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FSTC Green Statement

Fisher-Nickel, a division of Frontier Energy, Inc., is the premier resource for commercial foodservice sustainable efficiency. As an extension of that mission, we are committed to minimizing the environmental footprint of our own operations with regard to solid waste, enregy and water consumption, and pollution.

We do this by harnessing the collective enthusiasm, intelligence, and mindfulness of our team members.

We do it because we value human and environmental health, and we recognize that such values are not mutually exclusive with good business practices.

The greenest action a restaurant owner can perform is purchasing energy-efficient equipment and engendering energy-saving behaviors amongst their staff. As an ABAG-certified green business, the FSTC is leading by example when it comes to energy, water, and waste reduction:


Lighting
We have LEDs throughout the facility – from linear overhead fixtures to exit signs. We also practice old-fashioned conservation by keeping lights off when not in use.

Dishwashing
For our daily operations we use a low-temperature, ENERGY STAR® dishwasher, with the hot water set to the lowest food-safe temperature (160°F). Of course, we also utilize low-flow (<1.15 gpm) sprayers for pre-washing. These simple decisions significantly reduce our water and energy use associated with warewashing!

Ventilation
Our exhaust hoods utilize variable speed drives (VFDs) so fans are not needlessly operating at full power, side panels (which help significantly with capture and containment), and demand-controlled ventilation (which automatically adjusts fan speed based on heat and smoke detected). And the cheapest fix of all – we keep the entire hood system off when not in use.

Refrigeration
All FSTC reach-ins are ENERGY STAR®, and all walk-ins get receive our 4-On-The-Door treatment. We keep our coils clean, evaporator spaces clear, and evaporator defrosts to a minimum. We also only plug in extra refrigerators when we need them, saving up to 15 kWh per day.

Electronics
When purchasing, we specify ENERGY STAR® computers and electronic equipment. When disposing, we use recyclers that are certified for responsible, domestic dismantling which reduces pollution.

Water Use
In addition to our dishwasher and hot water efficiency, our plumbing fixtures, such as toilets and hand sinks, are all low flow (1.6 gpf and 0.5 gpm, respectively). We never defrost/thaw with running water and our building management has recently converted to drought-tolerant landscaping.

Recycling
We recycle anything we can – from the usual suspects like paper and plastic to food waste and batteries – and we educate our guests to do the same.

Waste Reduction
One of our biggest diversions from landfill include reusable dishware for daily use as well as smaller events. In addition, we use primarily electronic documents (including a recent switch to electronic expenses!) and print double-sided when using hardcopies. Any waste of ours that can be reused is donated.

Food Donation
Composting the food we use to test appliances is great – and we’ve been doing it for a long time – but its even better when we can feed people! Through food banks and personal contacts we’ve donated hundreds of pounds of food over the past year. This is a great example of the triple bottom line: people, planet, and profit. People get fed, the planet gets nourished, and we reduce our trash bills.

Pollution Prevention
Aside from abiding regulations to keep FOG (fats, oils, and grease) out of our wastewater, we also reduce the toxins in our daily environment as much as we can by using greener cleaners – those that are on the SF Approved List or highly rated on The Good Guide.

Audits
Our free site audits for commercial foodservice facilities in the PG&E territory point out low- and no-cost ways to increase energy and water efficiency. If we could quantify the impact of our education, equipment specification assistance, and all our other efforts, the numbers would be even bigger!

PowerSave Campus Partnership
The FSTC is proud to be longstanding participants in the PowerSave Campus Energy Efficiency Summit and the California Higher Education Sustainability Conference (CHESC) while also teaching students in the UC and CSU school systems on how to perform energy audits and implement recommendations.

Green Business Program Partnership
We support the Green Business Program not only by providing on-site audits required for certification, but by advising on certification criteria for commercial foodservice. In fact, we helped the city of Santa Monica develop the first foodservice-specific green checklist, which has been used as a model by all other participating counties.

Green Business Certification
In addition to being an active program partner, the FSTC has walked the talk by obtaining certification through the Green Business Program back in 2010. Being leaders in water and energy efficiency information for the foodservice industry, the FSTC is proud to not only fulfill, but exceed the minimum requirements to be certified as a Green Business.

Greenhouse Gas Emissions Reduction
Last year alone our estimated GHG savings were 64,348 lb of CO2 equivalents. Since GHG emissions are a sort of common denominator for most environmental issues, this figure includes everything from our energy conservation to recycling efforts.