Foodservice facilities have a huge carbon footprint. Whirring machines consume a constant supply of electricity and gas, while faucets release thousands of gallons of water to fulfill the basic food preparation mission. As if profligate use of energy weren‘t bad enough, the food industry produces tons of waste—garbage, paper, cardboard, plastic, glass, metal—hauled away by gas-guzzling trucks to be dumped into landfills or burned to pollute the air. It’s as if food purveyors were engaged in a competition to become Earth Enemy No. 1.

Were it not for the appeal of delicious meals to enjoy and sustain us, we might demand that restaurants be done away with entirely. Perish the thought! HOPKINS is eminently qualified to plan the highest level of foodservice sustainability on any project we undertake.

More than 40 HOPKINS‘ projects have achieved LEED certification, including at the Gold and Platinum levels. 

Our foodservice design specialists keep abreast of the latest earth-friendly technologies. They often develop innovations, some of which manufacturers have adopted to minimize the burden that kitchens place on the environment.

At HOPKINS we continually seek innovative solutions through education, research, and participation in trade organizations such as the U.S. Green Building Council and AIA‘s Committee on the Environment. Our aim is to tread lightly on the planet and always to help others pursue the joy of eating well.