Tag Archives: Going Green

Unlike the tips previously offered in this series, recycling probably won’t save your restaurant or commercial kitchen money.  And recycling will probably add work to your schedule and headaches to your day. So why recycle?  Well, there are a few very compelling reasons, and not all of them altruistic, for …

Restaurants use a lot of water.  Between cooking, washing dishes, cleaning up, and serving guests, your water bill takes a good chunk out of your monthly budget on a consistent basis.  Commercial water conservation is also a big concern of a majority of your customers, especially if you operate in …

Through constant research as well as attending many industry programs, I have learned a great deal on what can be done in the “greening” of new restaurants.  Here’s a list of top ways your restaurant can go green: The most obvious is to use high efficiency refrigeration, but there are …

Every year, your restaurant’s green credentials on the street gets more important.  According to the National Restaurant Association (NRA), it’s one of the hottest trends this year.  Companies across the board, in and out of the food service industry, have scrambled in recent years to label their brands as green, …

Disposing of used vegetable oil has always been a problem for restaurants.  In recent years it has gotten easier with the increasing demand for biodiesel.  Now many restaurants depend on free pickup services by biodiesel companies as a convenient and cheap way to dispose of their fryer oil waste.  Some …

Being completely trash-free is a daunting task.  Even a company in the business of “green” with highly educated Eco Patriots is challenged by this.  Last week, Eco-Products reviewed our waste diversion results from 2009.  We strive to divert 100% of our waste from landfills – everything is either composted or …

Bluefin tuna are one of the most prized catches in the world’s oceans, with some markets, especially in Asia, selling them for as much as $20,000 a fish.  For sushi lovers, the bluefin is the equivalent of a purebred Angus filet mignon, and it’s a mainstay of thousands of restaurants, …

Everybody in the food service industry is talking about locally sourced food these days.  The National Restaurant Association has called local,organic and sustainable ingredients one of the biggest trends of 2010, and consumers have defied logic by proving they are willing to pay more for better quality. The Mexican-themed chain …

Every restaurant has had to deal with revenue and expense challenges over the last year.  And many have probably wondered whether green practices and products in their restaurants are worth their while, both in terms of cost to purchase and the time it takes to implement new green consumer trend …

Making the decision to make your restaurant a more sustainable operation has gotten considerably easier in the last few years.  That’s because as consumer awareness grows there are more and more benefits associated with “green” restaurants.  If you’re in doubt, simply look at the National Restaurant Association’s sustainability efforts, or …