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Paler Shade of Green

Being ‘green’ is on almost everyone’s minds, but environmental practices are hardly second nature for most operators.

When FoodService Director surveyed non-commercial operators, it found that 94% participate in some form of environmental program, but the types of actions vary widely.

Operators’ most common environmental practices:

• Recycling 76%
• Reducing waste 55%
• Collecting cooking oil for conversion to biofuel 42%
• Buying local, sustainable and/or organic foods 34%
• Stopped using disposables in their operations 25%
• Installed water-flow restrictors 23%
• Composting organic waste 13%

Most commonly cited reasons for not undertaking environmental programs: 

• Cost
• Time
• Labor
• Lack of storage space for recycling
• Lack of companies to aid recycling and composting efforts

Materials that operators most commonly recycle:

• Paper 87%
• Plastic 71%
• Metal 61%
• Glass 53%
• Polystyrene 14%

Reasons operators give for not using environmentally friendly disposables such as compostable serviceware:

• Cost 72%
• Lack of convenient recycling or composting places 25%
• Customers aren’t asking for such items 17%
• Such products not available in their area 8%
• Don’t feel it’s necessary and/or customers don’t participate in such programs 3%

How operators market environmental efforts:

• Use posters, handouts and other printed materials 48%
• Do not promote their “green” practices 46%
• Post information on their Web sites 31%
• Use special events like contests and giveaways 15%

Excerpted from FoodService Director, May 15, 2009  

		Eco-consciousness starts at the top. Company executives should model behavior like recycling, energy efficiency and waste avoidance.
		Have a written company "greenness" policy and share it with new hires as well as veteran employees.
		Incentivize and reward managers for green acts such as replacing conventional light bulbs with compact fluorescent bulbs or installing energy-efficient equipment, even if they initially cost more than conventional products.
		Use measureable results to underscore your green successes: "We saved 10 percent on our water bill last quarter by using low-flow spray nozzles in the dish room."
		Lend credibility to your efforts by earning certification from an eco group like the Green Restaurant Association
		Send managers/employees to a green business conference to get them fired up.
		Proclaim your eco-friendly status on signage in the restaurant, on your business cards and company stationery and in your advertising messages.

Related Articles:
• The Greening of Paper and Plastic
• Turning Your Restaurant Green