Your Power Footprint!
As global temperatures rise and Australia’s weather becomes more and more unpredictable and extreme, it’s more evident than ever that we all need to take action to reduce our carbon footprints and work towards a sustainable future. But we understand figuring out how to do this can feel overwhelming, so we’ve put together a series of quick guides on ways to reduce energy, gas, water, waste, and fuel costs across your venue.
A Quick Guide to Reducing Your Power Use
Restaurants are notoriously power-hungry, consuming approximately 283 kWh to 468 kWh per square meter - around 2.5 times more than most commercial businesses! This high energy use significantly increases the industry's carbon footprint and operational costs.
Review Your Equipment
We all want to get our money's worth from our equipment, but clinging to aging appliances that barely work could be costing you twice as much to run as newer, energy-efficient models. The technology for energy efficiency has advanced significantly, especially with European equipment needing to meet stringent sustainability criteria in line with their SDG targets under the Paris Agreement. Transitioning to energy-efficient equipment can yield significant savings, but it’s crucial to ensure that any new purchases are genuinely efficient with most businesses touting energy efficient or low running cost, it’s crucial to do your homework. Using energy calculators is a great way to make sure you’re choosing the best option.
Looking for a major upgrade? Switch from gas to induction cooking, induction is the reigning champion of energy efficiency, using 84% to 90% of energy generated for cooking, compared to 70% for standard electric and a meagre 40% for gas (that’s a lot of money going up in smoke!). Modern induction setups have improved so much from those inconsistent hobs of yesteryear, boasting sturdy glass surfaces, reliable temperature control, and easy cleaning! Even better they’re now cost-effective, with four section units starting around $4,500 – check out the range here!
When a refit or replacement isn’t in the budget a simple clean or service can make a huge difference to how efficiently your equipment runs. A simple clean out of the grates or compressor on your convections oven or ice machine will have it running more efficiently, saving dollars & reducing your energy use. For how to clean out your equipment always refer to the brands website user’s manual or contact your local maintenance company.
The Right Refrigeration
Did you know that up to 45% of your restaurant’s energy usage comes from refrigeration? That’s why choosing the right appliances is so crucial. Since The Greenhouse & Energy Minimum Standards framework has set commercial refrigeration efficiency benchmarks in Australia, it’s easier to find the most efficient units, so always look for the GEMS logo. These GEMS units use the new hydrocarbon gases like R290 that are up to 78% more efficient than traditional refrigeration and generate significantly less heat.
Positioning your refrigeration is equally important; for example, if your back bar fridges compressor is next to your glasswasher, its sucking in hot air and steam, forcing it to work harder and sucking more juice. Simple changes in layout can lead to massive energy savings!
As with your equipment maintenance makes a huge improvement to efficiency, regularly replace your seals and ensure any prep-wells are kept covered when not in service.
Manage Your Air
When it comes to energy savings, managing your air might not be the first thought that pops into your head, but it's essential. One of the biggest culprits when it comes to chewing the juice is your exhaust canopy. Older systems often underperform due to factors like maintenance neglect, improper sizing, or poor placement of kitchen equipment. When your exhaust and air-conditioning aren’t working harmoniously, your cooling system is working overtime, this spikes energy consumption. Simple changes, like positioning high-heat items further from the edge of the canopy, can prevent heat from escaping and ensure your cooling systems aren't left sweating.
It may seem counterintuitive to go induction from gas to save energy but not when it comes to heat loads. Unlike gas, which heats the air around it, induction provides focused heat, reducing the overall temperature in your kitchen.
Dishwashers and glasswashers, while vital to your operation, also produce a significant amount of steam. To alleviate their impact, try waiting a few minutes between cycles for the steam to dissipate and ensure these units are positioned away from air-conditioning thermostats. Installing small steam hoods can also help recycle the steam back into your dishwasher, resulting in lower energy draw and quicker cycle times.
By staying on top of these heat management strategies, you can ensure your air-conditioning isn’t working overtime to maintain a comfortable temperature, ultimately saving energy and reducing operational costs.
On the Floor
Energy-saving opportunities aren’t just confined to the kitchen and bar. Many venues crank up the A/C or heating as soon as staff arrive, and it stays on until closing, with little thought to outside temperatures or foot traffic. Installing thermostats on your heating and cooling equipment can take the guesswork out of the equation.
Switching to LED globes can use 90% less energy and last 25 times longer - what’s not to love? And don't forget the classic, but effective, night-time shutdown: switch off computers, POS systems, unplug bench top items and lights at day’s end to see bonus energy savings by year's end!
Go Renewable
While Australia is gradually moving towards more renewable power sources, we’re still only getting 39% or our energy from renewables, unlike our neighbours in New Zealand with an impressive 84% of their electricity generated from renewables. For an eye-opening comparison of global leaders in renewable energy, check out this link from The Climate Council, you’ll never guess who’s leading the charge renewables wise.
Have you considered going solar in 2025? More & more venues are opting for solar solutions to cut their footprint and overhead costs. With advancing technology, even inner-city locations can capitalise on Australia’s abundant sunshine. Remember, it doesn't have to be an all-or-nothing approach; running your day service or prep on solar energy is a great step towards reducing your carbon footprint - in the domestic market some homes are achieving a reduction of 9,072 kg in carbon emissions per year by making the switch.
For advice on how to go sun run contact our team and we’ll match you to the right commercial solar partner.
Team Effort
Sustainability is a shared responsibility, so it’s vital to get your entire team involved in making changes at your restaurant or bar. By engaging staff in conversations about what sustainability means to them, you can foster a sense of ownership and responsibility. Consider using real-time stats and live calculators to demonstrate the tangible impact of their efforts, allowing everyone to track progress and celebrate successes together.
Knowledge is Key!
When it comes to sustainability, knowledge is power! Understanding how much energy you’re using and where that energy is being drawn from can help you make the most effective and impactful changes. Conducting an audit of your business and compiling a report on its usage can provide valuable insights. If that sounds a bit tedious, don’t worry - you can enlist a team like ours to take care of it!
Once you have a clear picture of your current energy use, Innavi can develop a framework with staggered plans, from quick fixes to longer-term goals, to help you become a greener and more energy-efficient business. Want to hear more? Contact us here!
Written by Kelly Steele, Head of Growth & Projects - Innavi
