Page 27 - MENU Magazine - Sept/Oct 2017

The
Bene ts of
Going Green
COST SAVINGS IS A PRACTICAL BENEFIT THAT MAKES GOING GREEN A WISE DECISION FOR ANY FOODSERVICE OPERATION
BY JANINE WINDSOR
For most restaurateurs, the idea of having a more sustainable establishment comes with the preconceived notion of expense. With razor thin division between gross pro t and being in the red, expense is the driving force behind decisions for many foodservice operators. There may be trepidation when embarking on any new project, including sustainability, rooted in assumptions that a major investment of time and money is required. None of the above is necessarily true.
On the broad spectrum of sustainability, the degree to which an operator can implement changes largely determines the required investment. There are many changes that are easy to implement, with little to no cost, and that provide a quick return on investment. While environmental sensitivity itself is a key driver for many operators, the business case for sustainability speaks to a whole other sector of the industry.
To understand the in uence of sustainability on the bottom line, one just has to look at the environmental footprint. Restaurants have the largest environmental footprint of any type of commercial building. Restaurants use 2.5 to 3 times as much energy per square foot than other commercial businesses. From the rst lights on before opening until well after close, there is the constant use of water and energy. The waste gener- ated—primarily food derived—and recycling are associated with their own costs. Foodservice is an incredibly high-carbon footprint endeavour that
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SEPTEMBER / OCTOBER 2017 MENU 27