Mitchells & Butlers regulates kitchen extract systems to curtail energy usage

Pub giant Mitchells & Butlers has adopted technology that regulates extract systems in many of its kitchens as part of its mission to bring down energy costs.

Catering areas across its estate, which spans 1,700 sites, are increasingly using equipment that controls its extract and air supply fans to ensure they always run at the lowest speed to minimise energy usage.

The firm has also added smart heating controls to compatible sites that allow for better time and temperature control of its businesses, which it says demonstrates how the reduction of its consumption of energy is now a fundamental part of its everyday business.

The energy-saving measures, detailed in its latest annual report, form part of a wider plan to manage energy, waste and water in a way which is cost-effective to the business and reduces its impact on the environment.

Mitchells & Butlers has appointed dedicated ‘energy champions’ in every district, whose role is to drive down consumption through proactive energy management from within its businesses.

Its whole estate is also fitted with energy efficient lighting, while smart meters are installed in almost all its outlets, along with heat recovery units which have been put into a number of its cellars. This has not only allowed the recovery of heat, but reduced maintenance costs by allowing other equipment in the cellars to operate in cooler conditions.

M&B’s waste disposal strategy, meanwhile, is focused on reducing, re-using and effectively recycling the waste generated by its restaurants and pubs, including cardboard, glass, food and cooking oil.

M&B has also trialled the use of ‘TooGood toGo’ – an initiative where surplus food, normally thrown away by its kitchens, is sold at a discounted rate to ensure it is not wasted.

Some 51% of M&B’s revenues now come from food.

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One Comment;

  1. Dr Hector Perera said:

    Hello The Sun
    My scientific energy saving cooking technique saves around 60% energy in certain types of cooking. It is officially approved by The Sustainable Energy Authority in Sri Lanka then also by The Invention Commission who also added my work to their official web site. I have demonstrated my work to four different TVs in Sri Lanka and they can be seen if anyone typed my name as Dr Hector Perera to Google search. If my work is good enough to Sri Lanka why not it is good enough to England? Why not it is good enough to any British TV? If you want more of my work please contact me by email. Also you may ring 07443943678. I am sure no British TV chef have cooked so far by saving 60% energy. I have challenged any British TV chef to step forward and disprove my energy saving cooking. I have seen so many chefs come to British TV and cook by wasting so much energy then shower with cooking aroma and some run run like TANDOORI CHICKENS. My work is based on a 200 year old scientific law and if that law is still valid and I apply that law then my work should be valuable. No British TV chef has cooked like me so why not give any attention to my unique work. If disproved I am prepared to pay £50,000 fifty thousand sterling. OK you want to know more so why not contact me. Is this worthwhile story? I am a BSc (Hons) MSc PhD qualified synthetic organic chemist. Used to be a teacher now retired. Please contact me. Thank you Dr Hector Perera

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