5 - Energy

SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
Part 5: Energy in the Food Industry
FEED THE
PLANET
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GLOBAL ENERGY BASICS
FEED THE
PLANET
What Is More Certain Is That More And More Energy Will Be
Consumed Globally. Can We Keep Up With Demand?
Two Types Of Energy Sources
Non-renewable: Renewable:
Sources of energy that Sources of energy that are
once used, can never replenished over a short
be replaced. There are period of time. These
finite quantities on sources can be used
earth. indefinitely, slow global
warming and reduce use of
fossil fuels.
80% of global energy is produced from liquid fuels, coal, and
natural gas U.S. Energy Information Administration (EIA)
As the world’s population increases, the demand and

price of energy will increase.
Energy And Food
Energy is not a separate issue.
It is related to food production and
transportation. It is all connected.
Food uses 30% of global energy - FAO

ENERGY IN FOODSERVICE
KITCHENS NEED ENERGY TO FUNCTION
FEED THE
PLANET
Energy In Foodservice
Source: www.energy.ca.gov/2006publications/CEC-400-2006-005/CEC-400-2006-005.PDF
Where Is Energy Used In Foodservice?
• Cooking • Growing food
• Holding food hot • Transporting food
• Refrigeration and Freezing • Lighting
• Washing (machines and hot • Ventilation
water) • Ice production
Energy is the ability

to do work
-or-
Energy makes work
possible
Breakdown Of Energy Use
refrigeration kitchen
6% exhaust and
ventilation
sanitation 11%
18%
building
HVAC
An example of energy 17%
consumption (measured
in BTU’s) of a typical
American restaurant food prep:
all other
13%
lighting
13%
food prep:
basic cooking
appliances
22%
Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Energy Conservation
Conserving energy in the kitchen Ventilation

means: Lighting
• using less energy
• making good choices about Sanitation
energy consumption Refrigeration and freezing
• analyzing every part of the Cooking and holding
kitchen. Behaviors
Remember that using less energy means spending less money = more profit.
This is done through smart practices and more efficient processes.
Proper Maintenance
One recurring theme of smart energy use is to keep all
equipment maintained properly. When equipment is not
functioning correctly, it often translates into needlessly
wasted energy—and higher expenses for restaurant
operations.
All foodservice
operations need to
have a maintenance
schedule.
Good Ventilation Practice
Only turn on
ventilation when
needed.
Push cooking
equipment up
against wall
Side Panels
Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Lighting
• Install LED lighting
• Uses low amounts of energy
• Lasts a very long time
• Less labor to change lights
• Install motion sensors for switches
in bathrooms, closets, and other
less frequently used spaces.
• Install timers on outdoor lighting.
• Use windows for to provide light
Sanitation
Sanitation requires energy to heat water.
• Choose energy efficient
dishwashers
• Only run full racks of
dishes through
dishwashers
• Insulate hot water pipes
• Repair damaged wash
curtains
• Fix hot water leaks
• Install high efficiency
commercial hot water
heaters
Photo Courtesy of: The PG&E Food Service Technology Center—fishnick.com
Refrigeration And Freezing
Proper maintenance is key to efficient refrigeration.

Cooking And Hot Holding
Gas stoves are around Maintain equipment
30% efficient
Induction stoves are
around 90% efficient

Behaviour
Changing behavior is everyone’s job!
• No propping open refrigerator or freezer doors

• Turning on equipment before needed
• Turning off equipment between services
• Following regular maintenance schedules
• Have a power-up and power down schedule
• Refrigerator coils unobstructed
• Turning lights off

Purchasing Decisions
When buying new equipment, consider energy use
and its long term costs. Avoid short term thinking.
Purchase Price Energy Costs
$9,000
$8,000
Based on
Present Value
$7,000 $2,375!
$1.00/ $6,000
therm,12- $5,000
hr/day $4,000
usage, 125
lb/day $3,000
food $2,000
cooked, $1,000
and a 5-
year life $0
Standard Fryer ENERGY STAR Fryer

Energy In Foodservice
Georges needs to prepare a fish sandwich. He goes to the

refrigerator and takes out 2 fillets of fish that have been properly
stored on ice. He breads and deep fries the fish. He then washes
his hands in hot water. Meanwhile, he removes some French fries
from the freezer and also deep fries them. He takes a bun that was
delivered by truck earlier that morning from a local bakery and
places it in an oven briefly to warm it. He then assembles the
sandwich and places it on a clean, warm plate. Along side the
sandwich, he arranges some peeled tomato slices and cabbage salad
that was earlier shredded using a mechanical shredder. Once he is
done, he properly cleans and sanitizes the work surfaces and all the
equipment he used.
List all the energy inputs used in this preparation.

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SUSTAINABILITY EDUCATION FOR

As the world’s population increases, the demand and

Food uses 30% of global energy - FAO

Energy is the ability

Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Conserving energy in the kitchen Ventilation

Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Photo Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Photo Courtesy of: The PG&E Food Service Technology Center—fishnick.com

• No propping open refrigerator or freezer doors

Photo Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Photo Courtesy of: The PG&E Food Service Technology Center—fishnick.com

Georges needs to prepare a fish sandwich. He goes to the

List all the energy inputs used in this preparation.

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