SHORTLIST: Operator of the Year for Energy Efficiency & Sustainability

Operator of the Year for Energy Efficiency & Sustainability

The Operator of the Year for Energy Efficiency & Sustainability award, sponsored by True Refrigeration, 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.

We are delighted to announce that the 2020 shortlist includes the following operators:

Bartlett Mitchell

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Caterer Bartlett Mitchell has put sustainability at the heart of its operational strategy, achieving The Planet Mark certification for reducing emissions by 22.3 tCO2 in the past year. The company developed a strategy to calculate, measure and target environmental improvements through areas such as waste and procurement, resulting in its carbon footprint decreasing by 19% year-on-year. As foodservice shifts to more disposables for hygiene, the company has also participated in a programme that has seen compostable packaging waste collected as a separate waste stream. After seven weeks at in-vessel composting facility it is transformed into compost for use in agriculture, horticulture and landscaping. 

Bill’s Restaurants

Bill’s constantly strives to run its restaurants as efficiently as possible and save energy where it can. It has installed on-site technology to track energy usage across its sites and extraction fan speeds in its kitchens are automatically altered to reflect trade levels. The business now runs a programme called ‘Bill’s Green Mission’, which aims to bring energy saving, recycling and sustainability into the heart of its restaurants. Almost 130 ‘Green Rangers’ have been appointed in its restaurants to support campaigns such as the introduction of 100% recyclable takeaway coffee cups, the reduction of plastics within the business and the training of staff to use energy consciously. 

Honest Burgers

Honest Burgers has made a success of the premium burger restaurant sector while making strides to minimise its carbon footprint. A review of its existing fryers revealed that more energy efficient equipment was available which could offer it significant savings in utility costs, oil consumption and waste. Working with Jestic, it invested in the latest Henny Penny Evolution Elite fryers, which feature a smaller fry vat allowing products to be cooked in 40% less oil. A built-in, sensor activated Oil Guardian monitors the oil level, automatically replenishing from an oil reservoir inside the fryer without the risk of spills. Honest Burgers also utilises Idle Mode to lower temperature between periods of operation to save energy and extend oil life.


Marston’s constantly reviews its processes and procedures to ensure it works with like-minded suppliers and its kitchens meet the highest standards of efficiency. This includes comprehensive reviews of its lifecycle buying solutions to ensure equipment is not only good value, but is efficient to run and repair. Marston’s was the first major pub group to achieve zero waste to landfill – a feat achieved 18 months ahead of target. It now routinely recycles more than 80% of all waste. Post-lockdown, the chain completed over 3,500 PPM visits across all elements of its kitchens, including refrigeration and extraction, to ensure that equipment would fire up when required and work efficiently.

Mitchells & Butlers

The introduction of a grading system to determine whether surplus catering equipment can be used elsewhere within Mitchells & Butlers’ kitchen estate or sent for recycling has prevented tonnes of redundant kit being sent to landfill. The pub and restaurant chain makes around 250 investments in refurbishments and new kitchens every year, leading to significant volumes of excess appliances. Kitchen design managers now follow a new system where they score equipment between one and four, which then determines whether it is suitable for use elsewhere in the 1,700-strong estate or should be stripped down for spare parts. Ensuring less equipment reaches landfill fits within a wider sustainability programme operated by the company.

Eligible senior industry professionals will be invited to vote for their winner in an online vote over the next two weeks.

The winners of each category will be announced throughout Kitchen Equipment & Awards Week, which commences Monday 30 November.

Tags : Kitchen & Equipment Awards Week
Andrew Seymour

The author Andrew Seymour

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