Going Green and economic efficiency—in the past, these two concepts were often seen as mutually exclusive. Today, the opposite is true. Why? By Dieter Mailänder, Redaktionsbüro Dieter Mailänder
Unlike the past, Going Green and economic efficiency are now closely linked. There are good reasons for this “double pack” today:
• In terms of the environment, the carbon footprint plays a key role throughout the entire food production chain. After all, the lower the emissions the lower the carbon footprint of the entire company—an important argument in credit negotiations with banks and purchasing negotiations with retailers.
• Purchasers at retail companies are focusing intensively on supply chains. In addition to the carbon footprint, protection against child labor, fair wages, and environmental protection are very important.
• Well-educated employees in particular also choose their employers based on the importance they attach to climate and environmental protection.
These points are relevant to professional kitchens too. Their key starting points for Going Green activities are:
• Energy consumption,
• CO2 emissions,
• The use of water, as well as
• Food waste
In terms of climate, energy consumption and the associated CO2 emissions are particularly critical factors. This is because kitchen appliances are often switched on at the start of production and only switched off again at the end, regardless of idle periods. The same applies to energy-intensive air-conditioning systems. Cold room doors that employees do not close properly also offer potential for savings.
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