Reducing energy use
Large amounts of energy are used to prepare food - in cooking and refrigeration - and indirectly in the production, processing and transporting the food. Most of this energy will be from non-renewable fossil fuels, and is therefore a significant source of greenhouse gases that contribute to climate change. In total, the food sector is estimated to be responsible for about a third of the UK’s greenhouse gas emissions. Much more could be done to improve energy efficiency in food businesses, to save money and reduce greenhouse gas emissions.
Help to reduce energy use and greenhouse gas emissions
- The London 2012 Games organisers have committed to reducing energy use and carbon emissions. You can too! Sign up to the Food Legacy pledge. The focus is food, so it does not address energy use directly, but it does ask you to reduce food waste and to use food with environmentally friendly production standards, which will help a great deal with energy efficiency throughout the food chain.
- Train your staff to buy energy-efficient equipment and use less energy by sensible use of cookers, fridges and transport. Such measures should also save you money. Find out more about good food training - some of these training schemes cover energy efficiency in the kitchen.
- For professional advice on energy efficiency, contact the Carbon Trust or a reputable Foodservice Consultant, or join a specialist catering support organisation such as the Sustainable Restaurant Association.
What is healthy and sustainable food?
Follow the links below, to find out about support or advice to help turn good food ideas into action: