Becoming a Green Restaurant is rewarding and it saves money. It's a small world and we all have to live on it together. The Green Movement is gaining a prominent position in the public awareness. There are the advantages and savings to be gained by embracing a Green Philosophy. Use these ideas to help you build customer loyalty, conserve resources and save money!
Food
Be a leader and use local, organic or sustainably raised foods and tell your customers about it.
Partner with a food bank or meal program and donate edible food. Or visit
http://foodbankscanada.ca/donatefood.htm to donate prepared food occasionally or on a regular basis.
Energy Conservation
Monitor your energy bills to better understand all the ways your business consumes energy and to look for spikes that could suggest waste.
Visit this website for information from Ontario Hydro on the new Smart Meters:
http://www.hydroone.com/MyHome/MyAccount/MyMeter/Pages/SmartMeters.aspx
Remove any unneeded lighting.
Replace all T12 fluorescent lighting with the more energy efficient T8 or T5 lamps with electronic ballasts.
Visit this website for more information on the advantages and saving from lighting refits:
http://lightingsolutions.ca/index.php?option=com_content&view=article&id=25&Itemid=26
Use Energy Star compact fluorescent lamps (CFLs) instead of incandescent bulbs in storerooms, break rooms, offices, wall sconces, kitchen exhaust hoods, walkin refrigerators, and other non-dimmable light fixtures.
How Compact Fluorescents Compare with Incandescents:
http://www.energysavers.gov/your_home/lighting_daylighting/index.cfm/mytopic=12060
(For information on rebates for energy-saving retrofits, check:
https://saveonenergy.ca/
For lighting circuits that are dimmable and currently use incandescent lamps, switch to more efficient choices that include LED (light-emitting diode) and cold cathode fluorescent lamps.
Install automatic thermostats that let you program different temperature settings for different days/times of the week.
Install timers or occupancy sensors on lights and exhaust fan in the bathroom.
Keep condenser coils clean of dust and evaporator coils free of excessive frost.
Check and replace worn or leaky gaskets on refrigerator/cooler doors and drawers. Leaky seals result in loss of cold air – this leads to both higher energy bills and maintenance costs as the compressor has to work harder.
Install high efficiency kitchen equipment such as dishwashers, ovens, refrigerators, holding cabinets and steamers.
Water Conservation
Monitor your water bill for indications of leaks, spikes or other potential problems. Compare bills from store to store to look for use levels that could suggest a leak or other problem.
Visit the Ontario Water Conservation Alliance for more information:
http://www.conserveourwater.ca/
Find and repair leaks as soon as possible. If the water is hot, you're paying for wasted energy as well as water.
Use low flow (1.6 gallons per minute (gpm) or less) pre-rinse spray nozzles in the dish room.
Use a pressure regulator to reduce the water volume in the dishwasher. Only use as much water as the manufacturer specifies. Check that water only flows when the dishes enter the machine.
Only run full dishwasher loads.
When manually washing dishes, fill the second sink for dipping dishes and equipment, instead of using running water. Install manual triggers on all sink spray hoses.
Post signs that encourage water conservation in kitchens and bathrooms (e.g. turning off water while washing hands).
Train kitchen staff to plan ahead so that foods can be thawed in the refrigerator rather than under running water.
Install foot pedal or other manual controls so that garbage disposal water only runs when needed.
Use garbage disposals sparingly, donate excess edible food or compost food scraps instead.
Reduce wash and ice loads by serving customers water only when they ask for it. Consider using table tents to inform and educate your customers on this new green initiative.
Inform service providers (laundry, landscaper, dishwasher) that water efficiency is a priority.
Install high efficiency kitchen equipment such as dishwashers and steamers and explore whether your property manager is willing to upgrade to high efficiency toilets.
Regularly clean your grease trap or interceptor. If more than 25% of your trap or interceptor contains grease and food, it is most likely discharging the waste into the sewer system. Eventually, the grease can harden and can result in sewer backups.
Keep grease and other outside materials stored in leak-proof containers with tight fitting lids and keep a spill kit on hand to deal with potential spills.
Keep outdoor waste storage, parking and sidewalks free of litter, grease spills and other potential pollutants. Use sweeping and spot cleaning for most clean ups; avoid pressure washing. Protect storm drains from runoff if washing is needed.
Waste Prevention
Buy bulk supplies when possible.
Buy products in returnable, reusable, or recyclable packaging and reuse packaging materials from incoming shipments (bubble wrap, boxes, etc.).
Use cloth towels and sponges in kitchens rather than paper towels.
Provide washable utensils and dishes for dining in and employees.
Reduce junk mail by removing your company’s name from direct mailing lists.
Have printer and copier devices default to double-sided prints/copies.
Purchase recycled content paper products with a high post-consumer recycled content (100% is ideal).
Purchase supplies that contain recycled material.
Recycling
Every private recycler accepts different materials. Check with your recycler on what can be recycled.
Use take-out containers that can be composted (paper) or recycled (#1 *2 plastics, aluminum) instead of Styrofoam.
Which plastics can be recycled.? Have a look here for more detailed info:
http://www.wisegeek.com/which-types-of-plastics-can-be-recycled.htm
Interested in free recycling of electronic waste in Ontario? Visit the OES website to find out more:
http://www.recycleyourelectronics.ca/Office/Default.aspx
Ensure that all employees and customers have easy access to recycling containers.
