Hey are you the kind of person who opens the oven after it's been on for a while so that you don't waste the heat? Ever wonder why your dishwasher really needs to run for an entire hour?
Kidding aside, there's a whole community building around the creation of more energy-efficient technology for commercial kitchens, which use an incredible amount of energy. When I first blogged about a Certified Green Commercial Kitchen Program being set up by FoodServiceWarehouse.com last year, I wondered out loud to them how a company that also happens to distribute the stoves and fridges and other massive kitchen "technologies" that it was hoping to certify could remain objective about ratings and such.
Well, now the organization has set up a Council of Independent Experts to oversee the program. I don't know the individuals involved, because I'm not a chef or food service professional, but they represent an impressive range of organizations including the Edison Electric Institute, TerraChoice Environmental Marketing, the Energy Star Commercial Food Service program, and the Pacific Gas & Electric Company's Food Service Technology Center. (Yes, there is one!)