5 - Energy.pdf

SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
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Part 5: Energy in the Food Industry

GLOBAL ENERGY BASICS
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What Is More Certain Is That More And More Energy Will Be
Consumed Globally. Can We Keep Up With Demand?
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Two Types Of Energy Sources
U.S. Energy Information Administration (EIA)
80% of global energy is produced from liquid fuels, coal, and
natural gas
Non-renewable:
Sources of energy
that once used, can
never be replaced.
There are finite
quantities on earth.
Renewable:
Sources of energy that are
replenished over a short
period of time.These
sources can be used
indefinitely, slow global
warming and reduce use of
fossil fuels.
As the world’s population increases, the demand and
price of energy will increase.
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Energy And Food
Food uses 30% of global energy - FAO
Energy is not a separate issue.
It is related to food production and
transportation. It is all connected.
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ENERGY IN FOODSERVICE
KITCHENS NEED ENERGY TO FUNCTION
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Energy In Foodservice
Source: www.energy.ca.gov/2006publications/CEC-400-2006-005/CEC-400-2006-005.PDF
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Where Is Energy Used In Foodservice?
• Cooking
• Holding food hot
• Refrigeration and Freezing
• Washing (machines and hot
water)
• Growing food
• Transporting food
• Lighting
• Ventilation
• Ice production
Energy is the ability
to do work
-or-
Energy makes work
possible
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Breakdown Of Energy Use
An example of energy
consumption (measured
in BTU’s) of a typical
American restaurant
building
HVAC
17%
lighting
13%
sanitation
18%
refrigeration
6%
food prep:
all other
13%
food prep:
basic cooking
appliances
22%
kitchen
exhaust and
ventilation
11%
Courtesy of:The PG&E Food Service Technology Center—fishnick.com
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Energy Conservation
Remember that using less energy means spending less money = more profit.
This is done through smart practices and more efficient processes.
Conserving energy in the kitchen
means:
• using less energy
• making good choices about
energy consumption
• analyzing every part of the
kitchen.
Ventilation
Lighting
Sanitation
Refrigeration and freezing
Cooking and holding
Behaviors

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.
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GoodVentilation Practice
Side Panels
Push cooking
equipment up
against wall
Courtesy of:The PG&E Food Service Technology Center—fishnick.com
Only turn on
ventilation when
needed.
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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
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Sanitation requires energy to heat water.
Sanitation
Photo Courtesy of:The PG&E Food Service Technology Center—fishnick.com
• 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
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Proper maintenance is key to efficient refrigeration.
Refrigeration And Freezing
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Cooking And Hot Holding
Gas stoves are around
30% efficient
Induction stoves are
around 90% efficient
Maintain equipment
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Changing behavior is everyone’s job!
Behaviour
• 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
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Purchasing Decisions
When buying new equipment, consider energy use
and its long term costs. Avoid short term thinking.
$0
$1 000
$2 000
$3 000
$4 000
$5 000
$6 000
$7 000
$8 000
$9 000
Standard Fryer ENERGY STAR Fryer
Present
Value
Purchase Price Energy Costs
$2,375!
Based on
$1.00/
therm,12-
hr/day
usage, 125
lb/day
food
cooked,
and a 5-
year life
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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.

5 - Energy.pdf

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5 - Energy.pdf