The Green Line
Michael Oshman helps foodservice operators understand and navigate the road to more environmentally friendly and sustainable operations.
An Unlikely Green Restaurant? No Such Thing!
Egg Plantation is a hometown hotspot in Santa Clarita, Calif. This local breakfast favorite has been around since the 1970s and epitomizes the term “family owned.” Husband-and-wife owners Simon and Shannon Mee opened the restaurant over 30 years ago with a mission in mind: to serve the best omelets on the planet. They reached that goal long ago, so it was time for a new one. In 2009, ...... Read More
Comments (3)Ban the (Water) Bottle
If your customers demand still and sparkling water with their meals, there’s a sustainable alternative out there that will help your restaurant reduce its environmental impact while increasing your bottom line at the same time. There are some great water-filtration systems on the market that can literally be a substitute to the imported and U.S. brands you’re used to purchasing. Usin ...... Read More
Comments (1)Green Pest Control
Pest control is a necessity for restaurants. Fortunately, for the sake of your employees and the health of your customers, there are dozens of greener alternatives to standard pest control practices that can be very toxic and harsh on the environmental and human health. The GRA recommends finding a company that is Green Shield or GreenPro certified. Companies that have either Certification practi ...... Read More
Comments (0)Green Restaurant Buzzwords for 2010
The GRA has pioneered the Green Restaurant movement for 20 years. In the last two years, the green lexicon has expanded at a rapid rate, leaving many business owners and consumers in the dust as they try to keep up with learning the latest terms and issues. Here are some buzzwords and hot-button topics that we think you should be aware of in 2010: Energy Dieting: As a result of the current economi ...... Read More
Comments (0)Green Your Menu for the Holidays
The holiday season means menu changes aplenty! Making sustainable, local and organic purchasing decisions could help your restaurant get the winning vote as diners decide where to throw their holiday party or have a New Year’s toast with friends. •Choose organic, free-range, and hormone-free meats. Organic options are the best. A second-best option is natural meats that are free ran ...... Read More
Comments (0)How to Green Restaurants' Holiday Decor
Decorations are one of the easiest ways to add some green effects to your restaurant space. Here are some tips to help you keep your holiday décor festive and green: • LED lights the way this holiday! Use LED string lights to add subtle ambiance. These energy-saving bulbs will also allow you to turn off your regular lighting while adding some holiday charm to your di ...... Read More
Comments (0)Green Ways to Winterize Restaurants
As a restaurant owner, you pay a lot to heat your space. Don’t let your money and warm air rush right out the window. Winterizing your space could help you save hundreds this season! Here are some great ways to save and ensure that your restaurant is bundled up for the winter months: *Create a curtained entryway to help protect warm air from drifting out of the frequently open front door. ...... Read More
Comments (0)A Composting Case Study
Magnolia Bistro is a certified-green restaurant in Burlington, Vt. Since opening almost three years ago, the restaurant has been composting and recycling its garbage. Taking the concept of "reduce, reuse, recycle" to the next level, Magnolia reuses the buckets that its non-toxic dish soap comes in as composting, recycling and waste bins. "The bins are color-coded, and the composting bin is closes ...... Read More
Comments (0)Foodservice Can Go Green Behind the Scenes
Restaurants consist of much more than just kitchens and dining areas. Photocopies, faxing, mailing, payroll, newsletters, menu printing, etc., are all a part of the daily operations of running a restaurant. The business aspect of a restaurant holds a great deal of potential for big changes. Here are some tips on how you can save and reduce waste outside of the kitchen: • ...... Read More
Comments (0)Restaurant Recycling: Dos and Don'ts
Barr Mansion Artisan Ballroom in Austin, Texas, is a 3 Star Certified Green Restaurant that managed to reach a nearly zero-waste status. They reached this accelerated level of environmental sustainability because they have solid methods in place for making green practices – ones that can be applied to any restaurant environment - a reality. Barr Mansion is a hotspot for weddings, lun ...... Read More
Comments (2)How to Get Staff and Customers to Go Green
Want your staff and customers to be a part of your green efforts? Employees and patrons can greatly affect your restaurant’s environmental impact. Involving them in the process and allowing them to make greener choices is one of the best ways to expand upon your environmental initiatives. •Reusable dishes for staff: Staff meals are an important part of restaurant life. Make employee ...... Read More
Comments (0)A Different Way Restaurants Can 'Recycle'
When you can’t use something anymore or you want to get rid of it, consider a different kind of "recycling" - give it away instead of throwing it away. Donate leftovers to a local food pantry. Years ago, this was difficult to do because of rigid city health codes. Now, it’s simple to donate leftover food, and pantries will gladly take it off your hands and pick it up free of charge. ...... Read More
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