Simple Ways For Restaurants To Green Up Their Acts

Wastefulness is just a part of the restaurant industry's M.O. Plastic, Styrofoam, and loads of trash have always been a part of their operating systems. Recently though, the industry is realizing that wastefulness is out and green is in. The industry with one of the biggest carbon footprints is now moving toward sustainability and greening up their act.

Going green doesn't have to be hard, and there are many ways to go about it. Reducing water and electricity consumption is very easy and it doesn't cost any money. In fact, it saves money. Some simple ways to help cut down on water usage are to install flow restrictors on sinks and get low-flow toilets. Flow restrictors limit the amount of water used and can cut down your consumption by thousands, even millions, of gallons. Cutting down on electricity might be a bit more expensive to get going, but it will save you tons of dough in the long run. Furnishing your kitchen with Energy Star appliances (steamers, refrigerators, ovens, broilers, fryers, etc.).) is a great place to start. Many Energy Star appliances use about half as much energy as older models.

Another thing that is fairly simple is to separate the recycling into three different categories: cardboard, glass, and cans. It is important to separate them because they are recycled differently and some recycling centers don't separate them properly.

Another way to go green isn't just about the restaurants though, it's also about the customers. To-go containers have been made of Styrofoam for as long as most of us can remember, however, there are now other, more eco-friendly options! Lots of restaurants are now choosing to go green with their to-go containers by trading in their yucky plastic and Styrofoam for more eco-friendly, green options. Many companies are now helping restaurants go green with their disposable tableware that is compostable and able to biodegrade in a proper composting facility. One material that compostable tableware is commonly made of is bagasse. This is a byproduct of refined sugarcane. It is pretty much what is left after all the liquid is squeezed out of sugarcane.

The United Sates has nearly one million restaurants. The average restaurant produces 100,000 pounds of trash per year. Even if all restaurants did was make the change from Styrofoam to biodegradable and compostable to-go containers, it would make a huge difference. Going green is now easier than ever, and there is no time like the present. Happy greening!

About The Author If you would like to learn more about PrimeWare's eco-friendly line of bagasse tableware, including platters, plates, trays, bowls, and hinged-lid containers, please visit PrimeLink Solutions.