| Guide to Green, Eco-Friendly Restaurants |
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by Erica Burke, July 02, 2007 Food Drink Magazine No longer a term of environmentalists, going "Green" is a widely understood concept, and it seems hordes of companies are boasting eco-friendly practices these days – from simple recycling to more dramatic measures like installing solar-energy panels. It doesn't appear to be a fad, either. The construction industry especially has been a leader in the green movement. Today, many buildings – from homes to restaurants – are constructed to meet or exceed energy efficiency and sustainability standards, such as the U.S. Green Building Council's Leadership in Energy and Environmental Design (LEED) certification. In addition, the Energy Star program – a joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy – helps homes and businesses save money and protect the environment through energy efficient products and practices. "EPA provides an innovative energy performance rating system which businesses have already used for more than 30,000 buildings across the country," Energy Star says. "EPA also recognizes top-performing buildings with the Energy Star." With all of this cross-industry green activity, it only makes sense the food industry – a $537 billion industry that has a massive impact on people and the environment every day – join the bandwagon in a big way. You don't have to have a big budget to do your part, either. In this article, we'll explore the activity of today's green trailblazers – from big organizations to small firms. Green Task Force Many companies and organizations are successfully riding the green wave. According to the 2007 National Restaurant Association (NRA) Industry Forecast, more than three out of four restaurants purchase products made from recycled materials. In addition, restaurants recycle fats/oils/grease (FOG), paper, aluminum/metal cans, glass, plastic and food waste. Two-thirds of quick-service operators recycle FOG, and two out of five recycle paper. There is still work to be done, however, the NRA says, and it hopes to help the cause. During the 2007 Hotel-Motel Show, the NRA announced the forming of a new board of directors task force to take the lead on implementing the association's recently launched environmental initiative. The goal is to "encourage the nation's 935,000 restaurant and foodservice outlets to adopt practices that are good for both business and the environment," it says. The Green Task Force will be chaired by Niki Leondakis, COO of Kimpton Hotels & Restaurants. The association launched its environmental initiative in the summer of 2006. "[We aim to] educate and guide restaurateurs toward eco-friendly, business-smart practices, and the association is currently developing an online information clearinghouse, including the publication of research conducted in the first phase of the initiative," Leondakis says. "We are currently working with our members to identify easy-to-implement, high-impact ways that can be incorporated into everyday activities without draining resources." Green Restaurant Association The Green Restaurant Association (GRA) is another ally in foodservice's green efforts. The national non-profit organization, which is somewhat of an industry vet at 17-years-old, says it provides services in research, consulting, education, marketing and community organizing. Michael Oshman, executive director, says like any great movement in history, the green movement takes time, but will eventually become the norm. "Enough politicians, businesspeople, parents and teachers are understanding the issues and it's becoming more mainstream," he says. "It's not a partisan issue." He says today's green boom is unprecedented, and unlike the '70s "awareness" movement, today's is one of action. "Once you make change in the physical world – how you source food or build buildings – [it becomes real]," he says. And though there might come a time when green is not making headlines, Oshman says that's not necessarily a bad thing. Green practices, he says, will eventually become "normal," and "that's the goal," he says. "That doesn't indicate less interest, though." Green Tactics The GRA recommends many ways companies can kick off sustainable efforts:
Waste Busters Colin Butts, marketing manager for Kalamazoo, Mich.-based Fabri-Kal, says it's doing its part to help restaurants go green with its Greenware line of cold drink cups and lids. The line is made from polylactic acid derived from natural corn materials. The product is 100 percent renewable through annual corn harvests and fully compostable in municipal and industrial facilities, the company says. Andrew Shakman, president and CEO of LeanPath, said he started his company to help curb "pre-consumer" waste and allow "operators [to] improve their bottom line while operating in a more sustainable manner." "Food waste is a large and frequently overlooked problem in foodservice, but one we view as a tremendous opportunity for bottom-line improvements for our customers," he adds. "We take operators beyond the capabilities of forecasting software with ValuWaste and arm them with both the information they need to ask the right questions and the management structure to eliminate waste." Through ValueWaste, employees weigh the food, punch the information on the kiosk touchscreen, and software turns the data into charts and graphs. From there, an operator can see what is being thrown away. According to LeanPath, produce is the most-frequently wasted product, and chili and soup are the most overproduced. About 63 percent of all foods are discarded because of overproduction. The company anticipates customers experiencing a 2 to 4 percent reduction in food costs as a result of reducing food waste in the kitchen. Pizza With A Conscience Pizza Fusion, a fast-growing, Florida-based pizza franchise with 20 locations, is taking the lead in green practices among chain restaurants. Beyond serving a more than 98 percent organic menu, Pizza Fusion's environmental initiatives include using only eco-friendly cleaners to sanitize stores' providing organic cotton uniforms to employees; using starch-based plateware and utensils that decompose in 50 days; constructing stores with renewable, recycled and reused products; recycling wastes; and giving customers discounts for bringing back their pizza boxes to recycle. Additionally, Pizza Fusion purchases renewable wind energy certificates to offset 100 percent of its power consumption at all stores and its corporate office. Even its Web site is hosted by a "green Web hosting" service provider that's powered by renewable energy. "We're extremely passionate about minimizing our eco-footprint with environmentally friendly efforts in all our operations," co-founder Vaughan Lazar says. "Our environmental approach continues to evolve as we discover new ways to reduce our [environmental impact]." Catering Green Ideas One Chicago chef in particular is paving the way in the green foodservice arena with the eponymous eco-friendly company Greg Christian Catering. The company offers organic sustainable menus, invitations printed on recycled paper, biodegradable serviceware, eco-friendly cleaning supplies, water conservation methods, and re-usable living botanical centerpieces. "I am thrilled to see the growth that has taken place over the past few years of like-minded businesses who are recognizing their social responsibilities," he says. "Companies like Fairmont Hotels, McDonalds and Starbucks are now working toward being part of the solution rather than just contributors to the problem." FOG Ahead Managing FOG might not be the most glamorous-sounding way to save the planet, but it's increasingly necessary, according to Livermore, Calif.-based Drainbo, an "environmentally conscious, chemical-free drain cleaning system." In California, and increasingly nationwide, foodservice establishments are facing strict state and local governmental mandates to implement FOG source-control programs designed to reduce unhealthful discharges into municipal sewer systems. Not surprisingly, foodservice venues are huge contributors – up to 90 percent – to this environmental concern. The result: "Not only blockages, spills and dangerous chemicals within city water systems and nearby waterways, but clogged kitchen drains within restaurants that often require frequent jetting procedures and other costly repairs," Drainbo says. Drainbo says it is formulated to keep pipes clean and free-running naturally, leaving only water and carbon dioxide behind. "We are proud of our products... because they are safe, effective, all-natural and beneficial to our planet," says Ron Darcey, director of marketing. |
