Foodservice Equipment Innovation in the Age of LEED

The largest impact LEED standards have had on foodservice operations is in the area of equipment. In particular, specifying highly energy and water efficient appliances, lighting and ventilation systems is a major factor in helping a project meet LEED certification criteria.

According to a feature in the January issue of Food Management, the new LEED for Retail standards were finalized in November, a milestone that capped a multi-year effort to realistically apply the nation's most widely recognized building sustainability certification program to commercial spaces like restaurants, which have “process” needs that vary significantly from those of ordinary building areas.

The article explains how LEED got started, how foodservice equipment can help a facility qualify for LEED certification (hint: The Energy Star label is involved), and what incentives are available if you are looking to jump on the sustainability bandwagon.

The article features an interview with Don Fisher, president/CEO of San Ramon, CA-based Fisher-Nickel Inc. Fisher-Nickel has been a pioneer in this area for a quarter century, and its equipment testing and research activities have become the bedrock upon which many utility companies, state energy authorities and manufacturers have come to base their own standards and criteria.