Design

Commercial kitchens, bar counters, servery counters, food service and delivery areas require a high levelof detail and good operational understanding. Balancing the aesthetic with efficient and safe working practice. 

Typically,these areas require many services including, electric, water, waste, and gas, these all need to be carefully sized, located, and incorporated into the design.

As such, much of these items of equipment, materials and finishes require a large amount of energy and natural resource over the whole of life working period.

Taking time to consider alternatives for a more efficient, environmentally friendly, and sustainable option are critical. Here are some ideas to consider.

Poor practices in design, construction and poor product selection can lead to 

unnecessary energy expense. Consider the following energy efficiencies: - 

Water - Use WELS rated water efficient fittings for taps, faucets etc. Use grease separators rather than detergent based grease separators. Specify knee or foot operated faucets to reduce water consumption, faucets with an aerator or flow restrictor may reduce water flow to less than a third of standard faucets.

mfe.govt.nz/fresh-water/tools-and-guidelines - Commonly known as a “WELS” rating, this is the water equivalent of the Energy Rating system

Mechanical - Use low volume, balanced extraction canopies to avoid extracting conditioned air. Balanced canopies have significant operating efficiencies and create more comfortable working environments in kitchens.

Electrical – Use energy efficient appliances. Install timers on electrical equipment where possible.

Consider electrical appliances in lieu of gas. Turn off all unnecessary equipment overnight.

Use LED lighting 

eeca.govt.nz - Provides an overview of energy efficiency.

Some materials and finishes produce toxic gases affecting the health of staff and customers, there are low Volatile Organic Compounds (VOC) alternatives that cost the same. Materials from sustainable sources have a lower environmental footprint and are not linked to labour exploitation. Specify locally produced products and materials where possible to reduce the carbon miles.

nzgbc.org.nz - New Zealand Green Building Council promoting standards of market based green buildingpractices in New Zealand.

envirospec.co.nz - Eco-friendly products and guidance for locally manufactured and distributed product.

Provide waste bins to promote recycling options for paper, glass, and metal. Consider minimising food waste, composting or processing. Use eco-friendly products for disposables and cleaning products. Avoid the use of soft plastics.