Green restaurants

Green Restaurants are environmentally low-impact restaurants designed and built using materials and technology that reduce its carbon footprint and lower its energy needs. Such restaurants can become certified for conserving water, energy and lowering food waste.
Overview
It is no secret that most restaurants are not exactly environmentally friendly. They use a tremendous amount of energy and water and produce huge piles of garbage. However, today more and more people entering the restaurant industry are environmentally conscious. They grew up with recycling bins at school and at home. They know the dangers global warming and pollution. And many of them are prepared to do something about it.
The main challenge for current and future restaurants is cutting energy usage, water usage and food waste. Concentrating on conservation of energy and water as well as not wasting food and restaurant products can benefit the net profit of restaurants and keep a low impact on the environmental damage and carbon output.
Last year, almost 30% of all meals (and 40% of food dollars) were eaten away from home. There are over 500,000 food service establishments in the country, including almost 200,000 full-service restaurants. The industry employs one in every three retail workers and consumes one-third of all retail electricity use. The opportunities to reduce the environmental footprint of the industry are enormous.
Taking steps towards becoming a greener restaurant will pay off in a number of ways. First, you’ll save money as you reduce energy and water use. Second, you’ll improve the dining and working environment for both customers and employees. Third, you will be able to differentiate your business as one committed to sustainability. Finally, your actions will genuinely make a difference, whether by lowering greenhouse gas emissions through reduced energy use, thus eliminating the stream of toxic cleaning chemicals into the sewer system or supporting local organic farmers. When you take these actions at home, you’re having a small impact. When you take them at your restaurant, you are multiplying that impact by the number of customers you serve each day.
Outline
This page is formatted to cover three main areas that can be applied to “green” a restaurant. The topics include Energy Conservation, Water Conservation and Food/Product Conservation. Each area shows how to become more environmentally safe and sustainable within a specific domain.
Energy Conservation
Restaurant’s costs are controlled through labor, food and energy. Energy is a very controllable operation within the restaurant. As energy is saved the costs are also decreased. Figures show energy in restaurants is consumed by cooking equipment (35%), heat/AC (28%), dish machines (18%), lighting and refrigeration (19%). By using more energy efficient building materials, equipment and implementing schedules, energy can be conserved in the restaurant industry.
Building Construction
According to the Department of Energy, buildings account for over 40% of total energy use and over 70% of electricity use in the United States. Whether opening a new restaurant or renovating an existing one, use new technology, in the green building field, to reduce the carbon footprint.
Lighting
Top Green Lighting Tips
*Try to use compact florescent bulbs (CFLs). CFLs cost a bit more than an incandescent, but use about a quarter as much energy and last many times longer (usually around 10,000 hours). It is estimated that a CFL pays for its higher price after about 500 hours of use. After that, it’s money in your pocket. Additionally, because CFLs release less heat, not only are they safer, but your cooling load is less in the summer.
*If CFLs can't be used the next best option for lighting is light emitting diodes,LEDs. These are a technology that allows for extremely energy efficient and extremely long-lasting light bulbs. LEDs are beginning to appear more affordable in the consumer market, but still cost more than CFLs. However, LEDs use less energy and last even longer. An LED light bulb can reduce energy consumption by 80-90% and last around 100,000 hours. They even light up faster than regular bulbs, which could save your life it there are LEDs in the brake lights of your car.
*Aside from simply the light's bulbs,the materials of the fixture is just as significant in achieving sustainability. Lamps made with natural, recycled, or reused materials are key to being eco-friendly. Lights made from recycled materials include metal, glass, or plastic and natural materials can include felt, cloth or wood. Be cognizant of these materials when shopping for new lighting products.
* The more obvious way of illuminating you restaurant is the sun, which gives off free, full-spectrum light all day. Make the most of daylight by keeping blinds open. To take further advantage of natural lighting, put in skylights.
* Next to creating a natural sunlight, install differnet dimmers and motion sensors for the lights you have to have. Motion sensors can be a good way to keep lights turned off when they’re not needed, dimmers can give provide just the right amount of life, and timers can be set to turn things on and off when needed.
* And at easiest of all, instill the best habits by by turning out lights in unoccupied rooms.
Heat/AC
As much as half of the energy used in homes and buildings goes to heating and cooling. So making smart decisions about heating, ventilating, and air conditioning systems can have a big effect on utility bills. Through proper use of pre-programmed settings, a programmable thermostat can save you about $180 every year in energy costs. Always consider installing ENERGY STAR qualified heating and cooling equipment. Depending on location, replacing old heating and cooling equipment with ENERGY STAR qualified equipment can cut your annual energy bill by nearly $200.
Existing units in restaurants may be out of date. However, if the current unit doesn't need to be replaced adopt sustainable practices to keep energy bills down while running air conditioning.
* Turn thermostats up during the summer or down for winter when you’re not open. Each one-degree adjustment to your thermostat saves up to 5% on your heating and cooling bill.
* Have your furnace tuned and filters replaced regularly.
* Try to zone heat and cool the kitchen area separately. Make sure the dining area is not over cooled or over heated. Feel free to ask customers if the temperature is comfortable.
* Run ceiling fans to circulate air and keep the burden off running the AC.
* Install a seasonal storm door to prevent cold air from pouring in each time a customer enters.
* If you own the building and need to replace an aging or broken furnace or air conditioning system, tell your contractor that you want to buy a furnace with a rated AFUE (annual fuel utilization efficienc) efficiency above 80% (the federal minimum standard) or an air conditioning system with a minimum EER (energy efficiency ratio)rating above 11-13 (depending on unit size).
Solar Panels
Solar panels (arrays of photvoltaic cells) make use of renewable energy from the sun, and are a clean and environmentally sound means of collecting solar energy.
Many restaurants around the United States have started using solar energy as one of its sources of power in order to reduce environmental impact, such as Chipotle Restaurants. Chipotle partnered with Standard Renewable Energy to install solar panels in 75 locations, making them the leader in this category for chain restaurants.
In addition to using the renewable energy collected from the sun, restaurants can sell excess energy colleced back to the utility companies that are supplying power to the building. This concept allows making solar panels worth the initial cost of installing, because money is being saved from having to pay the utilities as well as the money made selling to the same company. The government requires 42 states and the District of Columbia to purchase surplus power from consumers. The way to take advantage of this process, and the subsequent rate you will receive for your surplus energy, varies by state.
Floors/Walls
The concept of green materials used in making flooring allows for less energy output for the building process or renovation of a restaurant. Green floors should reduce dependency on oil, meet government regulations, last longer and be environmentally safe. The floors should also be recyclable to avoid the landfill problems across the globe, ensuring sustainability for future generations. Every process of the making of flooring products should be considered to find the most 'green' product suitable for the restaurant industry. Consider the energy on collecting floor material, combining materials, transportation, labor and company policies when choosing the right floor.
With a green epidemic on, several more obscure building materials are being used to construct buildings, these include rammed earth, straw bale, auto tires, and glass bottles. Now consider the typical lumber building, this technique is well understood using a renewable resource. Caution is warranted if considering timber use outside the bounds of sustainable harvesting. In extreme climates termites may be a problem or moisture failure to wood structures. No special tools are needed other than a hammer and nails. Wood is tolerant to novices, and with the use of structural connectors, wood is as attractive as ever. There is also the typical hybrid woods, like the structural insulated Building Panel. This product is a combination of engineered wood and foam, the building monolithic panel uses EPS (expandable polystyrene) insulation, similar to the foam coffee cup, but 6 to 12 inches thick, sandwiched between two panels of oriented strand board (OSB or engineered wood panel). With a uniform thickness and construction, all walls are sound without the voids common in wood framing. Many times the panels are finished away from the construction site allowing straighter walls. For opening new restaurants research into green building materials that allow you to not only have a green exterior wall, but interior as well. All these combinations can significantly reduce the carbon footprint in the industry.
Insulation/Windows
Insulation is a key to not needing heat and/or ac units to run nearly as much. The proper type of insulation is made from 100% waste recycled newsprint, hemp fibers and even recycled denim. With a sufficient amount of proper insulation the worry of high utility bills diminish and a smaller environmental impact is achieved. Insulation is a must for existing or new restaurants because it is a huge factor in energy savings. Windows are now made with different tempered glass, not allowing nearly as much heat from the sun into the building. The material of the window itself should be considered and the upkeep of seals is easy to look out for. When shopping for new windows, always look for the Energy Saver label. This label indicates that the windows are environmentally sound and are eligible for an Energy Saver tax credit for the year you install them. According to the U.S Environmental Protection Agency, choosing Energy Star replacement windows can save the average household up to $476 per year in utility costs when installed in place of older, single-paned windows.
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Look for the energy saver label. This label indicates that products are environmentally sound and are eligible for an Energy Saver tax credit.
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Appliances
When purchasing new appliances, sustainable products pay off. There are eight types of commercial food service (CFS) equipment that can earn EPA’s ENERGY STAR. Qualified equipment models contribute to a cleaner environment by using less energy and less water than conventional CFS models. Since most commercial kitchen equipment lasts eight years or more, maximize your savings potential by choosing ENERGY STAR when replacing your appliances.
Life cycle and energy cost calculators show that high-efficiency equipment will continue to save energy dollars years after the initial purchase. These calculators allow you to compare the total cost of operating different appliances over their useful service lives.
There are even energy savings to be realized just through the ways in which you operate and maintain equipment. Try using the basic principles of kitchen energy conservation which are “shut it off, turn it down and keep it clean.” In food preparation, this means taking measures such as reducing broiler, fryer and range pre-heating and idle times. Also turn on electric cooking appliances sequentially rather than all at the same time, as well as turning equipment off that is not being used. Look to run exhaust systems at lower fan speeds and of course keep everything clean, the more debris that collects in equipment, the harder they have to work. Not making the equipment run as hard means not running the electric cost and usage way up.
Dishwasher
Dish-washing uses large amounts of both hot water and electricity. Energy and water use can be reduced through both operating practices and new, more efficient equipment. Always run full loads. The same amount of energy is required whether a load contains one plate or is completely full. Try and turn down the temperature. Make sure that you’re not heating water beyond the point required by sanitation codes. New sanitizer products may allow you to reduce water temperature. These products are mentioned later in the 'green cleaning supplies' section.
When buying new equipment, be sure to take a few tips into account.
* Compare Water and Energy Use: There are huge differences in the amount of water used in commercial dish-washing equipment. Some new models use a fraction of the water as existing models by incorporating advanced spray patterns. The amount of hot water used is the biggest factor in the energy a dishwasher consumes, says Green Retsurants' Going Greener Guide. Water and electricity consumption are listed on equipment specification sheets.
* Tankless Water Heaters: Consider installing wall-mounted tankless water heaters. These heat water on demand with no energy spent storing hot water. According to the Going Greener Guide, a conventional tank-type heater might be 40% efficient while a tankless water heater is more than 80% efficient because there is less wasted heat and no stand-by heat loss. With 50% energy savings, paybacks can be as short as 3-5 years. Commercial tankless water heaters have remarkable capacity and are adequate for restaurant use when configured as multiple units. In addition, they eliminate the need for bulky hot water tanks.
Ovens/Stovetops
Convection ovens are the industry standard due to faster cook-times produced by increased hot air movement inside the oven cavity. With a constant need for ovens in the kitchen look into some helpful cost-saving tips for the convection oven. One again, look for the ENERGY STAR rated equipment, cut idle time & turn off backup ovens when possible. And similar to the dishwasher try to fully load the oven when cooking, to avoid opening and closing the door and losing the required heat. Good upkeep also requires replacing seals & tightening hinges.
Fryers/Griddles
A new energy efficient restaurant fryer might cost more up front, but in the end will make up the price difference in less than two and a half years. In states with rebates for energy efficient equipment, it might even be cheaper to buy efficient commercial fryers. The way a commercial fryer is used affects its efficiency, as well. Keeping on the same concept, tt is best to fry full loads, keeping in mind that in one hour of use, a commercial fryer can produce fried foods at 1 ½ to 2 times the weight of the oil in its tank. Upkeep for fryers is making sure the oil is clean and properly filtered, and keeping particles out of the oil to reduce the amount of times on cleaning them out.
Refrigerators/Ice
Refrigerators and ice machines run 24/7, so small improvements in efficiency make big differences in energy use. Both machines should be kept with clean coils. If evaporator and condenser coils are clean, the equipment doesn’t have to burn as much energy. Also maintain all seals, and never leave the door open more than it has to be to get the immediate job done, in order to not let that warm air in.
When buying new equipment, look for the Energy Star logo as always. For a list of rated equipment, go to the commercial refrigeration section of the Energy Star website, www.EnergyStar.gov. Follow the guidelines listed for determining the lifetime energy costs of different models. While it probably does not make financial sense to replace a unit with many years of life left on it, when you are ready to replace this equipment, any additional cost for a more efficient unit will quickly be recovered through energy savings. These units are special because there is not off time that they get, but by keeping them properly maintained and avoiding the open door time, the energy usage can go down for these energy burners.
Schedules
For all lighting, use a shutdown schedule. Take stock of all the lights indoors and out, that are not necessary at night. Implement a shutdown schedule to guarantee each unnecessary light gets shut off.
Also set up time each day to cut down on the constant use of different pieces of equipment. Take broilers, for example. Cutting only one hour each day of broiler “on” time can translate to a savings of around $450 annually. While $450 might not sound like much at first, it can be huge when you think in terms of net profit margin.
Water Conservation
Reducing water consumption and protecting water quality are key objectives in sustaining a green restaurant. Water is used and wasted in every aspect of a restaurant, from drinks, preparing and storing food, washing utensils, tables, and hands, and going to the bathroom.
One great example of adopting sustainable practices is of local restaurants in Massachusetts. The Massachusetts Water Resource Authority (MWRA) has developed the Industrial, Commercial and Institutional (ICI) Program to help businesses, industries and institutions improve their water efficiency. The unnecessary amount of water wasted can be saved through multiple means. Since its formation in 1989, the ICI program has helped many companies in the MWRA service area reduce their water consumption, thereby reducing operational costs.
Ranging in capacity from 85 seats to 1,500 seats, serving from 2,000 to 40,000 meals per week, restaurants in Massachusetts have benefited from the MWRA’s water efficiency studies. Water consumption has ranged from under 1 million gallons to 13 million gallons per year, with the amount of water used to produce a meal ranging from 6 gallons to 29 gallons per meal. The unnecessary amount of water wasted can be saved through multiple means.

Graywater
Graywater defines the ubiquitous but normally wasted water from several resources. It is the water from showers, sinks, tubs, and dishwashing machines. Collectively, it is all of a restaurant’s discharged water except “blackwater” from toilets, as described in Natural Capitalisms chapter, Aqueous Solutions. Such graywater systems currently exist in cities like St. Petersburg, Florida. They have developed a dual distribution system to use reclaimed water for non-potable needs, providing about 20 million gallons a day, or one-third of the city’s total consumption, for such functions as irrigation and cooling. This plan will eliminate the need for new water sources and expansions to water facilities.
Rainwater
Rainwater is a product of nature, brought about without the use of human force. Optimizing this process is not only environmentally sound, utilizing the inevitable and reducing storm runoff, but would responsibly decrease water waste and the amount of money spent on purchasing it. A modern rainwater collection system, i.e Rainwater tankwould provide restaurants with a supply of clean water for many uses, from cleaning purposes to filtering drinking water.
Collection Systems
Harvesting rainwater is an economical way to ensure access to water year around while lowering water bills. Additionally, rainwater collection means there is less pressure on public water systems. Rainwater Collection Systems, such as ready to use rainwater harvesting tanks or cisterns, are historically underground basins of water, but can also be an above ground barrel or tank. Much like an artificial well, cisterns are used to ensure that water is not contaminated nor suffers from evaporation. Cisterns are probably the most effective but overlooked form of rainwater storage in the modern era. They are practical and can be aesthetically concealed below ground, behind fencing or trellis, i.e. the innovative Rainwater HOG.
Permeable Pavement
Concrete and asphalt parking lots, driveways and sidewalks blanket much of the ground surrounding restaurants, providing easy access to traveling customers. These impermeable surfaces prevent rainwater from soaking into the ground, resulting in urban runoff. Using permeable surfaces will enable restaurants to capture rainwater for reuse or groundwater replenishing.
To make pavement impermeable, there are two methods, either break up hard paved surfaces to create spaces for water to seep through or remove and replace the surfaces with permeable paving.
These practices also aid in reducing the heat island effect, an increase in ambient temperature from heat-retaining buildings and paved surfaces. These methods will lower the surrounding temperature and reduce the need for air conditioning.
Plumbing
With the constant use of flowing water in bathrooms by customers and employees, curbing water usage within toilets and sinks is vital. A leaky faucet dripping one drip per second can waste more than 3,000 gallons of water year. A leaky toilet can waste about 200 gallons of water a day. Thus, nearly three in 10 quick service restaurant operators and about four in 10 full service-restaurant operators installed water-saving ware-washers and toilet fixtures in the last two years.
Toilets
A standard toilet uses as much as 4.5 gallons per flush. Low-flush toilets use around 1.6 gallons per flush , thus saving about three gallon jugs worth of water. Recently, public toilets have provided people with the decision to waste or save more water. Low-flush toilets have increased in popularity, with handles enabling people to press up or down to determine the amount of water they use. Installing low-flow toilets is a smart option, or to refine pre-existing toilets, consider adjust flush valves or installing dams.
For those willing to make more drastic changes for the environment, Swedish toilets provide yet another option. They feature a two-compartment bowl to separate urine, which contains most of the nutrient value in human wastes. Urine also releases far less ammonia if not exposed to an enzyme secreted by Micrococcusurea, a bacterium in feces. The two leave the body separately, and should be disposed of that way. It is then a straightforward procedure to collect or sell the urine (stored in a small tank) from a tap outside the building as a valuable fertilizer. Even if diluted 10:1 with water, one person’s urine may be right for fertilizing as little as 10-20 square meters of intensive garden. Such a mixture of urine with household graywater is an essentially perfect fertilizer that can close the nutrient loop for growing a person’s food If perfected in a form attractive to the American market, separating toilets could greatly reduce toilet’s water use, perhaps even to zero for dry or composting solutions. The toilets would save sewage collection, sewage treatment, agricultural costs, and would improve topsoil.
Public-building urinals are traditionally water-flushed by always-open valves, timers, or infrared people-sensors. Replacing a standard urinal with a waterless one can save 40,000 gallons of water per year, the Environmental Protection Agency said. The latest waterless fiberglass models use liquid-repellent coatings, subtle contours to facilitate complete draining, and a special lighter than urine, biodegradable trap liquid to prevent odors. They have a lower installed cost than water-guzzling urinals and save about 40-60,000 gallons per unit each year. To avoid re-plumbing an old building, 42 unit retrofit, new model, replaced continuous flow urinals.
Faucets
Running a water faucet for five minutes uses nearly as much energy as running a 60-watt light bulb for 14 hours. Faucet retrofits are among the cheapest and easiest savers. A screw on one-dollar gadget combines the water with air to make a foamy mixture that wets better with about half as much water. A little flip-valve allows the flow to be turned off momentarily, and then return to the preset temperature without wasting water readjusting the hot/cold mix. Alternatively, internal baffles and channels in a 1.5-2.5-gpm “laminar flow” device deliver a smooth, solid stream of water that sticks to and wets things just as well with half the water, but turning it up to full flow can fill a pot with no delay.
Food/Product Conservation
Food
The American public is increasingly eating away from home, and there are close to a million dining facilities now in the US. Unfortunately, conventional production, transportation and preparation of food relies on dangerous chemicals, creates considerable waste, uses vast amounts of energy, and consumes ever-shrinking supplies of wild seafood. Consumers are clamoring for sustainable food choices, presenting a prime opportunity for companies that are able to deliver.
The food sector uses about 10-15 percent of all energy in the industrialized countries, and somewhat more in the United States. Despite improving efficiencies, about two-fifths of that energy goes to food processing, packaging, and distribution, and another two-fifths to refrigeration and cooking by final users.
One imminent stance can be taken by providing local fare. Serving local products reduces the amount of carbon emitted from transporting food, averaging distances of 1,300 miles in the United States. Buying locally also reduces the amount of emitted chemicals and pesticides because maintaining freshness is not as great of an issue. To locate farmers' markets, family farms, and other sources of sustainably grown food in your area, visit Local Harvest.
One restaurant serving almost only all local food its The Jones Eastside in Gainesville, FL.
Paper/Plastics
Using compostable and biodegradable products reduces dependence on foreign oil and diverts waste from America's growing landfills.
The neccessary paper products used in restaurats should be labeled as recylced product, or as recyclable products to be considered green. Plastics should always try and be avoided, but if needed look for products that are biodegradable or compostable. Companies that use less packaging for delivery should be a main source of products delivered into the kitchen. Research the local companies that deliver without the excess plastic and cardboard boxing. Small steps into not using as much packaging can have a significant difference of the carbon footprint that a single restaurant can obtain through its lifetime.
To-Go Boxes
In restaurants the bigger the plate, the more food, the happier the customer. If a customer is getting more for his buck than he/she is happy. The problem with bigger portions, of course, is the leftovers. Try avoiding having to use the To-Go box at all in restaurants. Make smaller portions so the customer can finish and encourage not using those pesky plastic bags and styrofoam boxes. If absolutely neccessary use the proper Compostable Food Containers, which are, 100% compostable and biodegradable, leak Resistant and Stackable Earth Friendly Deli Food Container, Green Stripe on the side says "Compostable Made from Plants" and meets ASTM D6400 compostable plastic standards. The To-Go box and doggie bag industry is constantly changing, but the best way to reduce carbon impact is by getting rid of the unneccessary.
Cleaning Supplies
There are many less toxic and biodegradable cleaning products available. When stocking the shelves full of cleaning supplies, always look to buy in bulk, this will reduce the number of containers used, especially of you can properly dilute the chemicals. To know if a cleaning product is environmentally safe just look for products that meet the Green Seal Environmental Standards for Lodging Properties. Certain products like the petroleum-based solvents should be replaced with citrus based ones and vinegar based glass cleaners can replace the typical ammonia cleaner. Most commercial oven cleaners are extremely toxic and contain either caustic soda or ethanolamine as the active ingredient. Instead, try baking soda, borax or just scouring pads and soap. For those dirty kitchen floors, try to do most of the cleaning with the typical broom and mop and bucket, to avoid buying another chemical to sit on the rack. When hiring a company to clean the restaurant try to work with well established firms that practice minimizing environmental and health impacts.
Recycling
Recycling turns materials that would otherwise become waste into valuable resources. Collecting used bottles, cans, and newspapers and taking them to the curb or to a collection facility is just the first in a series of steps that generates a host of financial, environmental, and social returns. Some of these benefits accrue locally as well as globally.
Oil Recycling
Find local businesses online that buy used oil and grease from restaurants to use for creating biodiesel. This is allowing a proper disposal of oil as well as taking pressure away from crude oil by making a fuel out of it. This process is a great implementation in the recycling aspect of the restaurant industry. Such programs are similar to the one found on the following website: http://www.tristatebiodiesel.com/collect.htm.
A Proper Restaurant Recycling Program
Recycling is becoming a more important strategy to reduce restaurant operating cost and waste. Here are a few tips that will help you make the best recycling decision for your establishment.
*Reduce and reuse. The first steps to any successful recycling system are to reduce the amount of waste being produced and reuse where you can.
*Contact your waste handler and speak with them to determine if they have a recycling program and how your restaurant can participate.
*Make sure that the waste handler is allowing the recycling to be feasible and cost beneficial.
*Get the employees involved in the recycling process
*Create different places for seperating the recyclables. Establish bins for paper, plastic, glass, etc.
*Let the customers know you strive to make recycling a part of your establishment
Regulations and Operation
See Also
* Green Building
* Energy Conservation
* Sustainability
* Water Conservation
* Organic Food
* Compost
* Recycling
* Energy Star
* Green Restaurant Certification
* Energy Conservation
* Energy Star Appliances
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