Green Business Bureau Blog


Restaurants Going Green

June 01, 2010 | By: GBB | No Comments on Restaurants Going Green

Restaurants regardless of class and target market contribute in the destruction of our environment. Styrofoam containers and utensils, plastic straws, condiments packets, canned beverages are just among of tons and tons of wastes disposed in the environment every single day. All are non-biodegradable. All are environment attackers.

It is then remarkable to note that there are a lot of restaurant owners who have taken their share in minimizing if not eliminating the negative effects of their wastes in the environment. Some restaurants have even gone far beyond reducing wastes. They have actually embraced green practices and are deliberately implementing day to day green measures. Some of these include using less water, using less energy, purchasing organic food, buying Energy Star rated appliances and products and using safer cleaners among others.

Here are three of the best reviewed green restaurants that have set the standards for all other restaurants out there. They are listed in no particular order:

1. Ubuntu Restaurant and Yoga studio located in Napa Valley, California. The restaurant uses recycled furniture from salvaged woods and harvests food from a local biodynamic garden. The restaurant also serves wine from sustainable vineyards. Employees are advised to walk or bike when going to work. The restaurant was featured in The New York Times by food critic Frank Bruni.

2. The next is Chez Panisse restaurant owned by a known local sources and farmer’s market advocate Alice Waters. The restaurant is located in Berkeley, California. The restaurant commits itself to provide the best tasting food that is organically grown and harvested in ecological ways. To prove its commitment to the community, the restaurant has established the Chez Panisse Foundation which aims to cultivate a new generation of students with the knowledge and skills to build a humane and sustainable future through school lunch program and school curriculum.

3.  Acorn House restaurant claims to be the first truly eco-friendly training restaurant in London, England. The restaurant recognizes the fact that the restaurant industry needs to change. It aims to take small steps geared towards environmental consciousness and sustainability of its community. It commits itself to monitor water usage, utilize green electricity, use biodiesel transport, shops at small independent suppliers and minimizes carbon footprint whenever possible.  The restaurant also offers charitable services to the community.

There are many other green restaurants all over the world that pioneers green practices and seeks emulation from others. Their green practices would truly leave an impression to others in the restaurant industry with amazement. It would be a wonder as to how they are able to remain as successful as they are without the need to patronize destructive products.

Becoming a green restaurant need not entail huge expenses, costly training programs, and green certifications. It only needs the right mindset to own the environment as a whole and thus become responsible to it. Everything else is sure to follow. Profit need not sacrifice ecological resources. Profit need not destroy the quality of local farming methods and the farmers themselves. Instead, it requires real commitment on the part of the restaurant owners and its employees to become agents of sustainable environmental change and development.


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