Special Report: Going Green-Straw Poll

Go green in steps as budgets and commitment allow. These operators already are on the move, adding solar panels, using paper straws and more.

By Staff -- Restaurants & Institutions, 3/1/2008

Raising awareness "doesn’t cost a thing, but it’s where you start," says David Freeland, resident district manager of dining at Bucknell University in Lewisburg, Pa.

The Parkhurst Dining Services account has undertaken a variety of environmentally responsible initiatives, from increasing local sourcing as a way to reduce long-haul transportation to recycling frying oil. Some programs call for upfront investments that yield long-term benefits. Other initiatives can be launched without initially damaging—and possibly even improving—tight budgets.

But going green should start with management accepting that changes can and should be made. Educating employees and guests about what the programs are and what they aim to achieve is the next step, Freeland says.

Only 6% of consumers say that the current push for green practices has little to do with restaurants, according to R&I’s Tastes of America Study. But some foodservice operators aren’t sure what eco-friendly steps they should take. And a commonly voiced worry is that green initiatives are cost-ineffective.

Collected here are a variety of ways in which restaurant and hospitality operators are trying to do what they believe are the right things. These miniature case studies also outline the costs involved.

Biodegradable Paper Straws
Ted’s Montana Grill, multiple locations

Co-founders Ted Turner and George McKerrow Jr. launched Ted’s Montana Grill in 2001 with a goal of keeping the restaurants 99% plastic-free. However, finding biodegradable paper straws proved a considerable hurdle.

The first product the Atlanta-based chain tried collapsed too easily in drinks. More failed attempts followed, but in 2005, the manufacturer found a solution: thick paper protected by an environmentally friendly coating. Ted’s committed itself to offering only paper straws, despite facing initial customer resistance and the cost differential. The eco-friendlier straws cost about 1.65 cents each, three times the cost of the traditional plastic version.

McKerrow advises operators considering a similar switch to accept that the benefits will outweigh higher costs, and he believes that increasingly environmentally conscious Americans will reward such efforts with their business.

"We have to start small to make real change," he says. "It’s not about doing one big thing; it’s about doing lots of little things."

Donating Frying Oil For Fuel
Oberlin College, Oberlin, Ohio/Bon Appétit Management

When Oberlin College decided to donate used frying oil to be converted into biodiesel fuel, the biggest challenge for contractor Bon Appétit Management Co. was figuring out how to get oil from dining halls to end users, says general manager Rick Panfil. Who had the ability to convert and use the oil? How would pickup work? What was the best way to package the oil for safe transport?

Previously, Oberlin collected used oil in a large vat for disposal, paying nearly $300 a month to have it hauled away. Now the college donates the used oil to several local partners—including a local farm cooperative that provides some of the campus’ produce and a company that sells biodiesel fuels and converts vehicles to run on them—who retrieve it almost daily. The only cost to Oberlin is in the time and labor it takes to cool the oil, strain it and return it to the original packaging (35-pound tubs) for pickup on the loading dock.

"You need to make sure there is a viable need for it," Panfil advises. "Are there converted biodiesel-run vehicles in your area? You have to research that. Then there are logistics. Talk to the person who’s going to be coming out and picking up the oil and make sure they’re actually doing it, because you don’t want to have all these tubs of oil sitting on back dock."

Corn-Based Biodegradable To-Go Cups
Bucknell University/Parkhurst Dining Services

Raising environmental consciousness begins with thinking outside the walls of an operation and asking "Where is all this waste going?" says David Freeland, resident district manager of dining at Bucknell University, where Parkhurst Dining Services manages foodservice operations.

Bucknell has switched to clear, corn-based cold cups for on-the-go sides at its retail operations. These cost about $75 per 1,000, compared with $10 for foam cups, says John Cummins, general manager of resident dining for the Lewisburg, Pa., university.

Adopting biodegradables for all venues isn’t cost-effective yet, but the university is using eco-friendly alternatives on occasion to raise awareness. Bucknell participated in Focus the Nation, a national educational initiative on global warming. For that event, Bucknell used sugarcane-based utensils ($30 per 1,000, compared with $23 for plastic) and plates made from sugarcane, grass and reed plasma that cost $47, a 68% premium over the $28 price for foam plates.

"Finding purveyors [of alternative packaging] and making the transition is challenging," says Cummins. "Being sure the products can be composted in a way that will safely return them to the ground is another challenge."

Bucknell Dining offered ceramic coffee mugs to students for $5, which included the bonus of coupons good for five refills, making the purchase essentially cost-free. "We sold more than 400 mugs," Freeland says. "And when you consider how many paper cups and cardboard sleeves we’re not using, the savings in packaging are significant."

Bamboo Flooring
Pomodoro, multiple locations

The process of "going green" is a series of small steps for most operations, and missteps should be expected, says Matthew Cross, vice president of marketing for the San Francisco-based Pomodoro restaurant chain, whose Italian-born Chef-owner Adriano Paganini is a longtime advocate of eco-friendly operations.

When the floor in the chain’s second-oldest unit in San Francisco’s North Beach neighborhood needed replacing, the chain researched sustainable materials before installing a cork floor. That, however, didn’t prove to be durable enough to withstand restaurant-volume traffic, and Pomodoro replaced it with a bamboo floor. "There’s going to be trial and error in finding the right products," Cross says. The bamboo, installed at a slight premium over materials previously used in unit construction, is attractive and durable enough to be used for future restaurant openings and replacements, Cross says.

Pomodoro units in San Francisco also have adopted a program to separate waste into garbage, recycling and composting bins. The resulting reduction in the amount of garbage hauled away has reduced costs, with an added benefit that employees feel good about—and talk to others about—the chain’s efforts, Cross says.

Cooperative Purchasing Power
The Green Chicago Restaurant Co-Op

"Like everybody else, we use shiny black plastic takeout containers and clear plastic cups—hundreds of thousands of them a year," says Dan Rosenthal in explaining the genesis of The Green Chicago Restaurant Co-op. "We knew we needed to stop, but when I looked at biodegradable and corn-based products, I was blown away by the price difference."

Rosenthal, who owns seven Chicago restaurants (five Sopraffina Marketcaffè locations plus Trattoria No. 10 and Poag Mahone’s), and Ina Pinkney (chef-owner of Ina’s in Chicago), reasoned that if restaurateurs were to pool buying power, they could get price breaks on eco-friendly containers, cleaning supplies and more.

They were right. Launched in October, their co-op has 80 members representing more than 100 restaurants and a Web site (www.buygreenchicago.org) where members can source and purchase products.

"Because of the [buying] volume, we’re seeing prices come down almost to parity" with what they previously purchased, Rosenthal says. Beyond investing about $15,000 to create the Web site, the project mostly has required "time, legwork and networking with operators and suppliers."

Geothermal Climate Control
Guest Services Inc., Fairfax, Va.

Geothermal wells that Guest Services Inc. installed beneath concession kiosks on both sides of the Lincoln Memorial in Washington, D.C., are saving the contractor 50% on energy bills while cutting energy consumption in half, says Vice President of Operations Ron Hallagan.

At the most basic level, geothermal climate control works by circulating water through underground piping networks to exchange thermal energy between a building and the ground. The system taps the constant temperature below ground, 54F, as a starting point for heating and cooling rather than the more-extreme outside temperatures of summer or winter, so although each of the Lincoln Memorial kiosks still has a small air conditioner and furnace, the units require significantly less energy to function.

Hiring expert consultants to make the right calculations—the number of pipes needed, the depth to which to dig to reach the necessary temperature and other key measurements—is essential to the planning process, Hallagan says.

For Guest Services, the upfront investment was about $300,000 per unit for the geothermal wells; however, the soil conditions of the location added a good amount to the planning/engineering costs, Hallagan says, because the entire Lincoln Memorial site sits on what was formerly a swamp.

Water Conservation
The Crow’s Nest, Santa Cruz, Calif.

Guests at The Crow’s Nest enjoy a picturesque view of Santa Cruz Harbor, but the massive expanse of blue in sight belies a constant threat of community water shortages. The city has no outside water source.

That’s why The Crow’s Nest introduced water-saving technology such as a low-flow prerinse system in the dishwashing area and water-free urinals in the men’s restroom. Later this year, it will install dual-flush toilets (users select a smaller flush for liquid waste or a larger flush for solid waste). Facilities manager Mike McClellan says that conserving water wherever the restaurant can do so practically is just the right thing to do.

He estimates that each of the water-free urinals conserves 40,000 to 50,000 gallons of water per year, for a savings of more than $1,500 annually. Additionally, the low-flow prerinse system saves the restaurant about $2,200 per year.

McClellan says that although reworking plumbing can be challenging, the amount of water conserved via low-flow (or no-flow) technology makes the effort worthwhile.

Low VOC-Emitting Materials
Springs Preserve Café by Wolfgang Puck, Las Vegas

Wolfgang Puck’s new quick-service eatery at The Springs Preserve in Las Vegas boasts a key component of green design that often flies under the radar: low-VOC-emitting materials such as furnishings, adhesives and paints.

VOCs, or volatile organic compounds, not only contribute to air pollution but also can cause adverse health effects ranging from eye, nose and throat irritation to headaches and respiratory problems, according to the Environmental Protection Agency. Some states now mandate the use of low-VOC materials, and more states are likely to follow, says architect Randy Spitzmesser, principal of Tate Snyder Kimsey in Henderson, Nev., which handled the Springs Preserve Café project.

As demand has grown, these products have become easier to source, and costs aren’t notably higher, at least on the West Coast, where many regions mandate the use of low-VOC materials, Spitzmesser says. He advises buyers of any product billed as "green"—low-VOC or otherwise—to validate the manufacturer’s claims via independent lab reports and other product data whenever possible.

For companies interested in low-VOC and other green-design elements, the biggest hurdle can be educating clients and stakeholders as to why such measures are important, Spitzmesser says.

"Once they understand the virtue of what we’re doing, most people embrace the idea," he says.

Green Trade Show
Hilton Chicago

What better way to support the hospitality industry’s green movement than to help eco-minded operators find and talk with eco-friendly vendors?

The Hilton Chicago hosted a Green Day trade event Feb. 1 to bring together hotel and restaurant representatives with more than 200 providers of such goods and services as recycled-paper products, environmentally friendly cleaning systems and energy-saving equipment.

"We’re really looking at this as being an educational opportunity" for anyone in hospitality, Executive Hotel Manager Todd Temperly said before the event. No admission fee was charged.

The Hilton Chicago continues to work on its own green initiatives: About half of its 1,544 guest rooms have high-efficiency fluorescent light bulbs in place. Added last year was an in-room recycling program: Guests can place recyclable plastic, glass and/or paper into a blue bag found in the closet of each room.

The easiest and greatest opportunity for becoming greener is in plastic and paper recycling, Temperly says. In 2007, the hotel recycled more than 200 tons of cardboard.

Eliminate Individually Wrapped Products
VMware, Palo Alto, Calif./Bon Appetít Management Co.

Software marketer VMware has a lofty goal for going green: zero foodservice waste. In addition to offering only recy-clable or compostable takeout materials made from sugarcane, corn and potato starch, the Bon Appetít Management Co. account took a more-radical step: No individually wrapped products are sold on-site—not even ketchup.

Asking customers to pour sugar in coffee from diner-style containers, pump their own condiments or scoop crackers for soup from airtight containers was simple enough to do, but some steps required a greater investment of time, labor and money. Hand-scooped gelato served in cones or glass sundae dishes replaced individually wrapped ice-cream products, and house-made potato chips are presented in bulk in airtight containers at a flat price.

Managing inventory to ensure product freshness is essential, and some components of the program require more la-bor, but once the solutions are in place, they’re simple to manage, says district manager Bridgeen Keys.

"Just stick to your guns and help customers understand the reasons," she says. "Don’t go back just because you get some resistance."

Solar Panels
Jason’s Deli, multiple locations

Beaumont, Texas-based Jason’s Deli decided in 2007 to take energy conservation beyond funky light bulbs and shutting off equipment when it’s not in use. The sandwich chain installed solar panels on the roof of two of its Texas units last spring and has scored both energy savings and public-relations points.

"It makes a large, immediate impact," says spokesman Raymond Begnaud. The two panel-equipped locations have seen energy costs decrease about 10%, he says. In both locations, a meter box on display shows management and guests how much solar energy is being used.

Begnaud says that going-green rebates from local municipalities have helped defray installation costs. Operations considering a similar move should make sure they investigate all of their renewable-energy options, he adds.

"Wind is a great renewable resource for many areas," Begnaud says.

Green Cleaning Products
Over Easy, Phoenix

The green cleaning products in use at Chef Aaron May’s new Over Easy restaurant aren’t just better for the environ-ment—they’re easier on the nose, too.

"You don’t have a lot of that chemical smell," May says. "To not have some of those smells in a small restaurant is a really nice thing."

All of the breakfast-restaurant’s soaps, from dishwashing soap to hand soap, are made of eco-friendlier ingredients. Some green cleaners are in use at May’s Sol y Sombra tapas concept, so it was a natural—and not difficult—progression to go 100% green for the opening of Over Easy, May says.

May didn’t even have to look beyond his current purveyors: He found that most of his vendors offered a green alternative to their conventional products—going greener was just a matter of finding which items would be best for Over Easy. "It’s about the same cost or a nominal increase [to use green cleaners]," he says.

Selecting the right products—and determining the appropriate ratios of cleanser to water or vinegar—was a trial-and-error process. But given the products’ success at Over Easy, May says that he expects to one day use only green cleaners at Sol y Sombra, too.

Carbon-Neutral Dinner
St Julien Hotel & Spa in Boulder, Colo.

To celebrate Earth Day on April 22, St Julien Hotel & Spa will host a wine dinner at its fine-dining venue, Jill’s Restaurant.

Chef Jason Rogers’ five-course meal will feature "biodynamic wines." To offset carbon emissions it can’t control, such as employee commutes, food and wine transportation, housekeeping and heating, the hotel purchased carbon credits by investing in projects such as renewable energy and tree planting.

The dinner—organized at a total cost of about $2,500—reflects significant changes already under way at the hotel. Working with environmental consultant Rick Hodges, St Julien lowered energy and water use and increased recycling and composting efforts. The carbon credits are a way to further the company’s green commitment.

"The chef is very [eco-]conscious," Hodges explains. "Part of his policy is to source most of the food locally. It reduces the carbon imprint. The dinner is taking it to the next step."

Recycled-Paper Countertops
Peter Lowell’s, Sebastopol, Calif.

Peter Lowell’s restaurant was born green. The building that houses the 33-seat operation is LEED-certified by the U.S. Green Building Council. Additionally, the restaurant was painted with non-VOC paint and features solar panels that power compact fluorescent light bulbs.

But co-owners Lowell P. Sheldon and Steven Peyer wanted to ensure that even often-overlooked design elements were as green as they could be, too. Thus, the countertops in Peter Lowell’s were made using recycled paper, and the tables and chairs were made using recycled, sustainably farmed wood.

"I knew from the outset that I didn’t want to go into a business like this without doing everything I could to do it right," says Sheldon.

Although the countertops—at $25 a square foot—represent a relatively expensive investment, he says, they offer impressive durability and an attractive finish.

Sheldon adds that one of the easiest, most effective and most visible ways for an established operation to go green is to reduce the use of disposable and nonrecyclable materials. Almost all to-go products, with the exceptions of aluminum foil and plastic wrap, are available in a "green" version for only a fractionally higher cost than that of their conventional counterparts, he says.

Green Roof
InterContinental Chicago

Faced with replacing an aging roof, the InterContinental Chicago hotel had two choices: install a similar roof or shift to a greener option.

The hotel chose to install a literally green roof. When completed this summer, it will support three inches of soil, which will propagate drought-resistant grass as well as herbs for the kitchens. Raymond Kemph, director of engineering, predicts a 10% to 12% reduction in energy use on the top floors.

There are other benefits to the $100,000 investment as well. The roof lessens storm runoff and provides better insulation. Its life expectancy is more than double that of a conventional roof. And with the help of incentives offered by the City of Chicago, it costs the same as a conventional roof.

Kemph says the biggest challenge was in finding a company capable of constructing such a roof. "The technology is there, but there are not a lot of installers," he says.

Solar panels might be the next step, but for now "they’re still somewhat expensive," explains Kemph, who is researching whether panels can harness enough energy to be cost-effective.