It’s no secret that restaurants are big energy consumers. When looking to reduce energy, sometimes it’s the smallest of changes that can result in big impacts on energy usage.Digging deeper into this essential and ever-present subject, the National Restaurant Association spoke with our very own Tarah Schroeder, Principal and Director of Sustainability, on one of her more recent projects. Partnering with the city of Boulder, Tarah conducted an audit to create an energy efficiency improvement plan which was created after observing and analyzing energy consumption at three local restaurants over a period of a year. What came away were significant changes, with one restaurant reducing consumption by 12% and saving approximately $5,000 a year.
Tarah discusses other key takeaways that would benefit any restaurant looking to reduce their energy consumption in the full article on the National Restaurant Association's website here.