Perspectives

A Niscai perspective on why foodservice equipment specification needs more than a single number. Foodservice did something the rest of the built environment is still struggling with. It took embodied carbon seriously, fast. When CIBSE TM65 arrived, the sector didn't wait for a mandate. Manufacturers started measuring. Consultants started asking. Buyers started comparing. Within a couple of years, embodied carbon went from a fringe concern to a line item people actually look a

If you specify or procure commercial kitchen equipment for a large operator, the Science Based Targets initiative (SBTi) gave you a new reason to care about carbon on June 11th, although perhaps not the one the headlines suggest. The final Corporate Net-Zero Standard (V2.0) reshaped how large companies set Scope 3 targets. A blanket coverage rule has been replaced by a materiality approach: you set targets against the categories that actually move your footprint. For a food

Our helpful guide to whole life cost and why it matters in equipment procurement. What you'll get from this guide A clear definition of whole life cost. Why this approach is moving from “nice to have” to standard procurement practice in 2026. The factors that drive the gap between purchase price and real cost of ownership. What changes when whole life data is available at the point of decision. What is whole life cost? Whole life cost is everything you spend on a piece of equ