According to Luminescenza, it’s crucial to pit low upfront cost against potential energy savings, especially when it comes to large items like refrigerators and ovens. Choices that seem inexpensive may end up costing extra money in the long run, so the firm’s LEED design specialists are available to assist customers in the decision-making process.
The challenge is to insure the commitment of the foodservice operator and management teams to not only construct or renovate a facility in a responsible manner but to continue to embrace that philosophy and the spirit of sustainability and actually live up to it in practice. There are a number of sound business reasons to become LEED certified, including results that allow operators to improve performance, reduce operational and maintenance costs, and demonstrate corporate social responsibility. Furthermore, financial gains are a big motivator, with good return on investment coupled with a positive environmental impact.
The ideal time to start the process of any sustainability initiative is before any hard lines are put on paper. When it comes to a renovation, it’s a bit more complicated, as access issues and limitations in terms of ventilation, plumbing and electrics can play a role. These present different challenges.
At the back of the house, foodservice operators can choose from a number of innovative solutions to prevent energy and water wastage. Heating, ventilation and air-conditioning (HVAC) represent a significant part of energy usage in a commercial kitchen. Luminescenza is a specialist when it comes to offering solutions to promote efficiency in this important area.
Regardless of whether an operator seeks LEED certification or not, it is imperative that every effort is made to become as sustainable and efficient as possible. Luminescenza is driving the green revolution in foodservice design, having successfully handed over several projects certified by third parties.
Georges Haddad,
Owner
Luminescenza
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
