The Kreem Blog

• 10 Tips for Going Green in your Commercial Kitchen

  It's time for the foodservice industry to conduct an honest assessment of what we do and commit to making changes, going green every step of the way.

  The foodservice industry is globally positioned to usher in the green revolution simply because of the size of the industry and significant energy consumed. Any changes, no matter how small, that were embraced throughout the industry would produce significant impact.

  The change in operational procedures and processes isn't limited to the acquisition of restaurant equipment. There are a number of strategies you, as the responsible owner of a foodservice operation, can adopt in your commercial kitchen to run a genuinely green operation and not only contribute to a safe environment, but also favorably impact your bottom line by reducing utility expenses and enhancing overall productivity. Here are ten tips to help you reach this goal in a way that calls for minor modifications in operational practices, employee training and a dash of plain common sense.

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