SUSTAINABILITY IN RESTAURANTS 1

Sustainability in Restaurants

Gwyneth Lathrop

Delaware Technical Community College

SUSTAINABILITY IN RESTAURANTS

201 Fox Lane

Middletown, DE 19702
March 26, 2017

Mr. Ric Baker

English Department
Delaware Technical Community College
400 Stanton-Christiana Rd.
Newark, DE 19713

Dear Mr. Baker:

The following is my final draft of my research project on Sustainability in Restaurants

(SIRs). Please take time to read the important information I have gathered from multiple
different sources over the past few months. This topic is very important regarding the health
of planet as a whole, as well as f the social and cultural impact it has as well in our society.
With advancements in technology and access to more research and data, methods of
sustainability will keep evolving. Throughout the research and writing process, as well as
my own personal familiarity with the field of hospitality, I have learned many practical
applications regarding sustainable practices in restaurants. The information in my research
paper revolves around the following topics:

1 Sustainability in Restaurants
2 Practices of SIRs
3 Challenges of SIRs
4 Applications of SIRs
5 Benefits of SIRs

As a hospitality management major, and as someone who has worked in restaurants from a
young age, I am very familiar with the restaurant industry. I feel very capable of informing
my audience about the importance of this topic. Through my research, I have found
numerous books and scholarly articles regarding SIRs. All of the information and data I
have found, has given me a solid a foundation for a through research paper which I believe
you will find very interesting.
Thank you so much for your time and guidance during this in-depth writing process. Your
notes and comments have guided me, I would like to thank you for your support and
encouragement throughout this process. Week by week, I have been able to piece together
this assignment seamlessly. Throughout this semester, you have given me the tools to write
this thorough and informal research paper. Please feel free to contact me at (302) 824-9080
if you have any questions regarding my research project.

Sincerely,

Gwyneth Lathrop
SUSTAINABILITY IN RESTAURANTS

Gwyneth Lathrop
Table of Contents
Letter of Transmittal............................................................................................................ii

List of Figures.....................................................................................................................iv

Abstract................................................................................................................................v

Sustainability........................................................................................................................1

The Beginning of Sustainability..............................................................................1

Definition of Sustainability......................................................................................2

Practices of Sustainability in Restaurants............................................................................3

Energy Conservation................................................................................................3

Water Conservation..................................................................................................5

Green Foods..............................................................................................................6

Proper Waste Management Systems.........................................................................7

Challenges of Sustainability in Restaurants..........................................................................9

Lack of General Knowledge......................................................................................9

Benefits of Sustainability in Restaurants................................................................................9

Environmental Impact.................................................................................................9

Financial Savings.......................................................................................................10

Enhanced Image.........................................................................................................10

Best Practices of Sustainability in Restaurants......................................................................11

Farm to Fork...............................................................................................................11

Water Usage...............................................................................................................12

Renewable Energy......................................................................................................13
SUSTAINABILITY IN RESTAURANTS

Waste Removal...........................................................................................................13

Real World Applications of Sustainability.............................................................................15

Chipotle Energy Initiative..........................................................................................15

McDonalds Sustainable Beef Movement...................................................................15

Silo Caf.16

Future Outlook of Sustainability............................................................................................17

References..............................................................................................................................18
SUSTAINABILITY IN RESTAURANTS

Abstract

Restaurants all over the world can help aid the planet through energy conservation, water

conservation, green foods, and proper waste management. Various applications in

restaurants can be enacted in order to make daily operations more environmentally friendly.

Sustainable practices are beneficial to the planet. Restaurant and other business owners can

benefit from them financially and socially. Without these practices being put into action, the

earth and all of its inhabitants will suffer the consequences. If humans rely fully on non-

renewable resources and unsustainable practices, Earths resources will be depleted for

future generations. Working together, restaurants and all mankind can enjoy a sustainable

earth.
SUSTAINABILITY IN RESTAURANTS

Sustainability in Restaurants

Sustainability

The beginning of sustainability

With the dawn of the industrial revolution, mankind began devouring earths

resources at a greater rate then ever before. For the first time in history, mankind could

almost completely rely on machinery to produce and manufacture goods. These goods were

being made faster than ever before. Individual ecosystems used to support such rapid

manufacturing needs, perished and were no more. To this day, many non-renewable

resources are being depleted, and the future generations of this planet will suffer the

consequences. A growing population does not help this problem in any way. With higher

concentrations of people, more greenhouse gasses are collected. More waste is being

produced and more nonrenewable resources are being consumed then ever before. This is

why the concept of sustainability is extremely important.

The concept of sustainable living was first recognized by the Brundtland

Commission in 1987, formerly know as the World Commission on Environment and

Development (WCED). The Commission released a report called, Our Common Future,

which called all the worlds nations to action. This was the first time in history that the

representatives from all over the world gathered to recognize that sustainability needed to

be a global effort, with no walls or borders, for the health of the entire planet.

The WECDs report (1987) stated the following:

Untilrecently,theplanetwasalargeworldinwhichhumanactivitiesandtheir

effectswereneatlycompartmentalizedwithinnations,withinsectors(energy,

agriculture,trade),andwithinbroadareasofconcern(environment,economics,
SUSTAINABILITY IN RESTAURANTS

social).Thesecompartmentshavebeguntodissolve.Thisappliesinparticularto

thevariousglobal'crises'thathaveseizedpublicconcern,particularlyoverthe

pastdecade.Thesearenotseparatecrises:anenvironmentalcrisis,adevelopment

crisis,andanenergycrisis.Theyareallone.(p.11)

AsthequotefromOurCommonFutureimplies,thehealthoftheenvironmentis

notcontainedinsideonecountry.Theramificationsofhumanitiesactionscanbefeltin

everyareaofsociety,allovertheworld.

Definition of sustainability

Sustainability is a relatively simple concept. For every action that humanity takes,

there is a reaction in the natural environment. This in return affects air, water, and food

quality. In order to protect the health of the planet and all its inhabitants, today and for the

generations to come, renewable and environmentally friendly actions must be taken.

Humankind cannot keep relying on nonrenewable resources and harming the earths delicate

ecosystems to satisfy their pursuits. Elements themselves must be continuous to be

considered sustainable. This means that resources should always be reevaluated

periodically to make sure they are not being depleted (Nazli, 2016, p. 2). If the health and

amount of earths resources are not being evaluated at certain intervals, theres a chance

that irreversible damage to the environment could be made. According to the National

Research Council (2011), the health, economy and security of the earth and its population

completely rely on a high quality environment (p. 1). Unfortunately more often than not,

wherever civilizations flourish, destruction and depletion of earths natural resources and
SUSTAINABILITY IN RESTAURANTS

biomes ensues. Every action man takes has a positive or negative impact on earths

ecosystems.

Restaurants can make a difference. Restaurants can protect our world for

generations to come. Restaurants can be pioneers in the hospitality industry by enacting

sustainable and environmentally friendly practices during their day-to-day operations.

Sustainability in restaurants can be met though four major techniques: energy conservation,

water conservation, green foods and proper waste management system.

Practices of sustainability in restaurants

Energy conservation

Energy conservation should be a top priority for all segments in a restaurant, as well

as in the entire hospitality industry. Not only are there sustainable options available, but

sustainable practices can also save businesses a lot of money. A large percentage of the

worlds energy comes from fossil fuels: coal, oil, and natural gasses. These are all non-

renewable resources and their toxic emissions are bad for the atmosphere; once they are

depleted there will be nothing left for the future generations. The depletion of these

resources will have a negative impact on the planet. Restaurants frequently waste this

energy unintentionally due to faulty equipment, heating and cooling systems, refrigeration,

etc. A specialist in energy efficient equipment, John Walker (2011) states, as much as 80

percent of the $10 billion annual energy bill for the commercial food service industry does

no useful work. These lost energy dollars are often wasted in the form of excess heat,

ventilation, and refrigeration, or are generated by inefficient appliances (p.150). If

restaurants take the time to evaluate and update their establishments appliances, they can

reduce their costs of operation substantially.

SUSTAINABILITY IN RESTAURANTS

So, what are some practices restaurants can put in place to cut down on their energy

use and dependency on fossil fuels? Firstly, restaurants can look to other forms of energy to

run their operations: solar, wind and biomass energy are the three emerging renewable

energy sources. When buying green electricity in restaurant, the owner must be aware of

labels and brands to make sure they are truly reliable. Writers of the book, Sustainability in

the Hospitality Industry: Principles of Sustainable Operations, Philip Sloan, Willy Legrand

and Joseph S. Chen, all verified this point: A hospitality operation purchasing green

energy should refer to labels such as European Green Electricity Network (EUGENE)

label, to ensure that the purchased energy really is green (Legrand et al., 2009, p. 3). Not

all green energy companies operate in a sustainable manner. Restaurant owners need to

conduct some research before switching their energy providers in order to make their

operations more green.

Secondly, restaurants need to update their equipment to sustainable and energy

saving appliances. Many appliances in a restaurant are incorrectly used and not properly

taken care of; this can result in energy being wasted as well as damaging the equipment

itself. If regular maintenance is performed the lifetime expectancy of that piece of

machinery is extended. This also avoids unexpected and expensive breakdowns in the

equipment. For cooking needs, Energy Star offers an array of cooking equipment that is

energy efficient. According to Sustainable Food Service Consulting (2016), Energy Star

offers rebates for upgrading kitchen equipment; steam cookers, convection ovens and other

suitable equipment can save both energy and water. Convection ovens offer great energy

savings, along with big rebates. California and Oregon offer rebates as high as $1,000 per
SUSTAINABILITY IN RESTAURANTS

unit (SFSC, 2016). This is a great incentive for restaurants that may be hesitant to upgrade

to energy saving equipment.

Water conservation

Water conservation is another big part of a successful and sustainable restaurant.

Water is a valuable commodity all over the world, however, in America it is sometimes

taken for granted and wasted knowingly and unknowingly. Restaurant equipment like dish

sinks, steamers and dishwashers rely on lots of water to function properly. Sometimes even

cooking techniques use a lot of water, so at any point there is a chance to save water,

conservation must take place. Many pieces of equipment can prevent the loss or overuse of

water. Aerators can be placed on all faucets to reduce the flow of water, however

sometimes staff will remove them to complete a task that requires more water, faster. For

dish-washing concerns pre-rinse spray valves are great for water conservation and are

inexpensive, Sustainable Food Service Consulting (2016) suggests some specific water

conserving equipment. Dish sink pre-rinse spray valves are one of the easiest, most cost

efficient and effective fixtures an operation can install. The sprayers cost around $50-$70

and use between .64 and 1.6gpm, which can save an organization hundreds of dollars a

year. Not only are the sprayers very efficient, but they also provide a superior spray over

older units that are now off the market due to a federal law mandating 1.6gpm spray valves

(SFSC, 2016, Sustainable Fixtures section, para. 1).

One leaky valve can make a big difference in a restaurants water bill if it is left

leaking. All staff members must be taught the importance of water conservation. In time,
SUSTAINABILITY IN RESTAURANTS

this will save restaurants money and will be a sustainable practice. Energy Star provides

dishwashers that use 25 percent less water than its competitors; these water savings result

in money savings of around $200 per unit (SFSC, 2016, para. 7). Even restaurant

bathrooms can switch to low-flush toilets to conserve water. These machinery upgrades

will pay for themselves in the end. Landscaping can also take up a large percentage of the

water bill in a restaurant. Restaurants should ensure sufficient watering techniques and

avoid watering midday, due to high levels of evaporation. Greywater from the restaurant

can even be used to irrigate the landscaping. According to the Greywater Action

Organization (2015), Greywater is gently used water from your bathroom sinks, showers,

tubs, and washing machines. It is not water that has come into contact with feces, either

from the toilet or from washing diapersthe easiest way to use greywater is to pipe it

directly outside and use it to water ornamental plants or fruit trees (GAO, 2015, About

Greywater section, para. 1-2). Restaurants can turn their wastewater into another beneficial

and free water source. Water conservation is a team effort in any restaurant, and it needs to

take place in and outside the kitchen itself. Practices and policies need to be in place so

staff is aware of their actions regarding water usage. The kitchen can thaw food in the

fridge instead of under running water, guests can be served water upon request only, and

floors should be cleaned with dry methods instead of using more water. Water conservation

is a major key for restaurants that want to become more sustainable.

Green foods

Restaurants can revive their menus with sustainable options. Green or sustainable

foods are those that are from the farm to the plate and are environmentally friendly. This

means that even animals are treated as humanely as possible, according to GRACE
SUSTAINABILITY IN RESTAURANTS

Communications Foundation (2015), sustainable agriculture is a way of growing or raising

food, including animals, in an ecologically and ethically responsible manner using practices

that protect the environment, safeguard human health, are humane to farm animals, and

provide fair treatment to workers. Eating sustainably means eating food that is

grown or raised according to these principles (GRACE Communication Foundation,

2015, Sustainable Agriculture section, para. 1).

Restaurants can get plugged into serving green foods by first shopping locally to

support local farmers, and buying produce in season. Restaurants also need to buy animal

products from business that are certified producers of sustainable products.

The ethical treatment of animals has been a big controversy for many years. Cruelty

to animals is ethically wrong and this mass production of animal products causes many

problems. Not only are the animals usually unhealthy, but they are also given an array of

antibiotics and other treatments. As a result, humans are ingesting these harmful antibiotics

and other substances. Major companies like McDonald's are feeling the heat from

customers who are demanding more green foods on the menu and the ethical treatment of

their animal sources. With the positive feedback McDonald's has been getting, maybe other

fast-food franchises will follow by example and produce a more sustainable menu.

Proper waste management systems

The last major piece of a sustainable restaurant is proper waste management and

recycling. The key to understanding this concept is to remember three key practices: reuse,

reduce and recycle. Pollution of earth affects all of the earths ecosystems as well as all of

its inhabitants. Restaurants are big contributors to the pollution of earth through improper

waste management, according to Sustainable Food Service (2015), 75 percent of material

SUSTAINABILITY IN RESTAURANTS

in today's landfill is recyclable or compostable and 50-70 percent of the weight of a food

service operation's garbage consists of compostable food items. The other main form of

waste in foodservice trashcans is recyclable food packaging. If restaurants reuse, reduce

and or recycle, they can cut their disposal costs by a half or more (para. 4).

A restaurant can start by receiving used donations, whether this is food or food

service equipment. However, its best not to use faulty equipment because in the end

energy will be wasted. Restaurants are also encouraged to keep their appliances well kept

to increase longevity of the equipment. In the kitchen, pots and pans can be resealed; as a

result they will not be wasted or thrown away. Restaurants can reduce their waste by

getting a waste audit performed. This report will reveal what the establishment is wasting

and where improvements can be made. As a result, the restaurant must adopt new practices

that will be able to cut down on its daily waste. Another big push in the green restaurant

movement is composting. Restaurants can turn their decomposed organic materials into

rich soil. As a result, farmers can use these nutrient rich soils to grow more crops and give

back to the community and the environment. Some restaurants have chosen to practice this

method on site; however, it can cause quite an odor, so many restaurants choose to hire

companies to take care of this offsite.

The term precycling is the idea that the best way to reduce waste is not to create it

at all. To accomplish this idea, restaurants can look for products that have less packaging,

they can buy in bulk, and restaurants can search for products that come in more recyclable

packaging, such as cardboard. Everyone is familiar with the concept of recycling: paper,

metal, plastic, glass, etc. However, restaurants also need to recycle their more toxic items

such as light bulbs, chemicals and batteries. Even fryer oil can be recycled. Finally,
SUSTAINABILITY IN RESTAURANTS

restaurants can look to purchase items made from recycled materials. A hot trend in green

restaurants is 100 percent eco-friendly disposable utensils. Restaurants can purchase

utensils, cups, takeout cartons and other items that are all 100 percent compostable.

Restaurants can greatly benefit from all of these green practices financially, socially and

environmentally.

Challenges of sustainability in restaurants

Lack of general knowledge

Restaurants that are considering becoming more sustainable need to educate

themselves. Energy conservation, water conservation, green foods, and proper waste

management, are all ways in which a restaurant can be environmentally friendly and cost

efficient. Many practices and pieces of energy saving equipment pay for themselves over

time, and even the government can provide reimbursement for some of these practices.

Green foods and not over farming resources are very large aspects of a healthy society and

environment. In the end, converting a restaurant to sustainable methods doesnt have to be

expensive, it just takes time and understanding. Restaurants even need to take time to

educate their staff on how to save energy daily, and properly dispose of waste during day-

to-day operations.

Sustainability is a social responsibility where individuals and communities need to

come together to implement environmentally friendly practices. The success of society and

the economy both rely on the health of the worlds environments. With these three pillars

working together, the earth can be a sustaining environment to all current and future

generations.
SUSTAINABILITY IN RESTAURANTS

10

Benefits of sustainability in restaurants

Environmental impact

The trash in our worlds landfills is polluting our environment. The amounts of

trash in landfills today can be reduced if restaurants take action. Previously mentioned,

landfills globally hold about 75 percent of recyclable and compostable material

(Sustainable Foodservice Consulting, 2016, Restaurant Waste Reduction Section, para. 4).

Restaurants who take part in the methods of reusing, reducing and recycling their waste,

can improve the health or our environment. Proper food waste systems are just one piece of

a green establishment; but they have a tremendous impact on the health of our planet.

Not only will the world benefit from these practices, but also restaurants that reuse, reduce

and recycle can cut their waste bills.

Financial savings

Restaurants that go green can save money and cut costs in countless aspects of

their operations. One area of sustainability that restaurants can be fiscal in is energy

conservation. Restaurants have many different appliances constantly running, staff and

customers coming in and out constantly, and dozens of other different factors leading to

energy waste. Eighty percent or more of the commercial foodservice industrys annual

energy bill is from wasted energy. Many restaurants dont know that they are loosing

money from faulty equipment and other unsustainable practices that waste energy (Walker,

2011, p.150). By enacting sustainable practices in a restaurant, and updating faulty

SUSTAINABILITY IN RESTAURANTS

11

machinery and appliances, restaurants will save money. Restaurants should focus their

vigor on saving energy, in order to reduce their environmental footprint, while saving

themselves money.

Enhanced image

Sustainability in restaurants is important for business owners. Restaurants and other

hospitality establishments, who support environmentally friendly operations, gain a

positive reputation in the eyes of consumers (Wang, 2012, p. 2). From a business

perspective this is very important and this concept is applicable to both restaurants and

hotels. According to Elana Bader (2005), Sustainable practices can appear altruistic to the

guest, shedding a positive light on a hotel or restaurant. Furthermore, when applied

correctly they are generally cost-effective with short periods of payback. (p. 71). Again

restaurants can save money, while attracting guests to dine at the establishment. She also

states that, financial implications of sustainable business practices are very tangible, as

costs are reduced, profits rise, asset value increases and long-term success is ensured. In

addition, the source of profitability, the environment, is also preserved; these are results

that any knowledgeable hotelier or restaurateur would covet (Bader, 2005, p. 77). The

result of promoting sustainable business operations pays for itself in the long run as guest

find the concept very appealing.

Best practices of sustainability

Farm to fork

Restaurants that want to be sustainable establishments should also include their

communities. A way they can do this is by trying to buy produce locally. To be sustainable,

the local products must be produced, packaged, and distributed in an environmentally

SUSTAINABILITY IN RESTAURANTS

12

friendly manner to be considered sustainable. Many organizations suggest buying from

local farmers or farmers markets. Some restaurants have gone a step farther and are

growing foods from their own gardens and farms on and off-site. The Poggio Trattoria is a

classic Italian restaurant in California, which only serves fresh herbs and produce from its

1/8-acre farm located a few miles away. This may be impossible for some restaurants, but

almost every restaurant can buy sustainable foods from local communities to support the

three tiers of sustainability: society, environment and economy.

Green foods and sustainable agriculture go hand in hand. Sustainable agriculture is

the concept of growing or raising food in a natural and humane manner. (Grace

Communications Foundation, 2017, Sustainable Food section, para. 2). The whole process

from farm to fork must be safe towards the environment, human health, animal health and

even the health and fair treatment of the workers who are essential to the entire process.

Water usage

Another method for SIRs is monitoring water usage and installing energy efficient

equipment and nozzles in the kitchen and any food prep areas. Sustainable kitchens all over

the world are using steam cookers because they save water, energy and money. The state of

California offers financial incentives for restaurants that use environmentally friendly

appliances. According to the Environmental Protection Agency (2012), water used in the

hospitality and food service establishments accounts for approximately 15 percent

of the total water use in commercial and institutional facilities in the United States.

The largest uses of water in restaurants are associated with equipment and processes

that take place in the kitchen. (p. 1)

SUSTAINABILITY IN RESTAURANTS

13

Restaurants use so much water during operation hours. Many managers become

overwhelmed thinking about sustainable practices. Restaurants that need help evaluating

their daily water consumption, can seek out representatives from the WaterSense at Work

program through the EPA (2012). The program will give restaurants the tools to run a

water-efficient kitchen, find water saving equipment, and locate other areas of water

conservation in the establishment.

Renewable energy

Many different alternatives to traditional non-renewable energy sources in restaurants are

available. The top three most common forms of renewable energy are solar, wind and

hydropower. Some restaurants, like Chipotle, are choosing to become fully sustainable by

using solar panels to power their restaurants. If a restaurant cannot support these

powerhouses on their own properties, they can still outsource the power from a sustainable

provider. Restaurants can choose to look for the previously mentioned European Green

Electricity Network (EUGENE) label, to ensure that the purchased energy really is green

(Sloan et al., 2009, p. 3). If restaurant owners take time to research energy providers in

their area, they are sure to find some sustainable options.

Waste removal

Waste removal and renewable energy can be combined through a new line of grease

traps. Old restaurant grease traps are inconvenient, smelly, and often require servicing from

an outside source for disposal purposes. If they dont function properly, the grease can enter

the restaurants main drainage systems. Companies like the Goslyn Environmental

Company offer a sustainable option to traditional grease traps; theyve created a system
SUSTAINABILITY IN RESTAURANTS

14

that attaches to three compartment sinks, dishwashers, ovens and stoves. The machine can

filter out the grease that would otherwise end up in the drainage system. In return, the

grease that is extracted is converted into biodiesel fuel, which is a renewable and clean-

burning replacement compared to nonrenewable fossil fuels.

Some people, who eat at restaurants, love to feel that they are being

environmentally friendly even while eating out. A few restaurants have chosen to cater to

this crowd and offer 100 percent organic and compostable dishware, cutlery and napkins.

Some go the extra mile and offer organic take out boxes and cups as well. Pure Napkins are

made from reusable bamboo and can be disposed of after use, this eliminates a restaurants

need to wash linens, as a result this conserves, energy, water and money. Similar to organic

utensils, Perfect Stix LLC is a company that offers plant-based flatware that can be

decomposed naturally or that can be placed into composting machines to be broken down

(Walker, 2011, p.151). These are relatively inexpensive alternatives as well, also

considering the time, energy and water it takes to wash glass or metal alternatives.

EnviroPure Systems are a hot new trend in restaurant sustainability. This company

offers every restaurant the opportunity to reduce their waste. Their machines vary and all

offer 100 percent sustainable composting processes. How it works, food waste is added to

the system, the machine breaks it down, aerobic decomposition takes place, CO2, H2O and

a beneficial and reusable bi-products are produced (Walker, 2011, p.152). The systems

technology is able to break down a restaurant's waste over a 24-hour period and turn it into

greywater. This greywater can then be used to irrigate the restaurants landscaping or used

for local agricultural needs. This eliminates the unsustainable practice of hauling food
SUSTAINABILITY IN RESTAURANTS

15

waste to landfills, and creates a more efficient use for restaurant waste. It is also more cost

efficient then hiring a garbage removal service.

Real world applications of sustainability

Chipotle energy initiative

As previously mentioned, Chipotle Mexican Grill, is on top of the sustainable

practice initiative. In 2016 Chipotle restaurants announced that they would be converting

75 restaurants to use solar energy systems by the end of 2016. They are becoming LEED

(Leadership in Energy & Environmental Design) certified. According to Chipotle (2010)

they will save about 20,500 tons of CO2 emissions during the duration of the restaurant. A

Chipotle location in Illinois will save rainwater to power the restaurant through the use of

hydropower. With advancement in technology more and more restaurants are converting to

sustainable energy, it can be expensive at first, but luckily most sustainable equipment pays

for itself over time. Nowadays, the government is even offering rewards and incentives for

businesses and individuals who make the effort to become more environmentally friendly.

McDonalds

Green foods and not over farming resources are big parts of a healthy society and

environment. Even fast food establishments are leaning towards sustainable practices

McDonalds made their pledge in 2014 to only serve verified sustainable beef in their

patties. They wanted a healthier menu and to influence the meat mark of America to be

kinder to its cattle. The company also hoped to have a positive impact on and improve

workplaces in the beef industry. It can also involve reducing greenhouse gas emissions
SUSTAINABILITY IN RESTAURANTS

16

through more efficient meat processing. McDonald's found that in 2013, an amazing 28

percent of its greenhouse gas emission impact is related to the beef in its supply chain

(Frizell, 2014, Food and Beverage section, para. 1). Not only has McDonalds stance on

sustainable beef helped consumers, workers, and cattle, but they have also helped improve

the health of the earths atmosphere by eliminating greenhouse gas emissions thought their

production.

Silo Caf

Silo Caf in Melbourne, Australia is the epitome of a sustainable restaurant. From

farm to table every process in their caf revolves around green practices and renewable

energy. They claim to be the worlds first waste-free business in the world. Silo Caf

supports the local economy by purchasing produce from the local farmers. All of the

produce that comes into the caf is shipped in reusable or recyclable materials. The kitchen

is equipped with energy efficient appliances, and they turn their food waste into compost.

The nutrient rich fertilizer is then given back to local farmers in order to nourish their

crops. This imitates the great circle of life and sustainability.

The caf is fully operational with state of the art technology. Sydney-based

engineers designed a milk tap system called the juggler, which allows milk to be pumped

from containers that are underneath the service bar. This machine eliminates the need for

plastic milk jugs, and saves the employees from wasting time and energy by opening the

refrigerator each time to retrieve milk (Alberts, 2013, p. 53). Another machine used by Silo

Caf is the Wega Green Line coffee machine. It saves up to 46 percent on the cafs power

bill just by powering down when its not in use (Alberts, 2013, p. 53). Lastly, one of the

cafs pride and joy is its dehydrator machine. The dehydrator is about the size of a
SUSTAINABILITY IN RESTAURANTS

17

washing machine, and it turns about 100kg of organic matter into 10 kg of fertilizer, in

only about seven hours (Alberts, 2013, p. 53). The restaurant is utilizing new technology,

locally sourced goods, sustainable transport receptacles and are now even working with

manufacturers to create 100 percent compostable takeaway vessels. Silo Caf is an

innovative example of a restaurant that can be financially successful and environmentally

sustainable. Other restaurants should look to Silo caf in order to improve their own daily

operations.

Future outlook of sustainability

Sustainability is represented through three major segments: society, economy and

environment. Each segment cannot be sustainable without the support of the others.

Restaurants, corporations and individuals all over the world can help aid the planet through

energy conservation, water conservation, green foods and proper waste management.

Without these practices being put into action, the earth and all of its inhabitants will suffer

the consequences. If humans rely fully on non-renewable resources, they will deplete these

resources for the future generations. Also, many of the resources and non-sustainable

practices society depends on, are harming it more than helping it. Pollution, scarcity, and

extinction are all very real and near consequences if restaurants and all of mankind do not

implement more sustainable practices. Working together, all mankind can enjoy a

sustainable earth; future generations will be able to appreciate natural resources that have

been taken for granted everyday in today's society.

SUSTAINABILITY IN RESTAURANTS

15

References

About greywater reuse. (2016). Retrieved from

http://greywateraction.org/contentabout-greywater-reuse

Alberts, E. C. (2013). Closed-loop cuisine. Alternatives Journal (AJ) - Canada's

Environmental Voice, 39(1), 52-55.

Bader, E. (2005, Novermber, 28). Sustainable hotel business practices, Journal of Retail &

Leisure Property, 70, 71. doi: 10.1057

Chipotle Mexican Grill, Investor Relations (2010). Retrieved from

http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-newsArticle&ID=1344313

Environmental Protection Agency. (2012). Retrieved from

https://www.epa.gov/sites/production/files/2017-01/documents/ws-commercial-

factsheet-restaurants.pdf

Frizell, S. (2014). McDonalds will serve up sustainable beef, whatever that is. Retrieved from

http://business.time.com/2014/01/07/mcdonalds-will-serve-up-sustainable-beef-

whatever-that-is/

Legrand, W., Sloan, P., & Chen, J. S. (2016). Sustainability in the hospitality industry:

Principles of sustainable operations. Portland, Oregon: Rutledge.

National Research Council (U.S.). (2011). Sustainability and the U.S. EPA. Washington,

D.C: National Academies Press.

NAZLI, M. (2016). Does sustainability matter? A qualitative study in tourism

industry. Journal Of Yasar University, 11(44), 339-350.

Sustainable foodservice consulting. (2016). Retrieved from

http://www.sustainablefoodservice.com/cat/waste.htm
SUSTAINABILITY IN RESTAURANTS

16

Walker, J. (2011). Food system energy issues. Retrieved from

http://www.vtfarmtoplate.com/assets/plan_sections/files/4.6_Food%20System

%20Energy%20Issues_2016_FINAL_small.pdf

Wang, R. (2012). Investigations of important and effective effects of green practices in

restaurants. procedia-social and behavioral sciences, 40, 94-98.

World Commission on Environment and Development. (1987). Our common future.

Oxford: Oxford University Press.