The issues
Virtually every decision made in the kitchen has implications for use of natural resources. Sweet gastronomy has high energy requirements from refrigeration and heating needs.
Why it matters
Global temperatures are rising, endangering the planet and our food supply. Unnecessary use of energy and water is not only bad for the environment but costs your business money. The good news is that this is an area of sustainability where the interests of profit and planet directly align. You have the ability to cut costs and increase margins without the need to increase sales. A 20% cut in energy costs can represent the same bottom-line benefit as a 5% increase in sales.
Top tips to value natural resources
- Regularly monitor your energy and water consumption
- Train staff regularly on efficient energy and water use procedures
