Foodservice Equipment & Supplies

JUL 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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green idea A Look at Two Super Green College Campuses By Amelia Levin T he University of Colorado Boulder (CU Boulder) paves the way for sustainable initiatives in the col- lege/university sector. For the past 15 years, when very few colleges were delving into "green" activi- ties, CU Boulder replaced existing foodservice equipment with more efficient and Energy Star-certified models, says Juergen Friese, CFSP, association director of Campus Dining Services at CU Boulder. That includes everything from refrigeration to hoods and some cooking equipment. Since CU does not separately meter foodservice areas to measure consumption of utilities such as gas and elec- tricity, Friese does not have dining service-specific stats regarding energy and cost savings the equipment change- out has generated. He does know that by simply switching dishwashers, water consumption dropped from a whop- ping 300 gallons per day to just 96 gallons per day. And replacing 20-year-old walk-in coolers that used water- cooled condensers with air-cooled, remote condensing walk-in coolers has also saved literally a million gallons of water per year. "The new walk-in coolers were an easy investment decision for us given we were losing a couple gallons of water down the drain every minute," says Friese. To gain approval for sustainable initiatives, Friese calculates potential savings, including an estimated ROI, that implementing energy- or water-saving equipment could generate. Since the university has a strong culture of sustainability, new, efficient equipment purchases generally gains the approval of the CU administration. Lighting the Way Lighting also plays an important part in the university's energy saving goals. That includes automatic lighting with occupancy sensors in dining spaces and at the back of the house. Older bulbs were retrofitted with LED lights, even in walk-in coolers and freezers that tend to stay on most of the time. To cut down on waste, the university uses a tracking system to measure and even take photos of the food being composted. This allows dining services managers see what type of foods generate the most waste and adjust production schedules and quantities accordingly. In addition, for many years, CU Boulder used pulpers to process pre- and post-consumer food and convert the waste into compostable material that gets hauled away. Then the university took it one step further by implementing biodi- gesters that treat the food waste, returning it to the city's water treatment facility. The three-part system uses tanks to break down the food and convert it to liquid gray water. "We started thinking about doing this a couple years ago, so I approached the city about it," says Friese. "The city has to use additives to treat the water, but by providing them water from our digester, they can actually reduce those ad- ditives because the water has a lot of nutrients in it from the food. This is our first try with this system and if it's successful we might look at other applications in other dining centers across the campus." ©2017 InSinkErator InSinkErator is a business unit of Emerson Electric Co. *Source: WastedFood.com While there's no single solution for managing global food waste, we can all take simple steps that have a positive impact on the environment – like using an InSinkErator® food waste management solution to divert food waste from landfills. www.insinkerator.com/foodservice • 800-845-8345 Every day, Americans waste enough food to fill the Rose Bowl.* FOOD WASTE FACT: The University of Colorado Boulder and the University of San Diego pledge allegiance to sustainability.

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