Region 2

Serving New Jersey, New York, Puerto Rico, US Virgin Islands and Eight Tribal Nations.

Restaurant: Back of the House

Energy

Reduce dishwasher hot water temperature.
Turn off equipment and “standby appliances” (e.g., hot food holding cabinets, heat lamps, steamers broilers) when not in use.
Avoid overfilling refrigerator and freezer shelves. Proper cooling occurs when air can circulate thoroughly.
Ensure the refrigerator doors close and seal properly.
Clean refrigerator condenser coils at least every three months and defrost freezers frequently. Make sure to install strip curtains on walk-ins and check all seals regularly for air leaks.
Retrofit walk in refrigerators with:
- Open-door buzzers
- Plastic air curtains
- Air blowers
Purchase energy-efficient lighting systems, such as compact fluorescent bulbs and T-8 lamps and electronic ballasts.
Purchase energy-efficient products such as dishwashers, fryers, griddles, hot food holding cabinets, icemakers, ovens, refrigerators and freezers, and steam cookers.

Allow event attendees to select their meals in advance.
Reuse plastic containers for storage.
Donate excess food for use as animal feed or arrange for a food bank to pick it up.
For room service delivery, replace disposable items with reusable ones (e.g., dishes, utensils, napkins) and minimize packaging.
Store food with waste reduction in mind:
- Keep perishables near the front or top of the refrigerator.
- Provide for easy access to frequently used items.
- Store perishables in airtight containers or wrap products tightly.
Purchase food/beverage in bulk containers.
Source local, sustainable food options.
Recycle waste grease, fat, or used cooking oil.
Prepare food to order.
Compost food scraps.

Adjust ice machine to dispense less ice or reuse ice that is not used.
Avoid running water during food preparation or to melt ice.
Defrost/thaw frozen food in the refrigerator.
Use strainer baskets to capture solid waste.
Reduce temperature on pasta makers when not in use.
Wash drain trays only as needed.
Replace dipper wells with rinse sinks or use individual utensils.
Scrape dishes or presoak them in containers before putting in dishwasher; run full loads of dishes.
Reuse water where possible, such as washing kitchen preparation areas with water from steam cookers.
Thaw frozen food overnight in the refrigerator instead of under running water.
Purchase water-efficient products such as faucets, dishwashers, icemakers, pre-rinse spray valves, waterless woks, and steam cookers.