SMART Temps Sustainability Cutting Energy and Financial Costs with SMART Temps’ Three Phase Waste Management Procedure

Overview ■ Green vs. Sustainable ■ Identifying kitchen waste ■ SMART Temps’ three phase strategy for waste reduction 1. Paper 2. Electricity 3. Food ■ SMART Temps sustainability saves

■ Green refers to a focused effort to reduce one’s environmental impact 1. Reduce 2. Reuse 3. Recycle Green vs. Sustainable

■ Sustainability is a more holistic approach to environmental awareness, resource conservation, and long term impact of human behavior 1. Promoting a culture of success 2. Instituting environmentally sound procedure 3. Creating programs that remain consistent for years to come Green vs. Sustainable

■ SMART Temps is a sustainable product: 1. Creates awareness of waste, as well as means of management 2. Reduces environmental impact of kitchens through resource conservation 3. Decreases costs and strain on costly economic industry SMART Temps Sustainable

Kitchen Waste Source: Spelthorne Borough Council,

What is Kitchen Waste? ■ Food ■ Water ■ Gas & Electricity ■ Miscellaneous Paper Waste

SMART Temps ■ SMART Temps aims to eliminate kitchen waste by targeting refrigerators and freezers ■ Waste prevention in three phases: 1. Paperless temperature logging and input/output cataloguing 2. Up to the minute electricity use management 3. Food stock preservation

Paper Waste ■ Average annual paper use rises 20% each year ■ Typical American business employees generate 1.5 pounds of paper and packaging waste each day (approximately 150 sheets of paper)

Paper Waste ■ Kitchens annually waste over one ton of paper and packaging waste, amounting to approximately $ in hardwood kraft pulp 1. Food wrapping and packaging 2. Menu preparation and business documentation 3. Temperature logs and inventory/product reports 17 trees gallons of oil 3.3 cubic feet of landfill space 1 ton of paper = Source: United States Environmental Protection Agency, Municipal Solid Waste Generation, Recycling, and Disposal in the United States: Facts and Figures for 2008.

Paperless Data Management ■ SMART Temps eliminates temperature management, inventory, and product report paper waste ■ All information is stored in an online database which can be accessed 24/7/365 ■ Removes one of the three major threads of kitchen paper waste from a kitchen’s regular waste production

Electricity Waste ■ Utilities average 18% of annual kitchen expenses ($1, to $2, each month) ■ Every degrees below or above optimum refrigerator or freezer temperature uses and 2 kWh more per hour --$0.06 and $0.11 more per hour ■ Excessive compressor operation requires more electrical output Source: United States Department of Energy, Energy Information Administration, Food Service Building Electricity Use.

Electricity Use Management ■ Optimum refrigerator temperature is 37 degrees Fahrenheit; optimum freezer temperature is 0 degrees Fahrenheit ■ SMART Temps keeps cooler temperatures where they should be through temperature alerts and updates ■ Minimizes compressor use, reducing electricity use Yearly SMART Temps Savings Walk In Refrigerator ENERGY STAR Refrigerator Walk In FreezerENERGY STAR Freezer kWh $$$38.40$51.28$38.33$52.63 Comparison between two years. Assumes compressor operates at 5 degrees too low in year one. Assumes compressor operates at correct temperature in year two. Average walk in refrigerator/freezer approximately 80 cubic feet. Source: United States Department of Energy, Energy Information Administration, Food Service Building Electricity Use.

Electricity Savings Note ■ Although SMART Temps only averages a 2.5% decrease in annual electricity bills per piece of equipment, the money (approximately $50.00) and electricity (approximately 450 kWh) it saves can contribute to a variety of other energy saving circumstances Powering 2-4 fluorescent light bulbs for 25 years Providing 1 month of electricity for a 1200 sq. ft. apartment Powering a commercial refrigerator/freezer for 1-1/2 months Powering a car battery for between 8 and 12 months Source: “How Much Energy Stuff Uses,”

Food Waste ■ 100 billion pounds of food are wasted every year by retailers, restaurants, and other commercial food providers ■ It is estimated over 30% of kitchen garbage is food waste ■ 1 in 10 refrigeration compressors fail every year, costing between $4, and $5, in food waste Source: Beatrice Trum Hunter, Minimizing Food Waste (Statistics on Food Waste by American Consumers and Industry and Attempts to Curb Waste). Source: “Impact of Food Waste on Climate Change,” www. Treehugger.com.

Food Waste Prevention ■ By providing up-to-the-minute preventative maintenance reports on possible temperature increases and decreases, SMART Temps alerts kitchen personnel whenever there is a possibility for food to spoil ■ Eliminating even a piece of that 30% food waste number can have a massive impact on a kitchen and the environment, including: 1. Decreasing landfill space by 13% 2. Eliminating excess food throwaway (30% of kitchen waste) 3. Saving money on food costs (between $4,000--$5,000 for every cooling appliance) Source: United States Environmental Protection Agency, “Common Wastes & Materials,”

Annual Sustainability Savings Component : Temperature Logging Inventory/Product Reports Refrigerators/Coolers Freezers Inventories Phase: Resources: 1 ton of paper 1. Paper Reduction 2. Electricity Management 3. Food Preservation kWh 1+ faulty coolers $ (Paper Savings) $ $50.00 (Electricity Savings) +$4, $5, (Food Savings) Total Energy Savings: $4, $5, Source: Pitch Pulp Benchmark Indexes, Source: Steve Nadel, Increasing Appliance Energy Savings By Looking Beyond the Current ENERGY STAR.

Waste costs YOU money, utilities, resources, and time. Decrease your average waste output by following the three phase SMART Temps energy saving strategy.

Sources