Solar Empowered

Solar Empowered

With the introduction of sustainable solar gardens, Sysco’s newest source of clean energy is brought to you by the sun.

What do you get when you mix solar energy with a commitment to reduce a large company’s environmental impact? A road map for greener, smarter power. That’s the direction Sysco will continue to take in 2019 with its solar garden project in Texas.

Why go green?

As part of a 10-year renewable energy agreement Sysco has signed with NRG Energy, solar gardens are being installed at three sites in the Houston and Dallas areas. When they get up and running in the first quarter of this year, the gardens will account for about 10 percent of Sysco’s U.S. electricity usage, supporting the majority of the company’s electricity load in Texas and helping to power the corporate headquarters in Houston. That amount of power, about 25 megawatts of renewable energy, can offset 37,000 tons of carbon dioxide emissions per year. That is roughly the equivalent of taking 7,000 cars off the road.

Committed to a cleaner future

Clean energy is not just a part of Sysco’s policies promoting environmental sustainability. It is also good business. The solar garden project is one of several initiatives helping Sysco reduce its environmental impact and increase the use of green energy in its operations.

A taste of sustainability

With the adoption of a few easy practices, establishments of all sizes can make their daily operations more sustainable and energyefficient. Reduce waste and water consumption while connecting with environmentally conscious guests by following these tips:

USE LOW-FLOW FAUCET AERATORS IN HAND SINKS. Adding these devices, which cost about $3 each, can reduce hot water use at a hand sink by 60 percent. And installing just one can save 9,000- plus gallons of hot water per year.

TRACK YOUR FOOD WASTE AND DONATE LEFTOVERS. Not only can you help reduce hunger in your community, but you can also save on operating costs. More than one in five restaurants donate edible leftovers to charity. One in 10 compost some of their food waste.

BE TRANSPARENT ABOUT SUSTAINABILITY. Customers want to know, so promote your efforts on your menu. According to the National Restaurant Association “What’s Hot in 2018” chef survey, restaurant operators and chefs say environmental sustainability, local sourcing and food waste reduction are among the top trends affecting restaurant menus.

Ask your Marketing Associate about energy-saving appliances available through SuppliesontheFly.com.