Serving New Jersey, New York, Puerto Rico, US Virgin Islands and Eight Tribal Nations.
Restaurant: Back of the House
- Reduce dishwasher hot water temperature.
- Turn off equipment and “standby appliances” (e.g., hot food holding cabinets, heat lamps, steamers broilers) when not in use.
- Avoid overfilling refrigerator and freezer shelves. Proper cooling occurs when air can circulate thoroughly.
- Ensure the refrigerator doors close and seal properly.
- Clean refrigerator condenser coils at least every three months and defrost freezers frequently. Make sure to install strip curtains on walk-ins and check all seals regularly for air leaks.
- Retrofit walk in refrigerators with:
- Open-door buzzers
- Plastic air curtains
- Air blowers
- Purchase energy-efficient lighting systems, such as compact fluorescent bulbs and T-8 lamps and electronic ballasts.
- Purchase energy-efficient products such as dishwashers, fryers, griddles, hot food holding cabinets, icemakers, ovens, refrigerators and freezers, and steam cookers.
- Allow event attendees to select their meals in advance.
- Reuse plastic containers for storage.
- Donate excess food for use as animal feed or arrange for a food bank to pick it up.
- For room service delivery, replace disposable items with reusable ones (e.g., dishes, utensils, napkins) and minimize packaging.
- Store food with waste reduction in mind:
- Keep perishables near the front or top of the refrigerator.
- Provide for easy access to frequently used items.
- Store perishables in airtight containers or wrap products tightly.
- Purchase food/beverage in bulk containers.
- Source local, sustainable food options.
- Recycle waste grease, fat, or used cooking oil.
- Prepare food to order.
- Compost food scraps.
- Adjust ice machine to dispense less ice or reuse ice that is not used.
- Avoid running water during food preparation or to melt ice.
- Defrost/thaw frozen food in the refrigerator.
- Use strainer baskets to capture solid waste.
- Reduce temperature on pasta makers when not in use.
- Wash drain trays only as needed.
- Replace dipper wells with rinse sinks or use individual utensils.
- Scrape dishes or presoak them in containers before putting in dishwasher; run full loads of dishes.
- Reuse water where possible, such as washing kitchen preparation areas with water from steam cookers.
- Thaw frozen food overnight in the refrigerator instead of under running water.
- Purchase water-efficient products such as faucets, dishwashers, icemakers, pre-rinse spray valves, waterless woks, and steam cookers.
Indoor Air Quality
- Provide ventilation for steam.