This morning, FoodServiceWarehouse.com launched its Going Green Program, the first comprehensive green certification program for commercial kitchens. They're even kicking off the program by giving away a green commercial kitchen worth up to $40,000.

Up until now, commercial kitchens were a sustainability issue. According to Energy Star, commercial kitchens are one of the highest energy consumers in commercial buildings, which use approximately 2.5 times more energy per square foot than their counterparts without kitchens. It's not just an energy issue, though. Commercial kitchens are inefficient, driving up the costs to run them.

FoodServiceWarehouse.com's program is industry-vetted. The focus is making the complex process of going green easier for commercial kitchens. The program includes educational resources, a free certification process and a number of incentives, such as extended warranties on energy efficient equipment. The Going Green Program also provides companies with access to expert advice on going green outside the kitchen and earning LEED certification. FoodServiceWarehouse.com's certification program, the Certified Green Commercial Kitchen Program, meets current LEED standards for commercial kitchens.

"Today's commercial kitchens are being squeezed by high operating costs driven by energy prices and a reduction in discretionary spending by consumers," said Steve Kurtz, vice president at FoodServiceWarehouse.com. "Our customers wanted a way to reduce their operating costs while becoming more ecologically responsible, which in turn would make their establishment more appealing to patrons. The program we developed allows our customers to achieve these goals, while putting them further down the path toward other types of certifications."

The food service industry has an annual energy bill totaling $10 billion. If that price tag wasn't bad enough, though, inefficient appliances can waste up to 80 percent of the energy that they use. FoodServiceWarehouse.com's program is specifically targeting those figures, and the industry that has allowed its energy bill to balloon. Many commercial kitchens are notoriously out-dated — to the point that owners simply don't know where to begin with updates. Green experts tend to recommend that businesses go for 'the low-hanging fruit' (easy fixes that are inexpensive to implement) first, but it can be difficult to know where to start. The Going Green program provides that starting point, as well as helping companies find the next steps.

"Restaurants that invest strategically in energy efficiency can cut utility costs between 10 to 30 percent without sacrificing service, quality, style or comfort—while making significant contributions to a cleaner environment," said Kate Lewis, Sales and Marketing Manager for the Energy Star Commercial Food Service Program, a FoodServiceWarehouse.com partner.

Image — FoodServiceWarehouse.com