Green Choices when Eating Out - Green Foods - 2009.Jan.21

Green Food.
How to make Green Choices when Dining Out2009 Restaurant Industry Fact Sheet

• 1.5 billion — Restaurant-industry sales on a typical day in 2009.
• 76 percent — Percent of adults who said they are trying to eat healthier now at restaurants than they did two years ago.
• 70 percent — Percent of adults who said they are more likely to visit a restaurant that offers locally produced food items.
• 69 percent — Percent of adults who said purchasing meals from restaurants, take-out and delivery places makes it easier for families with children to manage their day-to-day lives.
• 52 percent — Percent of adults who said they are likely to make a restaurant choice based on how much a restaurant supports charitable activities and the local community.

SOURCE: http://www.restaurant.org/ - National Restaurant Association

So, dining out is not going away. In fact, this is one industry that is expected to see growth even in this precarious economy. So, are you wondering how to eat more green when eating out. I found a web-site called http://www.dinegreen.com/ for finding Certified Green Restaurants. They not only have a directory of Certified Green Restaurants, they actually certify and monitor these restaurants for their green standards. You can search by State, City, Zip Code. It even tells you how many of their certification steps they have completed!

Certified Green Restaurants™ meet the following standards:

• Use a comprehensive recycling system for all products that are accepted by local recycling companies.
• Free of polystyrene foam ("Styrofoam") products.
• Commit to completing four Environmental Steps per year of membership.
• Complete at least one Environmental Step listed below after joining the GRA.

1. Energy Efficiency & Conservation
   Energy efficient technologies and conservation practices exist for lighting, heating, ventilation, air conditioning, foodservice appliances, office equipment, and transportation
2. Water Efficiency & Conservation
   Water efficient technologies and conservation practices exist for foodservice appliances, equipment, and landscaping.
3. Recycling & Composting
   Recycling services exist for many waste products such as glass, plastic, metal, cardboard, mixed paper, grease, ink & toner cartridges. Food waste can be diverted from landfills and made into nutrient-rich soil through the use of a composting service or an on-site system.
4. Sustainable Food
   Sustainable food products support the long-term maintenance of ecosystems and agriculture for future generations. Organic agriculture prohibits the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge, and genetic engineering. Locally grown foods reduce the amount of pollution associated with transportation primarily by fossil fuels. Plant-based foods require fewer natural resources and create less pollution per calorie consumed.
5. Pollution Prevention
   Pollution prevention is achieved through source reduction, reuse, or improving operational practices.
6. Recycled, Tree-Free, Biodegradable & Organic Products
   Recycled products are made from materials that are collected from post-consumer or post-industrial waste sources. Tree-free products are made from alternative plant sources such as hemp or kenaf. Biodegradable products are capable of being decomposed by biological agents, especially bacteria. Organic products are grown without the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge, and genetic engineering.
7. Chlorine-Free Paper Products
   Chlorine-free paper products are unbleached or whitened with alternatives such as hydrogen peroxide, oxygen, and ozone. The term Process Chlorine-Free (PCF) identifies recycled paper that is unbleached or bleached without the use of chlorine compounds. The term Totally Chlorine-Free (TCF) identifies virgin paper that is unbleached or bleached without the use of chlorine compounds. The term Elemental Chlorine-Free (ECF) identifies paper that is bleached without the use of elemental chlorine (but may use chlorine compounds).
8. Non-Toxic Cleaning & Chemical Products
   Non-toxic cleaning and chemical products are biodegradable, free of hazardous ingredients, and are safe for people, animals and the environment when used properly.
9. Green Power
   Electricity and power is available from renewable resources such as wind, solar, geothermal, small hydro and biomass. These energy sources cause dramatically less air pollution and environmental damage compared to fossil fuel, nuclear, and large-scale hydroelectric energy sources.
10. Green Building & Construction
    Green design and construction practices significantly reduce or eliminate the negative impact of buildings on the environment, occupants, and the local community.
11. Education
    Staff will receive GRA's book, Dining Green: A Guide to Creating Environmentally Sustainable Restaurants and Kitchens, which explains the environmental impact of the restaurant industry and a path toward ecological sustainability. Restaurants also receive signs for recycling, energy & water conservation, and to remind staff of the 4 Environmental Steps for the year.

SOURCE: http://www.dinegreen.com/