NTRES-3240 - How to Make your Restaurant Eco-friendly through Water Conservation Amanda Diaz NTRES 3240 1846048 Cornell University Water scarcity

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2025, 2/3 of the world’s population could be living under severe water stressed conditions. So what does this mean for rest of a gallon of water rising faster than the inflation rate, restaurant owners must act now for their benefit as well as the gl How to Make your Restaurant Eco-friendly through Water Conservation Amanda Diaz NTRES 3240, 1846048, Cornell University i General Tips Develop a water management plan o Determine the quantity and purpose of water being used o Identify practical methods ( the sections below will identify methods o Assign an employee to monitor water use and waste
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Use local suggestion box to gain feedback and ideas Investigate the availability of reclaimed water for irrigation and other approved uses Mount signs encouraging water conservation in employee areas and customer restrooms Serve water only when requested by customer Following these general tips is just the beginning of water conservation opportunities in your restaurant. Now let’s focus on three main areas of a restaurant where water is integral: the kitchen, the dish room, and the restrooms. The Kitchen 50% of average water used in restaurants is used in the kitchen areas. This section will give general suggestions, as well as tips on appliances and sink use in the kitchen. General Let ice melt naturally rather than under running water Adjust ice machines if less ice is needed o Water-conserving ice machines are also available Do not use running water to thaw frozen foods. o Refrigerate items to thaw Wash vegetables in a basin Appliances Maintain a simmer rate in pasta cookers rather than a rolling boil o Less water will be lost to evaporation Use dry heat setting on combination oven whenever possible Replace steam cookers o Connectionless steamers use much less water than boiler-based steamers This act could save 174,500 gallons per year! At $5/ccf, this translates to an operating cost savings of $1,200 per year. Sinks
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This note was uploaded on 04/08/2009 for the course NTRES 3240 taught by Professor Schneider,r. during the Spring '09 term at Cornell University (Engineering School).

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NTRES-3240 - How to Make your Restaurant Eco-friendly through Water Conservation Amanda Diaz NTRES 3240 1846048 Cornell University Water scarcity

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