According to Frontier Energy, restaurants are notoriously energy-intensive, using anywhere from two to 10 times more energy per square foot than other commercial businesses. Cooking equipment, refrigeration, and HVAC systems top the list of energy guzzlers. Owners are seeking new ways to improve energy efficiency in restaurants, including financial rebates for kitchen appliances. They provide an excellent opportunity for restaurants to reduce their carbon footprint and operational costs.

Why Energy Efficiency Matters for Restaurants

The U.S. food service industry consumes a staggering 365 trillion BTUs of electricity annually, equivalent to the emissions of approximately 110,611 gasoline-powered cars. In addition, restaurants are responsible for 15% of the water used in commercial buildings. This level of consumption presents a critical challenge—and opportunity—for sustainability efforts. Upgrading to energy-efficient appliances, such as induction cooktops and advanced HVAC systems, conserves resources and significantly cuts utility bills.

Examples of Greener Kitchens in Action

Many restaurateurs are in charge of sustainability. At Rifrullo Café in Brookline, Massachusetts, owner Colleen Marnell-Suhanosky replaced a gas stove with an electric resistance oven and an induction cooktop. These changes have made her kitchen cleaner, safer, and cooler while reducing emissions. Similarly, the Lafayette Public House in California adopted induction ranges, reducing gas use and lowering energy bills.

Some chain restaurants, including Chipotle and McDonald’s, are experimenting with fully electric kitchens powered by renewable energy. Sonic franchise owner Spencer Hart partnered with Budderfly to install solar panels and a new HVAC system, achieving a 20% reduction in energy use.

Financial Incentives for Restaurants: Rebates and Programs

One of the key barriers for small and independent restaurants is the upfront cost of energy-efficient equipment. However, various states and organizations offer rebates for commercial kitchen equipment, making these upgrades more affordable. Here are five examples of financial incentives across the U.S.:

1. California: The state’s Energy Wise program offers rebates, such as $1,000 off a $5,000 four-burner induction cooktop. It also provides efficiency ratings and cost calculators for 3,500 types of commercial equipment.
2. New York: NYSERDA (New York State Energy Research and Development Authority) offers significant rebates on energy-efficient commercial kitchen equipment, including refrigeration and cooking appliances.
3. Massachusetts: The Mass Save program provides rebates for ENERGY STAR-certified appliances, including fryers, ovens, and dishwashers, helping restaurants reduce their energy use.
4. Minnesota: Xcel Energy offers commercial kitchen rebates, such as $500 for high-efficiency fryers and $1,000 for convection ovens.
5. Colorado: Energy Outreach Colorado offers rebates for small businesses, including restaurants, that upgrade to energy-efficient cooking and refrigeration equipment.

The Economic and Environmental Payoff

For small restaurants, the cost savings can be dramatic. Energy-efficient equipment can cut energy usage by 20-30%, slashing operational costs and freeing up funds for other priorities. For example, Rifrullo Café received rebates for its induction ovens and saw a significant reduction in utility bills. Larger chains benefit even more from these upgrades, with savings compounded across multiple locations.

Beyond Energy: Tackling Water Waste

Restaurants can also conserve water by installing low-flow pre-rinse spray valves and high-efficiency dishwashers. Programs in California have distributed thousands of water-saving devices, achieving substantial reductions in water usage across the state.

A Sustainable Future for the Food Industry

With growing financial incentives and rebates for commercial kitchen equipment, restaurants have more opportunities than ever to embrace energy-efficient solutions. These investments reduce their environmental impact and help them stay competitive in a market increasingly driven by sustainability-conscious consumers.

Click here to read the full article, originally published October 24, 2024, by Eater.