Company Reaching Out to Help Foodservice Operators Create Sustainable Operations
October 6, 2008, Oklahoma City, OK—Carlisle Foodservice Products and Carlisle Sanitary Maintenance Products have begun interfacing directly with its customers to promote environmental awareness and sustainable practices within the foodservice, hospitality and janitorial industries.
Carlisle has made several new and existing environmentally friendly products available to customers and has instituted an industry web log, http://www.carlislefsp.com/blog/category/green. Customers can voice their needs, concerns and opinions on the movement towards more environmentally sustainable operations.
Carlisle has had a long-term commitment to leading the industry in operational awareness of environmentally sustainable practices, beginning with the integration of health and environmental considerations into their day-to-day manufacturing and business decisions. “Our goal is to go beyond conservation to become an important contributor to the restorative process for our environment,” stated David Shannon, president. “We have been committed to producing products and processes that are cleaner, more cost- and energy-efficient and safer for our workers, the public and the customers we serve. Green initiatives in planning, building, operations, manufacturing, distribution and packaging have been put in place to help conserve and preserve our valuable resources – and we want to help our customers do the same.”
To aid customers in “going green,” Carlisle produces some goods that are environmentally sustainable and many that promote sustainability. For example, of the hundreds of green-driven Carlisle products, the unique NeWave™ design of Carlisle’s Opticlean™ Warewashing Rack provides an open profile for superior washing, complete rinsing and fast drying. Unlike closed-wall racks, re-washing heavily soiled items is never necessary, benefiting rivers, lakes and power grids. Additionally, the racks hold 20 percent more glasses than a standard rack, decreasing water and chemical usage.
Under the guidance of regulatory agencies, such as the United States Federal Environmental Protection Agency (EPA), the National Sanitation Foundation (NSF) and the Commission for Environmental Cooperation (CEC), among others, and taking into consideration common practices in the foodservice and janitorial industries, Carlisle uses state-of-the-art technology designed to reduce energy consumption, conserve water, promote the use of recycled materials and preserve natural resources. Standard best practices include:
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The use of minimal packaging materials and, when possible, post-consumer waste to cut down on landfill waste and unnecessary use of natural resources
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The development of the most energy-efficient plants and equipment possible – from materials selection to energy-efficient lighting, cooling and heating systems
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Careful filtration of plant emissions
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An ardent commitment to recycling – from shipping skids and materials to office paper – facilities are available for reprocessing materials in all manufacturing plants.
Carlisle’s Foodservice Products and Sanitary Maintenance Products divisions are committed making work—and going green—easier. For more information on environmentally sustainable foodservice and sanitary maintenance products and the Carlisle Green Initiative, visit www.carlislefsp.com or call 800-654-8210.
Carlisle was once again a winner in Foodservice Equipment Reports’ Annual competition. FER’s Smallwares & Tabletop competition has been going on for over ten years. Each year, products areTabletop Winner judged for their style, innovation, and ability to provide relevant solutions to operator’s problems.