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FSTC Green Statement

We at Fisher-Nickel, Inc. (FNi) recognize our implicit role as an environmental steward as we drive the commercial foodservice industry towards significant reductions in energy use and greenhouse gas emissions. We are committed to this core role through promoting energy-saving innovations in commercial technologies, increasing the adoption of energy-efficient business practices, and by expanding the market for energy efficient commercial kitchen technology.

We understand that everyone has a contribution to make as our company continues to reduce its ecological footprint through the collective enthusiasm, intelligence, and mindfulness of all of our team members. We are constantly experimenting with new ideas and concepts within our organization that will result in appreciable resource conservation, pollution avoidance, and energy savings – and, ultimately, improved environmental quality for our local and global community.

Our clients expect our commitment to environmental stewardship to be reflected throughout our supply chain. We will work collaboratively and in partnership with our suppliers to encourage innovative and sustainable ideas, products, services and operations to continually reduce harmful effects on human health and the environment.

Since our Green Business certification in 2010, the Food Service Technology Center has used the quantitative metrics available on our California Green Business account to track the impact of our green initiatives on the environment.

Per Year Since Enrollment
Greenhouse Gas Emissions Saved 64,338 lb of CO2 217,894 lb of CO2
Recyling & Composting 15,351 lb of CO2 51,990 lb of CO2
All Other Measures 48,986 lb of CO2 165,903 lb of CO2
Energy Saved 67,354 kWh 228,110 kWh
Water Saved 278,146 gal 942,004 gal
Solid Waste Diverted from Landfill 5,875 lb 19,898 lb
Hazardous Waste Reduced 6 gal 20 gal
Grease Recycled 72 gal 244 gal
Mercury Reduced 255 mgs 864 mgs
Source: California Green Business Program greenbusinessca.org
Energy Efficiency

The FSTC feels that moving toward energy-efficient practices not only cuts restaurants bottom line, but also helps reduce our need for fuel and sustains our environment. 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 reduction. In our own lab operations, we have taken the following steps to decrease both gas and electricity use:
  • Lighting
  • ·Retrofit our overhead lighting in the laboratory and replaced five exit signs with solid state lighting (LEDs).
    ·Replaced 30 incandescent bulbs with Compact Fluorescent Lighting (CFLs).
    ·Replaced 236 T-12 fluorescent lights with energy-efficient T-8 fixtures that use electronic ballasts.
    ·Reduced the number of lamps per fixture whenever possible.
    ·Use occupancy sensors in both our bathrooms.
    ·Encourage task lighting instead of lighting the entire area.
    ·Schedule lighting fixtures, diffusers, and lamps for cleaning twice a year so they are lighting effectively as possible.
    ·Instituted a policy requiring staff to turn off all electronic devices, lighting, and room cooling units when not in use. Posted reminders for staff to turn off lamps when not in use.
  • Hot Water
  • ·When dish scraping and pre-cleaning, use pre-rinse spray nozzles with a flow rate of no more than 1.6 gallons per minute (GPM).
    ·Insulate hot water pipes whenever possible.
    ·Locate hot water heater close to warewasher and dish sinks to minimize heat loss in transit.
    ·Installed on-demand heat recovery systems at our hand sinks.
    ·Installed a low-temperature, ENERGY STAR®-qualified warewasher for our daily operations. Reduced our warewasher’s hot water temperature to the lowest setting allowed by local health regulations and machine specifications (160°F).
  • Heating & Air Conditioning
  • ·Regularly maintain our HVAC, including completing a regularly-scheduled maintenance on our HVAC system at least twice a year.
    ·Require that doors to outside and to atrium be kept closed to reduce heat infiltration during warm days.
    ·Use weather stripping to seal air gaps around doors and windows.
    ·Applied window film to reduce heat during warm days.
    ·Shaded rooftop HVAC condensers.
    ·Use a 365-day programmable thermostat to control heating and air conditioning. Set thermostat to 76°F for cooling, 68°F for heating.
    ·Use timing devices to turn system down after hours.
    ·Use an outside air intake, since cooler air takes less energy to compress.
  • Ventilation
  • ·Use variable-speed drive exhaust hoods, both in our lab and our demonstration room.
    ·Ensure that operators turn off exhaust hoods and hood lights when appliances are not in use. Our demonstration room hood automatically adjusts speed based on both the temperature and the smoke generated by cooking equipment underneath—shutting itself off when no appliances are in use.
    ·Use side panels on demo room hood.
  • Refrigeration
  • ·Use three ENERGY STAR®-qualified refrigerators in our daily operations.
    ·Maintain refrigerators by keeping evaporator coils free of excessive frost and condenser coils free of dust and lint.
    ·Maintain proper refrigerant level, refrigerant charge, and ensure refrigerant for our refrigerators and freezers is not leaking.
    ·Maintain our refrigerator and freezer doors by replacing worn gasket and aligning doors.
    ·Use automatic door closers on all our walk-in refrigerator and freezer doors.
    ·Complete regularly-scheduled maintenance on our refrigeration systems at least twice a year.
  • Electronics
  • ·Use ENERGY STAR®-qualified office equipment and enable their energy-saving features. We use one printer, one copier, and eight LCD monitors that are ENERGY STAR®-qualified.
    ·Implemented a policy to purchase only EPEAT®-certified computers.
    ·Implemented a policy to purchase only flat-screen LED monitors (which use 1/3-less energy than cathode ray tube monitors).
  • General
  • ·Continue to track our energy bills over time, looking for sudden rises in energy use.
Water Conservation

At the FSTC we make sure we "practice what we preach" when it comes to water conservation. We have made several improvements to our facility over the years and hope you can take what we've done and apply it to your own business. The following are some of our strategies for water conservation around the lab:

    · We have installed 0.5 gpm aerators on our sinks in the demonstration room, the main lab, and all employee restrooms.
    · All employee restroom toilets have been retrofitted to only consume 1.6 gallons per flush.
    · We have a shared practice of only running the dishmachine when racks are completely full.
    · We use low flow pre-rinse spray valves that only consume 1.15 gpm to scrape our dishware.
    · We use a water-efficient ENERGY STAR dishmachine.
    · When testing appliances, we keep extra space in our refrigerator, and plan ahead, so we can thaw food product in the fridge and avoid the practice of   dethawing under running water.
    · We regularly inspect our dishmachine to ensure that it is working optimally for water efficiency and that there are no leaks.

This summer, our green team plans to work with our property management to help guide them on more efficient landscaping practices. We are investigating replacement of the current sprinkler system with a drip irrigation system. We would also like to experiment with reducing the duration of current waterings so as to reduce run-off of water.

We will keep you posted on these efforts over the next few months!
Waste Management

We create waste every day which ultimately affects the health, environment, and aesthetics of our world. The practice of “reduce, reuse, recycle” is integral to maintaining healthy waste streams and is a central theme at the Food Service Technology Center. We practice this by eliminating unnecessary waste, reusing and repurposing products, and ensuring that waste material reaches the proper destination when it does need to be “thrown away.” Through these measures, we have significantly reduced the amount of waste that reaches the landfill, saving money and the environment. How did we do this?

Step 1: Reducing and Reusing

Reducing incoming waste is the best way to reduce our impact.
· Buying concentrated products to reduce packaging.
· Eliminating junk mail.
· Using Tupperware to avoid packaged meals.
· Choose high quality items that will not need to be replaced as often.
· Double sided printing.

Step 2: Waste Mitigation

If something cannot be reused or repurposed, we have a responsibility to properly dispose of it.

Recycle Compost Landfill Hazardous Waste
Construction debris
Plastic bags
Metal scraps
Food Products
Food soiled paper
Yard trimmings
Coffee filters
Plastics labeled
Soiled plastic1
Cleaning materials2
1See recycling type to determine landfill or recycling.
2See packaging for proper disposal instructions.

Step 3: Monitoring

Keep track of your waste stream and watch as you save money, resources, and the enviornment.