Duke has always been a progressive manufacturer and over the years has adopted many processes intended to support sustainable manufacturing. However, it
wasn’t until late 2008 that Duke formalized our commitment to the environment
and rolled out the Duke Project Green Shield initiative. The program is built on the
widely accepted pillars of sustainable business practices; Reduce, Reuse, Recycle
and Donate. In addition, Duke developed 4 simple objectives for our factories and offices to follow.
S – Setting quality and environmental objectives and targets.
T – Treating employees and customers with integrity, respect and dignity.
A – Achieving continual improvement and focusing on customer satisfaction.
R – Reducing or eliminating waste and pollution while obeying legal requirements and applicable standards.
As a result of our efforts we have realized the following results:
- We have reduced our contribution to US landfills by 1/3rd
- We are recycling an average of 2.5 tons of paper, plastic and cardboard every month
- We are recycling an average of 140 tons of non-ferrous metals every month
- We are proud of our achievements and will continue to search out more areas were we can contribute to the health of our planet.
Green Product Innovations
In addition to our own green efforts we are working closely with our customers to develop equipment that will help them save energy and water. Successes include:
The DRI-Channel Hot Holding Unit:
- Eliminates water in the hot holding process
- Significantly reduces energy consumption
- A lead QSR has realized savings of up to $4,500/year per location
Duke Gas Convection Ovens
- We now have 6 Gas Convection Ovens with the coveted ENERGY STAR label
- In an independent study conducted by Fisher-Nickel, Duke’s listed convection ovens were proven to have higher working efficiency than other gas convection oven brands.
The Duke Broiler
- The revolutionary design was developed for BURGER KING
- Many franchisees have realized savings of 25%-30% versus other flexible broilers
- Improving the energy efficiency of your food service operation can save you money on utilities