With a growing interest in the foodservice community about LEED, the U.S. Green Building Council established the third version of the LEED for Retail guidelines in 2009. The foodservice portion was dramatically updated through the work of the Richard Young and Food Service Technology Center in California. Along with other foodservice professionals, they developed a "prescriptive path" to selecting commercial cooking equipment and fixtures to meet and/or exceed LEED certifications. FSTC created a chart for designers to follow that shows just how efficient certain equipment needs to be. For example, all Energy Star products meet these standards but there may be others as well. Even if your building is not trying to achieve LEED certification, which is very involved, operators can use this chart as guideline for a "green" restaurant.
Foodservice Equipment and Supplies Magazine featured a story about the new LEED for Retail in April. The full article can be found here.
1 comment:
Great post you got here. I'd like to read a bit more concerning that matter. The only thing I would like to see on that blog is a photo of any gizmo.
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