Ergonomics and work environment
The work environment in commercial kitchens is often heavy and physically demanding. Repetitive heavy lifting is identified as a major risk factor for kitchen staff who often suffer wear and tear injuries. In one study, 37% of Sweden's chefs and cooks stated that they had problems directly linked to the physical work environment at the workplace. Heavy lifting of, for example, dish trays wears out both the arm/shoulder, neck and wrists. A full sink with porcelain weighs about 10 kg. In comparison, a full sink with plates from the Green Loop System weighs only 3 kg.
The Green Loop System can also contribute to an improved working environment in the canteen. Loud students, furniture, kitchen equipment and crockery are some of the reasons why the school cafeteria is often a place where the noise level is at its highest. In a crowded school canteen, the noise level can reach as much as 75-80 dB(A), which, according to the Norwegian Working Environment Agency, can lead to hearing damage in the long run.
A high noise level contributes to increased stress and less energy in students. A noisy dining hall can lead to poorer study results as students do not get the recovery they need. It can also lead to students skipping meals, which has a direct impact on the student's energy and school motivation. High noise levels are also a major work environment problem for the people who work in the dining room.
By replacing crockery and glass with the Green Loop System, the measured noise level in the dining room can be lowered by 11-19 dB(A). By lowering the sound level in the higher frequency range where our hearing is most sensitive, we reduce the risk of hearing damage and improve the working environment for staff and diners.