Food Waste and energy
Go Green kitchen best practice:
- Use GoGreen food waste to identify your potential and benchmark your performance
- Use hourly electricity view in GoGreen to identify peak times
- Reduce food waste & energy usage
- Reduce kitchen ventilation at times of low activity and Heating doing operational peak times, Example from 09:00–11:00 and 15:00–19:00 and after 23:00 until 07:00 hours.
- Avoid equipment standby and pre-heating time
- Only run dishwashers when full
- Identify your Food Waste amount and performance with GoGreen Food Waste and Benchmarking.
- Use GoGreen Reports in Employee Meetings (Monthly Performance vs Target and Last Year)