Food service consultancy Tricon has identified kitchen management as a prime means of cutting environmental footprints.Targeting the hospitality industry, comments from Tricon at the British Institute of Facilities Management showed that caterers needed to take responsibility as their industry was responsible for considerable waste.As an industry were a main user of gas, water and electricity but with prices rising for energy, and water likely to become scarce, we need to take practical steps to build a sustainable future and manage utility costs, said Tricon director Mike Coldicott.Concerns of kitchen waste are based on the high carbon footprint identified for the average commercial kitchen by Tricon emissions of carbon dioxide were claimed to total on average 668 tonnes, with energy use reaching 3,400,000kwh in the process.Simple measures were suggested which, if implemented, claimed Mr Coldicott, could see total kitchen emissions reduced by an annual 20 million tonnes, saving the catering industry a good deal of money in the process.Better design and maintenance were advised to encourage the eradication of the wastage caused by unnecessary temperature settings, faulty fridge seals and blocked condensers.