Green Chef is an energy efficiency training program designed for the food service industry (i.e. commercial kitchens, restaurants, cafes). Improvements in energy efficiency can significantly reduce operating costs and improve venue profitability. Green Chef aims to reduce electricity, gas, and water consumption by focusing on staff awareness and behavioural change.
GreenChef was developed in consultation with Fisher-Nickel Inc (FNi). Based in San Ramon, California, FNi operates the Food Service Technology Centre (FSTC) and are recognised experts in commercial kitchen energy efficiency and appliance performance testing.
Why target commercial kitchens?
- The energy footprint of commercial kitchens can be up to five times greater than similar sized retail or commercial premises. For example, a single deep fryer can consume more energy per year than the average 4 bedroom family home.
- The already high energy costs will continue to increase markedly in the next few years. This will undoubtedly be exacerbated by the carbon tax.
- A 200 seat restaurant can consume up to 1.5ML of hot water per year! That’s the equivalent of an Olympic sized swimming pool.
- Net profit margins in catering and hospitality are traditionally low (3.6%). Reductions in energy costs have the potential to significantly improve venue profitability.
- Reduction in energy costs through better energy efficiency
- Increased awareness around energy use and changing of entrenched behaviours
Who Should Attend?
Although the program is called Green Chef, it is highly suitable for anybody who works in the food service industry. Typically this would include business owners, managers, supervisors and chefs.
- A customised one or two day workshop which includes two nationally recognised units of competency can be delivered at your workplace Australia-wide
- Additional services such as site surveys and audits are available, speak to us for additional information
Food Safety Supervisor | Responsible Service of Alcohol