Value natural resources

The issues 

Virtually every decision made in the kitchen has implications for use of natural resources. Sweet gastronomy has high energy requirements from refrigeration and heating needs.

Why it matters

Global temperatures are rising, endangering the planet and our food supply. Unnecessary use of energy and water is not only bad for the environment but costs your business money. The good news is that this is an area of sustainability where the interests of profit and planet directly align. You have the ability to cut costs and increase margins without the need to increase sales. A 20% cut in energy costs can represent the same bottom-line benefit as a 5% increase in sales.  

Top tips to value natural resources

  • Regularly monitor your energy and water consumption 
  • Train staff regularly on efficient energy and water use procedures

Get inspired by our contributors

Demonstrating that it’s not just about the machines you use but how you use them, Dafne Daniel-Soto at Mono shows that considering how desserts and pastries need to be baked during their development can lead to energy savings. Dafne likes to use recipes that can be baked together. This means that rather than needing a whole day of baking, by preparing her trays in the morning Dafne only needs to do two bakes. An example of this is the way she bakes her biscuits and tuiles at the same time. Biscuits go in the upper oven while tuiles go in the lower one, reducing the time the ovens need to be on and so saving energy and money.

Pastry Chef
Hong Kong

People often think operating more sustainably is more expensive when it’s not. You need a good business model and to recognize investment versus costs. An efficient oven is an investment which makes financial sense long-term, not just a higher cost in the short run.

Carolina MOLEA
L’Artisane Creative Bakery
Coral Gables, USA