Top Ten Green Restaurant Practices

Conserve Energy and Water

  1. Use low flow pre-rinse spray nozzles at the dish machine. (Your water company may provide free low flow pre-rinse nozzles.)
  2. Use Energy Star LED’s lights instead of incandescent bulbs in store-rooms, break rooms, offices, wall sconces, kitchen exhaust hoods and walk-in refrigerators.
  3. Use ultra low-flow toilets and flow restrictors on restroom faucets.

Reduce - Reuse - Recycle

  1. Buy products in returnable, reusable or recyclable containers.
  2. Recycle food*, cardboard, paper, glass, metal and plastics. (*food waste, along with waxed cardboard, paper napkins, paper beverage cartons and wooden crates can be picked up for off-site composting in many parts of the Bay Area.)
  3. Buy recycled-content paper products whenever possible, including hand towels, napkins, office and food service uses.
  4.  Use take-out containers that can be composted (green sustainable products) or recycled instead of Styrofoam or oil based plastics.

Pollution Prevention

  1. Properly maintain grease traps and kitchen hoods to prevent overflows and emissions to the sewer and storm drain systems.
  2. Keep outdoor waste storage, parking and sidewalks free of litter, grease spills and other potential pollutants. Use sweeping and spot cleaning for most clean ups. If washing is needed, use a cleaning method that keeps cleaning water out of storm drains.
  3. Use organically or sustainably produced foods in the kitchen. Buy locally.

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