Help cut the cost of kitchen energy

The Catering for a Sustainable Future Group (CSFG) is looking for opportunities to monitor the energy consumption of professional kitchens and to form partnerships for confidential data sharing.

The group will carry out live gas, water and electricity monitoring work so that kitchen operators will be able to see their energy consumption. Once the consumption pattern is known, steps can be taken to maximise efficiency, save costs and reduce their carbon footprint.

Empirical data will be compared with theoretical data to provide realistic carbon cost-per-meal benchmarks by comparing the energy used against meals produced for a range of kitchen types.

Formed in March 2006 as a subcommittee of CEDA, CESA and the Foodservice Consultants Society International, CSFG is a voluntary organisation that develops ideas and initiatives to promote energy savings and sustainability in commercial kitchens.

Companies that have already had monitoring done and would like to volunteer data, or are interested to have monitoring work carried out, should visit www.csfg.co.uk.

By Emma White