Green Tomato: Restaurants ARE Practicing Sustainability
07 October 2014
New research from the National Restaurant Association shows a substantial number of operators are implementing sustainability best practices into their businesses.
A recent survey of 1,000 full-service and quick-service operators by the National Restaurant Association (NRA) found that nearly three quarters of operators recycled used fryer oil, fats and grease. More than six in 10 recycled their cardboard and paper, used compact fluorescent lighting and bought products made of recycled materials. About three in 10 installed faucet aerators to conserve water.
“More operators are looking at ways to increase efficiency—environmentally and fiscally,” said Scott DeFife, executive vice president, Policy and Government Affairs, for the NRA. “Restaurateurs today know a lot more about how sustainability can reduce utility costs and, in some cases, increase profitability.”
Key findings determined that:
- 74% recycled their used fryer oil, fats and grease
- 66% recycled cardboard and paper
- 63% used compact fluorescent lighting
- 61% purchased products made of recycled materials
- 48% installed low-flush toilets or waterless urinals
- 41% purchased products that can be composted
- 29% installed aerators on faucets
- 22% donated leftover food to food banks or similar organizations
- 17% composted food waste
Meanwhile, the NRA recently issued a new report focused on sustainability best practices for the foodservice industry.
Created by the NRA’s Conserve sustainability program, the report, “Spotlight on Sustainability: Expert Tips from NRA Show 2014,”features tips, trends and real-world advice from industry experts who appeared at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago last May.
“As restaurateurs grapple with implementing sustainable best practices at their operations, we want to ensure they have the best possible information that will help them save money and resources,” said DeFife. “Practicing sustainability is more popular than ever before, so it is important to us that we provide tools and education on how to do it in as cost effective a manner as possible. This report is one more way we can help make sustainability accessible to everyone.”
This year’s report features information culled from eight environmentally focused education sessions at the 2014 NRA Show and features input from such renowned restaurant brands as Starbucks and White Castle, as well as restaurateur Dan Simons of the Farmers Restaurant Group in Washington, D.C.; Christi Cook of contract-foodservice provider Sodexo Inc.; environmentalist and Ted’s Montana Grill co-owner Laura Turner Seydel; and Tim Trefzer of the Georgia World Congress Center Authority in Atlanta.
“Operators who are planning to incorporate sustainable practices into their businesses will find true value in the information contained in this report,” said Laura Abshire, the NRA’s director of sustainability policy. “The advice and tips offered by our sustainability experts will give restaurateurs more access to information that will help improve profitability while protecting the communities in which they serve.”
Through its Conserve initiative, the NRA provides sustainable tips, tools and best practices for the foodservice industry. The Conserve program has also released its free, subscription-only “Bright Ideas”sustainability newsletter, which offers tips and tools to restaurant and foodservice operators on eco-friendly practices that save money, resources and help protect the environment.
Photo:According to a recent survey of 1,000 restaurants by the NRA, 63% of operators use compact fluorescent lighting to save electricity and dollars. Here, CFL bulbs are installed in light fixtures in The Dining Room at Kendall College in Chicago.
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