NUTRITION

Equipment Evaluation: Food service providers should meet annually with Nike Environments team to evaluate equipment efficiencies, determine if energy efficient updates can be incorporated, and/or if lower carbon emitting equipment can be acquired and substituted to reduce scope 1 emissions. When evaluating equipment consider the following:

• Electricity Consumption: Nike should work to incorporate strategies to reduce energy consumption including standardization and optimization of commercial food equipment operation
• Natural Gas Alternatives: Nike should prioritize the use of renewable energy resources in food preparation. In locations where Nike sources renewable electricity through power purchase agreements, all-electric equipment should be evaluated and prioritized for new equipment installation
• Sustainable Refrigerants: Nike should use lower GWP refrigerants and assess if existing refrigeration racks could be retrofitted to use alternative refrigerants where needed

Projects installing new kitchen equipment should evaluate whether the grid and electrical infrastructure is able to support the installation of all-electric equipment by utilizing life cycle costing to determine what equipment should be electric. NOTE: For more information on equipment efficiency see the GPS Environments Sustainability page.