Cooking oil and sustainability

Cooking oils are used as standard ingredients in every restaurant – you can’t avoid using them somewhere. However, the use of cooking oils can be wasteful and destructive if you consider just how much you use over an extended period.

And being sustainable isn’t just a fad or a nice extra to have; your customers are now looking into your business practices and using this information to determine where to spend their money. A survey carried out on behalf of the Sustainable Restaurant Association found that 80% of respondents said that sustainability had been a deciding factor when choosing where to go to eat.

Another survey, produced by CGA in association with UKHospitality discovered that over four in five respondents (83%) expect hospitality brands to take part in sustainable practices, and 41% went on to say they’d be willing to pay more for sustainable dining.

So as a restaurant, what can you do to work towards better sustainability practices? You can begin by taking a look at the waste you produce as a restaurant – the majority of this is likely to be food and ingredient waste.

The leftovers from plates and the kitchen can be sent through to composting, your plastics recycled. However, reducing the amount of oil waste you create is also a valuable opportunity when it comes to restaurant sustainability.

Vito UK are the sole importers of the Vito Oil Filtration system – suitable for all types of commercial fryers including freestanding and fish & chip shop ranges. This unique and portable filtration system can help to prolong the life of your oil – therefore producing less waste and performing more sustainably overall.

At Vito, we are committed to assisting the catering industry to become more sustainable in their frying practices, and the use of our Vito filtration system helps with creating lower demand for agricultural goods and contributes to wildlife preservation and protecting rainforests.

Not only do our oil filtration systems reduce your frying oil consumption by removing the carbonised particles, microparticles, and suspended sediments, they help with saving money through fewer oil changes, lower cleaning effort, and lower storage costs.

We believe that work to become a sustainable commercial food establishment doesn’t have to be complicated, and we have calculated you can save up to 2.5 tons of CO2 over 5 years with our oil filter systems – with the break-even point reached after only 5.5 weeks.

Kitchens often chuck their oil away too early as it has darkened – a sign of oil deterioration – however, good oil management focuses on the TPM (Total Polar Material) which determines the life of the oil. The FT440 VITO oil tester features a simple traffic light system that tells the operator when to change the oil so it’s not left down to guesswork, making the oil change process easier in the long run.

Sustainability is a huge drive behind what we do at Vito – and everything we do is to help the catering industry for the better. For more information on our sustainability practices or to find the answers to any questions you have regarding our oil filtration systems, get in contact with us today.

Published On: October 13, 2021Categories: Articles, News

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