consultants to fully understand the capabilities of the equipment they work with on a regular basis.
Topics: refrigeration, sustainability, commercial refrigeration, Eco-Cool, footprint, consultants
Let's say you operate a large hospital in Nevada. Maybe you're a facility manager or a food and beverage director who's responsible for the operation and upkeep of all the heavy foodservice equipment on campus. Now let's say it's the middle of summer. It's 105 degrees in the shade, and your walk-in freezer is about to crash. Are you ready to hear why redundancy is important for commercial refrigeration?
Topics: bacteria, refrigeration, sustainability, Foodservice Director, food waste, commercial refrigeration, Walk-Ins, hospitals, Eco-Cool, Facility Manager, Digital Scroll Compressor
Sustainability is a growing trend in every market in the U.S. The foodservice industry is not an exception. Not only is it better for the environment, but being sustainable can positively impact your bottom line.
Topics: refrigeration, sustainability, food waste, Eco-Cool, Rebates, Regulations, Ingredients
With rising student populations and tighter budgets, schools are tasked with finding ways to save money while improving the well-being of students. One way for school administrators to improve on the economic, educational, and environmental aspects of their school is through energy efficiency. It’s never been more important to be energy-efficient than it is right now. And where better to teach how to save energy than in schools?
Topics: refrigeration, sustainability, energy efficiency, school
Just like there's a movement in food toward sustainably grown or raised ingredients, there's a movement in foodservice design and construction to achieve those goals, as well.
Topics: refrigeration, healthcare, sustainability, USDA, LEED, USGBC
