Sustainability can be more cost-effective than the immediate alternative for a number of reasons, but it is at least partially about upgrading to greener systems and tracking those results. The best plan is to incorporate sustainability into the layout and spec from day one. For Commercial Kitchen Design, consider targetcatering.co.uk/commercial-kitchen-designers
Save energy (without delaying service)
Begin with the largest energy users: cooking, refrigeration and ventilation.
Appropriate equipment size: Oversizing of the kit occupies energy and space. Pick volume based on your menu and peak number of covers.
Refrigeration: Position fridges away from hot lines, use good door seals and leave space for airflow around the units.
Smart ventilation: attenuated extraction; assists during cooking and non-cooking.
Save water where it matters
Saving water is essential.
Install low-flow pre-rinse spray valves and taps.
Select low litres-per-rack dishwashers.
Potwash staff constantly moving pots between stations (or storing them in the dishwasher) won’t be faffing about trying to run hot water from one tap while juggling a boiling pan; they can empty immediately using cold running water.
Layout and storage are ways to reduce waste
Food waste is typically a systems issue.
Store plans to be visible and rotated (FIFO).
Space for separated bins (food, recycling, glass, cardboard, oil).
Set up a path free of waste traversing across prep areas.
Practical, sustainable kitchens work the best. Just make sure that if it slows staff down, then nobody uses the solution – so start from speed and work backwards to find out how you can design a better way of doing things.



