How restaurants can reduce their environmental impact with Therma°
Read this report about our environmental impact to learn how Therma° can help your restaurant achieve its sustainability goals.
Reducing a restaurant’s environmental impact
Restaurants have the potential to drastically improve their impact on the environment by reducing their food waste. Therma° worked with Impactable X, a leading third-party firm that quantifies social impact, to quantify how much a restaurant location could reduce its carbon footprint through introducing temperature monitoring and alerts. Our report found:
- Therma° saves an average of 3,960 lbs of food per restaurant per year or roughly 247 days of food for a family of 4.
- On average, Therma’s prevents 1.07 metric tons of carbon dioxide equivalent emissions per restaurant per year. This would take 1.3 acres of US forest a year to sequester and have the same environmental impact as consuming 120 gallons of gasoline.
How food waste contributes to environmental impact
In restaurants, food waste has been accepted as the cost of doing business, but spoilage is a financial loss and an environmental hazard. According to research cited in Science magazine, pre-consumer levels of food waste account for ~3.75% of global greenhouse gas emissions.
Food spoilage is a problem in restaurants because food must be discarded if it has not been correctly stored. (Improper storage is defined by an excursion into the food safety danger zone, where storage temperatures hover between 40°-140° F for a period of 2 or more hours.)
Restaurants prevent this by assigning employees daily temperature checks using paper logs and traditional thermometers. However, pencil-whipping and after-hours breakdowns still occur and affect the integrity of the reports. Without quality data, spoilage can occur with little to no warning.
Using Therma° temperature and humidity monitoring platforms, restaurant operators are alerted to temperature spikes in equipment and proactively prevent food waste. In addition to the positive environmental impact, these reductions translate into monetary savings:
- Per full-service restaurant, Therma° wireless sensors save operators $495 per month. For a 20-location restaurant group, this adds up to $118,800 saved.
- Per quick-service restaurant, Therma° wireless sensors save operators $228 per month. In a 9 location group, this is $24,624 saved.
Other ways Therma° can reduce environmental impact
Without accurate temperature data, restaurants may over or under-cool their inventory. When refrigerators become unreliable or old, restaurant operators compensate by turning down equipment temperature to prevent food from moving into the danger zone. While this method may prevent food spoilage, the increased energy spend creates an environmental and financial impact on the business.
Warming events in refrigeration equipment can also be an indicator of broken compressors or punctured lines. These components are responsible for the movement of refrigerants throughout equipment as a whole. When one of these components becomes faulty, refrigerant leakage occurs. These chemicals, primarily used in older refrigeration equipment, have global warming potentials 1,000-10,000 times higher than carbon dioxide.
With Therma° installed, operators can more easily identify if they are spending too much energy over-chilling their products or if a punctured line needs maintenance.
Ultimately, Therma° empowers restaurant operators to understand their equipment better and prevent electricity waste and refrigerant leakage.
Test Therma° in your stores
Our environmental impact assessment reveals what may seem counterintuitive: restaurants can be both sustainable and profitable.