Green + LEED

Per square foot or meter, commercial kitchens and laundries are among the most energy intensive spaces of any building. The equipment within these facilities requires a significant amount of energy, water, and supporting utilities (input) while also producing waste and heat (output). Awareness and management of these resources will not only help protect our environment, but also help to reduce operational and maintenance costs. Our green approach is equally focused on daisies and dollars.

In the absence of clear and concise guidelines related to our discipline, several years ago we carefully evaluated the USGBC materials and developed our own list of roughly 75 Green Practices focused on the foodservice scope of work. These techniques seek to enhance the environmental consciousness of our designs and they are based on our intimate knowledge of foodservice establishments. Given our ongoing commitment to this movement, these best practices are always evolving.