What Are the Cheapest Ways to Go Green at a Restaurant?
Restaurants are estimated to be among the biggest energy consumers in modern retail forums. However, restaurateurs can help reduce their waste and impact on the environment without spending large sums of money on new equipment. By making minor changes to processes, the food service industry can serve up delicious meals without being wasteful.
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Install Low-Flow Spray Valves
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Restaurants use thousands of gallons of water each year to pre-rinse dishes prior to being placed in commercial dishwashers. In order to restrict the flow of water while still getting the job done, the Food Service Technology Center of Pacific Gas and Electric recommends installing low-flow valves, which cost about $40 each, on dish sprayer nozzles. Less water being used to rinse dishes will result in a lower water bill.
Recycling
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Restaurants are capable of generating massive amounts of trash. Food containers and food scraps add up quickly to create excessive trash that is expensive to dispose of and harmful to the environment. Recycling programs set up inside of restaurant kitchens provide an easy way to reduce trash. Food cans and beverage bottles can be rinsed and recycled, while the vast majority of food scraps can be used for compost or animal feed in cooperation with a local farmer.
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Compact Fluorescent Bulbs
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The typical restaurant consumes an average of 500,000 kilowatt hours of electricity annually, according to Pacific Gas and Electric. Much of this power is required to keep lights running in the kitchen and dining room. However, replacing even a portion of a restaurant's incandescent lighting with compact fluorescent light bulbs will reduce energy consumption, which is good for the earth and for the pocketbook.
Reusable Place Settings
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Although paper napkins or disposable cups may be convenient, they only add to the waste stream. Purchasing reusable cloth napkins and plastic or glass cups will reduce trash and save on the long-term cost of purchasing disposable products. However, restaurants that require disposable products for take-out menus can purchase napkins and packaging produced from recycled materials, and eligible for recycling at a minimal cost increase from non-recyclable products.
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References
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