Sustainability in the kitchen has become a key issue in the catering industry. It is no longer just a moral choice. It is an increasingly felt need to reduce energy consumption and meet the growing demands of consumers who are aware of the impact of the food they cook and prepare. According to the FAO, the catering sector accounts for 16% of food waste, underlining the urgency of adopting sustainable practices. Awareness of where ingredients come from, responsible waste management and attention to energy efficiency have become key pillars of an ethical and engaging dining experience.
Desco: Sustainable innovation in the kitchen
Desco offers innovative technologies that can help you achieve more sustainable catering. By buying local and seasonal ingredients, you can reduce your carbon footprint in terms of transport and use tastier and more nutritious products to prepare your dishes. Choosing local suppliers and fresh ingredients is made easier by solutions such as refrigerated cabinets, which are perfectly suited to professional kitchens and ensure optimal storage. They are able to meet all food storage requirements, whether fresh or frozen, guaranteeing maximum food safety and preservation of food characteristics.
Another important issue in catering is the fight against food waste. Effective stock management and the use of blast chillers allow food to be kept for longer. Blast chilling is a technology that uses the preservative properties of cold to keep food hygienic and safe for longer periods of time without compromising quality. In addition to inhibiting the growth of micro-organisms, blast chilling preserves the organoleptic and nutritional characteristics of products and extends their shelf life.
The energy efficiency of Desco equipment
Energy efficient kitchen equipment such as induction hobs, low-energy refrigerators and dishwashers can significantly reduce energy consumption. Desco’s range of refrigeration cabinets are made with high performance solutions that use less electricity. They also make the economic management of the kitchen more sustainable, proving that sustainability is the key to the future of catering.
The cabinets are built with a monocoque structure and have an insulation thickness of 85 mm for the sides and 65 mm for the door. They are also powered by a high efficiency, low consumption monoblock refrigeration system. Climate class 5 guarantees maximum performance in environments up to 43°C.
Good sustainable practices for kitchen workers
Along with the use of more efficient equipment, the behaviour of those working in the kitchen can also make a difference. Switching off equipment when not in use means that energy is not wasted unnecessarily. Replacing traditional detergents and cleaning products with environmentally friendly and biodegradable alternatives reduces the environmental impact of washing operations. Installing low-flow taps and rainwater harvesting systems reduces water consumption. Reusing cooking water can also become a sustainable practice. In addition, creativity in the kitchen allows leftovers and waste to be transformed into tasty new dishes.
