Gas and cost saving techniques for catering aren’t just hot air.
Green Street Catering came to dramatically increase their energy efficiency when they realised just how much money was being lost due to the inefficient use of fuels in their service at festivals and outdoor events in the UK. Tim Spence, of Green Street Catering, realised that only four or five hours of the day required all the gas cooking facilities to be on, out of the eighteen hour trading day. Staff were re-trained to be vigilant in only igniting new wok burners when other burners were at full capacity, and to not have them all running all throughout the day as they had done previously. This saved an estimated £6,000 in one summer, which is equal to the cost of a pitch for a food trader at a large festival. This new approach, including setting new standards as well as retraining staff, more than halved gas consumption and costs at Green Street Catering.
Green Street Catering were even winners of an award for best idea for reducing energy and water use, as part of the Green Traders Award 2010 at Glastonbury run by Greenpeace, with the help of NCASS (the Nationwide Caterers Association). Green Street Catering are a prime example of just how important energy efficiency and staff engagement and participation are in improving sustainability in energy provision at festivals and outdoor events.