Green Restaurant Blog


Tundra Blog: Infrared Burners

Infrared burners are found in a wide range of commercial restaurant equipment, including salamanders, char grillers, broilers and fryers. These types of burners are most commonly used to sear, brown, and caramelize food products. Any chef or serious cook knows that the best way to prepare a juicy, succulent steak is to sear the outside as quickly as possible to keep the juices and moisture locked inside.(Full Article)

ENERGY STAR® Commercial Food Service Newsletter - Spring 2014

News and updates from Energy Star(Full Article)

Energy Efficiency Standards Announced

Two new energy efficiency standards for electric motors and walk-in coolers and freezers that could save businesses up to $26 billion on their utility bills through 2030 were released by the energy Department.(Full Article)

Going green: The hospitality sector announces benchmark on energy consumption

A number of pub and restaurant groups came together last week to benchmark their energy consumption efficiency and discuss the impact it has on their profits and environmental impact. (Full Article)

How Should I Build a LEED Certified Restaurant?

John asks: Hello, I'm thinking about starting my own restaurant and I want it to be LEED certified. It will most likely be in an existing building, but I do not have a set location for it yet. I was wondering if and how I should get started on my certification or do I need to have a place before I get started on my project?(Full Article)

6 strategies to keep food from landfills

The Food Waste Reduction Alliance, a project of the National Restaurant Association, Grocery Manufacturers Association and Food Marketing Institute, offers tips to get started. For more ideas, download the toolkit.(Full Article)

Plumbers Vote for Insulated Hot Water Pipes

Members of the International Association of Plumbing and Mechanical Officials (IAPMO) voted to change the Uniform Plumbing Code to require insulation of hot water pipes in new homes and commercial buildings. The change should cut hot water waste by 15-30 percent and save energy in the process.(Full Article)

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