By Darci Edwards

Concern for the environment and the health of its inhabitants is perpetuating America’s “green” trend. This means that businesses throughout the nation are becoming more aware of the large-scale repercussions of what we consume and waste. According to the Green Restaurant Association www.dinegreen.com, the foodservice industry makes up over one third of all energy used by retail businesses. In fact, the standard restaurant meal produces one and a half pounds of trash!

The green movement covers more area than waste products. The decision to become “green” is more of a change in lifestyle. It must encompass all aspects of the business and has to be put into practice by all participants from the owner to the servers. While this may seem difficult to attain, starting small makes it easier. Keep in mind that the push is for that end goal – you don’t automatically reach the destination, you take steps to get there.

When swapping former practices for green ones, here are some initial steps to try. Look at areas where a change can be made immediately. For instance, how much water is wasted by constant flushing? Try a toilet that has a lower consumption rate. Sloan makes Flushmate, which is a pressurized flushing device that eliminates waste. Also, some restaurants automatically provide water for guests. Inevitably, probably half of the guests won’t even drink it. Think how much water would be saved without this practice. It’s a nice gesture for customers but not very efficient and certainly wasteful.

Another way to conserve is to watch use of electricity. Make sure lights are always off in walk-in coolers when not in use. Make sure back room lights are off when the room is empty. Also, the dimmed lights for evening meals not only provide a romantic and sensual ambience, but they use less wattage that way. Keep in mind that some businesses are also exploring other power sources such as wind or solar power.

Try using only local, smaller supply companies that practice organic methods. This not only means the product quality is better, but it keeps the “little guys” in business. Also, these businesses typically use natural methods for raising crops and livestock. When thinking of what one puts in their body, if it’s not good for the livestock, it’s not good for the consumer. In an economy that is rapidly becoming more health and weight conscious, the foodservice industry must adapt to suit consumer needs.

Use non-toxic, eco-friendly cleaners instead of harsh chemicals. While some consumers say these “green” cleaners don’t clean as well, many companies are rigorously testing their products to make sure that they are just as efficient, if not more, than toxic solutions. Even if the eco-friendly cleaners are a bit less powerful, a little extra elbow grease can go a long way when it comes to what’s going back into our environment and the environment of generations to come.

Last but not least – RECYCLE. Sure it may be a pain separating boxes, bottles, cans, and other items but the more effort that is made, the better the result. Less waste and more reuse keeps landfills from filling up at such a rapid rate. It sounds cliché but the more people that adopt a “green” lifestyle, the better lives will be in the future.

Interesting Facts:

Artificial Coloring Citrus Red 2: found in peels of Florida oranges – causes cancer and really makes you think twice about using orange peel for any kind of baking.

Artificial Coloring Red 3: found in fruit cocktail cherries, candy, and baked goods – causes thyroid tumors.

Potassium bromate: found in certain breads and rolls – causes cancer.

These are just a few of the food additives you do not want to consume. Try buying organic!