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Home > Action > Do it @ the RESTAURANT

Do it @ the RESTAURANT

Sustainable Solutions for Green Restaurants

  1. Install low-flow showerheads and sink aerators.

  2. Switch to low-flow toilets or install toilet-tank fill diverters. 

  3. Switch to LED light bulbs in guestrooms, lobbies, and hallways. Use sensors and/or timers for areas that are infrequently used.

  4. Whenever possible, buy food and guest amenities in bulk (i.e., use refillable hair and skin care dispensers).

  5. Educate your staff to turn off lights and turn down heating/air conditioning when rooms are unoccupied. Also, during summer months, to close the drapes.

  6. Install window film to lower heating and cooling loads and reduce glare in guestrooms.

  7. recycle baskets for newspaper, white paper, glass, aluminum, cardboard, and plastic.

  8. Provide recycling bins both in the kitchen, and in the back office (including one at each desk) to make recycling as easy as possible.

  9. Buy office and guest amenity products that contain recycled material. 

  10. Buy organic, fair trade, cruelty-free guest amenity products whenever possible including coffee and local fruits and vegetables.

  11. Use recycled paper products (with high post-consumer recycled content) that are either unbleached or bleached using a chlorine-free process. Minimize the amount of paper used. Print with soy-based inks.

  12. Use nontoxic or least toxic cleaners, sanitizers, paints, pesticides, etc. throughout. Make sure all chemicals are stored safely in a well-ventilated area.

  13. Purchase “Energy Star” appliances wherever possible 

  14. Provide your guests with walking maps, and information on public transportation.

  15. Provide reusable items such as cloth napkins, glass cups, ceramic dishes, etc. with all food and beverage services.

  16. Provide glass cups and ceramic mugs (instead of plastic) for take aways. 

  17. Use daylight exclusively in the restaurant for as much of the day as possible. Consider installing skylights if needed.

  18. Donate leftover food to a local nonprofit organization and use a compost bin.

  19. Buy organic, locally-grown food and/or plant an organic garden to provide fresh produce for your guests.

  20. Replace exit signs with Light Emitting Diode (LED) exit signs.

  21. Monitor, record and post rates of energy and water use. Make repairs or replace equipment when rate changes indicate problems.

  22. Use an energy management system (EMS) to tie in air handling units, HVAC, and lighting to prevent conditioning space when it is not necessary.

  23. Create an incentive program to encourage your staff to participate in and improve upon environmentally-friendly practices.

  24. Use proper insulation and reflective roof coverings.

  25. When doing construction or remodeling projects Buy previously used or recycled-content products whenever possible.

  26. Consult outside sources to evaluate the total system when replacing major mechanical equipment (such as chiller, water tower, etc). Often, this can lead to downsizing and other opportunities to reduce both the initial investment and operating costs.

  27. Replace electric package terminal air conditioner (PTAC) units with more efficient heat pumps or other geothermal technologies.

  28. Donate leftover  old furniture and appliances to charities.

  29. If available, schedule an energy audit through your local energy provider or a local energy auditor (aka energy consultant).

  30. Conduct or schedule a water audit

  31. If your restaurant has a gift shop, consider purchasing fair trade products.

  32. Offer discounted rates to sustainable living/environmental organizations who would like stay at and/or hold meetings/functions at your restaurant

  33. To reduce water use, consider rainwater harvesting and/or a greywater system (www.greywater.com/).

  34. Stop using polystyrene trays and take away containers and Stop using plastic straws

  35. Give regulars discounts for bringing their own coffee mug

  36. sell water bottles to encourage disposable plastic water bottle reduction

BE SMART

an efficient restaurant is a more profitable restaurant.

Practices start with you
ur staff, train them, educate them about global warming and plastic problems

Ask them, in their daily lives to follow the program, stopping using plastic bags, stopping using straws, choosing sustainable action.

 

In the USA there is a Green restaurant association, that has good links and other information

http://www.dinegreen.com/restaurants/

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