Sustainability

  • http://spacecatering.co.uk/wp-content/uploads/2012/05/1-Sustainability.jpg
  • http://spacecatering.co.uk/wp-content/uploads/2012/05/2-Sustainability.jpg
  • http://spacecatering.co.uk/wp-content/uploads/2012/05/3-Sustainability.jpg
  • http://spacecatering.co.uk/wp-content/uploads/2012/05/4-Sustainability.jpg

Space and the Green Footprint Initiative

Space has long been a pioneer in promoting green foodservice solutions and was the winner of the first national ‘Foodservice Footprint Award’ for the ‘Most Sustainable Foodservice Installation’. In 2008 Space introduced the Green Footprint initiative. This innovative scheme indentifies equipment with environmentally-friendly attributes early in the design process. The result is better design and performance with installations that actually help to improve resource efficiency and reduce operating costs in real terms.

The Sustainable Restaurant Association

The Sustainable Restaurant Association (SRA) is a non-profit membership organization helping restaurants to become more sustainable and diners to make more sustainable choices when dining out. Member restaurants source food more sustainably, manage resources more efficiently and work more closely with their community.

Space and the Guide to Sustainable Kitchens

Space has teamed up with the SRA to produce the Sustainable Restaurant Association Guide to Sustainable Kitchens. Packed with information, tips and advice, this guide gives restaurant caterers/operators an insight into the opportunities for better purchasing and practice. The aim of the guide is to demystify sustainability within commercial kitchens and restaurant operations by offering design solutions, high performance equipment choice and recommend best practice.

More sustainable restaurants result in financial, social and environmental benefits. As resources are constrained and rising costs continue to squeeze profits, implementing environmentally-friendly practices has become both a responsible AND smart business strategy. In simple terms this means:

Lower Energy Bills
Energy is often the kitchen’s highest cost after labour, and any energy savings will directly affect profit. Added to this, energy prices have been doubling on average every five years and are predicted to increase at a faster rate. More resource-saving equipment is a cost neural investment and will save money. Now, more than ever, it is important to understand the link between investment and on-going operational savings. Energy saving investment can take the form of time and/or money, and often reaches the payback point very quickly, as well as improving the working environment and the market value of a building.

Lower water bills
Water prices will very soon begin inflating as rapidly as energy costs and it makes sense to take steps now to conserve water. Minimizing water consumption, by both good practice and by water-saving equipment will result in immediate and often surprising savings on your next utility bill.

Lower Waste Bills
REDUCE – RE-USE, RE-CYCLE – Waste is a big issue in a commercial kitchen, from over-production through to disposal. Measures to minimise waste production, and to investigate the most energy efficient and environmentally friendly means of dealing with the kitchen’s food waste, make for a more streamlined, efficient and money-saving kitchen.