Top 3 Ways To Create a More Sustainable Foodservice Business
Top 3 Ways To Create a More Sustainable Foodservice Business
Jul 30, 2021

Sustainability is big news in the restaurant industry — especially with two earth-loving trends (eco-friendly packaging and zero-waste dishes) showing up in the latest National Restaurant Association’s “What’s Hot Culinary Forecast.” Not only is sustainability an environmental issue but by taking steps toward it, businesses can also create operational efficiencies, reduce costs, please customers and increase profitability. Turn to these tangible tips for effective ways to make your business more sustainable and successful.

1. Reduce food waste

Food waste is a global problem, but in the United States alone, 76 billion (yes, that’s billion) pounds of food is thrown away each year. And shockingly (or not so shockingly), food service establishments are responsible for a whopping 40% of this accumulated waste. The majority of unconsumed food ends up in an incinerator or landfill, contributing to 8% of greenhouse gas emissions globally. But that’s not all; the time, resources, water, farming, and processing associated with food production are also lost when food ends up in the trash.

While some waste is inevitable, there are ways to reduce the amount. Try tightening up your inventory practices. Are your par levels on point or could your stock levels be reduced without affecting your operation? Are employees practicing first-in-first-out standards? Can your kitchen whip up an amazing menu special with an overstocked item or yesterday’s prime rib?

If your operation can’t use the food, the next best thing is to donate it. Food insecurity affects millions of people every day, and food banks can often use the items your establishment can’t  (food donations are also often considered a tax deduction). Another option to limit food waste is to compost it or offer scraps and unused produce to farmers for animals to consume. Moving to a more sustainable model might take some modifications in your operational processes. But, by investing in waste reduction measures, you’ll improve your bottom line (and rake in the good karma).

2. Seek green supplies

Cutting food waste is an important step to take, but it’s also important to think beyond the food when it comes to sustainability. From your packaging supplies, in-house dishware, paper supplies for transactions, and beyond, find ways to reduce, reuse, and recycle. Formalize any green efforts by sharing those practices with staff and implementing training measures to ensure your sustainability efforts are widely understood and practiced.

Eco-consciousness is also a drive for many consumers. Not only can moving toward increased sustainability be a win for Mother Earth, but it’s also an effective marketing tool. Let your customers know what steps your operation is taking to help the environment. After all, 50-75% of people are willing to pay more for services and products that are sustainable!

3. Improve energy efficiency

Some food service establishments use up to ten times the amount of energy compared to other commercial businesses. Whether you invest in energy-efficient equipment or simply make an effort to conserve energy by turning off equipment that’s not in use, make it a point to reduce your energy consumption.

Commercial equipment can be an energy drain to your operation, but it doesn’t have to be. For example, Our Ovention MiLO® oven helps operators conserve energy by giving them the flexibility to operate one cavity at a lower temperature or only use one oven altogether. There’s also equipment on the market that saves energy through increased insulation, less water consumption, or quick-heating technologies. Incorporating innovative equipment created with energy usage in mind can bring an upfront investment, but it’ll pay dividends in the long run.

Efficiency on all fronts

Optimizing the energy consumption of your operation is one aspect of running a successful food service business, but efficiency across the board is also key. Want to ensure your operation achieves more all-around efficiency? Check out our blog, “4 Ways to Make Your Foodservice Operation More Efficient.”

Ovention Ovens Make It Easy
Shuttle® NEW 2600! 2000/1600/1200
Shuttle® NEW 2600! 2000/1600/1200

If you value precision and volume, Ovention has the perfect oven to fit your operation. The Shuttle sets the new standard for conveyor ovens everywhere. No other oven can operate as both a conveyor and a closed-cavity oven.

Matchbox® 1718/1313
Matchbox® 1718/1313

Cook a full menu of delicious offerings without an oven hood. The Ovention Matchbox 1718/1313 takes the traditional conveyor oven to a whole new level.

Conveyor 2600/2000/1400
Conveyor 2600/2000/1400

Simple, smart and the right fit for operators looking for a high-throughput conveyor oven. The Ovention Conveyor Oven is the most technologically elegant and operator-friendly conveyor on the market today.

Matchbox® M360 14/12
Matchbox® M360 14/12

Cook a full menu better, faster, and easier. The Ovention Matchbox M360 has Precision Impingement® technology, a unique cooking carousel, and a small footprint, making it the perfect fit for any operation.

Finishing F1400
Finishing F1400

Finish your plates with ease and precision with this robust IR finishing conveyor. Melt, sear, toast, and finish to perfection with this operator-friendly, quiet conveyor.

MiLO® Double/Single
MiLO® Double/Single

Revolutionary infusion of Linear Impingement and Infrared (IR) technologies. Independently controlled top and bottom cavities, each with its own interior light and control panel.


Introducing MiSA; Microwave Speed Assist. Higher quality, higher speed, smaller footprint.

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Cooked with Conveyor 2600/2000

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