Shown is the Dunster and Mather House Kitchen and Servery at Harvard University. Shawmut completed the reconstruction of this LEED certified space.

Restaurants are among the highest users of disposable products, water and energy, with the median annual bill for electricity and natural gas averaging $161 per seat. In addition to the exorbitant amounts of energy waste and costs, restaurants can also compromise air quality for patrons and staff.

Creating a green kitchen can be a daunting task, but the benefits are very rewarding. With this in mind, the following recommendations will facilitate a greater, greener impact in the kitchen.

Purchase energy-efficient appliances.
ENERGY STAR projects a life-cycle savings of 25 to 60 percent for steamers, 51 percent for fryers and 137 percent for hot holding cabinets. Since most foodservice equipment spends more than 50 percent of its time in idle mode, consider planning to turn off a few pieces of equipment during off-peak times.

Invest in energy-efficient HVAC systems.
Most commercial kitchen hoods connect to single-speed exhaust fans, which waste dollars heating and cooling air. Variable-speed fans reduce energy consumption and costs by controlling the speed during idle periods, resulting in 50 percent overall savings. Also consider wall-mounted rather than island canopy exhaust hoods, which require two or three times more exhaust.

Reduce water use.
In a typical restaurant, water use ranges from 6 to 29 gallons per meal. Tankless water heaters are now available, which save considerable amounts of energy. At the dishmachine, infrared burners create efficiencies up to 70 percent versus typical gas or electric systems. Fully insulated cabinet bodies reduce heat gain and still contain the needed heat to properly sanitize dishware. Also, low water use machines can reduce rinse water by as much as 50 percent.

Avoid toxic refrigerants.
Refrigerator units, freezers and air-conditioning units should use non-toxic refrigerants, which are non-flammable and non-ozone depleting. Smart Kitchen monitors with on-board diagnostics for refrigerant leak detection defray costs as energy use can double with as little as 15 percent in lost coolant. Also, clean evaporator coils and condensers at least four times per year to avoid wear on the compressor.

Start a recycling program.
Many restaurants do not follow this practice due to space limitations and fast-paced environments. However, specially designed equipment, such as can, glass and plastic crushers and cardboard balers, can reduce the volume of recyclable materials. Rendering services can recycle grease, fat or used cooking oil into biodiesel to fuel automobiles. Composting can repurpose food waste, paper napkins, paper beverage cartons and wooden crates into soil.

Regardless of the measures a restaurateur takes to make his or her kitchen greener, every step counts. Restaurants are among the most energy-intense commercial buildings, using more energy per square foot than schools, retailers and offices. As the public becomes more aware of the impact of energy use on the environment, green restaurants stand out among competitors and appeal to today’s consumers.