Don't give up on green

Your budget is so tight, it's screaming out in agony. You're looking for places to cut costs, and that new green initiative looks like it's a good place to do some trimming.

In reality, the green products and green practices are one of the last places you should look to for cuts!

Why? Here are a few good reasons from the business buzz...

Green is here to stay. In a world where population and energy use is on the rise due to increased industrialization and consumption in places like China and India, statements like "Save the earth" or "Reduce, Reuse and Recycle" that used to sound like feel-good platitudes or tree-hugging ad slogans have become very real directives. If we are to survive as a planet and a species, changes in our throw-away mentality are a necessity. There just isn't enough to sustain us all given current practices. The changes will have to be made soon, and barring the invention of Star Trek-style replicators, will be permanent.

Green is in demand and that demand is growing. A recent survey of restaurant owners and operators showed that the green fad has become the green mandate. Customers and employees alike are insisting on safer, greener cleaning products, greener ingredients in the food and greener practices in the restaurants they frequent. And as spending slows, businesses can no longer afford to ignore that loud voice of the green consumer. If they want a share of that shrinking spending pool, they will have to provide a greener dining experience. That means more demand for everything from green soaps and disinfectants to green paper goods, dishes, and take out containers. Even job applications and labor law posters are showing up in green versions.

In the long run, green will cost less. As we shift from a more throw-away, wasteful economy to a green and aware one, the overall cost for green products will drop below that of more wasteful ones. That means more demand in that on-the-fence segment who wants a greener choice but will not (or cannot) pay a premium for it now. And the increased demand will further reduce the costs of products created using efficient practices and recycled "raw" materials. Getting in on the trend now means you'll be able to reap the benefits in the short and long run. Waiting until the shift is complete will be too late.

Greener restaurants are here to stay

The November issue of Restaurants and Institutions featured an interview with Green restaurant expert Michael Oshman.

According to Oshman, the current economic problems in the restaurant industry and the economy at large are not likely to reverse or even slow the expansion of green practices in food service. The changes, he contends, are consumer driven and are coming from a real and growing concern for the earth and its resources. That hasn't dropped, and is in fact growing, as resources become more scarce and fears of global warming grow.



Even so, he noted that one of the biggest obstacles to green practices is a perception that's what's good for the earth cannot be good for business. That's a myth he would like to help dispel. In his blog, he also listed ways in which going green is actually good for a business.

Green lunchrooms and kitchens at work make a difference

At many companies, the only acknowledgment that employees need to eat and drink is a bare break room...some tables, maybe a few vending machines featuring the popular junk food of the day and maybe a microwave. The result?

Most people go out to eat fast food, order in, or snack on the vending machine fare.

Aside from obvious health issues associated with this, there's a green factor as well. Or rather several green factors.

1) Going to the fast food drive through means employees are using their cars...and contributing to the carbon footprint. Sitting idling in the line is even worse than the to and from.

2) Fast food is typically heavily packaged, so a sandwich, fries and a drink generates a large amount of non-recycled trash including boxes, cartons, bags, straws, wrappers, cups, paper napkins and plastic condiment packages.

3) Ordering in requires a delivery person to drive, again adding to the carbon load.

4) Delivery food may be even more packaged than fast food, including reflective covers or plastic covers, foil trays and plastic flatware.

5) Vending machine food reflects a high level of processing, so factories are using energy to prepare and package the food, the food must be delivered via car or truck, and the food is typically packaged in non-recyclable plastics.

So how can a company make lunchtime greener...and save money on employee health issues, too? Here are some suggestions from readers and others:

1) Create a green lunchroom. Add an energy efficient refrigerator so employees can bring lunches from home. Leftovers and other "brown-bagged" meals are typically lower in fat, sugar, salt and processing than fast food or delivery alternatives.

2) Provide a sink and washing supplies so employees will use glass or reusable plastic containers for their food. Having a way to wash up after eating encourages employees to bring reusable containers.

3) Have enough energy-efficient microwaves to make heating food feasible during peak lunch hours.

4) Give employees enough time to eat a proper lunch. If you only have half an hour, a fast food burger might feel like the only option. A full hour not only encourages healthier eating, it will allow employees to function more productively in the afternoon, as they will have had a significant restorative break.

5) If possible, offer hot or cold healthy lunches at work. Contract with a caterer or restaurant who has adopted green practices, and have them bring in minimally packaged foods.

6) Work with your vending machine supplier to replace highly packaged and highly processed foods with fresh fruit and food in recycled containers. Make sure there are visible recycling bins in all break and lunch rooms, and actively encourage employee recycling.

Restaurants are joining the green trend

Just came across this site in my green wanderings online.

Ready to Go Green?: "

When I founded the Green Restaurant Association 18 years ago, the word green was still just a color and its best-known advocate was Kermit the Frog...

It's a new blog from the Restaurants and Institutions site. It's heartening to see so many industries joining the green movement!

As a former restaurant owner, I know that restaurants are a great addition to the trend. From paper napkins and restroom supplies to cleaning products and food waste procedures, they can make a huge contribution to reducing, reusing and buying recycled.

I will be adding this new blog to our sites to watch list on the side. Thanks, Michael Oshman for your new contribution.

I also found this post on EcoSalon about what makes a restaurant green. Check it out for more tips and ideas.