Food waste is often the biggest single environmental impact from kitchen operations—but it's not the only one. A genuinely sustainable kitchen addresses energy, water, packaging, and sourcing alongside waste management.
Here are ten practices that complement your waste reduction efforts.
1. Energy-Efficient Equipment
Commercial kitchen equipment is energy-hungry. Upgrading to efficient models can cut energy use by 20-40%:
- ENERGY STAR certified refrigeration and cooking equipment
- Induction hobs (90%+ efficient vs 40% for gas)
- Variable-speed ventilation that adjusts to cooking demand
- LED lighting throughout
The payback is usually 2-4 years, with ongoing savings thereafter.
2. Heat Recovery
Kitchens generate enormous amounts of waste heat. Capture it:
- Heat recovery from refrigeration to pre-heat water
- Exhaust air heat recovery for space heating
- Heat exchangers on dishwashers
Modern systems can recover 50-70% of waste heat for productive use.
3. Water Conservation
Beyond the embedded water in food, kitchens use significant direct water:
- Low-flow pre-rinse spray valves (can save 80% vs standard)
- Efficient dishwashers with water recycling
- Waterless thawing practices
- Regular leak checks and repairs
Some operations have reduced direct water use by 30-50% through these measures.
4. Sustainable Sourcing
What you buy matters as much as what you waste:
- Local sourcing reduces transport emissions
- Seasonal menus reduce storage and forced production emissions
- Certified sustainable seafood (MSC, ASC)
- Animal welfare standards (free-range, organic, RSPCA Assured)
- Plant-forward menu options with lower environmental footprint
Work with suppliers who share sustainability values and can demonstrate their practices.
5. Packaging Reduction
Single-use packaging is a significant waste stream:
- Work with suppliers on returnable/refillable containers
- Buy in bulk where feasible
- Eliminate unnecessary inner packaging
- For takeaway, use compostable or recyclable options
- Reduce guest-facing single-use items (sachets, wrapped items)
6. Cleaning Chemical Management
Traditional cleaning chemicals have environmental impacts:
- Switch to eco-certified cleaning products
- Use concentrated products to reduce packaging
- Implement dosing systems to prevent over-use
- Consider chemical-free cleaning methods where appropriate (steam, microfibre)
7. Waste Segregation Beyond Food
Effective recycling requires proper segregation:
- Clear recycling stations with simple signage
- Training staff on what goes where
- Regular audits of recycling contamination
- Working with waste collectors on optimal segregation
Many operations find they can divert 60-80% of non-food waste from landfill with good segregation.
8. Composting and Anaerobic Digestion
Food waste that can't be prevented can still be diverted from landfill:
- On-site composting for gardens or green space
- Partnership with local farms for food scraps
- Anaerobic digestion services that generate energy from waste
These options have much lower environmental impact than landfill disposal.
9. Carbon-Conscious Menu Design
Menu composition affects your carbon footprint:
- Plant-based options have roughly 10x lower footprint than beef
- Creative use of lower-impact proteins (legumes, certain seafood)
- Highlighting sustainable choices for customers
- Reducing portion sizes of high-impact items
This doesn't mean eliminating popular items—it means offering choices and being thoughtful about defaults.
10. Staff Engagement
Sustainability initiatives succeed or fail based on staff buy-in:
- Training on why sustainability matters
- Clear targets and progress visibility
- Recognition for sustainability contributions
- Staff ideas and feedback mechanisms
- Leading by example at management level
Engaged staff find waste and inefficiency that systems miss.
Putting It Together
No kitchen can implement everything at once. Prioritise based on:
- Impact: What changes make the biggest difference?
- Feasibility: What can you actually do given your operation?
- Investment: What requires capital vs behavioural change?
- Quick wins: What builds momentum and credibility?
Food waste is often the best starting point because it has direct financial return while building sustainability capability that supports other initiatives.
Learn more about our platform for tracking and improving your kitchen's environmental performance.