Why Consider Going Green During a Restaurant Renovation

Image source: greenprophet.com


Back then in mid-to-late 2009, there were lots of debate about being environmentally friendly and if it was a temporary fad. At that time, it did appear like a fad. It was at the pinnacle of the depression, and consumers were moving in drove back to conventional non-green products simply because they were cheaper.

The market seemed to be awash with evidently green products that turned out to get not-so-green in fact. Research conducted by Terrachoice established that 95% of green consumer products were incorrectly labeled. The end result of this “green washing” has made many consumers to be extra vigilant, become more critical and demand more transparency on known green products. This doesn't show that going green is actually dead on the contrary; People are paying a lot more attention to the earth and take care of their communities, hence, going green is still very great for business.


The Advantages of Going Green for Many Restaurants

If you overlook all of the socio-political aspects of being environmentally friendly and look at the situation from the purely business viewpoint, going green is still a solid business option for restaurant owners. Going green can surely help you save money, hold onto customers and protect the environment.


Save money.

Food and operating expenses are on the rise, so restaurant owners need to save enough money any way they could. Investing in ENERGY STAR and competent restaurant equipment along with environmentally sound practices will cut utility costs, and assists to offset the mounting food prices. Also, many municipalities offer rebates for buying green cafe equipment’s.

Save clients. Whether you imagine it is trendy, a marketing trick could be the only way, we are able to save ourselves, the end result is, going green is still a great business decision. Customers, specifically those in cities, like hearing about a restaurant's sustainable practices or that food come from at a local source. It makes customers feel very better while eating out, knowing their own money is going to a restaurant that loves the planet.


Save the surroundings.

Restaurants use more energy per square foot than every other commercial building which enables it to pollute with the best of them in the form of food waste going to landfills and chemicals and grease flowing into the waterways. Employing, environmentally-sound business practices is vital to assuring that the globe can sustain us, so saving environmental surroundings is in turn saving your company.


Image source: thefield.asla.org


Tips for Going Green in Your Restaurant

In 2009, customers expended $25 billion on organic food. Also, this year, there is a 16% increase in the number of farmer’s marketplaces. Consumers still care about been environmentally friendly, though it's still best for business. Restaurant operators who want to help the surroundings and keep or gain new customers have to make their restaurants more sustainable. Here are several tips to you could make your restaurant more   green:

Reduce electricity and water usage. Electricity and water are two expensive features of running a restaurant, so whatever you can do to lessen how much you make use of, the better. The first phase of being greener with utility costs is to have an energy and water assessment to show simply how much energy you're consuming. To start decreasing it, you can acquire energy-efficient equipment and very compact fluorescent lamps.

Reduce waste. Many of the wastes that the restaurant throws out is food waste, a great deal of which could be composted into a nutrient rich soil additive as opposed to a landfill. Contracting your waste to a local composting facility to haul away your compostable constituents will considerably lessen your garbage hauling fees, and it is indeed good for the planet. Moreover, setup a recycling pickup to manage your plastic, glass and paper waste. Relying on the locale, recycling might cost the same as, or less than regular garbage pickup.

Use green cleaning products. Conventional cleaners pollute water sources, which could cause skin irritation and respiratory difficulties for employees and guests. Green cleaning materials are simply just as effective as conventional products and not nearly as hazardous to use. Moreover, do extensive research before you buy green cleaners. This is perhaps one of the best green washed product categories available in the market, so make sure you check for sustainable, third party certifications. Or, you could help make your own green cleaners.

Borax, vinegar and baking soda enable you to perform almost any cleaning task within a restaurant.


Get certified

There are a few green certification programs for restaurants, but by far the most current and reliable originates from the Green Restaurant Association. There are stringent environmental guidelines available to attain and retain certification, just like the prerequisite to implement two new green practices each and every year. The procedure isn't easy, but it really makes you green.

Buy local food. Purchasing just as much local food as possible not only give supports to the indigenous economy, but lessens pollution due to foods which might be shipped from far away. Community based agriculture; farmer’s marketplace and on-site botanical gardens are some sustainable food sources restaurants are checking out.

Be transparent. Ever since going green in a restaurant provides as to do with gaining and retaining customers, promote your environmental responsibility and become honest with the procedures. Nobody is impeccably green, but as long as you tell your customers precisely what that you are doing to become more sustainable, they would appreciate the honesty and be loyal to your brand.


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