|Water footprints matter too ..|
image from Pitter Patter
Companies achieved water usage reduction by fixing leaky faucets and installing low-flush toilets, waterless urinals and no-touch sink faucets. Larger facilities experienced impressive savings, often with quick return-on-investment for the capital investment.
|self-service water station @ a|
GA Tech Conference Center event
Yet, the proverbial tree matured with a new batch of water-saving ripe fruit! Tying water-savings to kitchen grease generation is a frontier with a simple solution.
|YUM - yet generates kitchen grease|
Ei Partner Ellis Fibre designed a patented lambs wool filter that is placed in front of the hood baffle filters. Note the baffle filter purpose is to "baffle" flames to prevent entrance into the duct system and contain a grease fire within the kitchen. The Ellis Fibre filters collect 90 - 95% of the grease BEFORE it enters the ducts. Thus, grease build-up is prevented throughout the hood system and on the roof. In addition to a fire hazard, rooftop grease build-up may cause structure damage resulting in costly repairs for the building owner.
|recently installed Grease Lock|
system with the EF filters
The BIG savings are in the reduced monthly hood cleanings to once or twice per year. Periodic inspections are required to determine if a hood cleaning is required pursuant the fire code. At 350 gallons per cleaning, one restaurant will on average save 3500 gallons water and related cleaning toxins per year. Note larger facilities - hotels, conference centers, event venues - have numerous kitchens with hood systems. Potential water & toxin savings are tremendous.
In addition to water, toxin & labor savings, the reduced hood cleaning keeps heavy industrial trucks off the road decreasing the area's carbon footprint.
|grease build-up in the kitchen|
hood system ducts
Once published, a future ZWA Blog post will announce the report with anticipated impressive results.
Across industry boundaries, it is time to focus on high water consumption practices and determine how to reduce usage. Simple habit shifts may be the reduction answer for some while other areas may require advanced technology solutions. Ei is studying a new system that significantly lowers cooling tower water consumption in large facilities. A tour is scheduled later this month at an installed system in Tampa, Florida.
Together with Ei Partner EcoLogic Solutions, Ei is exploring an evolution in cleaning practices that addresses water usage & toxicity. The IMPACT Blog post, NYC Ei Partner Tours, gives an overview of ELS operations while the post, ELS Receives EPA Award, honors ELS for their impressive U.S. EPA award.
|compliments of KitchAnn Style|
For Ei soil and water health is at the foundation of our important work. While stewards of the Zero Waste Zones, Ei was instrumental in bringing the collection of commercial food waste for compost to national prominence. With the National Restaurant Association ZWZ purchase last fall (see the ZWA Blgo post, Ei: An Established Program Creator, for details), Ei's focus is on compost's imperative role in rejuvenating soil systems. Note Ei founder Holly Elmore is the self-appointed spokesperson for Compost, The Quiet Hero via numerous national speaking engagements.
Water and soil are natural soul mates and must be addressed in unison. Stay tuned as Ei uses our powerful zero waste foundation to impact water waste and toxicity The fun is escalating!!!.