In our final blog on environmentally friendly design, we look at the considerations we take into account when designing a scheme which is both ethical and sustainable.
We are committed to:
- Working with clients’ local assessor for the New Build to achieve minimum of very good rating always looking to exceed best practice and achieve an excellent rating.
- A dedicated, on site Project Manager to manage site impact and waste management dust pollution, noise levels, security and commissioning.
- Use of recyclable materials throughout the design and management process
Health and Well Being
- Fresh air make-up in the kitchen canopies and over induction hobs.
- Use of natural daylight where possible as part of the design, supplemented with LED lighting when required or combination of frequency ballast and LED lighting.
- Designs produced to maximise view out from windows
- Possible use of Thermal Zoning for seat areas
- Acoustic ceilings
- Fresh air in seating areas and workspaces maximised where possible.
- Managed acoustic levels with acoustic wall materials, ceilings and flooring.
- Use of induction hobs (90% energy efficient) + low energy usage appliances and multi-functional appliances
- Use of adequate lighting controls – sensor operated etc.
- Recognised ISO14001 Registered Equipment suppliers preferably with sustainable procurement policies in place
- Energy and water sub metering
- Specification low energy and energy efficient equipment
- Staff training and equipment use
- LED lighting
Materials and Transport
- Use of local suppliers and subcontractors where possible
- UK manufactured equipment
- Consolidation of all deliveries and single point of transport to RDA sites by dedicated transport team
- Strict sustainable procurement policy in line with our ISO1400:2015 standards
- Dishwasher to have low usage – rinse to pre-wash cycles
- Leak detection where possible – sub metering if practical
- WRAS approved equipment where possible
- Managed site waste – pre-construction – RDA project management – recycling
- Food waste macerators – De Waterier utilised in place of conventional waste disposal units
- Recycling bins provided in the design
- UV – Ozone systems in extract canopy – if practical
- Refrigerant Leak Detectors
- Use of hydrocarbon gas with Ozone Depletion Potential (ODP) where possible
- Hydrocarbon gases where possible for chilled cabinets and cold rooms
- All equipment, where possible, specified from the ECA Energy Technology list.
To find out how RDA can help with your next Catering Project, please call 0844 873 4993