2. Wow!
• Foodservice and laundry use five times more BTUs per
square foot than other areas of all commercial buildings.
• Kitchens generate more waste than any other apartment.
3. Ratings are based on five categories: Water Efficiency,
Energy and Atmosphere, Material and Resources, Indoor
Environmental Quality, and Innovation and Design Process
• Kitchens
• Laundry
LEED Rating System
4. Credit 1.1: Water Use Reductions – 20% Reduction
Credit 1.2: Water Use Reductions – 30% Reduction
• Energy Star equipment
• Water-saving dishwashing
• Water-saving pre-rinse spray heads and aerators
• Water-saving ice makers
• New steamer technology
Water Efficiency
5. Rack Conveyor Dishwashers
• Some models consume 50% less
water
• Largest water consuming
equipment in the kitchen
• Lower water consumption
facilitates the use of less
electricity to heat the water
6. Pre-Rinse Spray
• New water-saving spray nozzles use
30% less water
• Electric eye and foot pedal faucets
in hand sinks reduce water usage
• Solar-powered faucets
8. Pulpers / Extractors
• Reduces waste volume by
80%
• Uses 60% less water than
garbage disposal
• Labor efficient
9. Credit 1.4: Optimize Energy Performance - Appliances
• Electric vs. gas utilities
• Energy Star equipment
• Heat recovery units
• Air doors
Energy and Atmosphere
10. The exhaust rate can be adjusted with variable speed fans.
Instead of a fan running at 20,000 CFM all day long, the
speed can be adjusted during slower times to only run at
5,000 CFM.
Hood Systems (Variable Speed Fans)
14. Air Screen Door
• Application over doorways or
walk-in coolers and freezers
• Keeps air inside to lower the
cost of maintaining the
temperature
15. Credit 4.1: Recycled Content
• Disposable vs. reusable serviceware
• Wheat board for millwork counters
• Recycled floor tiles
• Walls made from recycled milk jugs
Credit 5.1: Regional Materials – 20% Manufactured Regionally
• Equipment manufactured within a 500 mile radius of the job site
Material and Resources
17. Credit 5.0: Indoor Chemical and Pollutant Source Control
• Listing of safe chemicals
• Not using uria or formaldehyde-based glues on plastic laminate
• Electrolyzer
• CFC-free refrigerators
• HEPA air filters in walk-ins
Credit 8.1: Daylight and Views – Daylight 75% of Spaces
• Designing the food service where 70% of space can get daylight
Indoor Environmental Quality
21. Kitchen
• Non-chlorine bleached paper products
• “Green” cleaning solutions
• Recycling and composting
Laundry
• No waste washers
• Water reclamation and filter reuse
• Ozone systems
Green Operational Procedures
22. • Low water usage
• Low gas/electric usage
• Zero or reduced waster
• Efficient cooking exhaust
• Heat and cooling retention
Low Carbon Kitchens
23. • Prep areas
• Cooking battery
• Wait stations
• Dish wash area
• Food storage
Areas of Study
24. • Composting and donating foods
• Stainless steel 300
• Sanitize with electrified water
• Correct faucet aerators
• Correct thawing procedure equipment
• Recipes/scales and production amounts
• Efficient work stations
Prep Area
26. • Low water use machines – Energy Star
• Heat reclaim / no exhaust machines
• Built-in booster heater
• Pressure spray verse hose bibb
• Drain line reclaim systems
• Tankless water heater
Dishroom
27. • Use ventless technology when possible
• Pulper / extractor with centrifugal extraction are less noisy
and use less water
• More exact control of humidity / temperature (duke felx
tech)
• More exact oil quality measurement (Frymaster Filter Quick
measures quality on oil continuously)
• Purifying the air in walk-in cooler extends food shelf life
• Larger ice makers use less energy per cube than small ice
makers
Good Practise
28. • Remote condenser
• Scroll type condensers for larger coolers
• ECM-controlled evaporator coils
• Center-hung condenser coils versus wall-hung
• Insulated slab and 5” ceiling versus 4”
• LED lighting
• Air curtains
Food Storage
29. • Wait stations
• Energy Star coffee makers
• Ice cream dipper wells – heated water
• Ice makers with on-demand controls
• Remote all refrigeration
• Automatic defrost versus manual defrost
• Compostable versus biodegradable
• ASTMS-6868-11 code says demonstrate 60-180 day total decomposition
NEW TRENDS
