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DICO / SUSTAINABILITY
Make every litre count.
Responsible frying starts with how you manage your oil. Regular filtration, careful monitoring and consistent kitchen practices can help reduce unnecessary oil replacement.
Getting more useful service from frying oil can reduce the amount your kitchen needs to purchase and replace.
Keep oil in use only while it meets your quality and operating requirements.
Removing food particles and monitoring oil condition helps your team make informed replacement decisions, rather than relying on appearance alone.
Arrange responsible collection and disposal of used cooking oil.
When a kitchen reduces its oil purchases, it may also reduce the number of oil containers it handles and discards, depending on its supply arrangements.
Consider packaging size, recycling options and delivery frequency.
Lower oil consumption may reduce impacts associated with oil production, packaging and transport. The overall result also depends on filtration energy use, consumables and equipment.
Environmental benefits should be measured against your kitchen’s actual operating data.
MEASURE WHAT MATTERS
Start with a baseline. Track the same indicators over time, taking account of how much food your kitchen produces.
Record litres purchased against meals served or food fried.
Track replacement frequency and used-oil collection volumes.
Include filter consumption, packaging and electricity use.
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