Green Restaurant
Introduction
For restaurant operators, healthy dining has been a big focus for many years. Now “going green” and socially responsible marketing are key points of emphasis for restaurateurs and consumers alike. In a recent study published in USA Today, more than 30 percent of respondents said they “would be willing to sacrifice a percentage of their salary in order to work for an environmentally friendly company” (Brooks, 2009). Organic and sustainable product sales have more than doubled since 2000. The list goes on. The restaurant industry consumes almost 2.5 times more energy per square foot than any other commercial type of building. Although we expect capital spending on improvements this year to decline, those with long-term interests are installing energy-efficient equipment, closely monitoring water usage, implementing sustainable systems and integrating efficient waste management practices.
Green restaurants have evolved dramatically – and they are just going to get more upscale and offer better quality. Consumer demand for green and environmentally friendly products and services is growing, but is still in the early stages. Green claims are on the rise and every company now positions itself as green and socially responsible. Socially responsible marketing will soon become standard operating procedure for all operators. The restaurant trend is stepping on an eco-friendly path.
LEED
The Leadership in Energy and Environmental Design (LEED) Green Building Rating System encourages and accelerates global adoption of sustainable green building and development practices through the creation and implementation of universally understood and accepted tools and performance criteria. LEED is a third-party certification program and a nationally accepted benchmark for the design, construction and operation of high performance green buildings. LEED gives building owners and operators the tools they need to have an immediate and measurable impact on their buildings’
For restaurant operators, healthy dining has been a big focus for many years. Now “going green” and socially responsible marketing are key points of emphasis for restaurateurs and consumers alike. In a recent study published in USA Today, more than 30 percent of respondents said they “would be willing to sacrifice a percentage of their salary in order to work for an environmentally friendly company” (Brooks, 2009). Organic and sustainable product sales have more than doubled since 2000. The list goes on. The restaurant industry consumes almost 2.5 times more energy per square foot than any other commercial type of building. Although we expect capital spending on improvements this year to decline, those with long-term interests are installing energy-efficient equipment, closely monitoring water usage, implementing sustainable systems and integrating efficient waste management practices.
Green restaurants have evolved dramatically – and they are just going to get more upscale and offer better quality. Consumer demand for green and environmentally friendly products and services is growing, but is still in the early stages. Green claims are on the rise and every company now positions itself as green and socially responsible. Socially responsible marketing will soon become standard operating procedure for all operators. The restaurant trend is stepping on an eco-friendly path.
LEED
The Leadership in Energy and Environmental Design (LEED) Green Building Rating System encourages and accelerates global adoption of sustainable green building and development practices through the creation and implementation of universally understood and accepted tools and performance criteria. LEED is a third-party certification program and a nationally accepted benchmark for the design, construction and operation of high performance green buildings. LEED gives building owners and operators the tools they need to have an immediate and measurable impact on their buildings’