Restaurant and Food Service Checklist
Energy Efficiency = Shut it off… Turn it down… Keep it clean!
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Motion sensors installed to reduce power use in specific areas.
Replace incandescent light bulbs with fluorescents.
Install variable speed ventilation systems for kitchen exhausts.
Electric cooking appliances turned on sequentially.
Reduce broiler, fryer, and range pre-heating and idle times.
Maintain refrigerator doors by replacing worn gaskets, aligning doors, enabling automatic
door closers, and replacing worn or damaged strip curtains.
___ Keep it clean! Clean appliances don’t have to work as hard.
Water Conservation
__ Use a low-flow pre-rinse nozzle for dish scraping/pre-cleaning (saves both heating and
water costs).
__ Set hot water heaters to standard 140-150o F.
__ Reduce dishwasher hot water temperature to lowest temperature allowed by health
regulations and consistent with the type of sanitizing system you are using (high heat or
chemical/heat).
__ Serve water in bars and restaurant only upon request.
Solid Waste Reduction= Reduce, Reuse, Recycle
__ Wipe or scrape oil and grease from cookware, utensils, serving ware, trays, grills, and pans
into appropriate containers to minimize kitchen grease going down the sewer. Dispose of oil,
grease, and animal fats using a method below to ensure that this waste is not disposed in
the sanitary sewer.
__ Post “No Grease” signs above sinks in the kitchen and on the front of dishwashers.
__ Food waste is either composted offsite (where available) or disposed of as regular waste in
a landfill.
__ Utilize filtering drain plugs/screens that allow for drainage of water but not solids.
__ Routinely clean kitchen exhaust system filters in a sink that drains to the grease trap.
__ Train kitchen staff to recycle food, liquid, and beverage containers when recyclable.
__ Compost or recycle pre-consumer vegetable & fruit trimmings.
__ Donate excess non-perishable food (bread/produce OK; not meat or cooked food) to food
banks or shelters.
__ Use old tablecloths, cloth napkins and washcloths (properly sanitized) as rags.
__ Use laundry service that provides reusable bags for dirty and clean linen.
Safer Cleaners
__ Use a detergent that contains no phosphates and is non-corrosive.
__ Use ‘Green’ janitorial products whenever possible.
__ Use non-chlorinated abrasive powders.
Incorporating Green Strategies Into Business
Fayetteville Technical Community College
2010-2011
__ Use an abrasive sponge or pumice stone in place of strong chemicals to remove grime or
deposits.
__ Use a vinegar/water mixture for window cleaning instead of alcohol or ammonia-based
cleaner.
__ Use mild detergents or soaps in place of cleaners with alcohol, ammonia, or caustic
ingredients.
__ Use the lowest concentration of cleaners that will do the job.
__ Buy cleaning equipment such as vacuum cleaners, mop buckets, micro-fiber cloths and mop
heads, that are more durable and energy efficient in order to extend life expectancy and
reduce waste.
Local Organic Products
__ Promote, where feasible the use of local, organic produce.
Use Green Products
__ Leave grass clipping on mowed turf (“grass-cycling”) rather than disposing.
__ Compost or recycle landscape debris and prunings.
__ Buy products in returnable, reusable or recyclable containers. These must be approved for
commercial use in food establishments. Ask your supplier to ship with less, recycled or
reusable packaging.
__ Replace disposable beverage, flatware, and tableware containers with washable, reusable
ones.
__ Switch from individual condiment packets (e.g., salt, pepper & sugar) to approved, refillable
containers.
__ Buy pickles, mayonnaise, salad dressings, etc. in containers other than non-recyclable hard
plastic pails or buckets. Try them in plastic-lined cardboard or foil pouches.
__ Use cloth instead of paper napkins and table cloths (Contact Environmental Health to
ensure proper sanitizing).
__ Substitute biodegradable cups and plates in place of Styrofoam or paper.
__ Serve straws from Environmental Health-approved dispensers rather than offering prewrapped (for self-service areas only).
Construction
__ Use a water-conserving dishwasher to save both heating and water costs. Low temperature
machines (requiring chemical sanitizers) are available.
__ Select electrical equipment and kitchen appliances with energy saving features (e.g. Energy
Star).
__ Use a solar water heater or pre-heater.
__ Convert electric hot water heaters to natural gas.
Incorporating Green Strategies Into Business
Fayetteville Technical Community College
2010-2011