Space Catering Equipment has officially released an exclusive guide to sustainable kitchens, which is designed to arm customers with everything they need to know about specifying and managing a ‘green’ kitchen.
The 20-page-guide, which Gloucester-based Space has published in conjunction with the Sustainable Restaurant Association, provides information on all the key sustainability issues and highlights the main areas that will not only make a difference to the environment but enable substantial savings to be made.
Sections are broken into topics such as equipment choice and kitchen design, waste, water and energy-efficiency.
“It can be difficult both to navigate the plethora of claims made by equipment manufacturers and to decide where to go for reliable advice, so we’ve come up with an invaluable guide that will help demystify sustainability in commercial kitchens of all types and make it easier for operators,” said Mike Mellor, managing director of Space Catering Equipment.
The guide features practical advice as well as design solutions, tips and insight into opportunities for better purchasing and practice. It also outlines what customers need to look out for when choosing new kitchen equipment.
A copy of the guide can be downloaded from Space’s website.