When you go out to dine, do you ever wonder how green the restaurant is? Do you wonder what type of cleaners they use or if they have Styrofoam carryout boxes? Wouldn’t it be great if restaurants knew more about going green? Wouldn’t it be great if customers could easily find and support green restaurants?
Why would restaurants be hesitant to go green? Well, for the same reason many of us do. They may find it time consuming and expensive. But, the Green Restaurant Association (GRA) makes it easier.
The GRA was formed in 1990. The organization’s goal was to help restaurants get certified as being green as simply and effectively as possible. To do this, the restaurant has to meet certain environmental standards. The GRA helps restaurants in four categories: environmental assessment (as a baseline to begin improvement), environmental consulting (setting up a recycling program, finding local farms, educating employees, etc.), certification (certification for new restaurants, existing restaurants, and events), and green public relations and marketing (how to achieve positive exposure after certification). The company has an extensive database of environmental solutions for restaurants, so they can concentrate on the food and customers rather than what soap is best to have in the bathrooms.
Going green can save the company money in the long run. Jim Solomon, the owner of The Fireplace, saw a $1,200 saving on his annual operating cost after his green certification. Going green can also help business. After all, restaurants certified by GRA have been featured in the NBC Nightly News, CNN, TIME, The Washington Post, The New York Times, and National Public Radio (NPR).
If you are a patron, you can search the GRA database to find a restaurant near you that is certified. If your favorite restaurant isn’t listed, you can encourage them to go green by sending them a sample email found on the GRA web page. There are also tips, such as choosing sustainable seafood, to greening up your restaurant experience, even if it is to a restaurant that isn’t certified.