Issue link: https://www.e-digitaleditions.com/i/314415
May/June 2014 23 continued on page 34 SAVED $ SAVED $ It's not daydreaming, it's the actual number a leading Food Processing Plant is forecasted to save, simply by switching to Victorinox. THOSE WHO KNOW CHOOSE VICTORINOX. Find out why you should choose Victorinox. Visit the Victorinox Swiss Army Booth #1268. • ADS14020_FEDA_AprilMay_Ad_7.25x4.25_FINAL.indd 1 4/15/14 3:10 PM more congested, along with fewer options for disposal sites. Landfills run out of capacity, they close, and people just don't want a new landfill built anywhere near where they live. On a positive note, we see upscale fast-casual chains, like Panera Bread, offering permanent ware trays, china, and silver for in-store dinners, proving that a large chain focused on both in-store dining and takeaway can manage permanent ware. Consider also that these stores are often located in expensive retail sites where space for warewashing is at a premium. New studies commissioned by the military, various government agencies, and regional school schemes show that when all costs are considered, reusable dishware is almost always less expensive than disposables. This includes the cost of amortiz- ing the equipment. Addressing the Problem What can we do to help solve our industry challenges with waste management and add the potential for hundreds of thousands of dollars in increased sales at the same time? First we need to educate our customers, facilities designers, and architects about the breakthrough products and technologies that can significantly alter the economic balance between reus- able dishware and disposables. New dishwashers can reduce water and energy consumption by 50 percent or more versus equipment that was sold just 10-15 years ago. The mechanical action of these machines far exceeds older machines, thereby reducing pre-scraping and rewash. Built-in filters and cleaning systems reduce daily maintenance and downtime. Most dishwasher brands offer dual-purpose models that can also be used as pot washers. This reduces or eliminates the need for an elaborate pot-washing station. Often the prewash and wash sinks can be integrated into the soiled dishtable for a single labor and space-saving layout. Auto loading options allow middle school and high school students to load divided trays or soiled dishes directly into a dishwasher without staff. For takeout food, there are reusable covered plastic bowls and clamshell containers that are fully washable and reusable when returned to the restaurant or cafeteria servery. The customer receives a discount or other perquisite for returning a reusable bowl. To accommodate these changes, a completely new category of equipment has emerged to handle food waste in areas where disposals are not practical or permitted. One solution is to eliminate food waste through equipment that digests (with enzymes) or composts (by dehydration), but these sys- tems will only work with pure food waste: mixing paper and plastics with food waste (where all trash goes into the same container) is not going to work. Using systems like these with reusables could reduce the net trash volume produced by many food operations by 75 percent or more. Cans, glass, and cardboard waste are 100 percent recyclable and can be crushed or compacted to a much smaller volume than mixed