Category Sustainability & Efficiency

Running a commercial kitchen is, let’s be honest, a beautiful, chaotic mess. The heat, the pressure, the constant flow of orders…it’s exhilarating! But amidst the controlled frenzy, there’s another factor that’s been nagging at me, and probably at you too:…

Running a commercial kitchen is, let’s be honest, a resource-intensive operation. From the energy-guzzling appliances to the mountains of food waste, it’s easy to feel like you’re contributing to the problem rather than the solution. And, as someone deeply involved…

Okay, let’s talk about something that’s been bugging me – my energy bill! I swear, it keeps creeping up, and it’s not just inflation. It’s also how I *use* my kitchen. As a food blogger, I’m in there *a lot*.…

Okay, so let’s talk about something that’s been on my mind a lot lately: green kitchen equipment. And no, I don’t mean painting your refrigerators avocado. I’m talking about the real deal – making your commercial kitchen operations truly sustainable.…

Running a commercial kitchen is, let’s be honest, a bit like juggling flaming torches while riding a unicycle. You’re constantly balancing food quality, customer satisfaction, and, increasingly, the ever-present pressure to keep costs down. One of the biggest energy guzzlers…

Okay, so you’re thinking about making your kitchen a little greener? That’s awesome! I’ve been on a similar journey myself, swapping out old appliances for more energy-efficient models. It can feel a little overwhelming at first – all those labels…

Okay, so, I’ve been thinking a lot about sustainability lately. Not in that preachy, “you’re-destroying-the-planet” kind of way, but more like, “how can I make small changes that actually make a difference?” And it all started, as many of my…

Okay, so, I’ve been thinking a lot about sustainability lately. It’s not just some trendy buzzword anymore; it’s, like, *actually* important. And as someone who spends a ridiculous amount of time in kitchens – both at home and thinking about…

Okay, so, I’ve been thinking a lot lately about how much waste the food service industry generates. It’s kind of crazy, right? We’re talking mountains of food scraps, single-use plastics, and enough energy consumption to power a small city. I…

Sustainable seafood handling? It’s a bigger deal than ever in commercial kitchens. I mean, we’re not just talking about keeping things fresh anymore. We’re talking about the whole ecosystem, the future of our oceans, and, frankly, whether or not we’ll…