Progressive Grocer - May 2010 - (Page 98)
A sampling of the latest advances
Energy-efﬁcient foodservice equipment and sustainable practices are good for both the environment and the bottom line.
By Bob Ingram
er square foot, the amount of energy that kitchens consume is higher than any other commercial operation. This being the case, foodservice equipment manufacturers for the supermarket industry have been among the leaders in developing energy-efﬁcient products, in many cases well before the fairly recent emphasis on green products and practices.
beginning of the demand for green foodservice equipment as such: “It started in California in 2005 with the California Energy Commission. The state utility companies would pay rebates on third-party veriﬁed energy-efﬁcient commercial kitchen equipment. This program was designed to reduce the demand on the power grids, since foodservice operations are the biggest user of energy. Once California started a rebate program, the other state utility companies did the same.” Jumping into the conve rs a t i o n , Jenni Blair, LEED-
“We were green before green was cool,” says Jim Gallagher, director of retail sales at Fort Wayne, Ind.-based AccuTemp Products, Inc. He adds that day one of the company in 1993 saw the pioneering of the connectionless steamer. Gary D. Wright, national sales manager, foodservice and distribution at Bridgeton, Mo.-based Hussmann Corp., concurs. “Hussmann has been developing technologies that are environmentally sensitive for over 15 years. Hussmann introduced our proprietary distributed refrigeration system, Protocol, which was developed to speciﬁcally address environmental concerns through its capability to be placed inside retail environments much closer to the loads. Its distributed refrigeration design also offered reductions in piping, braise joints and refrigerant charge.” Caitlin Rodgers, director of marketing at Wisconsin-based Manitowoc Foodservice, pinpoints what she feels was the
• Progressive Grocer • May 2010
Hobart’s WastePro 1200 System reduces waste by as much as 88 percent and can save more than $17,000 a year.
AP marketing manager at Troy, Ohio-based Hobart Corp., notes: “Foodservice and retail operations support sustainability efforts for a variety of reasons. Some are required by statute or regulation to limit the use of water, energy or other resources. Others see a need to reduce wastewater or solid waste from their facilities. Pressure from corporate management, shareholders, boards of trustees and constituent groups, including students or even customers, also motivates sustainability planning. “Regardless of the initial motivation,” adds Blair, “what makes programs successful — and what ultimately leads to their continued adoption — is their return on investment. Using less energy and water lowers utility bills, for example, and has a direct impact on the bottom line.” Blair is well aware that “sustainability in food retailing and in foodservice is not just a passing fashion. Neither is it a checklist of components and activities that can be quickly accomplished and set aside for other concerns.” Thus, the greening of foodservice equipment and supplies is an ongoing process, as reﬂected in the research and development philosophies of manufacturers. At Manitowoc Foodservice, for instance, “[a]ll new equipment must meet or exceed established ASTM (American Society for Testing and Materials) or Energy Star guidelines,” notes Rodgers. “Overall, [the] goal for any new product is to be 25 percent more energy-efﬁcient than the current models.” She says that Manitowoc’s latest green foodservice products are combi-ovens that cook in different modes and use less water,
A H E A D O F W H AT ’ S N E X T
Table of Contents for the Digital Edition of Progressive Grocer - May 2010
Progressive Grocer - May 2010
Nielsen’s Shelf Stoppers/ Spotlight: Candy/Non-ChocolateCandy
Super 50: Steadfast Leaders
The Lempert Report: ConAgra, Celebs Battle Child Hunger
Best Practices: Starting at the Top
Wake-up Call: Coupons Make a Comeback
Store of the Month: Roots and Wings
Harold Lloyd on … Making a Difference: Why Work as a Clerk?
Experience at Large: Put Your Best Customers to Work
Confection: Sweetening the Pot
Tea: Brewing up Sales
Non-alcoholic Beverages: Summer Quenchers
Summer Grilling Special: What a Gas!
Produce: Local and Lovin’ it
IDDBA Show Preview: Recipe for Success
Trends: The Summertime Freeze
Meats & Cheeses: Brown-bagging Sales
Food Industry Insights: Leadership for the Future
Tech Toolbox: A Look at the Latest Solutions
Out of the Box: The Latest Tools of the Trade
Roundtable: The Executioners
Foodservice: Green Machines
What’s Next: Editors’ Picks for Innovative Products
Progressive Grocer - May 2010