Going Green Together with Green Kitchen
Green Kitchen Initiative is a collaborative, group-wide effort to ensure our kitchens and restaurant spaces are designed to run as sustainably as possible. Our chefs speak with the next generation to share what Green Kitchen is, and how we're working to ensure a greener future!
You've heard what Green Kitchen does, now let's see the numbers!
Check out just how much water, energy and resources Green Kitchen Initiative is saving for the environment.
ENERGY CONSERVATION
At The Temple House, we implemented a transducer control system for our restaurant kitchen hood which aims to save 1440kwh per year. This smart system intelligently adjusts based on cooking activity to save energy and release fewer carbon gases.
At The Opposite House, we've replaced our large chiller to create an annual energy savings of 209,000 kwh. That's how much it takes to drive an electric car around the earth, 30 times.
At The Upper House and The Opposite House, replacing components of our refrigeration compressor allowed us to minimise electricity by 30kw - enough power to run the average household.
At EAST Beijing, our new kitchen hood purifying system consumes far less power -- from 48kwH to 43.2KwH, for a total estimated savings of 1278KwH. This is enough to charge your iPhone everyday, for 700 years.
By installing a sophisticated system of water pumps, cooling tower and kitchen vent, The Opposite House reduced energy consumption with a record of annual energy saving at 72,000kwh. That's enough energy to power 7 houses for a year.
WATER CONSERVATION
By replacing the faucet bubbler at The Temple House, we are on track to save an average of 673m3 of water per year. That's 9000 bathtubs!
At EAST Beijing, we have installed water economizers on all taps, which has saved us more than 130m3 of water per year - the size of 850 bathtubs.
We've replaced EAST Hong Kong's kitchen exhaust to an Electrostatic Precipitation system (EP), which reduces around 40 m3 of water per year. That's 70,000 Starbucks Venti Coffees.
WASTE MANAGEMENT
At EAST Hong Kong, we use ORCA, an innovative machine that breaks down waste into liquid, which can then be used to create renewable, sustainable energy. Last year, our two ORCAS digested 11,915kg of food waste from January to October - that's 2 elephants. Not only are we diverting waste from going landfill, we're creating renewable, sustainable energy that can be used elsewhere!
Switching from plastic to paper straws and biodegradable corn powder takeaway packaging over single-use plastic packaging keeps plastic out of our environment. In 2022 alone, EAST Beijing saved over 20,000 plastic straws and 7,000 plastic takeaway containers!
Nearly 500KG of waste oil, about the size of a polar bear, is created each year by The Temple House. Luckily we are able to recycle it with the help of our partners, turning the waste oil into biodiesel!
Each year, The Temple House produces nearly 100 tons of kitchen waste. That's 2/3rds of The Statue of Liberty! We use our kitchen waste processor to decompose the waste into liquid, minimising our waste in landfills.