Restaurants are not very energy efficient as everyone knows. We've got the lights on and the kitchen equipment hot and ready for our guests at all times. The capital cost involved to change over all of our equipment to be more energy efficient is just too great to even consider, however, as we replace our equipment we try to find energy saving alternatives, for example in 2009 when we changed over our dishwasher we looked for one that used less water. Every little bit helps.
Every little bit helps and we are trying to do our part, we've implemented recycling programs and green practices in our establishment and will continue to do so as we move forward.
At Fets we; reuse, recycle and repurpose
Organics
We sort and separate our organics from the front of house as well as the kitchen
Recycling
We recycle all of our cans and bottles and plastics, both refundable and not
We recycle our paper, newsprint and cardboard
The canola oil we use in our fryers is recycled and used for biofuels
We take our old equipment to the metal recycler in our neighbourhood
Water
We have installed auto faucets in our bathrooms
Our toilets are a pressurized low water consumption units
In 2009 we installed a new dishwasher that uses less water than our previous one
Our compressors for our fridges and coolers are all air cooled as opposed to water cooled
Electricity
Restaurants are notorious electricity users but we are trying
Where possible we use low voltage fluorescent bulbs and tubes
Recycled materials
Our hand towels are made from recycled materials
Our take-out containers are recycles cardboard
Paper
We are moving towards a paperless direct deposit payroll system
With luck our scheduling will all be done on line
I have been instructing our suppliers to email statements and invoices
We mail very little; our suppliers pick up cheques when delivering, auto debit our bank or auto debit a credit card
Our old menus are turned into note pads for the floor staff
