Restaurant Industry Puts Green on the Menu
Eating out has posed some challenges for eco-conscious consumers but the trend in the restaurant industry is putting ‘green’ on the menu. Sean at Franchise Pick picked up on A Tall Order of Green over at the Washington Post and sent it my way.
The article offers a feast of sustainable ways that restaurants across the US are putting environmentally friendly ideas to work for their customers, their communities and their bottom lines.
When I say trend, I don’t mean as in trendy but as in a growing practice. And restaurants are putting sustainability into their business activities in more ways than ever before and consumers are eating it up.
The shift toward sustainability is fueled in part by the Green Restaurant Association, a national non-profit organization, that provides services in research, consulting, education, marketing and community organizing. According to the GRA, the restaurant industry represents 10% of the U.S. economy and use 1/3 of the energy in retail – restaurants can make a big impact on the environment and many are choosing to make it a positive one.
Some of the ways restaurants are going green:
- using reclaimed or recycled materials for interior finishes
- opting for non-toxic cleaners
- serving with biodegradable containers such as potato starch cutlery
- choosing local, organic and fair trade food and drinks
- composting and recycling
- using recycled paper and soy-based ink for menus
While some eco-minded initiatives increase overhead costs, restaurant owners find that other steps save money in energy and water, often offsetting the cost of going green.
I think this trend is delicious, what do you think?
Read the full article A Tall Order of Green at Washington Post and a big nod to Sean at Franchise Pick for the tip!
