Sustainability performance and carbon reduction is no longer a box ticking exercise, in any catering sector. From large contract caterers, restaurant chains and cost sector organisations, to independent cafes and bars, everybody is taking steps to reduce their impact, driven by regulatory pressure and consumer demand against the backdrop of climate change.

Many people will inevitably think of energy efficiency first when focusing on sustainability in the kitchen. Whilst energy efficient appliances are important, working with forward-thinking suppliers has also given us a fantastic insight into some of the other innovations that are helping commercial kitchens and operators to reduce their environmental impact.

Here’s a round-up of some of the most interesting innovations we’ve worked with in recent months – all helping to monitor, manage and reduce environmental impact for operators.

MKN’s Grease Collection System

One of the biggest issues in the commercial kitchen is FOG (Fats, Oils and Grease) management, with increasingly stringent requirements placed on operators to prevent FOG from reaching the sewage network.

Equipment manufacturer MKN has developed an innovative solution that does that, thanks to its Grease Collection system, available as an option on MKN FlexiCombi MagicPilot combi steamer models.

This system allows operators to achieve 100% separation of recyclable cooking liquids, pumping excess oil, fats and liquids from the FlexiCombi into a separate container for collection. The waste can then be sold to other industries such as biofuel and cosmetics to drive additional income.

FiltaFOG Cyclone

Sticking with FOG management, Filta Group’s FiltaFOG Cyclone range of grease recovery units (GRUs) helps operators to meet the requirements of Section 111 of the Water Industry Act 1991, by recovering FOG from waste water before it reaches the drainage network.

The, which includes standard, low-level and mobile units, delivers previously unimagined levels of FOG retention whilst using less energy than traditional GRUs and ensuring a better kitchen environment.

The units deliver up to 2,000 litres per year of exceptionally high-quality recovered oil from kitchen wastewater, which can be recycled into biodiesel, allowing the operator to generate up to £400 in additional revenue per year, per unit.

Civica Saffron

Civica’s Saffron catering management software also supports sustainability goals by enabling local food sourcing more easily and improving visibility of carbon footprint across menus too.

Campaigns such as 20 Percent Less Meat and Buy British, Buy Local from the PSC100 Group and the Soil Association’s Food for Life programme are raising awareness of provenance and food quality for public sector caterers. There is often a perception that buying local costs more, while purchasing outside of large frameworks is complex and prohibitive. But Civica’s software offers a platform to buy from local suppliers without barriers, by simplifying the purchasing process.

It also gives customers the opportunity to easily calculate and report on CO2 values for their foodservice recipes and menus. They can see the carbon value of all food purchases, sales and wastage, understand their current baseline and identify where directional gains can be made – an incredibly useful tool in the drive for lower carbon menu provision.

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