NEW YORK —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
During a meeting titled “Greening Your Restaurant: Discover How Going Green Enhances Your Business and Strengthens Your Bottom Line,” operators agreed that going green is the socially and fiscally responsible thing to do. They also noted that, given the scale of an eatery’s energy consumption, even small conservation adjustments could make a big difference to both the environment and the bottom line. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
The late-October gathering in lower Manhattan brought together foodservice and ecological experts, including Bill Telepan, chef-owner of Telepan in New York; Alberto Gonzalez, owner of Gusto Organics restaurant, also in New York; Gay Browne, founder and chief executive of Greenopia, which produces local guides to green businesses; Paulette Satur, owner of Satur Farms in Cutchogue, N.Y., on Long Island; and Robin Arielle Torres, senior customer marketing manager and innovation activist for The Coca-Cola Co. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
Tracy Nieporent, marketing director of New York’s Myriad Restaurant Group, moderated the event, which addressed the steps restaurants can take to operate in a more environmentally friendly way. Panelists also discussed the financial implications and rewards of such efforts, how to market eco-friendly operations, and how to partner with ecologically focused companies. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
The panelists further stated that greening is an ongoing process. There’s no magic button that will reduce a carbon footprint overnight, they agreed. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
Gusto Organics’ Gonzalez noted that going green is a long-term investment, and it is important for restaurateurs to commit for the long haul. Sustainability, he said, is not an all-or-nothing deal. A restaurateur can choose a sustainable option for one particular product without having to overhaul the whole restaurant right away. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
“With small businesses, there are always options,” he said. “You can go sustainable [in parts].” —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
Telepan said one of his green efforts includes using a waste decomposition system that reduces food products to water. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
“It works like a big stomach,” he said. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
Restaurateurs who want to make better ecological choices should begin the process with a comprehensive audit of where they’re positioned now, Coca-Cola’s Torres said. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
“Once you’ve set that baseline, you can prioritize,” she said. “Start where you can, plan where you want to be, and take each step along the way.” —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
Torres added that the average restaurant could save $5,000 per year through conservation efforts, which makes going green seem like less of a luxury for operators facing margin pressure in a tough economy. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
The rising cost of fuel has helped buoy the local-foods movement, Satur said. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
“When the cost of fuel goes up, people start looking at the real cost of bringing [produce] from California,” she said. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
Suddenly, she suggested, paying a little more for produce from nearby Long Island seems like a better option to many New York restaurateurs. —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
“Fresh and local [produce] lasts longer,” Telepan said. “It’s perceived as more expensive, but it’s a matter of knowing what you need. You can charge a little more, but there’s less waste. And you’re giving your customer a better product, and they recognize that.” —Restaurants use five times more energy and water than other commercial buildings, so they have a unique responsibility to make good ecological decisions, said a group of restaurateurs gathered here last month.
