In the restaurant world, more waste means more operating costs, whether in the form of trash handling fees or uneaten and spoiled food. But with a recycling program, lowering these fees or saying goodbye to them altogether is a reality every restaurant can subscribe to—and the benefits don’t end there.
Going green isn’t just about swapping out those plastic bags for reusable ones or composting your banana peels instead of throwing them away. At the beginning of the green movement, a few people here and there concentrated on making small changes. Now, it’s grown into an enormous movement of groups and businesses doing everything they can to reduce their carbon footprint. Restaurants are among the many businesses making waves in the sustainability game.
While doing some research on our industry's impact on the environment we came across a really interesting study that suggests that the farming of insects would be a more sustainable and affordable form of eco-friendly meat production! Crazy right?
With the rising cost of non-renewable fuels, it may be time to consider alternative methods to powering your kitchen. Solar kitchens around the world already run entirely off solar power, including one in India that can produce up to 38,500 meals a day using solar energy alone. Could this be a smart investment for your kitchen too?
A July 2012 QSR Magazine article reported on a Subway franchise in Kokomo, Indiana that is so eco-friendly, it will pay for itself in two and a half years. This restaurant put a lot of planning, purchasing and effort towards electronic controls that include an HVAC system that can auto-detect occupancy levels and adjust the thermostat accordingly, programmable light switches and daylight sensors.