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:

  • Management
  • 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.

Energy Efficiency

  • 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

 

Water Efficiency

  • Dishwasher to have low usage – rinse to pre-wash cycles
  • Leak detection where possible – sub metering if practical
  • WRAS approved equipment where possible

Waste Management

  • 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

Pollution

  • 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

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