Here are two environmental assessments you should conduct prior to
putting together an eco friendly Green Action Plan for your catering
operation. If you have a functional subset that is unique and specific to
your catering niche, incorporate it as well because you will be regarded by
your prospects, existing customers and the media as an environmentally
responsible operation. Conducting an environmental assessment is a fancy way
of saying that you should give your catering company a thorough look-over to
see how you can become an environmentally friendly operation. This
incidentally, is very good for business in these days of carbon credits,
ecological footprints and innumerable discussions about GHG and other
related subjects.
Energy Assessment
According to a recent survey conducted by a utility research group, the
food services industry, which includes catering, spends approximately $10
billion each year for energy consumption. Most unfortunately, 80% of the
energy, regardless of the source—electricity, gas and others, is wasted due
to energy inefficient appliances and operator driven inefficiency.
A periodic assessment of your use of energy resources will keep you
updated on the amount of energy you spend during a specific period of time.
Let a representative from your neighborhood utilities company, of which you
are a customer, come to your assistance to conduct an energy audit. Most
utility companies provide this as a free service where as others may charge
a small fee. A highly effective way to conserve energy resources without
compromising on quality and service delivery is by investing only in
commercial kitchen appliances that carry the Energy Star logo. This is a
reliable, federally mandated program that is sure to reduce your utility
bills. Visit the Energy Star Resource Page at energystar.gov for more
information.
Water Assessment
Conducting periodic and timely water assessments of your catering
operation is as vital as conducting energy assessments. A dripping faucet
will always come as an additional burden on your budget in the form of
increased water bills. The best way to perform this function is by asking
your plumbing company to go on a calendar-based retainer and visit your
catering company’s cooking premises to check for leaks and other related
problems.
If you are a small operation and prepare your food only on customer
sites, there is not much you can do about conserving water resources except
to ask your employees to use water judiciously. However, you are bound to
expand into your very own commercial kitchen in due course where you can
implement the suggestions we have offered in this regard. You can also
consider calling your local water treatment plant and request a quick and
thorough water consumption audit. Very often, the problems that cause water
wastage are to be found outside your building.
The most efficient method of saving the environment from potential
disaster is to educate yourself and your employees about the various
environment friendly and energy efficient alternatives available today.
Teach your employees the habits, which will help your catering business to
go green, and your catering company is sure to soar to new heights of
success.
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Tim Ford is the President of Catering Supplies Depot, an online
catering supplies and catering equipment company that carries over 8,000
products for caterers. Visit him at
http://www.cateringsuppliesdepot.com , call him toll free at
866-613-2618 Be sure to sign up for the free email updates when you visit
Catering Supplies Depot.
