| Everyone enjoys the pleasure of eating in a nice | | | | water and resources when they are not set up |
| restaurant. We enjoy the smells, the ambiance, | | | | for green operations and there is a seemingly |
| the textures and also being served. We love to | | | | endless range of eco-friendly changes restaurants |
| be kind to ourselves by taking a night off and | | | | can make to improve that situation. |
| allowing someone else to do the cooking for a | | | | The problem, some say, is the cost involved with |
| change. | | | | going green. It is often imagined that going green |
| How do people choose the establishment they will | | | | is simply cost prohibitive for the average business. |
| eat at? For many, it is a simple matter of thinking | | | | That is not really so. The truth of the matter is |
| about what they feel like eating. For others, there | | | | that it is far less expensive for a restaurant to go |
| is a seeking of something new; a sense of | | | | green. The savings involved for restaurants when |
| adventure so to speak. There is a segment of | | | | green systems are put in place far out weigh any |
| the population that is looking for the most food | | | | output in the establishment of those systems- |
| for the least money and yet another still that | | | | Going green results is an instant and ongoing |
| loves to bask in the extravagance of the most | | | | improvement to the bottom line. Restaurants who |
| expensive fare with a perfect wine pairing. There | | | | have already started taking steps to go green |
| is something new that is working it's way into | | | | see immediate savings in the area of waste, |
| consumer consciousness: What eco-standard does | | | | energy usage, water consumtion and the list goes |
| the restaurant conform to? Or does it? | | | | on. |
| Consumers are becoming more and more | | | | As we move forward, consumers will see more |
| discerning when it comes to the restaurant | | | | and more green ratings showing up on restaurant |
| choices they make and a recent poll in the U.S. | | | | advertisements. Little stars next to restaurant |
| indicates that at least 40% of adult consumers | | | | names will soon be replaced (or joined) by little |
| would seriously consider the "eco-rating" of a | | | | green leafy ratings because the fact is, consumer |
| restaurant when choosing between more than | | | | demands for environmentally friendly restaurants |
| one option. Those individuals indicated that they | | | | and the need for restaurant owners to operate |
| would choose a "green" restaurant over one that | | | | efficiently in a fluctuating economy will drive the |
| did not have systems in place to minimize their | | | | restaurant industry to evolve. |
| impact on the environment. We can be sure that, | | | | Eco-certification programs for restaurants is a |
| as the numbers of eco-conscious people grow, so | | | | relatively new trend, but rest assured, it is one |
| too will the demand for eco-friendly fare. | | | | that is going to be going full force in the very |
| That is a major indicator for the restaurant | | | | near future. The most savvy of restaurants are |
| industry and tells allot about what they should be | | | | making moves and taking steps to establish their |
| focused on today and how they should be | | | | places as "green" and "eco-friendly" now - before |
| investing for the future. | | | | they are left in the dust by their competition. |
| Restaurants consume a great deal of energy, | | | | |