FEJ AWARDS 2021 SHORTLIST: Operator of the Year for Energy Efficiency & Sustainability

Operator of the Year for Energy Efficiency & Sustainability 2021

The Operator of the Year for Energy Efficiency & Sustainability award recognises that with pressure on businesses to act as responsibly as possible when it comes to sustainability, not to mention the rising cost of energy bills, the focus on energy efficiency in commercial kitchens has never been greater.

This accolade pays tribute to the operators that are working hard to make their kitchens greener through the right practices, equipment and standards.

We are delighted to announce that the 2021 shortlist includes the following operators:

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Pub chain Marston’s is hailed by suppliers for the way it pushes the boundaries on energy efficiency versus productivity and has made sustainability a core part of its decision-making when it comes to commercial catering equipment. The company has focused heavily on reviewing waste management and prevention, becoming the first pub operator to achieve zero waste to landfill status, with a recycling level of 74%. It closely analyses the way that kitchens can be designed to reduce carbon emissions and has driven R&D with suppliers to explore how fast recovery and eco modes on cooking equipment can impact energy consumption. The energy team plays a vital role within equipment and contractor selection, benefitting its green credentials, brand and bottom line.

Mission Kitchen

This sprawling 16,000 square foot catering workspace is a catering equipment haven for multiple brands that require high-spec kitchen facilities for menu development, food production and training. The site has been designed in contrast to the rising number of ‘dark kitchens’ with floor-to-ceiling windows flooding the space with natural light and views of London. A Sicotronic energy optimisation system was installed to run the operation on 231 kW of power compared with the 380 kW it would have required without it. Equipment selection was vital as the appliances needed to be compatible with the DIN18875 norm for energy optimisation. Winterhalter warewashing systems and Rational iCombi Pro and iVario units were selected as they integrate with the energy management software.

Mitchells & Butlers

Mitchells & Butlers faced a challenging year but it did not cause the business to deviate from its sustainability goals. It identified opportunities to reduce its consumption of natural resources across the estate and established a roadmap to achieve its greenhouse gas reduction ambitions. The pub and restaurant operator introduced an optimisation programme to ensure that all sites have the necessary resources and knowledge to facilitate its target of higher recycling rates across the business. Reopening with simplified menus helped to reduce food waste, while a partnership with FareShare saw it redistribute more than 24 tonnes of surplus products, equating to over 57,000 meals. Additionally, more than 200 pieces of kitchen equipment were saved from landfill through resale.


Following a change in ownership, Prezzo has accelerated efforts to improve its green credentials and invest in a more sustainable set-up back-of-house. At the heart of this is a 4,000 square site in North London which not only serves as a restaurant but a testbed for new equipment and practices. Equipped with the latest kit to ensure chefs go about their work in the most effective and sustainable way, the branch is the first to feature Prezzo’s new energy efficient kitchen plan, which aims to increase the energy efficiency of its cooking by 47% and reduce CO2 emissions by up to 75%. Undoubtedly its greenest site to date, it will pioneer sustainability initiatives for UK-wide roll-out.

Radisson Blu

A focus on sustainability best practice has seen the Radisson Blu hotel chain explore the benefits of energy-saving kitchen technology. At its site in Edinburgh, the company has worked hard at reducing its environmental footprint with induction prime cooking, demand-controlled extraction and dishwashers with heat-recovery systems. The Meiko M-iClean undercounter glasswashers that it uses is quoted to achieve 15% energy savings by capturing the heat from the steam in the wash chamber. This also speeds up the handling process by approximately 30 seconds per cycle and means there is less steam being released into the bar area. The model is also consuming less water, electricity and chemicals thanks to its small 7.5-litre wash tank and 1.9-litre freshwater rinse.

The 2021 FEJ Awards ceremony and gala dinner takes place on Thursday 23 September, the first evening of the Commercial Kitchen show, at the Hilton Canary Wharf.



Tags : FEJ AwardsFEJ Awards 2021Operator of the Year for Energy Efficiency & Sustainability
Andrew Seymour

The author Andrew Seymour

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