Going Green
Restaurants begin to embrace eco-friendly practice
By Kathleen Furore
©2009 Maiden Name Press LLC
If you think the economy is having a negative impact on the rush
toward "green," you might want to think again.
A recent Datamonitor
study shows 458 launches of package-goods products that claim to be
sustainable, environmentally friendly or "eco-friendly" so far in 2009.
Provided that pace holds, it will triple the number of green launches
last year, which was more than double the number in 2007, Datamonitor
reports.
"Green marketing is turning out to be surprisingly
recession-proof," Tom Vierhile, general manager at Datamonitor's
Product Launch Analytics told AdAge in April. "It looks like this green
trend is going to survive the recession."
If that holds true,
restaurants that buy into eco-friendly practices will likely have a leg
up on competitors who don't take steps toward becoming "green."
If you
think the economy is having a negative impact on the rush toward
"green," you might want to think again. A recent Datamonitor study
shows 458 launches of package-goods products that claim to be
sustainable, environmentally friendly or "eco-friendly" so far in 2009.
Provided that pace holds, it will triple the number of green launches
last year, which was more than double the number in 2007, Datamonitor
reports.
"Green marketing is turning out to be surprisingly
recession-proof," Tom Vierhile, general manager at Datamonitor's
Product Launch Analytics told AdAge in April. "It looks like this green
trend is going to survive the recession."
If that holds true,
restaurants that buy into eco-friendly practices will likely have a leg
up on competitors who don't take steps toward becoming "green."
10 steps to help you go green
A few simple steps can help you go "green". The following ideas are
from Conserve: Solutions for Sustainability, an environmental
initiative of the National Restaurant Association:
- Turn Off. Turn off interior/exterior lights and cooking
hoods
when
not in use. Install motion detectors in storerooms, offices and
restrooms. Set lights on timers.
- Fix Leaks. Repair leaky faucets and toilets. Stop air
leaks
by
caulking and insulating around leaky windows and doors and installing
energy curtains in freezer rooms.
- Replace Lighting. Replace incandescent bulbs with longer
lasting CFL
light bulbs or LED lights. Replace traditional exit signs with LED exit
lighting.
- Reduce. Reuse. Recycle. Follow the 3 R's of
sustainability: reduce,
reuse, recycle. Reduce waste. Reuse furniture, flooring. Recycle paper,
plastics, glass and aluminum.
- Unplug. When not in use, unplug computers,
electronics, coffee
machines, POS system and any small appliances.
- Use Less Water. Serve customers water upon
request. Run dishwashers,
washing machines only when full. Install low-flow toilets, waterless
urinals, tankless water heaters.
- Train and Inform. Train employees on energy
saving procedures and on
the importance of energy conservation and water use. Tell customers
about your energy efforts.
- Clean and Maintain. Clean equipment runs
more efficiently. Regularly
dust and clean appliances, top to bottom. Perform routine preventative
maintenance on HVAC, plumbing, appliances, major equipment.
- Remodel or Build Green. Use low-VOC
(volatile organic compounds) or
no-VOC paints, recycled flooring and managed forest wood. Install a
reflective roof, sunlights and energy-efficient windows.
- Look for the ENERGY STAR Label.
Purchase appliances, elect-
ronics and other EPA-tested equipment that carries the ENERGY STAR
label. For more information, visit www.restaurant.org.
